Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
New Year's Pretzels
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- #91097
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
2 cups milk
1/2 cup butter
2 packages active dry yeast
2 teaspoons salt
1/2 cup sugar
7 cups flour, divided
2 large eggs
1 cup confectioners' sugar
1 tablespoon water
1 1/2 teaspoon vanilla or almond extract
1/4 cup almonds or walnuts, chopped
directions
Heat milk and butter until very warm. Mix yeast, salt, sugar, and 1 cup flour. Slowly beat warm milk into yeast mixture. Beat for 2 minutes.
Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes.
Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half.
Shape pretzel: Roll dough into a rope about 30" long and 1 1/2" in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough.
Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F. for 25 to 30 minutes or until golden brown. Cool on wire racks.
Mix powdered sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped nuts.
added by
kelly123
nutrition data
278 calories, 7 grams fat, 46 grams carbohydrates, 7 grams protein per 1/10th pretzel.
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reviews & comments
January 1, 2014
I haven't had a New Year Pretzel since I left Pittsburgh nearly 16 years ago. I made this one on NYE and it was PERFECT. Just how I remembered, and a tradition I'm happy to have back. Thanks!
December 31, 2010
I have been making this recipe for over 25 years. It was from my mother and she had found it in a German cooking cookbook. We have had only raves about the pretzel. I make several of them every New Year's. I have found that toasting slivered almonds is the best way. I also make my glaze with milk instead of water. You will surely enjoy this recipe. We do.