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Thursday, March 24, 2011

Italian Preztel Braided Rods

I just adapted a recipe for hot buttered pretzels for a spaghetti and meatballs supper, the dough tastes gr8, I hope the finished products tastes even better! I am writing it down so I know what I did, then I can tweak it later if needed:

  • 2 pkg yeast
  • 1t sugar
  • 1 1/4 C Warm Water
  • 5 C flour
  • 1/4 C Sugar
  • 1 T Canola Oil
  • 2 t Salt
  • 2/3 C of Parmesan & Romano Cheese
  • 2 T Italian Dried Herbs
  • 2 Cloves Garlic, minced
  • 1 1/2t Dried Minced Onions
  • 4 Grinds of Black Pepper
Brine Solution:
  • 1/2 Baking Soda
  • 4 C HOT water
  • Kosher Salt
  • 2 Cloves Garlic
  • EVOO
  • Parmesan Cheese

  1. Mix Yeast and 1 1/4 C warm water in small bowl w/1/2 sugar and place in a warm spot while mixing other ingredients. Meanwhile in bread maker place rest of ingredients up to "brine solution".  Make well in center of flour and pour yeast in. Select "dough only" setting and forget about it for about a 1&1/2 hours. 
  2. Turn dough out onto to floured surface and divide dough into 12 or 14 equal sections.  Take each section and divide again to make 2 pieces and roll into each piece into "snakes". I do this instead of making 24 or 28 pieces, b/c it makes it easier for me to make them even. Take the 2 pieces and "rope braid" them by twisting each piece around each other and "pinch" the ends. Place each piece onto a greased baking sheet. Continue with the rest of the dough.
  3. Place Braided Rods into cold oven with only light on if u have a gas oven and cover with clean, damp, tea towel to let rise another 20 min. If u don't have gas oven place somewhere warm and draft free.
  4. After the rods have risen for 20 min, make ur "brine solution" with 1/2C Baking Soda and 4 C HOT water. Dip the rods into the solution and sprinkle with Kosher Salt. Bake in a 450 degree oven for 8 min or until golden brown.
  5. While dough is baking take 2 gloves garlic and saute in EVOO until golden brown. Discard garlic and keep oil to brush the rods with when done baking and finish with a dusting of grated Parmesan-Romano cheeses.

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