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
Recipes as an idea can be observed far back into distant history, certainly as far back into history as the early Egyptians, and maybe further still. Interesting though that is, mostly, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to historians are some clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius recounts how the ancient cooks were skilled in the use of a good variety of herbs and spices, including many that are still in use today like basil, rue and asafoetida. Continuing our culinary historical journey, there are some recipe books dating from the fourteenth century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that appears on menues today, but instead recipes for the types of meals on the menues of the nobility of the time. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from Arab countries, including parsley, basil and rosemary. The introduction of these new herbs and spices prompted a surge in books on cookery, some of which are now in private collections. The TV revolution brought us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Pennsylvania Dutch Pretzels recipe.
