Sourdough
Pretzels
1-1/2
cups roll & biscuit batter
1 cup
hot water
2 tbs
butte
3 tbs
sugarr
2 tsp
salt
5-1/3
cups white flour
1 egg
yolk
2 tbs
thick cream
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Combine
butter, salt, sugar and water. Let cool to lukewarm. Combine biscuit batter
with water mixture. Add 4 cups flour 1/2 cup at a time, stirring each time.
Turn out onto counter and knead in about 1-1/4 cups more flour. Place in
a greased bowl and rise for 2 hours. Break off dough in pieces about the
size of a large egg and roll out to 18 inches long by 1/2 inch diameter.
Twist into pretzel shape, place on greased cookie sheet, brush with egg
and cream mixture, let rise for 30 minutes. Brush again with egg and cream
mixture, sprinkle with coarse salt. Bake at 425 degrees for 15 minutes.
Cool on a rack. |