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Tarallas (Italian Pretzels)
    Full batch makes about 5 pounds
Half batch makes about 2 ½ pounds - This works best if using a KitchenAid® mixer
Quarter batch makes about 1 ¼ pounds
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Ingredients

Full Batch

17 ½ cups
8
1 ½ cups
2 tbsp.
2 cups
2 cups
3
1 cup

 

 

Half batch

8 ¾ cups
4
¾ cups
1 tbsp.
1 cups
1 cups
1 ½
½ cup

 

 

Quarter batch

4 3/8 cups
2
3/8 cups
1 ½ tsp.
½ cups
½ cups
¾
¼ cup

 

 

 

Flour
Eggs
Fennel seeds
Salt
White Wine
Wesson Oil
1 oz Yeast cakes
Warm water

Mixing

Place all ingredients except yeast and warm water in mixing bowl. Dissolve yeast in the warm water and add to the mixing bowl. Mix and knead dough adding a little more flour if needed.

Forming

Extrude or roll. Cut dough into 6 inch lengths and shape. Let dry on a cooling rack until thoroughly dry.

Boiling

Boil a few (about 6 depending on size) at a time just until they float. Place back on the cooling racks to dry again, turning to make sure bottoms are dry.

Baking

Preheat oven to 375 degrees.

Bake on cookie sheet for about 25-30 minutes or until golden brown. The pretzels may need to be turned after 15 - 20 minutes to obtain an even color. Cool and enjoy.