Rolling in Dough Homemade Ballpark Pretzels - Copy - Copy - Copy - Copy - Copy - Copy
mysqli (97) failed. INSERT INTO recipe_recipes SET recipe_name = 'Rolling in Dough Homemade Ballpark Pretzels - Copy - Copy - Copy - Copy - Copy - Copy - Copy', recipe_ethnic = 1, recipe_base = 10, recipe_course = 2, recipe_prep_time = '0.00', recipe_ptime = 1, recipe_cook_time='15.00', recipe_ctime = 1, recipe_itime = 1, recipe_inactive = '0.00', recipe_difficulty=1, recipe_num_servings=6, recipe_temp='450', recipe_directions='Combine the water, sugar and yeast in a large mixing bowl and set aside in a warm spot. After 10 to 15 minutes, the mixture should begin to foam and bubble. Add the salt and half of the flour and mix well with a wooden spoon. Turn the dough out onto a clean, floured surface and gradually knead in the remaining flour to form a smooth and elastic dough. Continue to knead the dough for another 5 minutes before transferring to a clean bowl oiled with a few drops of olive oil. Turn the dough in the bowl to coat all sides evenly with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and set in a warm, draft free place until doubled in bulk, about half an hour. Preheat the oven to 450 degrees. Punch the dough down and roll into a large log. Divide into 12 even pieces, then roll each piece into a 16 to 18 inch rope.
Shape the pretzels into dollar signs, baseball bats or any other shapes that come to mind. To form a traditional pretzel shape, simply tie the dough into a loose knot pinching the loose ends across the loops. Combine the baking soda and the water in a small saucepan and bring to a boil. Using a slotted spoon, carefully lower each pretzel in the boiling water until it begins to float, about 30 seconds.
Drain each pretzel and transfer to a greased baking sheet, brush lightly with the egg-water mixture and sprinkle generously with kosher salt, cumin, carroway, sesame and poppy seeds. Cover the pretzels with a cloth and allow to rise again, about 5 minutes.
Bake in preheated 450 degree oven for about 15 minutes or until golden brown. Serve hot with plenty of cold beer and mustard.', recipe_comments='', recipe_source=345, recipe_cost='9.999', recipe_owner='lindy', recipe_calories = 335, recipe_fat = '2.60', recipe_carbs = '65.10', recipe_chol = '35.17', recipe_netcarbs = '0.00', recipe_protein = '10.25', recipe_fiber = '2.50', recipe_ww_pts = '6.33', recipe_basket = '0', recipe_sugg_sides = '', recipe_kosher = 5, recipe_kp = 0, recipe_lofat = 0, recipe_sodium = '596.70' , recipe_yields_num = '12.00', recipe_yields_unit = 1 , recipe_wine_type = 0, recipe_wine_sugg = 0 , recipe_wine_name = '0', recipe_tested = 0 , recipe_orig_serve = 6, recipe_equip = ''
Errormessage: Duplicate entry 'Rolling in Dough Homemade Ballpark Pretzels - Copy - Copy - Copy' for key 'recipe_name'
