Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Misc: Good Luck Breadstick Pretzel




Source of Recipe


kingarthurflour.com


Recipe Introduction


"The pretzel shape, invented by a Mediterranean monk nearly 1,400 years ago, originally symbolized hands crossed over one�s chest, the posture early Christians assumed when praying. Later, pretzels came to symbolize good luck, long life, and good health."


List of Ingredients




STARTER

1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/8 teaspoon instant yeast
1/2 cup (4 ounces) cool water

Mix all of the starter ingredients in a medium-sized bowl, cover, and let rest at room temperature overnight.

DOUGH

all of the starter
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon instant yeast
1 1/4 teaspoons salt
1 rounded tablespoon Lora Brody Dough Relaxer (optional, but helpful)
2 tablespoons Baker's Special Dry Milk OR nonfat dry milk
3 tablespoons (2 1/4 ounces) olive oil
2/3 cup (5 1/4 ounces) water
1 to 2 tablespoons toasted sesame seeds or seed topping blend of your choice, for topping


Recipe



Combine all of the dough ingredients except the topping, and mix and knead them together�by hand, mixer or bread machine�till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours.

Transfer the dough to a lightly greased work surface, and roll it into a 10 x 20-inch rectangle. Brush the dough lightly with olive oil, and sprinkle it with the topping. Roll the dough lightly with a rolling pin to press the topping in. Better yet, spray the dough with Quick Shine�, and sprinkle it with the seeds; they�ll stick much better.

Use a pizza wheel or sharp knife to cut the dough (the short way) into 1/4- to 1/2-inch wide strips. Twist the strips into pretzel shapes, and place them on lightly greased or parchment-lined baking sheets. Let the pretzels rest, covered, for 30 minutes, then bake them in a preheated 425�F oven for 14 to 16 minutes, or until they're golden brown.


YIELD: About 3 1/2 dozen pretzels.

NOTE: If you get tired of shaping pretzels, just lay the strips of dough on a lightly greased baking sheet and bake crunchy breadsticks. They�ll need to bake 2 to 3 minutes less than the pretzels.