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Pilatzo Parmesan Hot Pretzels
**see how-to
photos below recipe
Have on hand:
Electric Mixer
4 large paper bags
Heat on stove until warm on wrist; stir often:
3 cups low fat milk
1/2 cup white sugar
4 TBS olive oil
3 tsp. salt
Mix:
5 cups white flour
2 packages fresh dry yeast
Handful dried chopped parsley
Mix with hand mixer:
Hot liquid
Dry ingredients
Add by hand until smooth & elastic:
3-4 cups white flour
Place dough in a greased bowl, spray the top with Pam & cover with moist
cloth to rise 1 hours.
1 hour later when dough is high and risen:
Fill very large pot with water, & set to boil.
Beat:
2 Egg whites with a bit of water
Mix:
Approximately 1 cup fresh ground parmesan cheese [Cheese Trader's is
great]
3 TBS Ground sea salt/rock salt, or to taste
small handful dried chopped parsley
Punch down dough. Roll out into a rectangle. Cut into 3/4" strips.
Tie each in 1-2 [shoelace like] knots, handling gently so that dough
doesn't lose it's oomph. If they need more than 2-3 knots, cut them in
half for smaller pretzels. Place them on a tray near the stove where it's
warm to rise again as you are
knotting the others.
Preheat Oven to 350
Drop 4-5 into the boiling water at a time. They will puff up right away.
Boil for 3 minutes or so, turning them over halfway through. Place on
paper bags to drip dry and cool just enough to touch.
Place pretzels on greased cookie sheets. Spread egg whites over them &
sprinkle parmesan mix liberally over the top. Bake 25-35 minutes until
lightly golden. Rotate in oven to keep cooking even. Yummy!
Bake to heat anytime - don't microwave because it will make them soggy. These are a great mid-morning snack.
Please feel free to use and share
this recipe! ~ Cybčle
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Photos of my other Party
Platters
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