Ingredients
4 cup unsifted flour
1 tsp sugar
1 package active dry yeast
1 1/2 cup very warm water (120f-130f)
1 qt water
3 tbsp baking soda
1 coarse salt
Directions
In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and
1/2 tsp salt. With mixer at low, add 1 1/2 cups very warm water.Beat
3 minutes at medium. Gradually add the rest of the flour. Turn out
onto floured board and knead 5 minutes.,Place in a greased bowl, turn
greased side up. CVover, let rise 45 minutes to an hour. Punch down,
turn out onto board. Roll pieces of dough out into pencil shapeds and
knot, forming preztel shape. Cover, and let rise on floured obard for
30 minutes. Boil 1 quart water and the baking soda in a skillet. Put
each preztel in the water and simmer 20 seconds. Place on well
greased cookie sheet, salt and bake at 400 F for 15 minutes.
Servings: 12 servings
Pennsylvania Dutch Pretzels Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads
The History of Recipes
We can read the history of written recipes back into ancient history, certainly as far into history as the ancient Egyptians, and maybe further still. In practice though, sadly, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe in existence, according to academics is a collection of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, we have a couple of interesting recipe books which date from the 14th Century ; a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that is served today, but rather recipes for the types of meals on the menues of the upper classes of those days. For the next few years, the rich families of the West competed with each other to lay on the most exotic meals, and as a consequence, the best cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing the recipes that were being prepared for the better households. The introduction of the TV brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Pennsylvania Dutch Pretzels recipe.
