Pennsylvania Dutch Pretzels Recipe

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Pennsylvania Dutch Pretzels Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

These appetizers are part of our collection of over 60,000 recipes.

If you are looking for other appetizers, you can find more information on the sites listed below:

Appetizers on Yahoo
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Pennsylvania Dutch Pretzels

 

Ingredients

4 cup unsifted flour
1 tsp sugar
1 package active dry yeast
1 1/2 cup very warm water (120f-130f)
1 qt water
3 tbsp baking soda
1 coarse salt



 

Preparation

In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and
1/2 tsp salt. With mixer at low, add 1 1/2 cups very warm water.Beat
3 minutes at medium. Gradually add the rest of the flour. Turn out
onto floured board and knead 5 minutes.,Place in a greased bowl, turn
greased side up. CVover, let rise 45 minutes to an hour. Punch down,
turn out onto board. Roll pieces of dough out into pencil shapeds and
knot, forming preztel shape. Cover, and let rise on floured obard for
30 minutes. Boil 1 quart water and the baking soda in a skillet. Put
each preztel in the water and simmer 20 seconds. Place on well
greased cookie sheet, salt and bake at 400 F for 15 minutes.

 

 

Servings: 12

 

 

 

 


 

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