Ingredients
PRETZELS
2 1/2 tsp yeast
4 cup flour
2/3 tsp salt
1 1/3 tbsp sugar
2 1/2 tbsp margarine, or butter water
WATER FOR 'BATH
4 cup -water, at a simmer
5 tsp baking soda
Directions
Add into the bread machine in this order. Set on manual.
FORMING: Cut dough into short strips, roll into ropes and shape into
pretzels. Cover with a tea towel and let rise for 45 minutes. 'BATH':
In a cast iron or OTHER NON-ALUMINUM pan, bring almost to a boil 4
cups of water and 5 teaspoons of baking soda. Gently place (by hand
or using slotted spoon) the pretzels into the water for approximately
15 seconds on each side turning once. Do NOT let water come to a
boil. Remove pretzels and place on a greased baking sheet. Sprinkle
with coarse salt (kosher). Bake at 475 for 12 minutes.
NOTE: In my oven it took only about 10 minutes, so watch carefully.
Do NOT make the strips too fat; they really puff up. If you are on a
salt-free diet, use sesame, poppy, garlic; whatever you like on the
outside...the WHOLE family, both upstairs and downstairs loved them
and the DAK did all the hard work.
* If you use a machine that needs the water first add ingredients in
reverse order. FROM: Donna German's THE BREAD MACHINE COOKBOOK I and
Grandma Elaine's kitchen. Elaine Radis, Prodigy Food & Wine Board
Servings: 18 servings
Pretzels For The Breadmaker Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Bread Machine; Breadmaker; Breads
The History of Recipes
Experts have proved the existance of recipes back into the distant past, at least as far into history as the Egyptians, and maybe even further. In practice though, mostly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the romans 25BC a roman called Apicius created a collection of documents detailing recipes prepared by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and dessert, a very modern way of dining. He also describes how the cooks of Roman times used a good variety of aromatic flavors, including some familiar names such as thyme, fennel and parsley. Over the next few centuries, the rich and powerful families of the West competed to lay on the most exotic meals, and consequentially the best chefs and their recipes were much in demand. Notwithstanding that, it was during the 1800s that fine cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. The introduction of television gave us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Pretzels For The Breadmaker recipe.
