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Whole Wheat Pretzels

Whole Wheat Pretzels — ein Community-Rezept auf Potlikkr.

Zutaten

• Norma Wrenn
• 1.0 tsp Active Dry Yeast
• 0.25 cup Warm Water
• 1.75 cup Warm Milk

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Zubereitung (Vorschau)

1. 1

   In a large bowl, dissolve yeast in warm water. Stir in milk, honey, shortening, and wheat germ. Using a wooden spoon or electric mixer, gradually mix in 3-1/2 cups of the flour. Beat until dough pulls away from sides of bowl in stretchy strands. Cover and let stand in a warm place until light and bubbly (about 40 minutes). Meanwhile, combine 1-1/2 cups of the flour with the baking powder and the 1-3/4 teaspoons salt; set aside. Punch dough down and stir in flour mixture. Turn onto a lightly floured board and knead until smooth (about 5 minutes), adding flour as needed to prevent sticking. Divide kneaded dough into 4 equal portions. Cut each quarter into 12 equal pieces and roll each piece into a rope about 24 inches long. Cut in half and twist each half into a pretzel. Place pretzels, slightly apart and with loose ends turned under, on well-greased baking sheets (at least 12 by 15 inches). Brush pretzels with beaten egg and sprinkle lightly with coarse salt (omitted). Bake in a preheated 400~ oven for 10 to 12 minutes or until golden; transfer to a rack. After all pretzels have been baked, turn oven off. Pile baked pretzels onto 2 ungreased baking sheets and set in turned-off oven for 2 to 3 hours or overnight, until thoroughly dried (break one to test).

2. 2

   8 dozen