May 12, 2006

Soft Pretzels

כמה שזה היה טעים .....
These 'Soft Pretzels' are more like buns, not salty not sweet.. I've refrigerate the dough for 6 hours,it's nice to make them..I think next time they will be more nicer , Now I have 32 Pretzels ..too much..anyway I think this recipe is just perfect for me

Soft Pretzels 3 / biglove פרצל רכיםIngredients:
2 pkgs active dry yeast
2 C warm water (105 to 115 degrees)
1/2 C sugar
1/4 C butter
1 egg
2 tsp salt
6-1/2 to 7 C all-purpose flour
1 egg yolk
2 TBS water
coarse salt
Instructions:In a large bowl, dissolve yeast in 2 C warm water. Add sugar, butter, egg, salt and 3 C flour.

Beat until smooth. Stir in enough additional flour to form a stiff dough.
Cover tightly with foil and refrigerate 2 to 24 hours.
Turn dough out onto lightly floured surface.
Divide in half and cut each half into 16 equal pieces.
Roll each piece into a 20-inch length.
Shape into looped pretzels.
Place pretzels on lightly greased cookie sheets.
Blend egg yolk and 2 TBS water and brush over pretzels. Avoid dripping on cookie sheet.
Cover and let rise in a warm place until double in bulk, about 30 minutes.
Bake at 400 degrees for 10- 15 minutes, or until golden brown.
Cool on wire racks.
Full recipe - Here [NO.3 not NO.1..] Another great recipe, I've baked last year is Here


Lavash (Nan-e Lavash) לחם נאן- לחם לאבאש
Lavash is light, crusty and the oldest known bread in the Middle East. Since it keeps well for long periods of time, it is baked only once every few months, in a tanour or bread oven. Then it is wrapped in clean cloths and eaten as needed. A simplified recipe is given here. "
1 package yeast
1/2 cup warm water
5 cups all-purpose flour [+1 1/2 cups..]
1 teaspoon sugar (yes not salt..)
1/2 cup melted butter
2 cups milk
2 tablespoons poppy or sesame seeds, (optional)

1. Dissolve the yeast in a bowl of warm water; add 1 tablespoon four and 1 teaspoon salt. Allow to ferment for 10 minutes at room temperature.

 Full recipe


wheresmymind said...

I really like lavash with cheese or strawberry jam :)

Krithika said...

Need to definitely try this. Looks really good.

Anonymous said...

Can't wait to try the pretzels and Lavash. I just picked up some Lavash at the supermarché and I was munching it wondering how it was made. Thanks! Perfect timing!!!

Ms. Glaze

Chanita Harel חני הראל said...

It's my first lavash ..Irealy don't know how to eat it.. I pur some butter on the hot one..Thanks for your idea ! ;)

Chanita Harel חני הראל said...

Krithika thanks and Welcome !
I love the roses in your Blog ;-)

Chanita Harel חני הראל said...

ms.glaze ,
I love the pretzels more... the lavash is very crisp, I realy don't know if it should be like this...
Thank you for your comment !

Anonymous said...

Bisous to you for these wonderful recipies....

Chanita Harel חני הראל said...

Thank you and Welcome ;)

Anonymous said...

I like very much of Lavash
That was good,but dont forget that this delecious brood is of Iran.


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