4 cup unsifted flour
1 tsp sugar
1 package active dry yeast
1 1/2 cup very warm water (120f-130f)
1 qt water
3 tbsp baking soda
1 coarse salt
A Recipe for
Pennsylvania Dutch Pretzels
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
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Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
This Recipe for Pennsylvania Dutch Pretzels is one of thousands in the Recipes-to-go Appetizer Cookbook.
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
If you enjoy this Pennsylvania Dutch Pretzels Recipe - you should enjoy the recipe collections you can find on the websites below:
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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This is a recipe for Pennsylvania Dutch Pretzels from the recipe cookbook of Recipes-to-go (Appetizer)
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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and
1/2 tsp salt. With mixer at low, add 1 1/2 cups very warm water.Beat
3 minutes at medium. Gradually add the rest of the flour. Turn out
onto floured board and knead 5 minutes.,Place in a greased bowl, turn
greased side up. CVover, let rise 45 minutes to an hour. Punch down,
turn out onto board. Roll pieces of dough out into pencil shapeds and
knot, forming preztel shape. Cover, and let rise on floured obard for
30 minutes. Boil 1 quart water and the baking soda in a skillet. Put
each preztel in the water and simmer 20 seconds. Place on well
greased cookie sheet, salt and bake at 400 F for 15 minutes.
Serves: 12
Pennsylvania Dutch Pretzels Recipe brought to you by Recipes To-Go