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Kevin DKevin D Posts: 60
edited 2:20AM in EggHead Forum
<p />Hello Eggers,[p]Here is an easy and awesome recipe:[p]PRETZELS[p]1 pkg. yeast
4 c. flour
1 1/2 c. water
1 tbsp. sugar
1 tsp. salt[p]Mix and knead. Cut into six sections, roll out each section, and form it into a pretzel. Brush each pretzel with egg white and sprinkle with kosher/sea/course salt. Bake at 425* for 12-15 minutes.[p]Lessons from this attempt: fatter pretzels are better, check through the dome opening every minute after 12 minutes, try to keep the temp from drifting up to the 500* range[p]Kevin


  • Tim MTim M Posts: 2,410
    Kevin D,[p]NEAT! I'll try those. What temp did you cook them at if not 500 deg? [p]Tim
  • Kevin DKevin D Posts: 60
    Tim M,[p]425. I guess it depends on the size of the pretzels. I don't want the bottom to get too crusty. This was the first time doing pretzels on the egg, so I have to play around with it more.[p]Kevin
  • PujPuj Posts: 615
    Kevin D,[p]They look yummy. Good to see a dough cook posted![p]Puj

  • Tim MTim M Posts: 2,410
    Kevin D,[p]Sorry, when I printed out the recipe (to copy as my own later - hehe) I saw the 425 cooking temp there. I just need to read![p]Tim
  • Kevin D,[p] Looks good! Most pretzel recipes I see call for boiling the pretzels briefly first in water with baking soda in it. Keeps them from puffing up too much. Did your recipe call for boiling first?[p]MikeO
  • Kevin DKevin D Posts: 60
    MikeO,[p]No boiling. I'll give that a try. As you can see mine came out quite puffy.[p]Kevin
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