EASY HOMEMADE SOFT PRETZELS
This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video for how to shape pretzels!
Provided by Sally
Categories Snacks
Time 40m
Number Of Ingredients 9
Steps:
- Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 - 1/2 cup more, as needed. Poke the dough with your finger - if it bounces back, it is ready to knead.
- Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
- Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
- With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
- Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
- Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
- Bake for 12-15 minutes or until golden brown.
- Remove from the oven and serve warm with spicy nacho cheese sauce.
- Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.
HOMEMADE SOFT PRETZELS
For a taste of the fair at home, try Alton Brown's Homemade Soft Pretzels recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 1h55m
Yield 8 pretzels
Number Of Ingredients 11
Steps:
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
HOMEMADE SOFT PRETZELS
Edd Kimber demonstrates how to make perfect pretzels with a chewy crust and soft, fluffy interior. Mix honey and mustard for a fantastic dip to go with them
Provided by Edd Kimber
Categories Brunch, Snack, Treat
Time 25m
Number Of Ingredients 9
Steps:
- Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
- Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
- Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
- To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
- Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
- Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
- Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
- Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
- Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.
Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium
EASY SOFT PRETZELS
I like to make these...I am not usually very good with doughs but for some reason I can handle this one.
Provided by Love.to.cook
Categories Yeast Breads
Time 50m
Yield 12 soft pretzels
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Grease two large baking sheets(or cover with parchment paper).
- In a large bowl,sprinkle the yeast over the warm water(water should be very warm to touch).;stir with a rubber spatula until well blended and the yeast is dissolved.
- With a wooden spoon, gradually stir in sugar, salt and 3 1/2 cups of flour until a soft and slightly sticky dough forms.
- Turn dough onto a well-floured board.To knead fold the dough towards you;with the heels of your hands push the dough away with short rocking motions.Rotate the dough a quarter turn and repeat motion.Continue kneading and turning for about 5-7 minutes,adding another 1/2 cup or more of flour as necessary,until the dough is smooth and elastic.The dough should not stick to your hands or the board.
- Cut the dough in half and then cut each half into six equal-sized pieces.With floured hands,roll one piece of dough between the palms of your hands to form a dough rope.Continue rolling and stretching the dough rope until it is 15 inches long.Place the rope on a baking sheet.Cross the left side of the rope over to the middle to create a loop.Then fold the right side of the rope over the left to create a pretzel shape.
- Continue with the remaining dough,placing the pretzels three inches apart on the baking sheet.Enlarge holes in pretzels by inserting thumb and index fingers into holes.This will prevent them from completely closing during baking.In a small bowl mix together egg and water,brush on pretzels.Sprinkle with salt.
- Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 145.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 17.6, Sodium 1267.2, Carbohydrate 29.3, Fiber 1.2, Sugar 1.2, Protein 4.7
HOMEMADE PRETZELS
"If you're feeling really festive, you can bake these pretzels in the shape of hot dog rolls and stuff them with German sausages," says Duff.
Provided by Duff Goldman
Time 2h30m
Yield 12 to 16 pretzels
Number Of Ingredients 14
Steps:
- Make the dough: In a big bowl, mix the yeast, sugar and 1 1/3 cups warm water and let it sit until the yeast blooms, about 7 minutes. Add the melted butter, kosher salt, egg yolks, bread flour and all-purpose flour and knead the dough until smooth, 15 to 20 minutes.
- Brush the bowl and the dough with olive oil, set the dough in the bowl and cover tightly with plastic wrap. Let rise on top of the fridge or in any warm, dry place for 30 to 40 minutes, or until doubled in size.
- Make the pretzels: In a medium saucepan, mix the baking soda and 4 cups warm water until it is milky, then bring to a simmer over low heat. Preheat the oven to 425 degrees F. Cover 3 baking sheets with parchment and spray with cooking spray.
- Punch down the dough. Cut into 12 to 16 pieces and let rest for 5 minutes. Roll each piece into a 2-foot-long rope. Lift the ends of the rope to make a "U," then cross one end over the other twice to make a double twist in the middle. Fold down the two ends and attach them to the bottom of the ?U? to form a pretzel shape.
- Working in batches, dip the pretzels into the simmering liquid for 30 seconds, flipping once. Remove using a spider or two wooden spoons and shake off any excess liquid; place on a prepared baking sheet. Lightly flour the pretzels, cover loosely in plastic wrap and let rise for 20 minutes.
- Brush the pretzels with the melted butter and use cooking spray to coat any little corners you can?t reach with butter. Sprinkle with the pretzel salt. Bake until browned, 8 to 12 minutes. Let cool for a few minutes and serve with mustard.
FAST SOFT DOUGHY PRETZELS
I thought that making soft pretzels was beyond my culinary ability for the longest time. After searching for a recipe that was dorm-friendly, we (the gurlz and I) found this on the Pillsbury website. SO easy, SO fast, and SOOOOOO good!. Make these with your kids and let them shape them into cool things.
Provided by Redneck Epicurean
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees.
- Unroll and separate the dough. Stretch by rolling into a long rope and shape into whatever you desire.
- Place on an ungreased cookie sheet. Beat the egg white until foamy. Brush on pretzels and sprinkle with salt.
- Bake 12-18 minutes or until golden. Serve with melted cheese or mustard.
- NOTE: Use coarse kosher salt only for this recipe. Table salt is too fine and will end up tasting like brine. Eww -- lol!
