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Olive And Garlic Pretzels
2
1
1
2
0 Kalamata olives (abt 3/4 cup); pitted
Anchovy fillet
Tablespoon Chopped garlic
Tablespoon Olive oil
Freshly−ground black pepper; to taste
1
2
2
1
4
1
1
1
1
1
Package Dry active yeast
Tablespoon Sugar
Tablespoon Vegetable oil
−1/2 Cup Warm milk; (110 degrees)
Cup All−purpose flour −; (to 4 1/2 cups)
Teaspoon Salt
Egg white; slightly beaten
Tablespoon Water
Tablespoon Kosher salt
Cup Creole mustard
Combine the olives, anchovy, garlic, olive oil and black pepper in a food
processor and process until the mixture is smooth, about 15 seconds. Set
aside. Combine the yeast, sugar, and 1 tablespoon of the oil in the bowl of
an electric mixer fitted with a dough hook. Add the milk. With the mixer on
low speed, beat the mixture for about 4 minutes to dissolve the yeast. If
the yeast mixture doesn't begin to foam after a few minutes, it means it's
not active and will have to be replaced. Add the flour, salt and olive
mixture to the yeast mixture. Mix on low speed until it lightly comes
together, then increase the speed to medium and beat until the mixture pulls
away from the sides of the bowl, forms a ball, and climbs slightly up the
dough hook. Remove the dough from the bowl. Coat the dough with the
remaining teaspoon vegetable oil. Return the dough to the bowl and turn it
to oil all sides. Cover the bowl with plastic wrap, set in a warm, dr Remove
the dough from the bowl and turn it onto a lightly floured surface. Preheat
the oven 350 degrees. Roll the dough into 12− by 10−inch rectangle. Cut into
2
0 strips, 12− by 1/2−inches. Gently pull each strip into a rope about 16
inches long. To form the pretzels, cross one end over the other to form a
circle, overlapping about 4 inches from each end. Take one of the dough in
each hand and twist once at the point where the dough overlaps. Carefully
lift each end across to the edge of the circle opposite it. Tuck the ends
under the edges to form a pretzel shape. Lightly moisten the ends with water
to seal completely. Place the pretzels on the prepared baking sheet. Bake
for 5 minutes. Remove from the oven. Bring 1 gallon of salted water to a
boil. Add several of the pretzels at a time in the boiling water. Cook for 2
minutes on each side. With a slotted spoon remove from the water. Drain on
paper−towels. Bring the water back to a boil and repeat the cooking process.
Regrease the baking sheet. Place the pretzels on the baking sheet. Whisk the
egg whites and water together. Using a pastry brush, brush each pretzel with
the egg wash. Sprinkle each pretzel with the kosher salt. Bake for 20 to 25
minutes or until golden brown. Remove from the oven and serve warm with
Creole Mustard. This recipe yields 20 pretzels.
Olive And Garlic Pretzels
431
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