Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 Has anyone made these pretzels? Are they actually the soft kind? I wondered because it says the egg " is to help them brown and crispy like a pretzel. " Makes it sound like the crunchy kind to me. I hate to kill the good bugs in my yoghurt by using it for baking. Does anyone know if any other bread recipe can be used for soft pretzels? , mom to Pretzels By Karyn Make Lois Lang's bread recipe below: 2 ½ c. blanched, ground almonds ¼ - 1/3 c. melted butter 1 c. dry curd cottage cheese 1 tsp. baking soda ¼ tsp. salt 3 eggs Place eggs, melted butter, dry curd cottage cheese, baking soda, and salt in food processor using metal blade. Process until the mixture is thick and resembles butter in texture. Add almond flour and process until mixed thoroughly. If the stiffness of the mixture stops the processor, remove the dough with wet hands and knead by hand until almond flour is thoroughly mixed into other ingredients. The dough should be stiff. If it's watery, put it in the refrigerator until it firms up. Get your " pretzel " dough and put in a cake decorator or Ziploc baggie with the corner snipped. Put some parchment paper on your pan (helps with the sticking) and spray lightly with preferred oil, Using cake decorator bag or Ziploc baggie method, make lines, doodles, reg twisted shapes, etc. Make them a bit thick. If they are too thin, they cook too fast and break easily into crumbs. Bake them at 300 for about 10 minutes, remove them to make sure they are fairly firm, but not fully cooked. Lightly brush with egg/egg white. The egg is to help them brown and crispy like a pretzel. Continue baking again for an additional 10-20 minutes. Once they are done and cooled, slide them off the paper and into a Ziploc baggie. > Pretzels > By Karyn > > Make Lois Lang's bread recipe below: > > 2 ½ c. blanched, ground almonds > ¼ - 1/3 c. melted butter > 1 c. dry curd cottage cheese > 1 tsp. baking soda > ¼ tsp. salt > 3 eggs > > Place eggs, melted butter, dry curd cottage cheese, baking soda, and salt > in food processor using metal blade. Process until the mixture is thick > and resembles butter in texture. > > Add almond flour and process until mixed thoroughly. If the stiffness of > the mixture stops the processor, remove the dough with wet hands and > knead by hand until almond flour is thoroughly mixed into other > ingredients. > > The dough should be stiff. If it's watery, put it in the refrigerator > until it firms up. > > Get your " pretzel " dough and put in a cake decorator or Ziploc baggie > with the corner snipped. > > Put some parchment paper on your pan (helps with the sticking) and spray > lightly with preferred oil, > > Using cake decorator bag or Ziploc baggie method, make lines, doodles, > reg twisted shapes, etc. Make them a bit thick. If they are too thin, > they cook too fast and break easily into crumbs. > > Bake them at 300 for about 10 minutes, remove them to make sure they are > fairly firm, but not fully cooked. Lightly brush with egg/egg white. > The egg is to help them brown and crispy like a pretzel. > > Continue baking again for an additional 10-20 minutes. Once they are > done and cooled, slide them off the paper and into a Ziploc baggie. > > Notes: > (1) Pretzels can be made darker by adding pecan flour or other nut > flours. > > (2) Pears, apples, veggies and other foods can be added to the dough by > substituting some of the eggs for pureed veggies, fruits, etc > > (3) Garlic bread sticks can also be made. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 > > > > On Sat, 18 Mar 2006 19:41:35 -0000 " julie46250 " > writes: > > Has anyone made these pretzels? Are they actually the soft kind? I > > wondered because it says the egg " is to help them brown and crispy > > like a pretzel. " Makes it sound like the crunchy kind to me. > > > > I hate to kill the good bugs in my yoghurt by using it for baking. > > Does anyone know if any other bread recipe can be used for soft > > pretzels? > > Some recipes benefit very much by the addition of yogurt. Make enough yogurt so you can spare some for those recipes..like the cheesecake. Make the Biscotti recipe on SCD recipe. Leave out honey, currents and cinnamon and add 1/2 cup of melted cheese and some herbs and 'double bake " for crispness. CINNAMON RAISIN BISCOTTI [printable version] Ingredients DRY INGREDIENTS 4 cups almond flour 2 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup slivered almonds 1 cup currants WET INGREDIENTS 2 eggs 1/2 cup butter at room temp 1/2 cup honey 2 teaspoons vanilla Instructions 1. Combine dry ingredients in one bowl and wet in another. 2. Pour wet into dry and mix together until well combined. 3. On a cookie sheet lined with parchment paper or a Silpat, divide the mixture in two and shape into two same sized logs approx. 9(length)x 4(width) x 1(height). 4. Bake for 25 minutes at 325 until cracks form on the top and it is lightly browned. 5. Remove from oven and cool for 1 hour. 6. Set oven temp to 250. Remove from cookie sheet and slice into 3/4 inch pieces. (I find it easiest to use a meat cleaver to cut them in one quick downward push, a serrated knife only tears the slices.) 7. Turn all the pieces on to one sides and bake at 250 for 20 minutes. 8. Turn all the pieces on their second side and bake for another 20 minutes at 250. Remove from oven and let oven reduce to 170. 9. Bake cookies for 1 hour. Turn off the oven and leave them in there until both the oven and the cookies are cooled, or overnight. 10. Makes 20-24 cookies. ( this is Jodi Bager's recipe, the cheese variation is mine) Carol F. SCD 6 years, celiac Quote Link to comment Share on other sites More sharing options...
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