Italian Pretzels

RE: Italian Pretzels Post By D (Guest Post) (05/06/2007) http://www.spaghettisauceandmeatballs.com/tarelles.html Report Spam or Abuse RE: Italian Pretzels Post by mkymlp (187) | (01/26/2006) Contact Taralli Dense Italian bagels, these fennel seasoned little breads boil briefly before baking. This is a very high volume recipe that is easily halved for a more manageable quantity." .25 ounce package active dry yeast 1 1/2 cups water 1/4 cup margarine 1 1/2 tablespoons white sugar 1 tablespoon salt 1 egg 5 pounds all-purpose flour, divided 1/2 cup fennel seed 1/4 cup water (optional) 1. In a small bowl, dissolve yeast in water. Let stand for 5 minutes. 2. In a large bowl combine butter or margarine, sugar, salt, and egg. Add yeast mixture and 1/2 of the flour and mix until smooth. Stir in the remaining flour and the seeds. Mix in additional water as needed to make a stiff dough. 3. Turn dough out onto a lightly floured surface. Knead well. Place dough in a lightly oiled bowl, and turn once to coat surface. Cover with a damp cloth and place in a warm spot to rise for about 1 1/2 hours. 4. Roll dough into short ropes about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes. 5. Preheat oven to 350 degrees F (175 degrees C). 6. Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper. 7. Bake at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp. www.allrecipes.com Report Spam or Abuse RE: Italian Pretzels Post By Angelina (Guest Post) (01/25/2006) You can find this recipe at Mary Ann Esposito's site, CiaoItalia.com. Report Spam or Abuse