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Name: Soft Dough Pretzels from Cinti. Post
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: German
Ingredients: 6 cup Flour; 1 tablespoon Shortening; 1 cup Warm water; 1 package Yeast; 1 tablespoon Lye; 1 quarts Water, boiling; Kosher Salt

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INGREDIENTS

6 cup Flour
1 tablespoon Shortening
1 cup Warm water
1 package Yeast
1 tablespoon Lye
1 quarts Water, boiling
Kosher Salt

Servings

INSTRUCTIONS

Dissolve yeast in 1 cup of warm water; stir in shortening. In a large bowl pour yeast mixture over flour and add as much

additoinal water as needed to make a stiff dough (up to 3/4 cup water). Knead until a smooth texture is achieved.

Break off a ball of dough and rolll under hand into a fat stick or twist into a pretzel shape. Place on a baking sheet

lined with aluminum foil and greased with shortening.

Place boiling water in a porcelain pan or corning ware and slowly add lye. It will bubble up a bit. (Note: do not use a metal container).

The lye water gives the pretzels a sheen and lets the Kosher salt stick. Don''t use Draino - just plain lye.

Dip pretzels up and down in lye water with a slotted spoon.

Return to baking sheet and sprinkle with Kosher salt.

Bake for 18 minutes at 400 degrees

Yeilds about 24 to 28 fat sticks - about 5" long. I have never made this version!

NOTES

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Soft Dough Pretzels from Cinti. Post

6 cup Flour
1 tablespoon Shortening
1 cup Warm water
1 package Yeast
1 tablespoon Lye
1 quarts Water, boiling
 Kosher Salt

Dissolve yeast in 1 cup of warm water; stir in shortening.  In a large bowl pour yeast mixture over flour and add as much
additoinal water as needed to make a stiff dough (up to 3/4 cup water).  Knead until a smooth texture is achieved.

Break off a ball of dough and rolll under hand into a fat stick or twist into a pretzel shape.  Place on a baking sheet
lined with aluminum foil and greased with shortening.

Place boiling water in a porcelain pan or corning ware and slowly add lye. It will bubble up a bit. (Note: do not use a metal container).
The lye water gives the pretzels a sheen and lets the Kosher salt stick.  Don''t use Draino - just plain lye. 
 Dip pretzels up and down in lye water with a slotted spoon.

Return to baking sheet and sprinkle with Kosher salt.

Bake for 18 minutes at 400 degrees

Yeilds about 24 to 28 fat sticks - about 5" long.

I have never made this version!

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Nutrition

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Serving Size: 1 Serving (48g)
Recipe Makes: 25 Servings

Calories: 149
Calories from Fat: 3 (2%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 0.2mg		0 %
Sodium 7mg		0 %
Potassium 6.6mg		0 %
Total Carbohydrate 37.6g		11 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 37.5g
Protein 0.1g		0 %
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.

About Our Nutrition Facts

Calories per serving: 149

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