Pretzel Shortbread Food

PRETZEL SHORTBREAD COOKIES

Steps:

• In the bowl of a food processor, pulse the pretzels to make pretzel flour until the pretzels are sandy in texture. Add the butter and powdered sugar to the food processor and process again until creamy and smooth. Add the all purpose flour. Process again, stopping to scrape down the sides occasionally, if necessary, until a smooth dough forms.
• Sprinkle a flat counter top with additional flour to prevent sticking. Shape the dough into a ball, then drop against the counter on alternating sides to flatten and use your hands to create a brick-like shape. Try to make sure that there are not many cracks in the dough but be careful not to overwork. Wrap and refrigerate the dough until firm, about 1 hour.
• Cut the uneven sides off of the dough and slice into 1/2″ thick squares. (If the dough crumbles, leave at room temperature 5 to 10 minutes). Place the slices on a parchment or wax paper lined baking sheet and freeze until firm, at least 1 hour.
• Preheat the oven to 350°F.
• While wearing gloves, carefully combine 5 cups cold water and 4 tablespoons food-grade lye in a nonreactive bowl in a well-ventilated area. Whisk until lye fully disintegrates. Dip the shortbread, one at a time, in the lye mixture for 15 seconds, then transfer briefly to a rack set over a baking sheet to drip off excess liquid.
• Place the shortbread on an ungreased baking sheet (not nonstick!) and gently pierce with a fork. Sprinkle generously with pretzel salt. Make sure to work quickly so that the shortbread stays cold.
• Bake until golden brown and still slightly soft to the touch, about 20-25 minutes, rotating halfway through.
• Allow to cool and harden on the baking sheet, then remove with a spatula before serving or wrapping.

STRAWBERRY SHORTBREAD PRETZEL PIE

Steps:

• Spray a 9-inch round cake or spring-form pan with cooking spray and line the bottom with a round of parchment.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows and stir until melted. Remove the saucepan from the heat and stir in the pretzels and crushed cookies until combined. Press evenly into the bottom of the prepared pan. Let cool, then remove from the pan and remove the parchment, and transfer to a serving plate.
• Simmer the strawberries with 1/4 cup sugar in a medium saucepan over medium heat until slightly broken down and thickened, 12 to 18 minutes (depending on ripeness). Cool slightly, then stir in the 1 tablespoon lemon juice.
• Beat the cream cheese with the remaining 1/4 cup sugar and 1 tablespoon lemon juice until smooth. Spread evenly on the pretzel-cookie round. Top with the strawberries, garnish with the almonds and crushed pretzels and serve.
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PRETZEL-SHORTBREAD BARS

Steps:

• Preheat oven to 325 degrees. Coat a 4 1/4-by-13 1/2-inch fluted tart pan with a removable bottom with cooking spray. Line bottom with parchment.
• Pulse 1 3/4 cups pretzels in a food processor until powdery. Transfer 1/2 cup to a bowl; discard any remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2 cups pretzels to food processor, and pulse a few times until coarsely chopped.
• Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined. Mix in 1/2 cup chopped pretzels.
• Press dough evenly into pan. Top dough with 1/4 cup chopped pretzels, pressing slightly; discard any remaining pretzels.
• Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack, and let shortbread cool for 1 hour. Remove shortbread from pan, and cut into 1/2-inch-wide rectangles using a serrated knife.

PRETZEL SHORTBREAD

Steps:

• Heat oven to 350 degrees. Spread pretzel crumbs on a rimmed baking sheet and bake them, stirring once, until they smell toasty (they may not darken, and that's OK), about 5 to 10 minutes.
• Pour crumbs into the bowl of an electric stand mixer to cool. Whisk in flour, sugar and salt. Place the butter cubes on top of the flour mixture and chill until everything is very cold, at least 30 minutes.
• Using the paddle attachment, beat flour and butter mixture on low speed until it comes together into a dry, crumbly dough that just holds together when you squeeze it, 10 to 15 minutes. If the dough isn't coming together in the mixer, use your hands to knead it. It will be difficult to work with.
• Line a rimmed baking sheet with a silicone baking mat. On a floured surface, use a rolling pin to roll out and press dough into an 8-by-10-inch rectangle about 3/8-inch thick. (Alternatively, you can press the dough into a quarter sheet pan with your fingers instead of rolling). Cut into rectangles approximately 3 inches by 2 inches. Transfer rectangles to the lined baking sheet. Using the tip of a slim chopstick or a fork, poke holes all over the dough, going halfway but not all the way through. Place baking sheet in freezer until dough is frozen, at least 1 hour.
• Heat oven to 500 degrees. If using baking soda for the coating, combine it in a small pot with 2 cups water and bring to a boil over high heat, stirring to dissolve. Let cool completely. Dip each cookie into the solution, letting the excess drip off, then place it back on the baking sheet. If using an egg white, whisk it with 1 tablespoon water until frothy, then brush it on top of cookies. Sprinkle the coated cookies evenly with flaky sea salt.
• Transfer baking pan to oven and immediately lower the temperature to 350 degrees. Bake until deep golden brown, 18 to 23 minutes. Transfer baking sheet to a wire rack to cool completely before removing cookies, then store them in an airtight container.

