CRAB PRETZELS

By cgipe

Ingredients

• 1 T yeast, dissolved in 1 c warm water
• 4 T brown sugar
• 3 1/2 c flour
• 2 tsp salt
• coarse salt
• 2 tsp baking soda, mixed with
• 1 c hot water

Preparation

Step 1

Dissolve yeast in water. Mix water/yeast, brown sugar and salt in mixing bowl. Add flour and mix until dough is smooth. Add more flour if sticky. Let dough sit overnight in refrigerator. Divide the dough in half. Roll each half into a large rope approximately 24 inches long. Shape into an upside down U shape. Bring ends together and twist. Flatten the ends and bring to the top of the pretzel and secure making it look like a pretzel. Placed on greased cookie sheet. Let rise for an hour or until doubled. Dip in the water/soda solution. Place on cookie sheet and sprinkle with course salt. Bake 450, 15 min. Place upside down when cool and slice off part that was on cookie sheet. Fill with crab filling:
8 oz cream cheese ¼ tsp red pepper
3 T sour cream juice of 1 lemon
¼ c onion 2 c crabmeat
2 T Old Bay paprika and parmesan
Soften cream cheese. Mix in sour cream, onion, Old Bay, red pepper and lemon juice. Fold in crabmeat. Mound onto the cut side of the pretzel. Sprinkle with paprika and parmesan cheese. Place under broiler until slightly brown. Serve on platter.