-=> Quoting Dave Drum to All <=-

 DD> Title: B.O.L.T (Bacon, Oyster, Lettuce, Tomato)

As fresh oysters in Yellowknife run $33 for 2 dozen they are a rare
treat. So my BOLTs have onion in them. And Roslind makes BALTs
(Avocado BLTs.) I don't think any here really needs a recipe for
either of those so I'll post something from another thread ...

This kringle/klinger is actually a real pretzel, and not a sweet
bread, boiled and then baked like bagels get done:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Undens Klinger
 Categories: Polish, Breads
      Yield: 36 Servings

      1 c  Milk
      2 tb Butter
      2 tb Sugar
      2 tb Salt
      2 tb Caraway seed
  1 1/4 c  Water
      1 pk Active dry yeast
      6 c  All-purpose flour

  In a small saucepan heat the milk, butter, sugar, salt, caraway
  seeds, and water. When the butter is melted and the sugar and salt
  dissolved, set the pan aside to cool to warm, about 105 F. Place
  the liquid mixture in a heavy duty mixer, such as a KitchenAid,
  and add the yeast to the liquid. Stir to dissolve. 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 10 mins. Using a dough hook,
  knead in the remaining cup of flour until the dough is very
  smooth, another 5 mins. Place on a plastic counter and cover with
  a large metal bowl. Allow to rise until double in bulk, about 1
  hour, and then punch down.

  For each pretzel, cut off a bit of dough about the size of a golf
  ball. Roll it into a snake about 10 inches long. and form it into
  a pretzel. (To form the pretzel, place snake at a 45 degree angle
  from left to right in front of you. Take the bottom end of the
  snake and bring it up and just over the middle of the snake about
  2/3 of the way up. Then take the top end of the snake and bring it
  under and around/over the other end of the snake.) Place each
  pretzel on a floured kitchen towel and allow to rise for about 15
  mins.

  Bring 8 qts of salted water to a boil and gradually boil the
  pretzels, about 5 at a time, until they float. This should take a
  minute or so. Remove them carefully with a slotted spoon and place
  them on a greased baking sheet. Bake at 400 F until golden brown,
  about 20 to 25 mins. These can be frozen right after they come out
  of the oven and reheated later in a 350 F oven for just a few
  mins.

  Recipe by: The Frugal Gourmet On Our Immigrant Ancestors

MMMMM

Cheers

Jim
    
... She was as dangerous as a rabid honey badger on meth.
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