German Pretzels Recipe
Ingredients
| Soft shortening | 3⁄4 Cup (12 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Milk | 4 Cup (64 tbs), scalded | |
| Yeast | 2 Tablespoon | |
| Flour | 12 Cup (192 tbs) | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Coarse salt | 3 Tablespoon |
Directions
Stir shortening and sugar into milk Until shortening is melted.
Pour milk mixture into large bowl; cool until lukewarm.
Soften yeast in 1 /4 cup warm water.
Combine yeast mixture and 6 cups flour; stir until smooth.
Cover; let rise in warm place for 30 minutes or until light and bubbly.
Sift remaining flour with baking powder and salt.
Stir dough down; beat in flour mixture gradually until dough is blended.
Let rise in greased large bowl until doubled in bulk.
Punch down; divide into 6 equal pieces.
Let stand for 10 minutes.
Divide each piece into 10 portions of equal size.
Using palms of hands, roll each into strand, 1/2 inch in diameter and 18 inches long.
Twist into pretzel shape, tucking ends under.
Cover shaped pretzels lightly; let rise until doubled in size.
Add lye to 2 quarts cold water in large pan; heat until solution is steaming but not boiling.
Place pret- zels, one at a time, right side down, on wide-slotted turner.
Lower pret2el into lye solution for 2 seconds; remove.
Drain.
Place right side up on greased baking sheet; sprinkle with coarse salt.
Bake at 400 degrees for 15 minutes or until browned well.
Pour milk mixture into large bowl; cool until lukewarm.
Soften yeast in 1 /4 cup warm water.
Combine yeast mixture and 6 cups flour; stir until smooth.
Cover; let rise in warm place for 30 minutes or until light and bubbly.
Sift remaining flour with baking powder and salt.
Stir dough down; beat in flour mixture gradually until dough is blended.
Let rise in greased large bowl until doubled in bulk.
Punch down; divide into 6 equal pieces.
Let stand for 10 minutes.
Divide each piece into 10 portions of equal size.
Using palms of hands, roll each into strand, 1/2 inch in diameter and 18 inches long.
Twist into pretzel shape, tucking ends under.
Cover shaped pretzels lightly; let rise until doubled in size.
Add lye to 2 quarts cold water in large pan; heat until solution is steaming but not boiling.
Place pret- zels, one at a time, right side down, on wide-slotted turner.
Lower pret2el into lye solution for 2 seconds; remove.
Drain.
Place right side up on greased baking sheet; sprinkle with coarse salt.
Bake at 400 degrees for 15 minutes or until browned well.
Chef
