Pretzels are a fermented grain food. Soft pretzels
have a unique flavor and texture due to their shape and the process of
boiling them in a baking soda bath prior to baking.
The traditional twisted pretzel shape was invented by
monks to represent the image of hands folded in prayer. The shape
also looks like arms folded across a heart. This unique shape is
recognized worldwide as a tasty treat.
SOFT
PRETZEL KIT $29.95
Complete recipes and all the dry ingredients needed to make three great
recipes for the Beer Pretzel, Twisted Mary Pretzel & Apple
Breakfast Pretzel. Recipes make 4 pretzels.
Kit
Includes: specialty flour, vital wheat gluten, brewer's yeast, coarse sea
salt, baking soda, corn meal, pastry brush, three recipes and our exclusive
pretzel twisting practice rope to teach to make the perfect pretzel shape.
ROLAND
COARSE SEA SALT 26 oz. $3.95
Roland Sea Salt is the result of the evaporation of Mediterranean Sea
water. It comes in the coarse texture you expect on the very best
pretzels and can also de substituted for all other salt used as an ingredient
in cooking. Imported from Italy, it is 100% pure natural Sea Salt
with no additives.
BREWER'S
YEAST 6 gr. packet $1.25
Brewer's yeast and bread yeast are both from
the Saccharomyces cerevisiae family. Brewer's yeast can be used in
place of bread yeast in all recipes. One packet is sufficient for
up to a two pound loaf.
VITAL
WHEAT GLUTEN 1 lb. $2.95
Wheat Gluten is the natural protein portion of
whole wheat. This extra protein improves the stretch of the dough
and helps to produce a loaf of good volume. The addition of wheat
gluten is critical when using whole grains or in dough which will be pulled
and stretched like pretzels and pizza. It should also be added to
any recipe made in a Bread Machine.
Sourdough Pretzels
1½
sourdough batter
1 cup
hot water
2 tbs.
butter
3 tbs.
sugar
2 tsp.
salt
5-1/3
cups white flour
1 egg
yolk
2 tbs.
thick cream
Combine
butter, salt, sugar and water. Let cool to lukewarm. Combine biscuit batter
with water mixture. Add 4 cups flour ½ cup at a time, stirring each
time. Turn out onto counter and knead in about 1¼ cups more flour.
Place in a greased bowl and rise for 2 hours. Break off dough in pieces
about the size of a large egg and roll out to 18 inches long by ½
inch diameter. Twist into pretzel shape, place on greased cookie sheet,
brush with egg and cream mixture, let rise for 30 minutes. Brush
again with egg and cream mixture, sprinkle with coarse salt. Bake at 425
degrees for 15 minutes. Cool on a rack.
Kit
Includes: specialty flour, vital wheat gluten, brewer's yeast, coarse sea
salt, baking soda, corn meal, pastry brush, three recipes and our exclusive
pretzel twisting practice rope to teach to make the perfect pretzel shape.