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Wallpaper Scholar
65 South Prospect St.
Lee, MA 01238

(413) 243-3489


(makes about 30 pretzels)

prep: grate 8 oz. hard white cheddar cheese and chop up one cup vidalia onions.  these must be chopped or minced very fine.

1. put 1 cup very hot water into glass bowl.

2. add 1/2 cup all-purpose flour, mix well.  add 1/4 teaspoon sugar.

3. mix one packet dry yeast (1/4 oz.) into bowl.

4. let sit about 30 minutes.

5. transfer to very large mixing bowl or pot and add 4 cups warm water.

6. add the chopped up onions and cheese and 1 tablespoon oregano and 1 teaspoon curry.

7. add flour until you have a mass of dough.  you will need lots of

8. flour a mixing board, transfer and start kneading the dough, adding flour as needed.
TIP: to prevent board from slipping, soak dish towel and place under board.

9. knead until the dough blisters and is springy to the touch and does not stick to the board.


[okay, at this point, you can either let it rise for a few hours, punch
down and knead again, or, if it's more convenient, you can start
forming pretzels right away.  you can also store in the refrigerator
for a while, if that's necessary.  this stuff is practically
indestructible, that's why I like it.  if leaving for any length of
time, cover pot with wet towel or plastic wrap but watch for

10. when ready to form, knead once more, then cut the dough into pieces which are about the size of a small apple.

11. roll out firmly like a clay "rope", using palms.  between 20 and 24 inches is a good length.
TIP: keep a bowl of water and a bowl of flour nearby.  if the rolling
is too sticky, throw some flour on the board; if  too dry, sprinkle a
few drops of water.

12. to form pretzels:

a. pick up each end so that the rope hangs loose
b. rotate hands quickly counter-clockwise; right hand from 3 to 12,
left hand from 9 to 6; the rope must spin twice
c. let "loop" fall naturally in front of you on the board
d. place the ends on top of loop; they should be about 2 inches apart
and should overlap loop by about a half-inch
e. pinch ends and turn upside down so that the loop and ends are on the bottom and "bow" is on top.  a pretzel!

13. transfer pretzels to solid metal baking sheet (not a cookie sheet).
TIP: if you  get tired of the shape, or short of time, you can do

14. brush pretzels with melted butter and sprinkle kosher salt on them.

15. bake at 400 on top rack for about 10 minutes.

16. change oven setting to "broil" and move to lower rack and WATCH; after 5-7 minutes the tops will start to brown and after too long they will burn to a crisp!

so, you need to watch the final few minutes of baking carefully.

--the end--


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