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
ALMOST-FAMOUS SOFT PRETZELS
Provided by Food Network Kitchen
Time 1h
Yield 6 pretzels and 1/2 cup sauce
Number Of Ingredients 12
Steps:
- Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour 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.
- Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) 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.
- Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
- Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
- Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
- Illustration by Jason Lee
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 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 GARLIC SOFT PRETZELS
Provided by Brita
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, combine the warm milk and yeast and let that sit for a few minutes to allow the yeast to soften.
- Add in roughly half of the flour and the brown sugar and stir.
- Add in the softened butter, salt, and then the remaining flour and stir. By this point, you'll have a very sticky ball of dough.
- On a floured surface, knead your dough for about 5 minutes, adding more flour to the mixture if needed.
- Towards the end of the kneading, add in the garlic and parsley to the dough and work it in as best you can. (I flattened my dough out a bit like a pizza crust and sprinkled the garlic and parsley over the top and then folded the dough over itself a few times).
- Put the dough ball in a large greased bowl, cover it, and let it sit in a warm spot for about an hour.
- Once it's done it should have about doubled in size. Give the ball a few good punches to release any excess air.
- Pre-heat oven to 450 degrees F.
- Divide dough into 8 (or 6 if you want them larger) even balls.
- Roll out the dough into 18 inch pieces and fold into pretzels (link above to see how to properly fold a pretzel).
- In a shallow baking dish, combine baking soda and warm water. Gently dip each pretzel into the baking soda solution making sure that the whole pretzel is submerged in the water and place the pretzels on a greased/ lined baking sheet.
- Sprinkle with your desired amount of sea salt (or no salt is okay) and bake for 14-15 minutes.
- ENJOY!!
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 SOFT PRETZELS
There's no two ways about it - I am a pretzel addict. I love pretzels and in my days of working as a flight attendant, would plan my layovers so that I'd have time to hit up one of the soft pretzel stands at the airport! So it came as a wonderful surprise when I tasted this recipe and realized that I like these pretzels BETTER...
Provided by Jess Weible
Categories Other Snacks
Number Of Ingredients 11
Steps:
- 1. Combine the water, sugar, & kosher salt in the bowl of a stand mixer. Sprinkle yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter.
- 2. Using dough hook attachment, mix on low speed until well combined. Knead dough until its smooth and pulls away from sides of bowl. 4-5 minutes. Remove from bowl and place in a metal or glass bowl slightly oiled with vegetable oil. Cover and let sit in a warm place for about an hour or until dough has doubled in size.
- 3. Preheat oven to 450 degrees F. Line 2 baking sheets with parchament paper and lightly brush with vegetable oil. Set aside.
- 4. Bring the 10 cups of water and the baking soda to a roiling boil in a large saucepan.
- 5. In the meantime, turn dough out onto a slightly oiled work surface and divide into about 16 twenty-four inch ropes. (if you want to make regular shaped pretzels at this point: make a U shape with the rope, holding ends of rope, cross them over each other and press into the bottom of the U.) Or you can cut the ropes into 2 inch nuggets.
- 6. As you work place the nuggets or pretzels on your parchament baking sheet and (for the regular pretzels, place 1 by 1 into the boiling water for about 30 seconds) for the nuggets, I placed about a whole rope's worth in the water at the same time. 30 seconds, remove from water with a large slotted spatula and return to one of your baking sheets.
- 7. Brush the top of each pretzel or nugget with your egg wash mixture and sprinkle with salt. (Cinnamon sugar is good too!!) Bake until dark golden brown in color, approximately 12-14 minutes. Let cool on a cooling rack for at least 5 minutes prior to serving.
HOMEMADE SOFT PRETZELS
Now that I'm home full-time, I like to make all kinds of breads for meals, family gatherings and just for fun with my daughters, Lindsay and Mariah. Both girls love to help when it comes to making bread, especially kneading the dough. This is one of their favorite recipes.
