MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lancelot's Sourdough Pretzels
Categories: Breads, Snacks
Yield: 12 Servings

MMMMM--------------------------PRETZELS-------------------------------
3/4 c + 2 tb lukewarm water
1 c Unfed sourdough starter;
- straight from the ice box
3 c King Arthur Sir Lancelot
- Unbleached Hi-Gluten Flour
1/4 c Nonfat dry milk
2 tb Non-diastatic malt powder
+=OR=+
1 tb Sugar
1 tb Butter
1 1/2 ts Salt
2 ts Instant yeast

MMMMM--------------------------TOPPING-------------------------------
1 tb Non-diastatic malt powder or
- sugar
2 tb Water
Pretzel salt
2 tb Melted butter

Prepare a baking sheet by spraying it with vegetable oil
spray, or lining it with parchment paper. If you're not
using King Arthur Flour's brand, grease the parchment
with vegetable oil spray to make double-sure the
pretzels won't stick.

Mix and knead the dough ingredients - by hand, mixer, or
bread machine - to make a cohesive, fairly smooth dough.
It should be slightly sticky; if it seems dry, knead in
an additional tablespoon or two of water.

Cover the dough and let it rest for 45 minutes. It will
rise minimally. Towards the end of the rising time, set
the oven @ 350┬║F/175┬║C.

Turn the dough out onto a lightly greased work surface,
fold it over a few times to gently deflate it, then
divide it into 12 pieces, each weighing about 2 1/4 to 2
1/2 ounces.

RECIPE FROM: https://www.copymethat.com

Uncle Dirty Dave's Archives

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... Class trip to the Coca-Cola factory. Pop quiz to follow.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Soft Beer Pretzel Nuggets
Categories: Beer, Breads, Snacks
Yield: 8 Dozen

12 oz Amber beer
1/4 oz Env active dry yeast
2 tb Unsalted butter; melted
2 tb Sugar
1 1/2 ts Salt
4 1/2 c A-P flour
2/3 c Baking soda

MMMMM--------------------------TOPPING-------------------------------
1 lg Egg yolk
1 tb Water
Coarse salt; opt

In a small saucepan, heat beer to 110°-115°; remove from
heat. Stir in yeast until dissolved. In a large bowl,
combine butter, sugar, salt, yeast mixture and 3 cups
flour; beat on medium speed until smooth. Stir in enough
remaining flour to form a soft dough (dough will be
sticky).

Turn dough onto a floured surface; knead until smooth
and elastic, 6-8 minutes. Place in a greased bowl,
turning once to grease the top. Cover and let rise in a
warm place until doubled, about 1 hour.

Set oven @ 425ºF/218ºC.

Punch dough down. Turn onto a lightly floured surface;
divide and shape into 8 balls. Roll each into a 12-in.
rope. Cut each rope into 1-in. pieces.

In a Dutch oven, bring 10 cups water and baking soda to
a boil. Drop nuggets, 12 at a time, into boiling water.
Cook for 30 seconds. Remove with a slotted spoon; drain
well on paper towels.

Place on greased baking sheets. In a small bowl, whisk
egg yolk and 1 tablespoon water; brush over pretzels.
Sprinkle with coarse salt if desired. Bake 10-12 minutes
or until golden brown. Remove from pans to a wire rack
to cool.

Alyssa Wilhite, Whitehouse, Texas

Makes: 8 dozen

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... "Whenever I have nothing better to do, I roast a chicken" Jeff Steingarten ___ MultiMail/Win v0.52

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