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FERNA SOFT PRETZEL
| Ingredients |
Quantity |
| Fresh milk, lukewarm |
1 1/4 cups |
| HASMAYA INSTANT DRY YEAST |
1 tbsp. |
| Sugar |
1/4 cup |
| Vegetable Oil |
2 tbsps. |
| All-purpose flour |
4 cups |
| FERNA IODIZED SALT |
1 tsp. |
| FERNA PRIMERA CHEESE FLAVOR |
1/8 tsp. |
DIPPING SOLUTION
| Ingredients |
Quantity |
| Hot water |
4 cups |
| FERNA BAKING SODA |
4 ounces |
| Butter, melted |
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CINNAMON SUGAR (TOPPING)
| Ingredients |
Quantity |
| Brown sugar |
1 1/2 cups |
| FERNA BAKING SODA |
1 1/2 tsps. |
| Cinnamon |
as desired |
PROCEDURE
1. Combine fresh milk and EAGLE INSTANT DRY
YEAST. Set aside.
2. Sift all purpose flour, sugar and FERNA IODIZED
SALT. Make a well in the center and gradually
add the milk-yeast mixture, vegetable oil, and
FERNA PRIMERA CHEESE FLAVOR. Stir with wooden
spoon. Knead dough by hand for 2-5 minutes or
until smooth then form into a ball.
3. Place the dough in an oiled bowl, cover with
plastic wrap and leave in a warm place.
4. Allow the dough to rise for about 45 minutes,
or until double in bulk.
5. Preheat oven to 450°F
6. Flatten the dough and make 1 1/2"x8"
strips using a pizza cutter.
7. Stretch and roll the strips (start from middle
and move outward) until about 36" long
and 1/2" thick.
8. To shape the dough, pick up the two ends
of the strip and make a loop. Cross the ends
over twice and then press them down on either
side of the dough loop.
9. For the dipping solution: Dissolve FERNA
BAKING SODA in 4 cups of water. set aside.
10. Line cookie sheet with greaseproof paper.
Set aside.
11. Pick up each pretzel by holding the pinched
ends and completely immerse in the dipping solution
for just a few seconds. Place on paper towel
to remove excess liquid.
12. Arrange on prepared cookie sheet. Sprinkle
lightly with FERNA IODIZED SALT if desired.
13. Bake for 10 minutes or until golden brown.
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