Southwestern Pretzels Food

SOUTHWEST PRETZELS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast, salt, minced onion and spices. Add water. Beat just until moistened. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes (I just did this in my Kitchenaid). Cover and let rest for 10 minutes. Divide dough into 16 equal portions; roll each into a 15-in. rope. Cover and let rest 10 minutes longer.
• Twist into pretzel shapes. Place on greased baking sheets; brush with egg. Bake at 350° for 15 minutes. Brush again with egg; sprinkle with coarse salt. Bake 10-13 minutes longer or until golden brown. Remove to wire racks. Serve pretzels warm with dip. Yield: 16 pretzels.

SOUTHWESTERN PRETZELS

Steps:

• disolve yeast in the warm water for ten minutes.
• combine flour, chili powder, red pepper flakes,and salt.
• add egg, water and yeast, garlic, zucchini and cheese.
• knead about 10 times.
• cover and place in a warm damp place until doubled in size.
• kneed a few more times with flour and split into 6 pretzels.
• bake at 350 for 25 minutes.
• baste with egg whites while baking.

LINA KULCHINSKY'S SOFT PRETZELS

Steps:

• In a medium bowl, mix together 2 cups warm water, yeast, and 1/2 cup brown sugar; let stand until foamy, 5 to 10 minutes.
• In the bowl of an electric mixer, mix together flour and coarse salt using your hands. Add butter and continue to mix with your hands until mixture is crumbly. Add yeast mixture and, using your hands, mix until a shaggy dough is formed and water is absorbed.
• Using the dough hook attachment, mix dough on medium speed until dough is tight, elastic, and smooth, 6 to 8 minutes. Cover with plastic wrap and transfer to refrigerator; let chill at least 8 hours and up to overnight.
• Preheat oven to 450 degrees.
• Roll dough out into a 14-by-12-inch rectangle. Cut dough into one dozen 12-inch-long strips, each about 1-inch wide.
• Working with one piece of dough at a time, roll out each piece into a 30- to 33-inch-long rope (about 3/4-inch thick), starting from the center and working toward the ends. Make a "U" shape with the rope and cross the ends over, pinching at the bottom of the "U" to form a pretzel. Return to baking sheet and repeat process with remaining dough.
• Spray a large baking sheet with nonstick cooking spray. In a large saucepan, combine 8 cups water, baking soda, beer, and remaining 1/4 cup brown sugar; bring to a simmer over medium-high heat. Simmer pretzels, one at a time, about 30 seconds, holding them under the surface of the water, if necessary, using a spider or slotted spatula. Transfer to prepared baking sheet and repeat process with remaining pretzels.
• Sprinkle pretzels with pretzel salt and desired toppings; transfer to oven and bake for 5 minutes. Rotate baking sheet, and bake until deep brown, 4 to 6 minutes more. Remove from baking sheet and transfer to a wire rack to cool slightly. Serve warm with butter or mustard.