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 " 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? > I tried it and they came out like blobs. BUT, if you're dealing with a yen for something crunchy, you can sliced them up biscotti-style and bake till hard. Probably fantastic with garlic and/or parmesan. Take care, Fay 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 " 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? > I tried it and they came out like blobs. BUT, if you're dealing with a yen for something crunchy, you can sliced them up biscotti-style and bake till hard. Probably fantastic with garlic and/or parmesan. Take care, Fay Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.