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pretzels [2015/05/25 08:29]
admin
pretzels [2018/03/06 08:59] (current)
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 ====== Easy/No Rise Pretzels ====== ====== Easy/No Rise Pretzels ======
 I found a great pretzel recepie online and I wanted to save it in case it went down for any reason. More information and pictures are on the original host page: http://​sallysbakingaddiction.com/​2012/​12/​25/​30-minute-whole-wheat-pretzels/​ I found a great pretzel recepie online and I wanted to save it in case it went down for any reason. More information and pictures are on the original host page: http://​sallysbakingaddiction.com/​2012/​12/​25/​30-minute-whole-wheat-pretzels/​
 +
 +Makes 8-10 medium sized pretzels.
 +
 +===== Ingredients =====
 +  * 1.5 cups warm water
 +  * 1 packet active dry yeast (2.25tsp)
 +  * 1tsp salt
 +  * 1tblsp sugar
 +  * ~4 cups sugar
 +  * 1 egg
 +  * coarse salt
 +
 +===== Directions =====
  
   - Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.   - Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
pretzels.txt ยท Last modified: 2018/03/06 08:59 (external edit)
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