Hot Buttered Soft Baked Pretzels Recipe 445 Food

HOT BUTTERED SOFT PRETZELS

Steps:

• For the water: depending on season, use the greater amount in the winter (1 cup), the lesser amount in the summer (7/8 cup), and somewhere in between in the spring and fall. Your goal is a soft dough.
• To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.
• To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.
• To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.
• While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).
• Preheat your oven to 475°F Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
• Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each).
• Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9" square pan.
• Roll each piece of dough into a long, thin rope (about 28" to 3" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color.
• Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.
• Bake the pretzels for 8 to 9 minutes, or until they're golden brown.
• Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

HOT-BUTTERED SOFT PRETZELS

Steps:

• Make the dough. In a large bowl (or the bowl of a stand mixer), combine the flour, salt, sugar and instant yeast. Stir in the water, and knead the dough (by hand, or with the hook attachment), for about 5 minutes until it all comes together in a smooth, soft ball. Sprinkle some flour on the dough ball, cover with a kitchen cloth and leave to rest at room temperature for 30 minutes.
• In the meantime, prepare the water bath. Stir the baking soda into the boiling water. NOTE: Be careful when you add the baking soda, as the water will "bubble up" for a few seconds. Make sure you use a larger pan than you think you need. Pour the water in a square pan (or baking dish). Set aside to cool to lukewarm temperature.
• Preheat your oven to 475°F(245°C)
• Transfer the dough to a floured working surface and divide it into 8 equal pieces. Roll each piece of dough into a thin log (12 inches/30cm long). Twist each log into a pretzel (twist the ends twice together, fold over, and tuck the ends underneath).
• Place the pretzels in the baking soda-water bath (work in batches, 4 pretzels at a time). Let pretzels bathe in the water for about 1 minute per side, and then place them on a parchment-lined baking sheet (at least 2 inches apart).
• Sprinkle the pretzels generously with the salt. Allow to rest uncovered for 15 minutes.
• Bake for 9-10 minutes, until the pretzels are a dark golden brown.
• While the pretzels are baking: melt the 3 tablespoons of butter. Right when the pretzels are out of the oven, brush them generously with the melted butter.
• Pretzels are best enjoyed warm, or the day of.

HOT BUTTERED SOFT PRETZELS

Steps:

• Place all of the dough ingredients in the bowl of a stand mixer and stir until fully combined. Knead with the dough hook for about 5 to 8 minutes.
• Cover the bowl with a tea towel and let rest for 30 minutes.
• In the meantime, heat the oven to 475 degrees F and line a baking sheet with heavy duty parchment paper.
• Prepare the water bath by combining the boiling water and baking soda and stirring until the baking soda is dissolved. Allow to cool. Pour into a 9 inch square pan. Set aside.
• Divide the dough into 8 equal pieces and shape the pieces into logs. Let the logs rest for 5 minutes, uncovered.
• Roll each piece of the dough into a 28 to 30 inch rope and shape into a pretzel.
• Place four pretzels in the water bath for 2 minutes, basting the tops of the pretzels with the water. You can also flip the shaped pretzels a couple of times in the water bath.
• Place the pretzels on the baking sheet and sprinkle lightly with the salt.
• Repeat with the next four pretzels.
• Let the pretzels rest on the baking sheet, uncovered, for 10 minutes.
• Bake the pretzels for 9 to 10 minutes, until they are golden brown.
• Brush immediately with the melted butter. Be sure to use up all of the butter. It will be absorbed into the pretzels.
• Serve warm.

HOT BUTTERED PRETZELS

Steps:

• Preheat oven to 500 degrees. Line baking sheets with parchment paper; set aside. In a medium bowl, whisk to combine flour, salt, sugar, and yeast. Slowly add water. The quantity you add will be determined by the humidity in the air. Transfer dough to a lightly floured work surface. Knead until soft and smooth, about 5 minutes.
• Dust the dough with flour, and place in a plastic bag. Seal the bag, leaving room for the dough to expand. Let rest at room temperature for 30 minutes.
• Spray work surface with cooking spray. Transfer rested dough to work surface. Divide dough into 8 equal pieces, about 2 1/2 ounces each. Roll each piece into a long thin rope, 28 to 30 inches long. Twist each rope into a pretzel. Dip each pretzel in warm water. Place on prepared baking sheets. Sprinkle lightly with pretzel salt. Let rest, uncovered, for 10 minutes.
• Bake until golden brown, 8 to 9 minutes. Remove from oven, and brush thoroughly with melted butter. Continue to brush until you have used all of the butter. Serve warm, or reheat in a warm oven.

SOFT PRETZELS

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.

HOMEMADE SOFT PRETZELS

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.

HOME-BAKED SOFT PRETZELS (YUM)

Steps:

• In a large bowl, dissolve yeast in warm water.
• Add flour and salt and stir to form a soft dough.
• Turn dough onto a floured surface and knead until smooth, 4 to 5 times.
• Place in a greased bowl, cover and let rise for 15 minutes.
• Preheat oven to 450 degrees.
• Punch down and divide into 20 equal pieces.
• On a lightly floured surface, roll each piece into a 15 inch rope and twist into a pretzel shape.
• Combine baking soda and cold water and brush over each pretzel.
• Sprinkle with coarse salt.
• Place on non stick baking sheets.
• Bake for 15 minutes or until golden brown.
• Serve warm with assorted mustards.