www.Brettman.com ~ Recipes

Now when printing recipes they will print in a printer-friendly manner!

		Full batch makes about 5 pounds Half batch makes about 2 ½ pounds - This works best if using a KitchenAid® mixer Quarter batch makes about 1 ¼ pounds
		Ingredients Full Batch 17 ½ cups 8 1 ½ cups 2 tbsp. 2 cups 2 cups 3 1 cup		Half batch 8 ¾ cups 4 ¾ cups 1 tbsp. 1 cups 1 cups 1 ½ ½ cup		Quarter batch 4 3/8 cups 2 3/8 cups 1 ½ tsp. ½ cups ½ cups ¾ ¼ cup		Flour Eggs Fennel seeds Salt White Wine Wesson Oil 1 oz Yeast cakes Warm water

Mixing

Place all ingredients except yeast and warm water in mixing bowl. Dissolve yeast in the warm water and add to the mixing bowl. Mix and knead dough adding a little more flour if needed.

Forming

Extrude or roll. Cut dough into 6 inch lengths and shape. Let dry on a cooling rack until thoroughly dry.

Boiling

Boil a few (about 6 depending on size) at a time just until they float. Place back on the cooling racks to dry again, turning to make sure bottoms are dry.

Baking

Preheat oven to 375 degrees.

Bake on cookie sheet for about 25-30 minutes or until golden brown. The pretzels may need to be turned after 15 - 20 minutes to obtain an even color. Cool and enjoy.