Leilani's Italian Pretzels
Recipe Date:
September 22, 2020
Serving Size:
65
Cook Time:
00:50:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 6 cups All purpose flour
- 3/4 cup olive oil
- 3/4 cup Sauterne wine
- 1 tsp salt
- 1 tbsp salt
- 2 tbsps fennel seed
- 1 tsp sugar
- 1 yeast packet (fast acting)
- 3/4 cup warm water (for yeast)
Directions
- Dissolve yeast & sugar into warm water (bubbles will form when yeast is activated)
- Heat wine & olive oil to luke warm
- Mix flour, salt & fennel seeds into a large bowl
- Add all liquids (wine, olive oil & yeast mixture) into the dry ingredients
- Knead mixture well for 10-15 minutes on lightly floured wooden/bread board
- Roll out into 1⁄2” to 3⁄4” inch diameter ropes twisting into a pretzel shape
- Place pretzels gently into boiling water, 6 to 8 at a time, depending on pretzel size so
- they don’t stick together
- As soon as the pretzels float to the top, pull out with slotted spoon & place onto a clean
- kitchen/tea towel
- Place pretzels onto a non-stick oven rack or onto a parchment paper lined cookie sheet
- & bake at 400 degrees for 25-30 minutes, turning once midway, until golden brown.
- Remove from oven & let cool before eating to ensure pretzels are crispy