April 5, 2012

Pretzels in a Bag

My daughter made these yummy, soft Pretzels in a Bag in Cloverbuds at a recent 4-H meeting. They were so good we got the recipe from the leader so we could make them at home (I think it's from Extension). It's also a good way to involve kids in the kitchen.

1 c. all-purpose flour
1 c. whole-wheat flour
1 Tbsp. quick-rising yeast (1 package)
1 tsp. sugar
3/4 tsp. salt
1 Tbsp. canola oil
3/4 c. plus 2 Tbsp. warm water
1/2 c. grated cheddar cheese, optional
1 egg, optional
Coarse salt, optional

Combine flour, yeast, sugar and 3/4 tsp. salt in a large zip-close bag. Close the bag and shake. Add canola oil and warm water to the dry ingredients in the bag. Close and mix well. Roll dough on floured surface and knead. Add flour if sticky. Divide the dough into six pieces. Roll each piece between hands to form a ropelike shape that is 12 inches long. Form into a pretzel and place on a greased baking sheet. Let rest for 10 minutes. Brush lightly with water or beaten egg. Sprinkle with salt or grated cheese if desired. Bake in a preheated 400-degree oven for 12 to 15 minutes. Remove from oven and cool.

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