Preparation:
Combine water, yeast, 1 teaspoon malt, and sugar allow to work for 10-15 minutes, until frothy combine yeast mixture, shortening, egg, and 1-2/3 cup bread flour in a food processor process to combine ingredients well add 1 cup flour and process until mixture forms a ball and cleans bowl adding flour or water as needed to make dough moist, not sticky or dry turnout onto a lightly floured board knead until very smooth and elastic place into a greased bowl, turn to coat cover and put in a warm place to rise for 90 minutes, until doubled punch down and divide into equal portions roll each piece into an 18-inch rope and twist into a pretzle shape (pinch at ends to seal) heat 8 cups water and remaining 1/3 cup malted barley to a simmer, in a saucepan, over a medium flame add 1 pretzle, simmer for 30 seconds on each side, and drain well remove to a cookie sheet repeat with remaining pretzels brush with egg whites bake @ 400 degrees for 20 minutes dip into kosher salt serve hot or warm, with assorted mustards |
