Mustard Garlic Pretzels

Cook's notes: The average Dijon-style mustard isn't "sturdy" enough for this recipe (it doesn't really shine through), so choose one with a little more bite to it, like Maille French Dijon. The thyme and Dijon can be eliminated for more traditional pretzels and topped with salt instead of garlic-cheese topping. The garlic-cheese topping will adhere to the pretzels better if you first brush the finished pretzels with melted butter or a little oil before dusting them with the seasonings.


1 package active dry yeast

1/4 C. warm water

Pinch granulated sugar

1 1/4 C. lukewarm milk

2 T. vegetable oil

2 T. granulated sugar

1/4 C. spicy Dijon-style mustard

1 t. dried thyme

1 t. salt

4 to 4 1/4 C. Hodgson Mill Naturally White flour, divided use

3 quarts water

1 T. baking soda

1 egg white mixed with 1 T. water, for egg wash


Garlic-Cheese Topping:

1/2 C. grated parmesan cheese

2 t. garlic powder

Heat oven to 450°F. while the shaped pretzels are rising.

Proof the yeast: Combine yeast, warm water and a pinch of sugar in a small bowl; stir to dissolve. Let stand 5 to 10 minutes or until foamy.

Prepare the dough:
Combine milk, oil, 2 table spoons sugar, mustard, thyme and salt in medium mixing bowl; stir to mix. Add yeast mixture; mix well. Add 3 cups of flour, 1 cup at a time, mixing thoroughly after each addition. Add enough of the remaining 1 to 1 1/4 cups flour to make a moderately stiff dough.

Knead, raise the dough: Turn out dough onto a lightly floured surface. Knead 5 minutes. Lightly oil the surface of the dough and put in the rinsed mixing bowl. Cover and let rise in a warm, draft- free place 60 to 75 minutes, or until doubled. Punch down dough, knead lightly to work out the larger air bubbles. Let dough rest 10 minutes.

Shape the pretzels:
Divide dough into 12 equal pieces. Roll each piece into a rope about 18 inches long. Shape ropes into pretzels. Place on heavily greased baking sheets and let rise 15 minutes.

Bake, boil the pretzels:
Place pan(s) of pretzels in preheated oven and bake 5 minutes, then remove from oven. Reduce oven temperature to 350° F.. Bring 3 quarts of water to a boil in a deep skillet, pan or pot. Dissolve baking soda in boiling water. Lower pretzels one by one into boiling water; let boil one minute, then turn pretzel over and boil one minute. Gently remove pretzel from water with tongs or slotted spoon; place on paper towel to drain. Repeat until all pretzels have been boiled.

Bake pretzels:
Place boiled, drained pretzels on well-greased baking sheet, about 1/2 inch apart. Brush pretzels with egg wash. Bake in preheated 350°F. oven 20 to 25 minutes, or until golden brown.

Prepare garlic-cheese topping:
Mix parmesan cheese and garlic powder. About five minutes before the pretzels are ready to come out of the oven, sprinkle the tops with garlic-cheese top ping. Remove from the pans and allow to cool slightly on wire racks.

Serve warm.

Makes 12 large pretzels.

Source: "Breaking Bread with Father Dominic 2" by Father Dominic Garramone

Auntie Anne's Pretzel Recipe

Soft Pretzel Recipe
For 3 dozen 6-inch sticks or
For 1 dozen 6-inch Pretzels
1 tbsp Yeast
1 tbsp Sugar
1 tsp Salt
2 tbsp softened butter or softened margarine
1 cup warm (115-+ deg F) water
2 3/4 cups flour
Coarse Salt to sprinkle on Pretzels before baking
5 tsp baking soda mixed in 4 cups water in a non-aluminum saucepan.

