GIANT MULTI-STUFFED SOFT PRETZEL RECIPE BY TASTY
Here's what you need: warm water, sugar, active dry yeast, all-purpose flour, salt, olive oil, cream cheese, shredded parmesan cheese, fresh chives, freshly cracked pepper, pizza sauce, mozzarella cheese, mini pepperoni, bacon, shredded cheddar cheese, egg, coarse salt, unsalted butter
Provided by Betsy Carter
Categories Appetizers
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
- Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
- Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
- Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
- Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
- Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
- Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
- Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
- Carefully form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other, and connecting the ends to the bottom of the "U" shape.
- Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
- Bake for 25-30 minutes, or until golden brown.
- Cool for 10 minutes, then brush with melted butter before serving.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 29 grams, Fat 22 grams, Fiber 1 gram, Protein 11 grams, Sugar 1 gram
GIANT SPINACH DIP-STUFFED PRETZEL
A stuffed soft pretzel guarantees the perfect crust-to-dip ratio. Made with shortcut ingredients like refrigerated pizza dough and string cheese, this is one easy party snack that doesn't require a special occasion.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
- Combine the spinach and artichoke hearts in a large clean kitchen towel and wring out any excess moisture. Transfer to a large bowl.
- Add the cream cheese, Parmesan, garlic powder, a pinch of salt and a few grinds of pepper. Use a handheld mixer to beat until combined, about 2 minutes.
- Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-inch-by-5-inch plank. Spread the spinach dip in an even line down the center of the dough. Tear each piece of string cheese lengthwise into 4 strips ; line up the strips along the top and bottom of the line of spinach dip, creating a border of cheese around the dip. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope.
- Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
- Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.
GIANT CHEESE-STUFFED PRETZEL
Refrigerated pizza dough is the short-cut base for this ultimate party snack. Brushing the twist with a baking soda wash at the end of baking gives it the classic pretzel tang.
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
- Unroll the sheets of pizza dough and stack them one on top of the other. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Lay the cheese down the length of the plank so all the dough it covered. Sprinkle a line of jalapenos down the center of the cheese. Fold the dough in half lengthwise and pinch the edges together to secure the filling. Roll and stretch the dough with your hands to make a 5-foot rope.
- Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
- Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.
GIANT COOKIE DOUGH-STUFFED PRETZEL
This giant pretzel with a sweet surprise inside will keep your guests guessing. It's made with shortcut ingredients like refrigerated pizza dough and a no-brainer cookie recipe, making it an easy party snack that's fun for any occasion.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the cookie dough and pretzel: Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
- Beat the brown sugar, butter, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
- Reduce the speed to low, add the flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips; set aside.
- Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Spread the cookie dough in an even line lengthwise down the center of the dough and brush one of the long sides with the egg. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope. Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 35 minutes.
- For the topping: Dissolve the baking soda in 1/4 cup hot water. Remove the pretzel from the oven and brush all over with the soda water, then brush with a thin coating of egg wash and sprinkle with the pearl sugar. Return to the oven and continue baking until dark golden brown and crisp, about 8 minutes more. Let cool 5 minutes before serving warm.
SOFT GIANT PRETZELS
My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. -Sherry Peterson, Fort Collins, Colorado
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 8 pretzels.
Number Of Ingredients 7
Steps:
- In a bread machine pan, place 1 cup water and next 3 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-in. rope; form into pretzel shape. , Preheat oven to 425°. In a large saucepan, bring 2 quarts water and the baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels., Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with remaining 2 Tbsp. water. Sprinkle with salt.
Nutrition Facts : Calories 193 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
HOMEMADE SOFT PRETZELS RECIPE BY TASTY
Here's what you need: water, salt, sugar, active dry yeast, flour, oil, baking soda, eggs, coarse salt
Provided by Hannah Williams
Categories Snacks
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
- Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
- Remove the dough and use the remaining oil to cover the bowl.
- Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
- Preheat oven to 450°F (230°C).
- Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
- Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
- Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 332 calories, Carbohydrate 55 grams, Fat 7 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 gram
MINI SOFT PRETZELS RECIPE BY TASTY
Here's what you need: pizza dough, water, baking soda, large egg, kosher salt, Heluva Good!® Bacon Horseradish Dip
Provided by Heluva Good
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Divide the pizza dough into 8 equal pieces. Using your hands, roll a piece into a rope about ¼ inch thick and 15 inches long. Arrange the rope in a U-shape, then twist the ends together once and bring the twisted ends up to rest over the top curve of the rope to make a pretzel shape. Repeat with the rest of the dough pieces.
- Bring 3 quarts of water to a boil in a large pot over high heat. When water is boiling, stir in the baking soda. Working a few at a time, gently lower the pretzels into the water for 45 seconds, flipping halfway through. Carefully transfer the pretzels to paper towels and blot-dry. Place the dried pretzels on the prepared baking sheet, spacing 1 inch apart.
- In a small bowl, whisk together the egg and remaining tablespoon of water. Using a pastry brush, brush the egg wash over the pretzels, then sprinkle with coarse salt.
- Bake the pretzels for 15-20 minutes. or until deep golden brown and cooked through.
- Serve the pretzels with Heluva Good!® Bacon Horseradish Dip.
- Enjoy!
Nutrition Facts : Calories 322 calories, Carbohydrate 39 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, Sugar 2 grams
GIANT SOFT PRETZELS
These are so yummy! Even if a bit messy to make. You can also shape the pretzels into letters or numbers. Kids love to do that. You can also brush with butter after you take the out of the oven and sprinkle cinnamon sugar over them. My Kids love them that way.
Provided by MelodyOHare
Categories Lunch/Snacks
Time 35m
Yield 8 pretzels, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425.
- Place water, flour, sugar & yeast in a large bowl.
- Mix and knead dough for 5 to 10 minutes.
- (Add 2 TBS of flour after a few minutes if needed).
- Turn dough onto a lightly floured surface.
- Divide into 8 balls.
- Roll each ball out into 20-inch ropes and form into pretzel shape.
- In a large sauce pan, bring water and baking soda to a boil.
- Drop pretzels into water 2 at a time, boil for 10-15 seconds.
- Remove with slotted spoons and drain on paper towels.
- Place pretzles on a greased baking sheet and bake at 425 for 8-10 minutes or until golden brown.
- Spritz or lightly brush with water.
- Sprinkle with salt and Enjoy!
Nutrition Facts : Calories 192.7, Fat 0.5, SaturatedFat 0.1, Sodium 4715.2, Carbohydrate 41.2, Fiber 1.5, Sugar 5.2, Protein 5.2
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