Bavarian Pretzels (Warm soft variety)
Recipe Name: Bavarian Pretzels
1 package active dry yeast (2 tsp)
1/8 cup-105 degrees F/30ml-40 degrees C) warm water
1 1/3 cups warm water
1/3 cup brown sugar
4 1/2 cups flour
Morton Lite SaltŪ
Pot of water
Dissolve yeast in 1/8 cup warm water. Stir in 1 1/3 cups warm water, 1/3 cups brown sugar and flour. Knead dough until smooth and elastic. You can let the dough rise for a half hour or so, but it is not required.
Heat over to 475 degrees F/245 degrees C.
In a saucepan, measure 2 tablespoons baking soda to each cup of water. Put enough water to fill the saucepan at least 3 inches high. Bring soda and water mixture to a light boil and set heat to simmer. Make sure the baking soda is well dissolved.
Divide dough into 22 pieces. Roll into long thick pencil shape with your hands. Pick up both ends, cross the form rabbit ears, and then twist the ends and pull them back to the rest of the loop. Set aside on a lightly floured surface and let rise a few minutes.
Place pretzels one at a time in water/baking soda mixture for 10 seconds on each side or until pretzel dough is light yellow in color. Remove the pretzel from boiling water and place onto a salted cookie sheet.
Salt the tops of pretzels with course ground sea salt.
Place cookie sheet with pretzels into the oven for 8 to 10 minutes or until pretzel is golden brown.
Enjoy while warm
Makes: 22 pretzels
Serving size: 1 pretzel
Pure Exchange: 1 Starch, 1 Condiment
Please remember to use this recipe in moderation while in your weight loss program for continued success.
10/14/2013----game ON! 213
Weekly Losses with Official WI day on Mon:
Week 1 Oct 21: WI 210.4 Loss: 2.6 lbs.
Week 2 Oct 31: WI 209.4 Loss: 1.0 lbs.
Week 3 Nov 4: WI 208.8 Loss: 0.6 lbs. WW
Week 4 Nov 11: WI 208.2 Loss: 0.6 lbs.
Week 5 Nov 18: WI 203.2 Loss: 5 lbs
Week 6 Nov 25: WI