Evelyns German Pretzel Recipes

EVELYN'S GERMAN PRETZEL RECIPE

Steps:

• Mix dry ingredients together. Add liquid ingredients and mix on medium speed in Kitchen Aid Mixer until a ball forms.
• Let dough rise until double in size -- about one hour.
• Form into pretzel shapes, sticks or rolls.
• To shape pretzels, roll dough (about 2 ounces) into an 18 inch rope (leave the middle a little fatter than the ends), form into a circle with about a 2 inch tail on each end, twist the cross over twice, fold in half, and press the end of the tails into the circle.
• Refrigerate pretzels for about 10 minutes, let rolls or sticks rise for 10-15 minutes.
• Dip in Lye bath for 10 seconds or boiling baking soda mixture for 30 seconds. Place on parchment lined cookie sheets. Slit with a sharp knife or razor blade. Sprinkle with pretzel salt.
• Bake at 400 for 10-15 minutes.

DELICIOUS GERMAN PRETZELS

Steps:

• preheat oven to 425 degrees.
• mix all together till forms a ball.
• mix dough for 5 mintues.
• cut dough into 8 or more pieces.
• roll out into strips about 15 inches long.
• go ahead and twist into pretzel shapes.
• bring a pot of water to a boil.
• dunk each pretzel into the boiling water for 5 seconds.
• place on ungreased pan after dunking.
• after you have dunked each pretzel in the boiling water, brush with an egg and sprinkle with a coarse salt.
• bake for 8-10 minutes.

GERMAN PRETZELS

Steps:

• In a medium bowl, dissolve yeast in warm water, then add salt & sugar to the yeast mixture.
• Blend in the flour & knead the dough until smooth, about 7 or 8 minutes.
• Cover & let dough rise for 1 to 1 1/4 hours or until double in bulk.
• Grease several cookie sheets, then punch dough down & cut it into 12 pieces.
• Slightly beat the egg & set aside.
• Roll each piece of dough into a thin rope about as round as your little finger, then twist each into pretzel shapes before placing them on a greased cookie sheet.
• Using a pastry brish, coat the top of each pretzel with the beaten egg & sprinkle with coarse salt, before allowing the pretzels to rise until almost double in bulk.
• Preheat the oven to 425 degrees F & bake the pretzels for 10 to 15 minutes, or until browned.
• Best if eaten while stlil warm, but if allowed to cool, store in an airtight container.

GERMAN VANILLEBREZELN (VANILLA PRETZELS)

Steps:

• Sift flour with baking powder into a wide bowl.
• form a well in flour.
• To this add butter, cut into small pieces, 1 beaten egg, vanilla, sugar and cream.
• Work ingredients together with your fingertips until you have a smooth dough that sticks together.
• Form a ball, wrap in waxed paper and chill 30 minutes.
• Break dough off in pieces slightly larger than a walnut.
• With floured hands, roll each piece to a thin rope.
• Shape into a pretzel.
• Arrange on buttered baking sheet and chill 20 minutes.
• Brush with beaten egg and sprinkle with chopped almonds, then sugar.
• Bake in preheated 325 F.
• oven for about 25 minutes, or until golden brown.
• Makes about 3 dozen cookies.
• VARIATION: The almond and sugar topping may be omitted and the pretzels baked and cooled, then spread with White Sugar Glaze.
• WHITE SUGAR GLAZE: For cookies and cakes, and especially for Lebkuchen, 1/3 cup confectioners' sugar, 1 1/2 Tablespoons cornstarch, 1/2 teaspoon vanilla or almond extract, 1 teaspoon rum or brandy (optional), 1/2 to 1 1/4 Tablespoons hot water, or as needed.
• Combine sugar, cornstarch, flavorings and rum or brandy.
• Gradually stir in hot water, a tablespoonful at a time, until you have a smooth thick paste.
• Spread on warm cookies.
• If mixture cools and thickens as you work, thin with additional hot water.
• Sugar sprinkles can be scattered on the glaze before it hardens.
• Makes 1/4 cup, or enough to ice about fifteen 1 1/2 inch cookies.
• Visions of Sugar Plums.