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:
- Preheat the oven
- 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.
- Form the dough into a roll and put it into the fridge for about 30 minutes.
- Cut the dough into lumps of about 3 - 4cm and roll each piece into a very thin rope (a little bigger than a pencil).
- Fold the dough into a U-shape. Bring the ends together and twist them to the shape of a pretzel.
- Lay them on a greased baking tray.
- 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. | |||||||||||||||||||||||||||||||||||||||||
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view recipe online: http://www.recipetips.com/recipe-cards/t--1771/chocolate-pretzel-yummies.asp | |||||||||||||||||||||||||||||||||||||||||
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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