Thursday, June 11, 2009


This recipe is from an old Texas newspaper clipping.

2 pkgs active dry yeast
2 cups warm water
5 to 6 cups all-purpose flour
1 1/4 cups enriched cornmeal
2 eggs
1/3 cup sugar
2 tsp salt
Coarse salt, optional for garnish
1 egg, beaten
1 tbsp water

Dissolve yeast in 2 cups water in large mixing bowl. Add 5 cups of the flour, cornmeal, eggs, sugar, and salt. Beat with electric mixer on medium speed for about 2 minutes; stir in enough additional flour to make the dough stiff.

Shape dough to form a ball and place in a greased large bowl. Turn once to coat the surface of the dough. Cover and let rise in a warm place for 1 to 1 1/2 hours or until doubled in volume. Punch dough down. Divide dough in half on a lightly floured surface; shape each half to form a ball. Flatten one ball and cut into 16 wedges. Roll each wedge to form an 18-inch long rope; shape to form a pretzel. Place on lightly greased baking sheet. Repeat the process with the second ball of dough.

Combine the topping ingredients and brush over the tops of the pretzels. Sprinkle with coarse salt, if desired. Let rise in warm place for 30 to 45 minutes or until double in size. Bake at 425 degrees for 12 to 13 minutes or until golden brown.

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