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
1 1/3 cup 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 NONALUMINUM 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.
Servings: 18 servings
Pretzels-A Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads
The History of Recipes
Written cooking instructions as an idea can be found way back into history, in fact as far back as pharonic Egypt, and possibly even further. Interesting though that is, these, old recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in Sumerian which recount 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 blissful. As we move on, there were a couple of cookery books from the 1300s - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that is popular today, but rather accounts of the types of meals enjoyed by the rich and powerful of those days. During the following few hundred years, the upper-class families of Wesstern Europe competed to lay on the best banquets, and as a consequence, chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and writing down recipes to help cooks of their time. By the time we get to the 1900s, cookery publications were highly popular due to more people being able to read, increased leisure time and a general increase in wealth. The arrival of television brings us TV cooks and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Pretzels A recipe.
