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Name: Philadelphia Soft Pretzels
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 c All-purpose flour; 1 ts Sugar; Coarse salt; 1 c Tepid water (110 degrees F); 2 tb Baking soda; Cornmeal; 1 pk Dry yeast; 1/2 c Gluten flour; 1 ts Salt

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INGREDIENTS

2 c All-purpose flour
1 ts Sugar
Coarse salt
1 c Tepid water (110 degrees F)
2 tb Baking soda
Cornmeal
1 pk Dry yeast
1/2 c Gluten flour
1 ts Salt

Servings

INSTRUCTIONS

Date: 23 May 96 17:01:57 -0500 From: Ilana_Flyer-RVFK50@email.sps.mot.com >From _Real American Food_ by Jane and Michael Stern. These pretzels are absolutely *wonderful* warm from the oven; poaching in a baking soda solution gives then a wonderfully tangy outside. NOTE: I used 1-1/2 cups all-purpose flour, 1/2 cup whole wheat flour and 2 tsp wheat gluten Dissolve yeast and sugar in 1/4 cup of the water. Combine flours, add salt; stir in remaining water. When yeast mixture is foamy, add it to flour and mix thoroughly. Turn out on floured board and let rest 2-3 minutes while you clean and oil bowl. Knead 10 minutes, until dough is silky and resilient, adding more flour if necessary. Return to bowl, cover with a double layer of plastic wrap; let rise 1 hour or until doubled in volume. Punch down dough. Cut into 8 pieces (or more, for smaller pretzels) then roll each piece into a thin tube 18-24 inches long. To form a pretzel, grasp eeach end of the dough, forming a horseshoe with the curved part away from you. Twist the ends around each other and press each firmly onto the loop of dough beneath them. Let pretzels rest 10 minutes under a towel on a lightly floured board. Preheat oven to 450 degrees F. Simmer a quart of water in a large skillet. Dissolve baking soda. Poach pretzels two or three at a time, 30 seconds on each side. Remove pretzels, pat dry, and place on baking sheet lightly dusted with cornmeal. Sprinkle pretzels with coarse salt. Bake 10-12 minutes, or until lightly browned. Serve warm. Posted to MealMaster Recipes List, Digest #144

NOTES

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Philadelphia Soft Pretzels

2 c All-purpose flour
1 ts Sugar
 Coarse salt
1 c Tepid water (110 degrees F)
2 tb Baking soda
 Cornmeal
1 pk Dry yeast
1/2 c Gluten flour
1 ts Salt

Date: 23 May 96 17:01:57 -0500    From: Ilana_Flyer-RVFK50@email.sps.mot.com    >From _Real American Food_ by Jane and Michael Stern.  These pretzels  are  absolutely *wonderful* warm from the oven; poaching in a baking soda  solution gives then a wonderfully tangy outside.    NOTE: I used 1-1/2 cups all-purpose flour, 1/2  cup whole wheat flour and 2  tsp wheat  gluten    Dissolve yeast and sugar in 1/4 cup of the water.  Combine flours, add  salt; stir in remaining water.  When yeast mixture is foamy, add it to  flour  and mix thoroughly.  Turn out on floured board and let rest 2-3  minutes while  you clean and oil bowl.  Knead 10 minutes, until dough is  silky and resilient, adding more flour if necessary.  Return to bowl, cover  with a double layer of plastic wrap; let rise 1 hour or until doubled in  volume.    Punch down dough.  Cut into 8 pieces (or more, for smaller pretzels)  then  roll each piece into a thin tube 18-24 inches long.  To form a pretzel,  grasp eeach end of the dough, forming a horseshoe with the curved part away  from  you.  Twist the ends around each other and press each firmly onto the  loop  of dough beneath them.  Let pretzels rest 10 minutes under a towel on  a lightly floured board.  Preheat oven to 450 degrees F.    Simmer a quart of water in a large skillet.  Dissolve baking soda.   Poach  pretzels two or three at a time, 30 seconds on each side.  Remove pretzels,  pat dry, and place on baking sheet lightly dusted with cornmeal. Sprinkle  pretzels with coarse salt.    Bake 10-12 minutes, or until lightly browned.  Serve warm.    Posted to MealMaster Recipes List, Digest #144

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Nutrition

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Serving Size: 1 Serving (37g)
Recipe Makes: 12 Servings

Calories: 123
Calories from Fat: 3 (2%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 907.6mg		31 %
Potassium 57.4mg		2 %
Total Carbohydrate 26g		8 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 24.9g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 123

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