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Mnfisher

German Cheesy Pretzel Bread - Recipe

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Dough:

1 cup milk

2 Tbs butter or margarine

2 Tbs brown sugar

1 envelope Fleischmann's RapidRise Yeast

2 tsps salt

3 cups all purpose flour, or more as needed

Boiling solution:

3 quarts water

1/2 cup baking soda

Egg Wash:

1 egg

1 teaspoon water

Heat milk and butter until warm (100 degrees to 110 degrees F), the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured susrface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl and cover and let rise for 1 hour, or until doubled in size ( mine didn't rise much - I think I got the milk and butter too hot) Punch down, then turn onto floured surface. Knead until dough is smooth. Divide into 4 pieces and forom into a 5 x 3 oblong rolls. Place rolls on baking sheet, cut four 2" diagonal slashes across the top of each. Cover with damp towel and let rise in warm place until almost double in size (mine didn't rise much). Heat oven to 425 degrees.

Bring the water to a boil, stir baking soda into the boiling water. Add 2 rolls. Poach 2 minutes each side, remove rolls, drain. Place on baking sheet, brush with egg wash and sprinkle with Kosher salt. Bake until golden - 15 minutes.

(I baked for 8 minutes, took them out and added shredded cheddar, then baked for another 5 or 6 minutes.

Turned out pretty good!

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Here's one I use as a replacement for French fries,Its fairly easy and cheesy.

Subject: Cheese Straws

Date: Fri, 18 Jan 2013 11:41:50 -0800 (PST)

•Three 10-ounce bricks sharp Cheddar cheese, shredded cold then left at room temperature

•1 cup (2 sticks) butter, softened

16 oz whole milk

•4 cups sifted all-purpose flour

•2 teaspoons salt

•1/8 teaspoon black pepper

•1/8 teaspoon cayenne pepper

•Dash of garlic powder

•Cooking spray

•Special equipment: cookie press with a star tip

Directions

Preheat the oven to 325 degrees F.

Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.

In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.

Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.

With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.

Cook's Note: If you don't have a cookie press, form the dough into 1-inch balls and flatten them with a fork.

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Atta boy! Was wondering if you we're going to boil first. I would have also. So how did they taste compared to the bakery? Wonder if bread flour would make a difference....and would you still boil? Would try to come up with some angle and call the bakery to see what they do.....sure looks good though!

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My version of the cheesy bread was very good but maybe not quite as good as the bakery's. My wife seems to think that the bakery's raised more and then they may have sliced them in half lengthwise, then added cheese to the cut part. I'm not so sure. I did see a recipe somewhere using bread flour, but I wouldn't eliminate boiling is soda water. That give the surface the pretzel taste. I did send an email to the bakery but so far haven't heard from them.

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Thanks ...I think. Am really carbed out right now. Essentially did your recipe, did add about 1/3 bread flour, put cheese in the dough as well as stuffed a bunch inside instead of on top, and only boiled it for about 30 seconds. Have no clue what it should taste like so absolutely no let down....was just soft bready, cheesy, goodness.....need to take a nap now. Also had a blast making pretzels with Jr.......

GOPR0025.jpg

GOPR0022.jpg

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Pushbutton; They look good. I want to try just making the regular pretzels sometime. I guess the longer you leave them in the boiling water along with the amount of soda will determine how much of a pretzel taste you get. Kind of an unusual type of cooking!!

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I saw a few recipes and used about about 1Tbps per cup of water so was much stronger than yours(not saying better)....and yes it was weird boiling bread. Already had ruined a batch in the oven because my ability to use a timer is lacking, kept on thinking it would fall apart/get soggy, so did not give it long in the pretzel hotub....will boil longer in the future. As for the pretzel....two words....jalapeno garlic butter....ok, thats three.... mustard was just ok after dipping a hot one in that....also did some cinnamon and sugar for the kiddlet. Tasted a lot like a donut, and again, being really tasty since it was hot and fresh. Make sure your ropes are pretty thin and give enough space to let them expand....about half of mine just formed together essentially making a pretzel bun smile Used one for a "rachel", and no doubt would also be good for a reuben....or pastrami.

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