Kids Pretzels Food

EASY PRETZELS

Steps:

• Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
• Measure the warm water into a measuring cup and sprinkle the yeast into the water. Stir it together with a fork and let it sit for one minute.
• Add the salt, brown sugar, and melted butter to the bowl of an electric mixer with the dough hook attachment. Pour the yeast and water into the bowl and whisk them together.
• Add 3 cups of the flour just one cup at a time to the bowl. With the mixer on low speed, use the dough hook to beat it together between each addition.
• Add the remaining 3/4 cup of flour and then test to see how sticky the dough is. You can add 1/4 cup to 1/2 cup more flour if it sticks to your fingers. Be careful to add just enough. You can. always add more, but can't take it back out.
• When the dough bounces back when pushed, it is ready to knead. Place it on a lightly floured surface. Knead the dough for 3 minutes and then shape it into a ball. Cover it with a clean kitchen towel and let it rest for 10 minutes while an adult prepares the water bath.
• Add 1/2 cup baking soda to 9 cups of water and whisk together. Bring to a boil over medium heat.
• Use a pizza wheel to cut the dough into 12 equal portions.
• Roll each dough ball into a 20 - 22-inch snake. Take each end of the snake and pull them up, around, and down with a twist to form the pretzels.
• Pinch the ends of the pretzel to the dough to hold.
• The adult should use a slotted spoon to dunk each pretzel for just 20 - 30 seconds in the hot water bath. Drain the water and place the pretzel on the prepared cookie sheet.
• Sprinkle kosher salt on the pretzels while they are still damp so the salt will stick.
• Bake for 12 - 15 minutes or until the pretzels are golden brown.

KIDS PRETZELS

Steps:

• Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
• 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 big gumball or superball. Use your hands to roll it into a skinny snake.
• Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
• Bake your pretzels for 10 minutes. Let them cool, add the toppings, and take a bite! I hope you like them! :D.

KIDS CAN MAKE: HEALTHY CINNAMON-RAISIN SOFT PRETZELS

Steps:

• Combine 2 cups warm water (110 to 115 degrees F), butter pieces and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand until foamy, about 10 minutes. Whisk together the flour, raisins, 1 teaspoon of the salt and 1 teaspoon of the cinnamon in a large bowl.
• Add half the flour mixture to the yeast, and mix on low speed until incorporated, scraping down the side of the bowl as needed. Add the remaining flour, increase the speed to medium and continue to beat until the dough gathers around the hook and pulls away from the side of the bowl. Once this happens, continue to beat until the dough is smooth, about 5 minutes more. Remove the dough ball, butter the inside of the bowl, return the dough ball to the bowl, cover and let rise in a warm spot until doubled in size, about 1 hour.
• Position 2 racks in the upper and lower thirds of the oven, and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper, and spray generously with cooking spray. Punch down the dough, and cut it in half. Divide each half into twelve even pieces, and cover with a towel.
• Roll each piece of dough into an 18-inch rope, working from the middle out. (It helps to hold the dough ends and slap the center of the length on the counter as you stretch and roll.) Make a U shape with one of the dough ropes, lift the ends and twist in the center twice; fold the ends over and down, and pinch to secure them to the bottom of the U to finish the pretzel shape. Transfer the pretzels to the prepared baking sheets. Cover loosely with plastic wrap, and let rest at room temperature until the pretzels rise slightly, about 30 minutes.
• Meanwhile, combine 10 cups water and the baking soda in a large, wide pot, and bring to a low simmer (190 to 200 degrees F), whisking until the baking soda dissolves. Stir together the granulated sugar and the remaining 1 teaspoon salt and 1 teaspoon cinnamon in a small bowl.
• Cut the parchment paper with scissors around each pretzel. Leaving the pretzel on the paper (so it keeps its shape while transporting to the simmering water), remove the pretzels from the baking sheets. Reline each baking sheet with parchment, and spray generously with cooking spray.
• Put each pretzel, top-down, into the simmering water, and remove the paper. Simmer until the pretzels plump, about 1 minute. Carefully flip the pretzels, and continue to simmer 45 seconds more. Remove each with a slotted spoon, shake off excess liquid, place on the prepared baking sheets and sprinkle with some of the cinnamon-sugar mixture.
• Bake the pretzels until they're a few shades darker and the bottoms are nicely browned, 16 to 18 minutes, rotating about halfway through. Brush with the melted butter.
• Store the pretzels at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 month (let thaw at room temperature).

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.