Nutrition Facts : Calories 2.9, Sodium 9.1, Protein 0.6
EASY SOFT PRETZEL
These pretzels can be made salty or sweet; your choice.-Taste of Home Cooking School
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, yeast, salt, water and butter; beat until smooth (mixture will be slightly sticky). Sprinkle with 1-2 tablespoons water if dough is dry. Cover and let rest in a warm place 30 minutes., Punch dough down. Turn onto a lightly greased surface; divide into six pieces. Roll each piece into a 24-in. rope. For topping, combine water, sugar and baking soda in a shallow bowl. Shape each rope into a pretzel and dip into the baking solution. Sprinkle pretzels with coarse salt or coarse sugar., Place on parchment-lined baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Brush with melted butter. Dip in cinnamon-sugar, if desired. Serve warm.,
Nutrition Facts :
REAL HOMEMADE SOFT PRETZELS
These are just like the ones you get at the fair! Most recipes leave out the very important step of boiling before baking. You must do this to achieve the right results. *Prep time includes rising time.
Provided by Wildflour
Categories Breads
Time 2h15m
Yield 16 pretzels
Number Of Ingredients 9
Steps:
- In large bowl, stir yeast, sugar and warm water.
- Let rest til yeast is dissolved and is a little foamy.
- Stir in 1 cup flour. Then rest of flour mixed with the 1 Tbl salt.
- Knead on lightly floured surface til smooth.
- Place in oiled bowl, rolling around til all oiled. Cover and let rise till doubled in size.
- Remove and knead again just a little bit, gently.
- Cut into 16 pcs., roll each pc.into 14" ropes, shape into pretzels and place on greased cookie sheet.
- Cover and let rise 15 minutes.
- Drop each, one or 2 at a time into a small pot of boiling water, boiling each 1 minute, and replace back onto greased cookie sheet.
- Brush each with eggwash (1 egg beaten with 1 Tbl. water), sprinkle with coarse salt. Bake in preheated 450º oven for 12-15 minutes! This is the best recipe to make real soft pretzels!
Nutrition Facts : Calories 152.1, Fat 0.7, SaturatedFat 0.2, Cholesterol 11.6, Sodium 442.6, Carbohydrate 30.9, Fiber 1.3, Sugar 0.9, Protein 4.7
SOFT PRETZELS
If your current pretzel recipe lacks that true pretzel taste, try this one. I searched for a recipe that really tasted like pretzels, not bread. This is the ticket! The directions look daunting, but they are not. I can get a batch from beginning to end in an hour and a half...and worth it! My kids love them for breakfast. I will skip the salting on some of them and bake them plain. They heat them up, brush with a little melted butter and sprinkle with cinnamon sugar.
Provided by MacChef
Categories Yeast Breads
Time 1h30m
Yield 12-36 serving(s)
Number Of Ingredients 9
Steps:
- Put yeast, sugar and water in bowl and stir. Let sit for 5 minutes and add salt, butter and 1 cup flour. Stir till smooth.
- Add rest of flour and stir till mixed well. When mixture is too stiff to stir with a spoon (or you can use an electric mixer with dough hook like I do), begin kneading. Knead dough till smooth and the dough no longer sticks to your hands.
- Place dough back in bowl and cover to rise to double it's size.
- While dough is rising, grease cookie sheet and preheat oven to 475°F Prepare baking soda boil by combining the 4 cups of water and 5 teaspoons baking soda in a non-aluminum pot and bring to a boil on stove.
- When dough has risen, punch down and knead a minute or so. Divide and roll into 6 inch sticks to about 1/2 inch diameter with your hands, or 12 inch long rolls to make into the pretzel shape.
- Allow pretzels to sit for 2-3 minutes. Place 1-2 at a time into the boiling baking soda water.
- Let pretzels boil for 1 minute and 10 seconds on one side, then flip them over and boil 1 minute and 10 seconds on the other side.
- This boiling step is the secret to firm skin and adds that definite pretzel flavor. Not boiling them long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough. Err on the side of not too long if unsure.
- Using a large slotted spoon, lift them out the of water, let them drip off and place on the greased cookie sheet. When all are done, sprinkle with course salt (Parmesan is good too!).
- Bake 12-15 minutes until the are a medium to dark golden brown.
- Makes 3 dozen 6 inch sticks or 1 dozen pretzels.
Nutrition Facts : Calories 128.6, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 739.1, Carbohydrate 23.3, Fiber 1, Sugar 1.1, Protein 3.4
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- Dissolve the yeast and sugar in 1 cup of warm water. Allow the yeast mixture to sit for five minutes, or until it is frothy on top.
- While waiting for the yeast to become frothy, whisk together 2 cups of the flour with 1/2 teaspoon of salt in a large bowl. Once the yeast mixture is frothy, pour it into the bowl with the flour and stir until it forms a shaggy ball of dough.
- Turn the dough out onto a lightly floured surface and knead for 8 minutes. Incorporate 3/4 to 1 cup of additional flour while kneading. After kneading for 8 minutes, the dough should be smooth, elastic, and should spring back when poked with a finger. Place the dough in a lightly greased bowl, cover loosely, and let rise for one hour, or until double in volume.
- Once the dough has risen, punch it down to deflate. Turn the dough out onto a clean surface, pat the dough down into a round disc, then cut into 16 equal sized wedges. Roll each wedge into a thin 24-inch long rope, then twist into the classic pretzel shape. For pretzel buns, roll the wedges into balls (cut into 8 pieces for larger rolls) and for pretzel bites, cut the ropes into one inch sections. Place the shaped pretzels on a baking sheet covered with parchment paper and coated lightly with non-stick spray. Allow to rise for 30 minutes.
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