Makes 24 pretzels
-- Serves
SKILL LEVEL 24 pretzels
4 to 4-1/2 cups all-purpose flour
2 tablespoons sugar
1 envelope Fleischmann's® Quick Rise Yeast
1 to 1-1/2 teaspoons salt
1 cup milk
1/2 cup water
2 tablespoons butter or margarine
Boiling Solution
3 quarts water
3/4 cup baking soda
Egg Glaze
1 egg beaten with 1 tablespoon water
coarse salt
In a large bowl, combine 1- 1 / 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 24 equal pieces. Roll each piece to 12-inch rope. To make pretzels, curve ends of each rope to make circle; cross ends at top. Twist ends once and lay down over bottom of circle. Cover; let rest in warm, draft-free place for 5 to 10 minutes, until risen slightly.

Boiling Solution:
In large pot, bring 3 quarts of water and 3/4 cup baking soda to boil; reduce heat to simmer. Place 4 to 5 pretzels in water; cook 15- 20 seconds, turning once to cook both sides.* Remove; drain on wire rack. Repeat with remaining pretzels. Place pretzels on greased baking sheet. Brush with Egg Glaze; sprinkle with salt. Bake at 350oF for 25 to 30 minutes or until done. Cool on wire rack. 

Total Time
Rise Time 20 minutes
Bake Time 25 to 30 minutes
Cook Time 15 to 20 seconds
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1 pretzel, 0.7 ounce
Calories  50
Fat / Lipides  1 g
Saturated / saturés  0 g
Carbohydrate / Glucides  9 g
Fibre / Fibres  0 g
Sugars / Sucres  1 g
Cholesterol / Cholestérol  0 mg
Protein / Protéins  1 mg
Sodium  80 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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