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
HOMEMADE PRETZELS
These pretzels are crisp on the outside and chewy inside. They rival many of the hot pretzels found in stores.-Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 20 pretzels.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add flour and salt; stir to form a soft dough. Turn onto a floured surface; knead 4-5 times. Cover and let rise in a warm place for 15 minutes. , Punch dough down and divide into 20 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. Combine baking soda and cold water; brush over pretzels. Sprinkle with coarse salt. , Place on greased baking sheets. Bake at 450° for 15-20 minutes or until golden brown.
Nutrition Facts :
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
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
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.
HOMEMADE PRETZEL RECIPE
How to make the BEST Homemade Pretzels you'll ever eat! These traditional Bavarian-style pretzels have a deeply browned exterior and chewy texture. Surprisingly easy to make. Thanks to my boyfriend Joe for helping me develop this recipe!
Provided by Tessa Arias
Categories Snack
Time 1h1m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Spray with nonstick cooking spray or grease with butter.
AUTHENTIC GERMAN SOFT PRETZEL (LAUGENBREZELN)
Steps:
- Gather the ingredients.
- Proof the yeast by dissolving it in 1/4 cup warm water and sugar for 5 minutes.
- Measure the flour into a mixing bowl, add the salt, the proofed yeast, and 1 cup of warm water. Mix by hand or with a stand mixer with a dough hook attachment until flour mixture comes together into a stiff ball. Add more warm water as needed to form the dough.
- Knead for 5 minutes and let rest for a few minutes.
- Add the butter and knead for at least 5 more minutes or until butter is fully incorporated. At this time, the dough should be firm and velvety to the touch.
- Form into a ball, butter all surfaces, and let rise until double, about 1 hour, in a warm spot.
- Place wax paper on a baking sheet.
- De-gas ( punch down ) the dough.
- Divide it into 12 (2-ounce) pieces. Form the dough into balls.
- Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends.
- Take each strand and roll out again to form 2-foot strands.
- Twist into a pretzel shape, using a little water to make the ends stick to the loop. Experienced pretzel bakers can flip pretzels into shape in the air, but most people have to coax them.
- Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle.
- Make sure that you put on gloves and safety glasses.
- Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl, and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER, not the other way around! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3 percent w/w.
- Remove pretzels from the refrigerator and dip each for 30 seconds in the lye solution.
- Remove with a slotted spoon and place on a greased or parchment-paper-lined baking sheet.
- Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lame. Let pretzels rest for 15 minutes.
- Heat oven to 375 F. Bake pretzels for 20 to 25 minutes or until deep golden brown.
Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Cholesterol 6 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 531 mg, Fat 4 g, ServingSize 1 dozen soft pretzels, UnsaturatedFat 2 g
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.
BAKED HOMEMADE PRETZELS
Make and share this Baked Homemade Pretzels recipe from Food.com.
Provided by Crafty Lady 13
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F.
- Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
- Mix the flour and salt together in a medium-size bowl. After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture. Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
- Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball. Break off a piece of dough that's about the size of a large gumball. Use your hands to roll it into a skinny snake. Twist the rolled dough into a medium-sized pretzel shape, and put it on a cookie sheet. Do this with all the dough, making 12 pretzels.
- Bake for 10 minutes and allow to cool slightly before biting into them.
- Tip: If you like, you can sprinkle the pretzels with coarse salt before baking them.
Nutrition Facts : Calories 58.8, Fat 0.2, Sodium 194.8, Carbohydrate 12.4, Fiber 0.6, Sugar 1.5, Protein 1.8
SOFT HOMEMADE PRETZELS
Fun to make.
Provided by Pam English
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
- Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
- Bake in the preheated oven until pretzels are golden brown, about 15 minutes.
