Brew Pub Pretzels
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Making the dough for these twisted bread dough snacks is easy and enjoyable--with the help of a bread machine.
Ingredients
- 3/4 cup milk
- 4 teaspoons cooking oil
- 1 cup all-purpose flour
- 1 cup bread flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 teaspoon active dry yeast
- 2 teaspoons salt
- 1 beaten egg white
- 1 tablespoon water
- Coarse salt or poppy seed
- 1 8-ounce package process cheese spread
- 1/4 cup strong ale or beer
- 1/4 teaspoon celery seed or caraway seed
- Dash pepper
- Add milk, oil, all-purpose flour, bread flour, sugar, the 1/2 teaspoon salt, and yeast to a bread machine according to manufacturer's directions for a 1-pound loaf. Select dough cycle. When cycle is complete, remove dough and punch down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes.
- Roll dough into a 10x6-inch rectangle; cut into twelve 1/2-inch-wide strips. Gently pull each strip into a rope about 16 inches long. Shape each rope into a pretzel by crossing the rope's ends over each other, forming a circle with 4-inch tails. Twist once at the crossover point. Fold the tails over the circle. Moisten the ends and press to seal.
- Place pretzels 1/2-inch apart on greased baking sheets. Bake in a 475 degree F oven for 4 minutes. Remove from oven. Reduce oven temperature to 350 degree F.
- Dissolve the 2 teaspoons salt in 2 quarts boiling water. Reduce heat. Gently slide pretzels, a few at a time, into simmering water. Simmer for 2 minutes, turning once. Remove with a slotted spoon; drain on a wire rack. Place 1/2-inch apart on a well-greased baking sheet.
- Combine egg white and water. Brush pretzels with egg white mixture; sprinkle lightly with coarse salt or poppy seed. Bake in the 350 degree F oven for 20 to 25 minutes or until golden brown. Cool slightly on wire racks.
- Meanwhile, combine process cheese spread, ale or beer, celery seed or caraway seed, and dash pepper in a saucepan. heat and stir over medium-low heat until cheese is melted. Serve with pretzels. Makes 12 servings.
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