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---------- Exported from CookWorks for Meal-Master, v7.0
Title: Soft Pretzels
Categories: appetizer, German
Servings: 10
1 c water
2 T yeast
1 t liquid malted barley
1 T sugar
1 T shortening
1/2 ea egg
1 t salt
3 c bread flour
1/3 c liquid malted barley
2 ea egg white
1 T kosher salt
COMBINE WATER, YEAST, 1 TEASPOON MALT, AND SUGAR
ALLOW TO WORK FOR 10-15 MINUTES, UNTIL FROTHY
COMBINE YEAST MIXTURE, SHORTENING, EGG, SALT, AND 1-2/3 CUP BREAD FLOUR IN
A FOOD PROCESSOR
PROCESS TO COMBINE INGREDIENTS WELL
ADD 1 CUP FLOUR AND PROCESS UNTIL MIXTURE CLEANS THE BOWL- ADDING FLOUR OR
WATER AS NEEDED TO MAKE DOUGH MOIST, NOT STICKY OR DRY
TURNOUT ONTO A LIGHTLY FLOURED BOARD
KNEAD UNTIL VERY SMOOTH AND ELASTIC
PLACE INTO A GREASED BOWL, TURN TO COAT
COVER AND PUT IN A WARM PLACE TO RISE FOR 90 MINUTES, UNTIL DOUBLED
PUNCH DOWN AND DIVIDE INTO EQUAL PORTIONS
ROLL EACH PIECE INTO AN 18-INCH ROPE AND TWIST INTO A PRETZEL SHAPE (PINCH
AT ENDS TO SEAL)
HEAT 8 CUPS WATER AND REMAINING 1/3 CUP MALTED BARLEY TO A SIMMER, IN A
SAUCEPAN, OVER A MEDIUM FLAME
ADD 1 PRETZEL, SIMMER FOR 30 SECONDS ON EACH SIDE, AND DRAIN WELL REMOVE TO
A COOKIE SHEET
REPEAT WITH REMAINING PRETZELS
BRUSH WITH EGG WHITES
BAKE @ 400 DEGREES FOR 20 MINUTES
DIP INTO KOSHER SALT
SERVE HOT OR WARM, WITH ASSORTED MUSTARDS
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