| Prep Time | 20 min |
| Cook Time | 12 min |
| Passive Time | 90 min |
| Servings |
pretzels
|
- 1 egg
- 1/4 c butter or margarine
- 1/2 c warm milk
- 1/2 c warm water
- 1 tsp salt
- 1/3 c granulated sugar
- 3 1/2 c bread flour or all-purpose flour
- 2 1/4 tsp active dry yeast
- 1 egg white
- 1/4 c water
- 1/2 c granulated or brown sugar
- 1 tsp ground cinnamon
- 2 c powdered sugar
- 5 tbsp butter melted
- 2 tsp Vanilla
- 1-2 tsp water if needed for thinner consistency is needed for dipping
Ingredients
Pretzels
Topping
Vanilla Glaze
|
|
- Put ingredients into bread maker in order specified by your instruction manual. (It will usually be in the order given or the exact opposite.) Select a large loaf size and the dough setting. When dough is ready, remove it from the bread maker, cover with a dry cloth and let it rest on a floured surface for 10 min.
- Divide dough into 16 pieces. Roll each into a 12 inch rope. Fold each rope into a pretzel shape and place on greased cookie sheet.
- Mix egg white and 1/3 cup water in a bowl. Mix sugar (or brown sugar) and cinnamon in a bowl until well blended. Brush egg white miture on pretzels and sprinkle with cinnamon-sugar mixture.
- Bake at 400* for 12-14 min on until brown.
- While pretzels are baking, make vanilla glaze by adding powdered sugar to a small mixing bowl or glass measuring cup. Using a spoon, make a whole in the center and pour the butter in the center of the sugar. Using a whisk, slowly incorprated the edges of the powdered sugar into the center with the butter. Add more gradually until all is well blended. Add vanilla. Add water a few drops at a time if needed to reach desired consistency. Drizzle the glaze over the pretzels, or place the glaze in small containers for dipping and serve with each pretzel.
- To drizzle glaze, use a frosting bag and tip, or place glaze in a zioloc sandwhich bag. Zip the bag up, and cut the tip of one corner of and squeese the frosting through the opening.
**TO FREEZE AND BAKE LATER: Make and shape dough as directed. Place on a greased cookie sheet or cookie sheet lined with parchment paper. Place in the freezer for 20-25 min or until they are holding their shape. Move all of the pretzel shaped dough to a freezer-safe container or bag. Remove and bake as many as you want, even just a few at a time for after school snacks. Remove from the freezer 30 min early to defrost a bit, then brush with egg white, sprinkle cinnamon-sugar mixture and bake as directed.
**If you do not have a bread maker, you can mix 2 c. of the four, the sugar, butter, salt and yeast in a large bowl. Add water, milk and egg. Beat on low-speed, scraping bowl frequently, 1 min. Then do the same on medium speed. Stir enough of the remaining flour to make easy to handle. Turn onto lightly floured surface, knead until smooth and elastic (5 min). Place in a large greased bowl; turn greased side up. Let rise in a warm place until double (about 1 hr.) Punch down dough; shape as desired.