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Rye Pretzels

Chef.at.Home's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Malted milk powder 1 Tablespoon
  Caraway seed 1 Tablespoon
  Molasses 1 Tablespoon
  Rye flour 4 1⁄2 Cup (72 tbs)
  Coarse salt To Taste
Directions

Soften yeast in 1 1/2 cups warm water (110° to 115°).
Add milk powder, caraway, molasses, and 1 teaspoon salt.
Stir in rye flour.
Knead on floured surface till smooth (about 5 minutes).
Cut into 12 portions; roll each into a rope 15 inches long.
Shape into pretzels; place on greased baking sheet.
Moisten lightly with water; sprinkle lightly with coarse salt.
Bake at 425° till browned and crisp, 15 to 20 minutes

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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