Whole wheat pretzels
96 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Norma wrenn | ||
| 1 | pack | Active dry yeast; (1 t) |
| ¼ | cup | Warm water; (110~) |
| 1¾ | cup | Warm milk; (110~) |
| 3 | tablespoons | Honey |
| 3 | tablespoons | Butter buds |
| ¼ | cup | Wheat germ |
| 5½ | cup | Whole wheat; about |
| ¾ | teaspoon | Baking powder salt; omitted used |
| ½ | teaspoon | Garlic salt |
| 2 | Eggs using egg substitute | |
| Coarse salt | ||
Directions
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 3-½ 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 1-½ cups of the flour with the baking powder and the 1-¾ 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). 8 dozen Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 12, 1998