Mimis Gourmet Pretzels Recipes

MIMI'S GOURMET PRETZELS

Steps:

• Mix the yeast and warm water and let sit for a couple of minutes to proof.
• Separate the egg and set the egg white aside.
• Mix the yolk, sugar, cooled milk, and salt together.
• Add the flour gradually to make a non-sticky dough.
• Knead for 5 minutes.
• Rise for 1 hour.
• WHILE RISING MAKE THE FILLING--one batch of filling for 12 pretzels or 1/2 batch of two fillings for 12 pretzels--SEE BELOW FOR INSTRUCTIONS.
• Divide into 12 pieces.
• Roll each piece into a 2-foot rope that is pencil thin; flatten each rope so you can put the filling on.
• Place fillings in a baggie that you have cut a small hole in the bottom corner.
• Pipe the desired filling down the center of each flat rope and then bring edges up and seal back into a rope.
• Twist into a pretzel shape and --.
• Let rise for about 25 minutes.
• Bake at 425 degrees for about 12-15 minutes or till brown.
• FILLINGS:.
• SPINACH--thaw and wring out and mix with other ingredients; place in baggie with rather large hole to pipe down center of pretzel.
• RASPBERRY--pipe cream cheese first and then pipe the jam; if desired put a few fresh raspberries down the center; if not it is good without them.
• CREAM CHEESE/CINNAMON--pipe cream cheese; sprinkle with cinnamon sugar and sprinkle chopped almonds.
• CHERRY--place contents of can in a bowl and rough chop; pipe cream cheese down center and then the pie filling.

ALMOST-FAMOUS SOFT PRETZELS

Steps:

• Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
• Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
• Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
• Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
• Illustration by Jason Lee