Food recipes
Arabic Pretzels (Baqsam)
Arabic Pretzels (Baqsam) Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flours, bread, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated...
Arabic Pretzels (Baqsam)
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cumin seed
seeds, sesame seeds, whole, dried
Directions:
Dissolve yeast in warm water + sugar.
Mix the dry ingredients, milk powder + flour + (aniseed or the cumin).
Mix all together and knead for 10 minutes.
Cover and let rise until double for around 30 minutes.
Punch down.
Roll the dough into rectangle 10 x 20 cm and cut into 3 cm strings.
Fold the string and role gently with hand in sesame, shape it the way you like or leave as sticks.
Place on greased cookie sheet, cover and allow to rise for 10 minutes.
Bake at 400F for 20 minutes.
Reduce to 120F for another 10 minutes to let it dry if desired.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cumin seed
seeds, sesame seeds, whole, dried
Directions:
Dissolve yeast in warm water + sugar.
Mix the dry ingredients, milk powder + flour + (aniseed or the cumin).
Mix all together and knead for 10 minutes.
Cover and let rise until double for around 30 minutes.
Punch down.
Roll the dough into rectangle 10 x 20 cm and cut into 3 cm strings.
Fold the string and role gently with hand in sesame, shape it the way you like or leave as sticks.
Place on greased cookie sheet, cover and allow to rise for 10 minutes.
Bake at 400F for 20 minutes.
Reduce to 120F for another 10 minutes to let it dry if desired.