Nutrition Facts : Calories 158 calories, Carbohydrate 30.4 g, Cholesterol 17.1 mg, Fat 1.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 676.4 mg, Sugar 2.2 g
More about "homemade pretzels food"
HOMEMADE "MALL-STYLE" PRETZELS - REAL FOOD BY DAD
From realfoodbydad.com
Reviews 47Estimated Reading Time 3 minsServings 1
- To make the pretzels: Place the milk in a small saucepan; stir and heat until milk is about 110 degrees. Pour warmed milk into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
- Heat the oven to 450 degrees and line two baking sheets with parchment paper Punch down the dough to deflate it, then turn out onto a lightly floured surface. Evenly divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
- In a large bowl, dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution (this will happen to brown the pretzels), then arrange on the prepared baking sheet and sprinkle with the coarse salt (or sprinkle on cheese and place jalapenos on top). Bake until golden, 10 to 12 minutes.
HOMEMADE PRETZEL DOGS - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (3)Total Time 1 hr 27 minsCategory Main CourseCalories 450 per serving
- Combine with a spoon or the paddle until it start to come together, then switch to the dough hook.
- Mix with the dough hook 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.
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HOMEMADE SOFT SOURDOUGH PRETZEL RECIPE - HOMEMADE FOOD …
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- Knead until smooth (about 10 minutes by hand). You may need to add a few extra Tablespoons of water to make a cohesive dough.
MALL FOOD (RECIPE: HOMEMADE PRETZEL BITES) - DINE AND DISH
From dineanddish.net
4.9/5 (7)Estimated Reading Time 5 mins
- In bread machine pan, place the first four 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 eight balls. Roll each into a 20-in. rope and cut into 1-2 inch bites. In a saucepan, bring water and baking soda to a boil. Drop pretzel bites into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
- Place pretzel bites on greased baking sheets. Bake at 425 degrees F for 8 minutes or until golden brown. Brush with melted butter. Sprinkle with salt.
EASY HOMEMADE PRETZELS • LOVE FROM THE OVEN
From lovefromtheoven.com
5/5 (5)Category Appetizer, SnackCuisine AmericanCalories 323 per serving
- Heat milk, water, and oil until very warm, approximately 120° to 130°F. Stir warm liquids into flour mixture. Stir in enough of the remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
- Divide into 10 equa sizel pieces. Roll each piece to 20-inch rope. Cover and let rest for 5 to 10 minutes until risen slightly. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on 2 greased baking sheets.
- Brush with beaten eggs then bake at 350°F for 15 minutes. Remove from oven; brush again with eggs. Sprinkle with salt, cheese, poppy seed, or sesame seed.
HOMEMADE SOFT PRETZELS RECIPE - FOOD.COM
From food.com
5/5 (1)Total Time 2 hrs 48 minsCategory Yeast BreadsCalories 94 per serving
- 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.
PRETZELS RECIPE - BBC FOOD
From bbc.co.uk
Servings 12Category Cakes And Baking
- Add the flour, salt, yeast and butter to a bowl. In a jug, add the malt extract to the milk and stir to dissolve. Add the milk mixture gradually to the flour and mix until a dough is formed.
- Turn the dough out onto a clean work surface and knead. The dough should be stiff but not sticky, and shouldn’t need any extra flour to knead. Continue for 10 minutes, or until the dough is smooth and glossy.
- Divide the dough in half. To one half, add the zest of two oranges and the poppy seeds, and mix through, ensuring even distribution. Leave the other half plain.
- Once proved, turn both the doughs out and divide each one into six equal pieces. Using your hands, take each piece, and roll the dough into a long sausage shape, tapering the ends, and creating a slight bulge in the middle.
- The traditional and quickest way to shape a pretzel is to take hold of each end of the strand and lift it into the air to create a U-shape. Then, without letting go of the ends, and in one swift movement, flip the centre of the U, propelling it to form a double twist.
- Alternatively, shape each rope into a wide U-shape on the work bench. Take the two ends and manually twist them around each other twice before fixing the tapered end pieces to the opposite sides of the pretzel underneath the main circle of the pretzel so that you can’t see the joins.
- Add the bicarbonate of soda to 7 litres/12½pints of boiling water, and gently drop each pretzel into the boiling water for approximately five seconds.
