Submitted by: Heidi Kleyn (Vicksburg, MI)
Image (c) Heidi Kleyn (Vicksburg, MI)
“Jazz up snack time with these chewy, Amish Friendship Bread pretzels.”
Prep Time: 1 hour
Cook Time: 18 to 20 minutes
Yield: 12 pretzels
1 cup Amish Friendship Bread Starter
3/4 cup lukewarm water
2 teaspoons yeast
3 cups flour
1/4 cup instant non-fat dry milk
1 tablespoon oil
2 teaspoons salt
Kosher salt to top pretzels
- In a stand mixer bowl with dough hook, add starter, water and yeast. Let sit for 5 minutes.
- Add rest of ingredients into mixer bowl and mix until dough pulls away from the sides and a ball forms.
- Grease a bowl, put in ball of dough and cover with plastic wrap.
- Let dough rest and rise for 1 hour. It won’t rise very much.
- Lightly oil work surface and place dough.
- Divide dough into 12 equal pieces.
- Roll out each piece to about 20 inches. Use fingers to roll from inside to outside.
- Take dough and make a U shape and then cross, bringing it down to for a pretzel (see photos below.) Press dough together so it stays together.
- Get 8 to 10 cups of water and 1 teaspoon of baking soda simmering on the stove top.
- Place one pretzel at a time in the simmering water for 1 minute.
- Remove with slotted spoon.
- Place pretzels, spaced out on a greased pan and sprinkle with kosher salt.
- Preheat oven to 400° F (200° C).
- Bake for 18 to 20 minutes, turning and switching the pretzels once during baking.
- Remove to cooling rack. Bottom of pretzels will be harder and chewier.
From Heidi Kleyn: “Make a tasty dipping sauce with half mustard and half mayo. These are really great if you eat them warm. Instead of the kosher salt, try topping with sesame seeds, poppy seeds, dried onion or dried garlic. Add all toppings for an “everything” pretzel. Instead of twisting into pretzel shape leave long like a bread stick.”
L to R: shape dough like a U and cross (c) Heidi Kleyn; pull and press down dough (c) Heidi Kleyn