PRETZEL SHORTBREAD
Flecked with sea salt on the outside, buttery and supremely crunchy within, this pretzel shortbread leans to the savory side, both salty and sweet. This version, created by Lost Bread Company in Philadelphia, mixes crumbs from the bakery's own sourdough pretzels into the dough. But any pretzels will give the shortbread the necessary tang. The bakery also dips the shortbread into a lye solution before baking to give them that characteristic glossy surface. This simplified version calls for either using baking soda or an egg white. The slightly bitter baking soda mixture adds some of the complex flavor of the lye, but using an egg white is simpler, and the cookies are nearly as delicious.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 2h30m
Yield About 15 cookies
Number Of Ingredients 7
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
Broken pretzels are worked into the dough: Finely ground crumbs go into the flour mixture, and bigger pieces stud the inside and top layer of the bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes about 2 dozen
Number Of Ingredients 7
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
Bring on pretzel power by making this variation from Martha Stewart Oct. 2011. "Half cookie, half pretzel hybrid. Broken pretzels are worked into the dough. Finely ground crumbs go into the flour mixture, and bigger pieces stud the inside and top layer of the bars." Posting for safe keeping. Think it would be nice on appetizer assortment. Reviewers say dough is bit crumbly, so added vanilla and more butter. Easy to bake too long so need to be careful and if you use a 9 X 9 inch pan the reviews there say the bars are too THIN. They specify twisted salted miniature pretzels, but aren't all pretzels salted? And think the shape would not matter except for appearances. This shortbread can be stored at room temperature for up to 1 week. Time includes 1 hour cooling time. Another use for leftover pretzels.
Provided by WiGal
Categories For Large Groups
Time 1h44m
Yield 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 66.4, Fat 4.5, SaturatedFat 2.8, Cholesterol 18.4, Sodium 46, Carbohydrate 6.2, Fiber 0.1, Sugar 4.2, Protein 0.4
STRAWBERRY SHORTBREAD PRETZEL PIE
Use melted marshmallows to bind this crust of crushed shortbread and pretzels; top it off with sweetened cream cheese and cooked strawberries.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
PRETZEL SHORTBREAD COOKIES
Provided by Morgan
Time 1h50m
Number Of Ingredients 6
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.
PRETZEL SHORTBREAD
Pretzel shortbread was created by Lost Bread Co. in Philadelphia as a way to use up stale pretzels and has since gained a cult following. To create our own version, we started with a classic shortbread base and tested it with a variety of pretzel styles to find our favorite. Butter pretzels were the winners--though regular pretzel thins and old-fashioned pretzels also work. A baking soda and egg wash gives these cookies a deep brown color and shine--like a pretzel rod--and pretzel salt really drives home this cookie's origins (although coarse salt or even demerara sugar will work too). The resulting cookie is salty, sweet, buttery and crunchy.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 40 cookies
Number Of Ingredients 12
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.
PRETZEL-SHORTBREAD BARS RECIPE - (4.3/5)
Provided by á-4084
Number Of Ingredients 7
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.
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- Preheat oven to 325 degrees. Line an 8 inch square metal pan with nonstick foil or line with regular foil and spray with cooking spray.
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- Preheat the oven to 350 degrees F. Spray a 14-inch x 4-1/2-inch rectangular tart pan with non-stick cooking spray and line the bottom with parchment.
- In the bowl of a food processor, pulse 1-3/4 cups pretzels until they have the consistency of flour. Combine 1/2 cup pretzel flour, all-purpose flour and baking powder in a medium bowl.
- Discard the leftover pretzel flour. Pulse the remaining whole pretzels until they are roughly chopped.
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- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking dish and line the bottom with a sheet of parchment paper, letting the paper hang over two sides.
- Meanwhile, in a saucepan, bring the condensed milk and butter to a boil, then simmer for 5 minutes, whisking constantly. Pour the caramel over the warm shortbread.
- Place the chocolate and cream in a bowl. Microwave for 1 minute or until heated through. Using a spatula, stir until the chocolate is melted and the ganache is smooth. Spread over the cooled caramel. Immediately sprinkle with the pretzels. Let set for 1 hour at room temperature.
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- In a food processor or blender, pulse pretzels until the texture resembles flour. Transfer pretzel flour into a medium bowl. Whisk in flour. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, 1 - 2 minutes. Add powdered sugar and vanilla and mix until fully combined.
- Scrape down the sides of the bowl and mix on medium speed for another 2 - 3 minutes, until the colour lightens and the texture becomes fluffy and smooth.
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- Preheat oven to 350°F. Line a cookie sheet with parchment paper or silicone baking mats. If necessary, soften butter by microwaving 10-15 seconds on high power.
- Place cookie mix and butter in a large bowl. Use a hand mixer or wooden spoon (or a stand mixer) and mix until dough forms. Mix in chocolate chips, toffee bits, and crushed pretzel pieces.
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