1 large slotted spoon to "go fishing"
Greased cookie sheet

Preheat oven to 475 F

Put yeast, sugar, salt, butter/marg, water and ONE CUP of the flour into a medium mixing bowl and pour in the water.
Stir till all smooth, and yeast starts to bubble.
At this point add the rest of the flour, stir till it is mixed in.
When mixture is too stiff to stir with a spoon, begin kneading.
Knead dough till smooth and till it no longer sticks to the bowl and your hands
Allow dough to rise to about double its height.
While dough is rising, grease the cookie sheet. and prepare the baking soda-water mixture and bring to a boil on stove.
When dough is risen enough, punch down, knead for a minute or so, then divide and roll the 6-inch sticks with your hands, to about 1/2 inch in diameter, or 12-15-inch long rolls to make into the pretzel shape.
Allow sticks or pretzels to sit for about 1-2 mins. Place them into boiling water-baking soda mixture one or two at a time.
Let the pretzels boil for 1 minute 10 seconds, then flip them over with the slotted spoon and boil on the other side for 1 minute and 10 seconds.
This boiling step gives them a firm skin and adds some flavour. Not boiling long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough.
Fish them out of the water, let them drip off and place them on the greased cookie sheet.
When all the pretzels or sticks are done, sprinkle the coarse salt on them.
Bake for 12-15 minutes or till sticks or pretzels are golden brown.
You can double the recipe in proportion.
(I think if you have a bread machine, you can do most of this recipe in one until you of course have to form them!)
ENJOY!!

Hot Buttered Pretzels

Dough

2 1/2 C. unbleached all-purpose flour

1/2 t. salt

1 t. sugar

1 package (1/4 oz.) active dry yeast

7/8 to 1 C. warm water

Baking Soda Wash

1/2 C. warm water

2 T. baking soda

Coarse or kosher salt

3 T. unsalted butter, melted

Preliminaries:
Heat oven to 500°F. after the dough has been allowed to rest (see next step).

Prepare dough:
Place all of the dough ingredients into a bowl and beat by hand or machine until well-combined. Knead the dough for about 5 minutes, until it's soft, smooth and quite slack. Flour the dough and place it in a plastic bag, al lowing it to rest in a warm place for 30 minutes.

Prepare baking sheets: Prepare two baking sheets by spraying them with nonstick vegetable oil spray.

Divide the dough:
Transfer the dough to a lightly greased work surface and divide it into eight equal pieces (about 2 1/2 ounces each). Allow the pieces to rest uncovered for 5 minutes.

Prepare the dip:
Combine the 1/2 cup warm water and the baking soda in a shallow bowl, making sure the baking soda is thoroughly dissolved, or it'll make a splotchy glaze.

Shape the pretzels:
Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), form into a pretzel. Dip each pretzel in the baking-soda wash (this will give the pretzels a nice, golden brown color), drain on paper towel to re move excess water and place them on prepared baking sheets. Sprinkle lightly with pretzel salt. Allow pretzels to rest uncovered 10 minutes.

Bake the pretzels:
Bake the pretzels for 8 to 9 minutes or until they're golden brown, reversing the baking sheets halfway through. Remove the pretzels from the oven to a cooling rack. Brush them thoroughly with the melted butter. Continue brushing until all the butter is used; that's what gives these pretzels their ethereal taste.

Pretzels are best fresh from the oven or reheat them in an oven or microwave.

Makes 8 pretzels.

Anchor Bar Buffalo Wings (The Original!!!)

Sauce
6 tablespoons Louisiana Hot Sauce
1/4 cup (1/2 stick) margarine - not butter
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce

Garnish
Carrot and celery sticks
Marie's Bleu Cheese Dressing

Instructions
The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.

Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing and cold beer (Genee Cream Ale is traditional).

Source: Ladies Home Journal - August 1991 - This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo.

Hot Hot Habanero Wings

2 pounds chicken wings
1 (18 ounce) bottle honey teriyaki barbecue sauce
1/4 cup fresh honey
2 tablespoons Liquid Smoke
1 1/2 to 2-inch piece fresh ginger, grated
6 cloves garlic, crushed
8 habanero chile peppers, chopped*
4 chile peppers, your choice, chopped
3 tablespoons fresh horseradish
1 (18 count) package chicken wings

Cut wings into thirds, and discard the tips. There should be about 36 pieces.

In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, Liquid Smoke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish. Stir all together, and simmer over low heat for 1 hour.

Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

Preheat grill for low heat.

Lightly oil grate. Remove chicken from marinade, and place on grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally.

* WARNING: Wear gloves, and do not let the oil get anywhere near your eyes.