13 HOMEMADE PRETZEL RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2020-02-19Estimated Reading Time 4 mins
- Authentic German Soft Pretzel. A classic German soft pretzel (or "laugenbrezel") is thick and soft on the inside, with a thin and crunchy exterior created by dipping the dough in food-grade lye.
- Homemade Soft Pretzels. Ballpark-style soft pretzels covered in crunchy salt are a delicious treat. Skip the long lines by making your own soft pretzels at home.
- Dairy-Free Pretzel Rolls. Change up your dinner game with these scrumptious, salty, crusty pretzel-style rolls. They make a tasty alternative to buttermilk biscuits or French rolls and go well with everything from soup to sandwich fixings.
- Copycat Auntie Anne's Pretzels. When you're craving Auntie Anne's pretzels, but don't feel like driving to the mall, reach for this genius copycat recipe.
- Homemade Vegan Soft Pretzels. Looking for a lunchbox treat for vegan kids or a dairy-free snack for movie night? These tempting golden-brown soft pretzels require no butter whatsoever.
- Soft Pretzels From the Bread Machine. Kids can help you twist up these easy, doughy soft pretzels. Light brown sugar adds great color to the crispy crust and the perfect amount of sweetness.
- Pretzel Bread Bowls. Buttery salty pretzel bread bowls are the most delicious vessel for serving your favorite seasonal soups, from baked potato to broccoli cheddar.
- Keto Pretzels. Wish you could eat soft, bready pretzels on a keto diet? You can now! Instead of the usual grains, these keto pretzels uses almond flour and cheeses for their tasty dough.
- New York Style Soft Pretzel Bites. New York-style soft pretzel bites are great for both game day parties and everyday snacking. They're easy to make in just over an hour and the recipe can be multiplied to serve a crowd.
- Chocolate-Chip Pretzel Bread Pudding. Bread pudding is the ultimate in comfort food. This indulgent, chocolate and pretzel treat is rich, gooey, and worthy of your most important dinner guests, though you'll want to make it for yourself, too.
GERMAN SOFT PRETZEL STICKS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category PretzelServings 24Total Time 2 hrs 10 mins
- In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups of flour; the dough will be slightly sticky.
- Transfer the dough to a floured work surface and knead until silky, about 3 minutes; if the dough is very sticky, knead in up to 1/4 cup more flour. Transfer the dough to an large, oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in bulk, about 45 minutes.
- Preheat the oven to 450°. Line 3 large cookie sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces. Roll each piece into a 9-inch stick about 1/2 inch thick. Transfer the sticks to the prepared cookie sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about 25 minutes.
- In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to moderate. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water 30 seconds, turning once; add about 1 cup of hot water after before cooking the second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them evenly.
BAVARIAN PRETZELS RECIPE - ANDREA SLONECKER | FOOD & WINE
From foodandwine.com
5/5 (7)Category Bread + DoughServings 8
- Place 3/4 cup warm water in bowl of a stand mixer; sprinkle with yeast. Stir in barley malt syrup until dissolved. Let mixture stand until yeast is foamy, 5 to 7 minutes. Add flour, beer, butter, and kosher salt; using a wooden spoon or rubber spatula, stir until a shaggy dough forms.
- Attach bowl and dough hook to stand mixer. Beat on medium-low speed until dough comes together and forms a smooth ball, about 1 minute. Dough should be quite firm and may be slightly tacky but not sticky. If dough is sticky, add flour, 2 tablespoons at a time, and beat until dough is smooth. If dough is too dry, add water, 1 teaspoon at a time, and beat until smooth.
- Increase mixer speed to medium-high, and beat until dough is smooth and elastic, 5 to 7 minutes. Transfer dough to a large bowl greased with cooking spray; turn to coat. Cover with plastic wrap, and let dough rise in refrigerator until almost doubled in size, at least 8 hours or up to 24 hours.
- While dough rises, preheat oven to 300°F. Spread baking soda in a small glass or ceramic baking dish, and bake in preheated oven 1 hour. Remove from oven, and let cool completely, about 10 minutes. Store cooled baking soda in an airtight container at room temperature until ready to use.
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