Old Country Buttermilk Pretzels

* Exported from MasterCook *

OLD COUNTRY BUTTERMILK PRETZELS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Crackers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk (2-1/4 teaspoons) active
Dry yeast
2 tb Plus 1 teaspoon sugar
1/4 c Warm water
2/3 c Buttermilk or rehydrated
Buttermilk powder
2 tb (1/4 stick) butter or
Margarine
1/2 c Cold water
4 c All-purpose flour
1 t Salt
2 qt Water for boiling the
Pretzels
1/4 c Baking soda
Cornmeal for sprinkling on
The baking sheet
1 Egg, lightly beaten
Coarse salt for the tops

"This is truly a gourmet pretzel -- a step beyond
traditional recipes from the Old Country. Excellent
with beer or cider, but absolutely irresistible spread
with cold sour cream. 350~F. 15 to 25 minutes In a
small bowl, combine the yeast with 1 teaspoon of the
sugar and the warm water. Set aside in a warm place
until the yeast starts to foam, about 5 to 10 minutes.
In a small saucepan, add the butter to the buttermilk
and bring to a boil. Stir to melt the butter
completely if necessary. Transfer the mixture to a
bowl, add the cold water, stir, and allow the mixture
to cool to lukewarm. In a large bowl or in the food
processor, combine the flour and salt. Stir in the
yeast mixture and the cooled buttermilk mixture and
mix well. Knead well by hand on a lightly floured
surface or by pulsing about 15 to 20 times in the food
processor, until the dough is smooth and springy to
the touch. Place the dough in a lightly oiled bowl and
turn over to coat all sides. Cover with a damp towel
and set the dough in a warm place until it has doubled
in bulk, about 1-1/2 to 2 hours. Punch the dough down
and knead a few strokes. Wrap the dough in plastic
wrap or wax paper and place it in the refrigerator
until well chilled, approximately 1 hour. With a
knife, cut the dough into 25 equal pieces. Using your
hands, roll each piece into a cylinder 10 to 12 inches
long. (If you prefer larger, soft pretzels, cut the
dough into only 15 pieces and roll into cylinders that
are 14 to 16 inches long.) You will have a more
even-looking cylinder if you place the dough on a firm
surface and roll your hands across the top, moving
from the center outward. Shape each cylinder into a
pretzel by forming a loop in the center, twisting the
ends and attaching them to the bottom of the loop.
Bring the 2 quarts of water to a boil. Add the baking
soda and the remaining 2 Tablespoons sugar to the
water. Drop the pretzels into the water one at a time
and, with a slotted spoon, remove each one as it pops
back up to the surface in about 2 to 3 seconds. Place
the pretzels on a towel right side up to drain for a
few minutes. Then place them on a baking sheet which
has been lightly sprinkled with cornmeal. Preheat the
oven to 350~F. Brush the tops with the egg and
sprinkle lightly and evenly with coarse salt. Bake for
15 to 25 minutes, depending on size, until well
browned. Cool on a rack. Yield: 15 large or 25 small
pretzels.



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