Whole wheat pretzels

96 Servings

Ingredients

Quantity Ingredient
Norma wrenn
1 pack Active dry yeast; (1 t)
¼ cup Warm water; (110~)
1¾ cup Warm milk; (110~)
3 tablespoons Honey
3 tablespoons Butter buds
¼ cup Wheat germ
5½ cup Whole wheat; about
¾ teaspoon Baking powder salt; omitted used
½ teaspoon Garlic salt
2 Eggs using egg substitute
Coarse salt

Directions

In a large bowl, dissolve yeast in warm water. Stir in milk, honey, shortening, and wheat germ. Using a wooden spoon or electric mixer, gradually mix in 3-½ cups of the flour. Beat until dough pulls away from sides of bowl in stretchy strands. Cover and let stand in a warm place until light and bubbly (about 40 minutes). Meanwhile, combine 1-½ cups of the flour with the baking powder and the 1-¾ teaspoons salt; set aside.

Punch dough down and stir in flour mixture. Turn onto a lightly floured board and knead until smooth (about 5 minutes), adding flour as needed to prevent sticking. Divide kneaded dough into 4 equal portions. Cut each quarter into 12 equal pieces and roll each piece into a rope about 24 inches long. Cut in half and twist each half into a pretzel. Place pretzels, slightly apart and with loose ends turned under, on well-greased baking sheets (at least 12 by 15 inches). Brush pretzels with beaten egg and sprinkle lightly with coarse salt (omitted). Bake in a preheated 400~ oven for 10 to 12 minutes or until golden; transfer to a rack. After all pretzels have been baked, turn oven off. Pile baked pretzels onto 2 ungreased baking sheets and set in turned-off oven for 2 to 3 hours or overnight, until thoroughly dried (break one to test). 8 dozen Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 12, 1998

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