TÁNEZ RECEPTLESZ PERECY

Ingredients

400 grams of white bread flour

1.5 teaspoons of salt

1 tablespoon/1 sachet of dried yeast

150 millilitres of warm water

75 millilitres of milk

Rock salt

Bicarbonate of soda

Method

Mix together the flour, salt, water, milk and yeast — I did it in my Magimix with the dough hook, which took about 30 seconds.

Knead the ball of dough (which should be soft and elastic) with a little more flour and then put it in an oiled mixing bowl covered with a teatowel. Leave it to rise for about 30-40 minutes.

When it’s doubled in size, knock it back, knead it a bit more, and then put it back to rise for another 30 minutes.

Get a large pan of water boiling and put the oven on to 190 degrees centigrade.

When the dough is ready, take it out of the bowl and cut it into about six equal pieces. Cover them with a teatowel.

Take one piece and roll it out into a kind of sausage shape. Don’t flour the surface — that will stop you rolling it properly. Once you’ve got a cylinder, start rolling it so that there is a bulge in the middle, with both ends tapering out to about 1.5 centimetres in thickness. The whole thing should be around 30-40 centimetres in length.

Then take the two ends, bring them into the centre, and fix them to the bulge in the centre with a bit of water.

When you’ve shaped six pretzels, boil them one or two at a time, for about a minute each. When they come out of the water, put them on paper towels to dry.

Make a solution from the bicarbonate of soda and about 100 millilitres of warm water and thoroughly oil a baking sheet. Then dip each pretzel into the solution and put them on the baking tray. Sprinkle them with rock salt (or pumpkin seeds, sunflower seeds, sesame seeds — whatever you fancy).

Then, with a sharp knife, cut a line a centimetre or so deep across the thick part of the pretzel. This makes them split, and makes them look like a proper pretzel.

Then put the tray in the oven for 20-25 minutes, or until they’re dark golden brown.

When they come out of the oven, let them cool for an hour or two, which will help the outsides harden, giving that familiar chewy-but-fluffy texture that makes pretzels so satisfying.

Innene: http://boakandbailey.com/?tag=pretzels

VAGYEZ TÁN PEREC

Ingredients:

• 250 g wholemeal flour
• 120 g butter
• 6 tablespoons of milk
• A pinch of salt
• Coarse salt or sesame seeds to sprinkle
• 1 egg yolk

Making the Pretzels:

1. Preheat the oven
2. Put the flour, the butter, the milk and a pinch of salt into the mixing bowl and mix them together until the dough is smooth.
3. Form the dough into a roll and put it into the fridge for about 30 minutes.
4. Cut the dough into lumps of about 3 - 4cm and roll each piece into a very thin rope (a little bigger than a pencil).
5. Fold the dough into a U-shape. Bring the ends together and twist them to the shape of a pretzel.
6. Lay them on a greased baking tray.
7. Mix the egg yolk with one spoonful of water and brush the mix over the pretzels. Sprinkle with coarse salt or sesame seeds. Put in the oven and bake for about 30 minutes

 http://www.ukgermanconnection.org/cms/?location_id=203

Chocolate Pretzel Yummies - Recipe

Enjoy salty and sweet in one bite.

view recipe online: http://www.recipetips.com/recipe-cards/t--1771/chocolate-pretzel-yummies.asp

Directions In a food processor, combine walnuts, peanut butter pieces, and milk chocolate pieces. Cover and process until mixture is coarsely chopped. If a food processor is not available, coarsely chop ingredients separately with a knife, then combine. In a small heavy saucepan, combine brown sugar, corn syrup, and butter. Bring to boiling over medium heat, stirring constantly. Stir in sweetened condensed milk. Return to boiling over medium heat, stirring constantly. Reduce heat to medium-low. Clip a candy thermometer to the side of the pan. Continue cooking, stirring constantly, until mixture reaches 236º F (approximately 10 minutes). Adjust heat as necessary to maintain a steady boil. Remove saucepan from heat, stir in vanilla. Cool 15 to 30 minutes or until slightly thickened. The mixture is easier to work with when it has completely cooled. Dip each pretzel into caramel mixture, covering about 2/3 of the rod. Let caramel drip off slightly. Spoon or roll some of the chopped mixture onto the caramel on the pretzel, pressing crumbs lightly with the back of spoon or your fingers. Let stand on nonstick foil until caramel is set. Store in an airtight container between layers of wax paper in the refrigerator up to 4 days or freeze up to 1 month. Makes 25 pretzel rods or 13 whole Bavarian pretzels. Prep Time: 20 minutes Cook Time: 15 minutes   Ingredients - 2 cups walnuts (8 oz.) - 1 cup peanut butter flavored chips - 1 cup milk chocolate chips - 1/2 cup light colored corn syrup - 1/2 cup butter - 2/3 cup sweetened condensed milk - 1 cup brown sugar, packed - 1/2 teaspoon vanilla - 25 pretzel rods

http://www.kraftfoods.com/kf/recipes/confetti-chocolate-pretzels-95158.aspx CSAKISCSOKIS

http://cafemometsymoms.blogspot.com/2008/07/patriotic-party-pretzels-yum.html

http://www.sugoodsweets.com/blog/category/eating-the-big-apple/

http://chingmei.wordpress.com/ FARIGCSA