---------- Exported from CookWorks for Meal-Master, v7.0
Title: Soft Pretzels
Categories: Appetizer, German
Servings: 10
1 c Water
2 tb Yeast
1 ts Liquid malted barley
1 tb Sugar
1 tb Shortening
1/2 Egg
1 ts Salt
3 c Bread flour
1/3 c Liquid malted barley
2 Egg white
1 tb Kosher salt
Combine water, yeast, 1 ts 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" 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°F for 20 minutes. Dip
into kosher salt. Serve hot or warm, with assorted mustards.
