Thursday, October 16, 2008

3rd Annual World Day of Bread '08:Cheesy Mustard Pretzels

3rd World Bread Day hosted by 1x umruehren bitte aka kochtopf

Be sure to check out breads from all around the World!
World Bread Day '08 - Roundup

For the World Bread basket, I bring to you pretzels, Cheesy Mustard Pretzels!
Something I knew the kids would enjoy. If you're like me, you've collected those recipe magazines from the checkout counters. That's where part of this recipe comes from, the technique comes from another source. See, I thought these would be better as pretzels than a loaf of bread baked in my bread machine. Having never made pretzels before, I found this pretty easy. Make a dough, cut it, twist it then bake. Easy. They came out soft and chewy.

Cheesy Mustard Pretzels 2-Pound Recipe for a Bread Machine

1 cup plus 2 tablespoons water
1 1/2 tablespoons vegetable oil
3 tablespoons mustard
4 cups bread flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons bread machine or quick active dry yeast
2/3 cup shredded, sharp cheddar cheese (we think it could use more, maybe 1/2 C)
Coarse Salt, if desired
Beaten egg with 1TBL water, whisked

Measure carefully, placing all ingredients except cheese and coarse salt in bread machine pan in the order recommended by the manufacturer. Select Dough/manual cycle. Add the cheese 5 to 10 minutes before the last kneading cycle ends.
Once the cycle is complete, place dough on a lightly floured surface. Roll into a 14x6-inch rectangle. Cut into 12 strips 14x1/2-inch long. Gently pull each strip into a 16" rope. To shape pretzels, make a strip into a circle; cross ends at top. Twist ends and lay over bottom of circle. Place on greased cookie sheets. Do not let rise! Brush tops with egg wash, sprinkle with coarse salt. Bake 350' for 8-20 minutes. Makes 12 pretzels.

-Dough recipe can also be found in the Betty Crocker's Best Bread Machine Cookbook. Pretzel technique comes from Fleischmann's Yeast Bread Machine Favorites.

cutting them into strips -yes on my stove top, it works great!

ready to shape

doing the twist

chewy outside, soft inside

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15 Lovely Comments:

'Blick TX' said...

Thank you so much for including the photos. They help in planning the preparation, and whet the appetite!

Lori said...

Great pic's! I'll have to try this recipe. I made pretzels about 3 months ago and they were really good--the first day! Did you get to try them on day 2-3? Just curious if you know any storage tips for homemade pretzels? I tried paper bags, rubber container and Ziploc. But, to no avail. :-(

Chelle said...

I love homemade soft pretzels and these sound fantastic! I may have to throw together a batch this weekend!

Rachelle said...

I did think they were best on day 1. Days 2-3 they were just like a denser bread, less chewy outside. I stored them in a rubbermaid container.

Susan/Wild Yeast said...

I have seen mustard on pretzels, but not mustard in pretzels. Looks great!

zorra said...

Yummie pretzels, no wonder your kids love'em.

Thx for your participation in WBD'08.

Helene said...

Super! you did very well for the World Day of Bread. This looks like a very good recipe. We love big pretzels but I have never made them before.

*Priscilla* said...

looks so yummy...i still need to try pretzels. looks like you cute kids enjoyed 'em!

*Priscilla* said...

oh one more thing rachelle - could you tell me what type of camer you use?

Rachelle said...

I have it here :)

Maybe one day I'll get my dream camera, lol.

shweetpotato said...

omgosh those look yummy :D I dont know if I a good enough baker yet to try them hehe, Carm

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