|
|
SOFT POTATO PRETZELS 1 medium potato, washed, peeled, cooked and mashed (reserve 1 1/2 c. potato water) 3 1/2 to 4 c. flour 1 pkg. active dry yeast 1 tsp. salt 1 tsp. sugar 1 egg, slightly beaten 2 tsp. coarse salt Heat reserved potato water to 120 degrees to 130 degrees. Combine 2 cups flour, warm potato water, potato, yeast, salt and sugar in large bowl. Beat on high for 2 minutes. Stir in remaining flour. Turn dough out onto lightly floured surface. Knead 5 minutes or until dough is smooth and elastic. Place in lightly greased bowl; turn to coat entire surface. Cover; let rise until almost double, about 1 hour. Punch dough down. Preheat oven to 425 degrees. Divide dough into 12 to 14 parts. Roll each part into a rope; twist like a pretzel. Brush with egg on ungreased sheet. Sprinkle with salt. Bake 20 to 25 minutes. Store in loose topped container. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |