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Add a photoServings: 12
Ingredients
- 20 x Kalamata olives (abt 3/4 c.) pitted
- 1 x Anchovy fillet
- 1 Tbsp. Minced garlic
- 2 Tbsp. Extra virgin olive oil
- Freshly-grnd black pepper to taste
- 1 pkt Dry active yeast
- 2 Tbsp. Sugar
- 2 Tbsp. Vegetable oil
- 1 1/2 c. Hot lowfat milk (110 degrees)
- 4 c. All-purpose flour - (to 4 1/2 c.)
- 1 tsp Salt
- 1 x Egg white slightly beaten
- 1 Tbsp. Water
- 1 Tbsp. Kosher salt
- 1 c. Creole mustard
Directions
- Combine the olives, anchovy, garlic, extra virgin olive oil and black pepper in a food processor and process till the mix is smooth, about 15 seconds. Set aside.
- Combine the yeast, sugar, and 1 Tbsp. of the oil in the bowl of an electric mixer fitted with a dough hook. Add in the lowfat milk. With the mixer on low speed, beat the mix for about 4 min to dissolve the yeast. If the yeast mix doesn't begin to foam after a few min, it means it's not active and will have to be replaced. Add in the flour, salt and olive mix to the yeast mix. Mix on low speed till it lightly comes together, then increase the speed to medium and beat till the mix pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with the remaining tsp. vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a hot, dr Remove the dough from the bowl and turn it onto a lightly floured surface. Preheat the oven 350 degrees. Roll the dough into 12- by 10-inch rectangle. Cut into 20 strips, 12- by 1/2-inches. Gently pull each strip into a rope about 16 inches long. To create the pretzels, cross one end over the other to create a circle, overlapping about 4 inches from each end. Take one of the dough in each hand and twist once at the point where the dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck the ends under the edges to create a pretzel shape. Lightly moisten the ends with water to seal completely. Place the pretzels on the prepared baking sheet. Bake for 5 min. Remove from the oven.
- Bring 1 gallon of salted water to a boil. Add in several of the pretzels at a time in the boiling water. Cook for 2 min on each side. With a slotted spoon remove from the water. Drain on paper-towels. Bring the water back to a boil and repeat the cooking process.
- Regrease the baking sheet. Place the pretzels on the baking sheet. Whisk the egg whites and water together. Using a pastry brush, brush each pretzel with the egg wash. Sprinkle each pretzel with the kosher salt. Bake for 20 to 25 min or possibly till golden. Remove from the oven and serve hot with Creole Mustard.
- This recipe yields 20 pretzels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 230 | |
| Calories from Fat 54 | 23% |
| Total Fat 6.19g | 8% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 2mg | 1% |
| Sodium 1036mg | 43% |
| Potassium 133mg | 4% |
| Total Carbs 37.02g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.98g | 3% |
| Protein 6.51g | 10% |
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