Thursday, January 06, 2011

Baked Pretzels (ABM)

I was slightly disappointed with how these turned out. I thought they'd be darker in color. I think next time I'll try a dark beer (I used good ole Miller Lite). I also did not roll the dough into a rectangle and cut into strips, I formed mine into half-palm sized balls and rolled out into little "snakes" to make into pretzels. Both kids had fun making these. Eat quickly because they do not keep well.

For Dough:
1 cup beer
1 Tbsp margarine
2 Tbsp white sugar
1 tsp salt
3 cups all-purpose flour
3/4 tsp active dry yeast

For baking:
1 egg
1 Tbsp warm water (around 110 degrees if you want to be anal)
2 Tbsp kosher salt

Place dough ingredients into bread machine. Mix using dough cycle.

When cycle is complete, remove dough to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a 14x9 inch rectangle. With a sharp knife, cut into 14x1/2 inch strips. Gently pull each strip into a rope 16 inches long. To shape into pretzels: Curve ends of each rope to make a circle. Cross ends at top. Twist ends once and lay over bottom of circle. Place on greased sheets. DO NOT LET RISE.

Combine lightly beaten egg and water, brush on pretzels. Sprinkle with salt. Bake in a preheated 350 deg oven for 18-20 minutes or until done. Remove from sheets and cool on wire rack.

[click here for printable version]

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