PRETZEL-SHORTBREAD BARS RECIPE - (4.3/5)

Steps:

• Preheat oven to 325 degrees. Coat a 4 1/4-by-13 1/2-inch fluted tart pan with a removable bottom with cooking spray. Line bottom with parchment. Pulse 1 3/4 cups pretzels in a food processor until powdery. Transfer 1/2 cup to a bowl; discard any remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2 cups pretzels to food processor, and pulse a few times until coarsely chopped. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined. Mix in 1/2 cup chopped pretzels. Press dough evenly into pan. Top dough with 1/4 cup chopped pretzels, pressing slightly; discard any remaining pretzels. Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack, and let shortbread cool for 1 hour. Remove shortbread from pan, and cut into 1/2-inch-wide rectangles using a serrated knife.

PRETZEL-SHORTBREAD BARS

Steps:

• Preheat oven to 325 degrees.
• Line an 8 X 8 inch pan with parchment paper and spray with cooking spray.
• Pulse 1 3/4 cups pretzels in a food processor until POWDERY, transfer 1/2 cup to a bowl, DISCARD any remaining pretzel powder.
• Stir in flour and baking powder, set aside for Step 7.
• Transfer REMAINING 1 1/2 cups of pretzels to food processor and pulse a few times until coarsely CHOPPED.
• Beat butter, sugar, and vanilla with a mixer on medium speed until pale and fluffy, about 5 minutes.
• Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined.
• Using spoon mix in 1/2 cup of the coarsely chopped pretzels.
• Press dough evenly into pan.
• Top dough with 1/4 cup of the coarsely chopped pretzels, pressing slightly; discard any remaining pretzels.
• Bake shortbread until pale brown and firm in the center -about 25 minutes, maybe 30.
• Transfer pan to a wire rack, and let shortbread cool for 1 hour.
• Remove shortbread from pan, and cut into 1/2 inch rectangles using a serrated knife.

CHOCOLATE CARAMEL PRETZEL BARS

Steps:

• Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper.
• In your food processor, combine the flour, vegan butter, brown sugar, salt and water until the ingredients stick together to form a dough. Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times.
• Bake for 18-20 minutes until slightly browned, then allow to cool to room temperature.
• Add the vegan butter to a saucepan and melt over a medium heat. Add in the brown sugar, condensed coconut milk and coconut cream and continue to heat whilst stirring. Place your candy thermometer in the caramel and heat until it reaches 120°C (248°F). Remove from the heat and stir in the miso paste, vanilla and salt. Allow the caramel to cool slightly for 5 minutes.
• Pour the caramel over the shortbread base and allow it to reach room temperature before transferring to the fridge for at least 2 hours (or overnight) until it is firm to the touch.
• For the coating melt the chocolate and butter over a double boiler. Stir until melted thoroughly. Use a spatula to spread it over the caramel in an even layer. Arrange the pretzels on top and place back in the fridge for another hour.
• To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices.
• Store these slices in an airtight container at room temperature and consume within 3-5 days. Alternatively you can freeze any unused portions and defrost as needed.

PRETZEL SHORTBREAD

Steps:

• Process the pretzels in a food processor until finely ground and the consistency of flour. Measure 1/2 cup of the ground pretzels into a bowl (discard any remaining ground pretzels). Whisk in the flour, cornstarch, confectioner' sugar and fine salt.
• Add the butter and brown sugar to a stand mixer fitted with the paddle attachment and beat on medium speed, scraping down the sides of the bowl as necessary, until light and fluffy, about 2 minutes. Add half of the flour mixture and mix on low just to combine, about 20 seconds. Add the remaining flour mixture and mix on low until it comes together to form a dough.
• Turn the dough out onto a 14-inch piece of parchment and form into a ball. Place the parchment in a 9-by-13-inch jelly roll pan or baking sheet and press the dough into an even rectangle the size of the pan using the bottom of a measuring cup. Cut the dough in half horizontally, then cut in half vertically to make 4 quarters. Cut each quarter into 10 slices to make 40 narrow rectangles (the ends might be less than perfect, but that's ok). Freeze for 20 minutes.
• Position a rack in the middle of the oven and preheat to 350 degrees F.
• Add the baking soda to 1/2 cup warm water and mix well.
• Brush the dough evenly with the baking soda mixture and then with the beaten egg. Sprinkle with the pretzel salt.
• Bake, rotating the pan halfway through, until the shortbread is deep brown and cooked through, 45 to 55 minutes. Let stand for 5 minutes in the pan, then carefully lift the shortbread onto a cutting board. Using the previous cuts as a guide, carefully cut into bars. Let cool completely, about 25 minutes.
• Melt the chocolate chips and coconut oil in a double boiler over low heat. Transfer to a small bowl. Dip the lower third of each cookie in the chocolate and place on a clean piece of parchment. Refrigerate for 10 minutes to allow the chocolate to harden. Store the cookies in an airtight container for up to 5 days.