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Ingredients
| all-purpose flour (unsifted): 2 cups |
| salted butter: 1/2 cup |
| 2% milk: 3/4 cup |
| active dry yeast: 1 1/2 tsp |
| granulated sugar: 1 Tbl |
| salt: 1 Tbl (divided) |
| water: 1 tsp |
| eggs: 1 (yolk) |
| all-purpose flour (unsifted): 1 tsp |
| water: 1 tsp (hot) |
Hungarian Pretzels (Perec)
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
25 min -
Servings
16 serving(s)
Tags
- Warm milk. Remove from heat.
- Add sugar and stir until it dissolves.
- Add yeast and stir until it dissolves.
- Proof yeast (wait 10 minutes until mixture becomes bubbly).
- Meanwhile add flour, 1 teaspoon salt and butter to large mixing bowl.
- Mix together.
- Add yeast and continue mixing until ball is formed.
- Divide into 4 equal portion and roll into ball.
- Add balls to large mixing bowl, cover with towel and place in warm area.
- Let rise until doubled (usually 30 minutes).
- Remove 1 ball from bowl.
- Divide this portion into 4 pieces.
- Roll each piece into long rope-like shape and form into pretzel shape or cut into pieces for pretzel sticks.
- Place on oiled baking sheet.
- Continue until all pretzels are made.
- Whip egg and 1 teaspoon water together.
- Brush over pretzels.
- Bake at 375F for 10 to 15 minutes or until pretzels begin to brown.
- Meanwhile make salt wash.
- Mix 2 teaspoons salt, 1 teaspoon flour and 1 to 2 teaspoons hot water.
- This should be a jam like consistency.
- Brush salt mixture onto pretzels and bake another 3-4 minutes.