Tuesday, August 12, 2008

Tuesday Try A New Taste - Mabon Pretzels

* Mabon Pretzels *
by Patricia Telesco


  • 1 envelope dry yeast
  • 1 1/4 cups warm water
  • 4 cups sifted flour
  • 1/4 teaspoon sugar
  • 2 teaspoons salt
  • 2 tablespoons melted butter
  • 4 teaspoons baking soda
  • coarse salt

Dissolve the yeast in the warm water; set aside for one hour. Mix the flour, sugar and salt. Slowly mix in the yeast water until a stiff dough is formed. If the dough is too dry, add a little more water. Turn onto a lightly floured surface, knead for 10 minutes. Place in a large bowl; generously brush the dough with the melted butter. Let sit in a warm place until doubled in size. about 40 min. Preheat the oven to 475.' Bring 4 cups of water and the baking soda to a boil in a large pan. Cut off pieces of dough and form into whatever magical symbol you desire. Flatten the pretzel to half the desired finished thickness. Drop pretzels in the boiling water two
at a time. Boil until they come to the surface about 1 minute. Remove, drain and place on a greased cookie sheet. Brush the top of the pretzels with melted butter and sprinkle with coarse salt. Bake until golden brown, about 10 min. Thicker pretzels may require additional time. Makes 1 dozen large pretzels.


Top the pretzels with powdered cheese for longevity or cinnamon sugar for energy. Both should be sprinkled on after applying the butter. Magical Associations: Depends on how you shape it, especially good for cycles and connections.

From A kitchen Witch's Cookbook by Patricia Telesco

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

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