#imalan

These aren’t as good as the other soft pretzels I posted, but they’re a lot quicker and easier to make.

Ingredients:

1¼ tsp yeast

½ cup + 2 tbsp + 2 tsp water

½ tbsp sugar

¼ tsp salt

1¾-2 cups flour

2 tbsp egg (~1 egg)

½ tbsp water

1 tbsp course salt

Directions

Preheat oven to 425°F

Grease one large jelly roll pan

In mixer bowl, sprinkle yeast over warm water ’til dissolved

Mix in sugar, salt, and ½ cup flour.  Continue to add flour in ¼ cup bits until batter turns to dough.  Blend each ¼ cup thoroughly before adding the next. You will know if you have enough flour if: 1) Mix “cleans” the inside of the bowl 2) Dough doesn’t stick to fingers

When dough is no longer sticky, it can be kneaded in mixer bowl with the dough hook for 3-4 minutes

Divide dough into 6 equal parts, roll each piece to about 15″ long and from into a pretzel shape

Place pretzels 3″ apart on baking sheet

Brush pretzels with an egg wash and sprinkle with course salt if desired

These are incredibly delicious!  Please note that this is a pretty complicated recipe compared to most that I post here.  I had a hard time getting it right the first time.

Ingredients:

½ cup warm water

1½ tsp yeast

2 tbsp dry milk

2 tbsp sugar

2 tbsp oil

2 tbsp egg

1 tsp salt

1½ cup flour

Instructions

Day 1

Measure water and pour into mixer bowl

Sprinkle yeast over warm water, stir to dissolve

Add the dry milk, sugar, oil, egg, salt, and ¾ cup flour.  Mix well after every addition.

On low speed, gradually add ¾ cup flour, ¼ cup at a time.  Mix well after every addition.

If dough is still sticky, knead more flour into the dough by hand.

When dough is no longer sticky and there is no flour visible on the outside, put the dough hook on the mixer and knead dough for 3-4 minutes.

If time allows, let dough rest for 10 minutes

Cut dough into 6 pieces and roll each piece into approximately 15-18″ strips, then shape into pretzels.

Place on baking pans and refrigerate overnight.

Day 2

Preheat oven to 400°F

Fill sauce pan with water, approximately half full.  Add 1½ tsp baking soda.

Bring water to a boil.  Using a slotted spoon, boil each pretzel for 45 seconds to 1 minute.  Lift pretzel out of the water and allow water to drain off.

Brush the tops of pretzels with an egg wash and sprinkle with course salt if desired.

Ingredients:

1 egg

1 cup flour

¼ cup melted butter or vegetable oil

¾ c + 2 tbsp milk

1½ tsp sugar

2 tsp baking powder

¼ tsp salt

Directions:

Heat waffle iron

Beat eggs with hand beater until fluffy

Beat in remaining ingredients just until smooth

Pour batter (½ cup) onto center of waffle iron

Bake until steaming stops, about 5 minutes

Remove waffle carefully

Ingredients:

2 eggs

1½ cup solid pack pumpkin

¾ cup sugar

½ tsp salt

1 tsp cinnamon

½ tsp ginger

¾ tsp cloves

1¼ cup evaporated milk

Directions

Preheat oven to 425°F

Beat eggs in large bowl

Stir in remaining ingredients in order given

Pour into unbaked pie crust

Bake for 15 minutes at 425°F

Reduce to 350°F and bake for ad addition 40-50 minutes or until an inserted knife comes out clean