Provided by Taste of Home
Categories Snacks
Time 1h5m
Yield 32 pretzels.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in 3 cups of flour; mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil; refrigerate for 2-24 hours. , Punch dough down and divide in half. On a lightly floured surface, cut each half into 16 equal pieces. Roll each piece into a 20-in. rope. Shape into the traditional pretzel shape and place on a greased baking sheet. , In a small bowl, combine egg yolk and water; brush over the pretzels. Sprinkle with salt if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400° for 15 minutes or until brown.
Nutrition Facts : Calories 122 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 165mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE SOFT PRETZELS
If you love the original Philadelphia soft pretzels in the brown bags along the city streets, these homemade soft pretzels are for you. If you love Wawa pretzels, this recipe is for you. If you simply love your kids and enjoy delighting your family with delicious food, this homemade pretzel recipe is for you. Enjoy!
Provided by Kate Van Druff
Time 2h45m
Number Of Ingredients 9
Steps:
- Preheat oven to 475. Dissolve yeast thoroughly in 1/4 cup of warm water. Mix in 1 tsp white sugar. Leave for 5-10 minutes or until yeast becomes foamy.
- Stir in the additional 1 cup of water.
- Combine 4 cups of flour and salt.
- Mix to combine flour and salt mixture with yeast and water mixture. The dough should be stiff and smooth, not sticky. If needed, add more flour to reach this consistency.
- Knead the dough for 10 minutes or until it feels more elastic.
- Round the dough into a ball and place it back in the mixing bowl. Cover and place it in a warm area, allowing it to rise for 45 minutes to an hour.
- After dough has doubled in size, pinch off a small amount. Make a long coil for large homemade soft pretzels or short coils for pretzel knots.
- Make a heart shape or a figure 8 for regular pretzels and simply tie in a knot for mini pretzel knots. Wet the ends and pinch the dough a bit to get it to stick if needed.
- Place completed pretzel shapes on a baking sheet and allow to rise.
- Dissolve the baking soda in water on the stove top and bring it to a boil. I find a wider pot or even a wok works well for this, as the pretzels will float.
- Once the water comes to a boil, drop the pretzels in one at a time, one minute per side. (For the knots, you can put several in at a time.)
- Turn over after one minute.
- Remove and place on a cooling rack to dry off a bit.
- Once the pretzels have cooled for a moment, you can sprinkle Kosher salt if you please. (Add the salt too soon and it will melt. Add the salt too late and the dough will be dry and it won't stick.)
- Repeat for all remaining pretzels.
- Place all pretzels of the same size on a baking sheet.
- Place in oven and bake for 12 minutes for full-sized pretzels. Watch closely for soft pretzel knots as they are smaller and will likely take only 5 - 8 minutes.
- Remove from the oven when color matches a traditional soft pretzel. Cool and enjoy!
Nutrition Facts : Calories 286 kcal, ServingSize 1 serving
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- Gradually add flour (1/2 cup at a time) and table salt until dough pulls away from sides of bowl and it forms a firm ball (depending on humidity you may not need all the flour).
- Knead dough with hook for about 3 minutes, until smooth and elastic. Preheat oven to 450 degrees. Line two large cookie sheets with parchment paper.
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- Preheat oven to 475 degrees and line a large baking sheet or two baking sheets with parchment paper.
- Combine yeast with warm water and sugar in the bowl of your stand mixer fitted with hook attachment. Once mixture becomes "frothy" your yeast is ready. Stir in salt and 1 tbs of melted butter. Add flour 1 cup at a time until a dough forms and is no longer sticky. You may need more or less depending on temperature differences. If you press your finger into the dough and it bounces back, it's ready to knead. Knead dough for 5 more minutes until smooth and pliable.
- Form dough into a ball by hand. Lightly grease the bowl used previously and place the dough back in to rest for 15 minutes. Cover with a damp towel.
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- 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.
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- 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.
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