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POPPY SEED PRETZELS

June 2, 2011

1 sachet of dried yeast

1 cup warm water

2 1/2 cups plain flour

1 egg-white (beated)

poppy seeds

small amount of salt

METHOD

1.  Place the warm water in a bowl and sprinkle over yeast.  Stir through with your fingers.  Leave for about 5 minutes.

2. Place  most of the flour in the bowl and mix together.  If the mixture is too wet add some more flour.  If too dry add a little more warm water.  The dough should be reasonably stiff.

3.  Knead the dough on a lightly floured surface for 5 minutes..

4.  Place the ball of dough back in the bowl and cover the bowl with cling wrap.  Place in a warm place and leave until doubled about 1 1/2 hours.

5.  Punch down the dough with your fist.  Roll the dough into a sausage shape.  Slice in half and cut each half into 6 pieces.  Roll each piece into a 45 cm strand.  Twist into a pretzel shape. 

6.  Lightly grease a baking tray.  Place the pretzels on it about 2.5 cm apart.  Cover with tea towel and let pretzels rise of 30 minutes.

7.  Meanwhile preheat oven to 200 C .  Brush the pretzels with egg white and sprinkle with poppy seeds.  Place in 200 C oven for 10 – 15 minutes until golden.

Variations: Use caraway seed, rock salt or sesame seeds instead of poppy seeds.

Health Tip:  Replace 1/2 cup of plain flour with wholemeal.

Makes 12

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