---------- Recipe via Meal-Master (tm) v8.00

      Title: OLD COUNTRY BUTTERMILK PRETZELS
 Categories: Crackers
      Yield: 15 servings

      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 ts 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.
From: BUNNY #261 @1419000
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