Latvian Pretzel Roll

Makes 3 dozen

Ingredients:

1 cup milk

2 tablespoons butter

2 tablespoons sugar

2 teaspoons salt

2 tablespoons caraway seeds

1 ¼ cups water

1 package quick-rising yeast

6 cups all-purpose flour

Cooking Instructions:

In a small saucepan, heat the milk, butter, sugar, salt, caraway seeds and water. When the butter is melted and the sugar and salt are dissolved, set the pan aside to cool to warm, about 105F. When the liquid mixture reaches this temperature, place it in a heavy-duty mixer (Kitchen Aid works well) and add the yeast to the liquid. Stir to dissolve thoroughly. Add 5 cups of flour to the bowl and mix on low until the dough begins to pull away from the side of the bowl, about ten minutes. Using the dough hook, knead in the remaining cup of flour until the dough is very smooth, another five minutes. Place on a plastic cutting board or sheet, cover, and allow to rise until doubled, about one hour. Punch it down. For each pretzel, cut off a piece of dough about the size of a golf ball. Roll it into a snake about 10 inches long and form into a pretzel, looping one end just past the middle of the snake and crossing the other end over it, pinching the dough slightly where the ends meet. Place the pretzels on a floured tea towel and allow to rise for about 15 minutes. Preheat oven to 400F. Bring 8 quarts of water to a boil and gradually boil the pretzels, about 5 at a time, until they float. Remove them carefully from the water with a slotted spoon and place them on a greased baking sheet. Bake at 400F until golden brown, about 20 to 25 minutes. These can be frozen right when they come out of the oven, and reheated later in a 350F for just a few minutes.

#latvia #bread #pretzel