Serves: 48
Total Calories: 2,198.667
In a small saucepan over medium heat, scald milk with brown sugar, caraway and salt let cool to lukewarm.
In a small bowl or cup, sprinkle yeast on water let stand for 5 to 10 minutes or until foamy.
In a large mixer bowl at medium speed, beat milk mixture, yeast mixture and rye flour for 1 to 2 minutes or until batter is smooth. Slowly beat in wheat flour for 1 to 2 minutes or until smooth. Stir in 1/2 cup of the all-purpose flour to make a soft dough that can be handled. On a lightly floured surface, knead in remaining flour until smooth and satiny.
Line baking sheets with foil grease and dust with flour. Divide dough into four equal portions. Roll one portion into a 12 x 9-inch rectangle. Cut dough into twelve strips, 9 x 1-inch each. Roll each strip into a 15-inch rope and form into a pretzel shape.
Preheat oven to 400° F. Over medium-high heat, bring a medium saucepan of water to a boil. With a slotted spoon, lower pretzels, one at a time, into the boiling water for 3 to 4 seconds (longer will make pretzels soggy). Remove and shake off excess water. Place pretzels on baking sheets about 1 inch apart.
Brush with egg white and sprinkle with salt. Bake for 12 to 15 minutes or until golden brown. Cool on wire racks. Repeat with remaining portions of dough. Store in an airtight container in a cool place.
This Soft Pretzels recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
