Preparation:
Scald milk-cool to lukewarm. In a large bowl, sprinkle yeast over 1/2 cup very warm water to dissolve. Add sugar, cooled milk, baking powder, lite salt and oil. Add 3 cups flour. Cover and let rise until double in size(about 45 minutes). Stir down batter, add remaining flour and knead for about 10 minutes on lightly floured board. Punch down dough. Cut into 20 pieces and set aside 10 minutes. Roll each piece into thin, ropelike, 24 inch length, using your hands to roll and stretch dough. Dough will be elastic and will retract somewhat after being stretcheed. To form a pretzel, grasp each end of dough, forming a horseshoe with curved part away from you. Twist ends once around each other and press each firmly onto loop of dough beneath them. Set dough aside to rest on a lightly floured work surface, covered, for 10 minutes. Preheat oven to 450 degrees. Dust baking sheet with cornmeal. In a large, deep pan, simmer 1 quart water. Poach pretzels 2-3 at a time for about 30 seconds, removing gently with a slotted spoon. Carefully pat dry with paper towels, and put on prepared baking sheet. Mix egg white 1 tablespoon water. Brush each pretzel with egg white glaze. Bake until golden brown, 12-15 minutes. For crustier pretzels, put under broiler 30 seconds before baking. Serve warm with mustard. Makes 20 large pretzels. |
