Soft Prezels
Ingredients:
2 tsp. yeast
2 cups warm water
1/3 cup xagave
2 tsp. salt
1/4 cup butter or margarine, softened
1 egg
5 1/2 cups all-purpose flour
1 egg yolk
2 tbsp. water
Coarse salt
Directions:
In the Bosch mixing bowl, put in water, add 3 cups of flour., then add the yeast. Mix well. Add agave, butter, salt, and egg. Stir in 2 1/2 cups of flour, mix until smooth. Add enough additional flour to make a stiff dough. Put in bowl cover tightly with foil; refrigerate for 2-24 hours. Punch dough down and divide in half. Cut each half, into 16 pieces. Roll each piece into a 20-inch rope. Shape into a traditional pretzel shape and place on greased baking sheet. Combine your egg yolk and water, mix well then brush over the pretzels. Sprinkle with coarse salt, if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400 degrees for 15 minutes or until golden brown.
2 tsp. yeast
2 cups warm water
1/3 cup xagave
2 tsp. salt
1/4 cup butter or margarine, softened
1 egg
5 1/2 cups all-purpose flour
1 egg yolk
2 tbsp. water
Coarse salt
Directions:
In the Bosch mixing bowl, put in water, add 3 cups of flour., then add the yeast. Mix well. Add agave, butter, salt, and egg. Stir in 2 1/2 cups of flour, mix until smooth. Add enough additional flour to make a stiff dough. Put in bowl cover tightly with foil; refrigerate for 2-24 hours. Punch dough down and divide in half. Cut each half, into 16 pieces. Roll each piece into a 20-inch rope. Shape into a traditional pretzel shape and place on greased baking sheet. Combine your egg yolk and water, mix well then brush over the pretzels. Sprinkle with coarse salt, if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400 degrees for 15 minutes or until golden brown.
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