Pretzel Wreaths Food
PRETZEL WREATHS
Youngsters love to lend a hand with this recipe. Our two girls help me measure, pour, stir, shape and, of course, eat the chewy pretzel rounds when they're done! -Roberta Spieker, Fort Collins, Colorado
Provided by Taste of Home
Categories Snacks
Time 1h
Yield 16 pretzels.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in water. Add 2 cups flour, sugar and salt. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let rest for 15 minutes. Preheat oven to 425°., Divide dough into 16 portions. Roll each portion into a 15-in. rope. Fold each rope in half and twist two or three times; shape into a circle and pinch ends together. , Place on greased baking sheets. Brush with egg white; sprinkle with salt or sugar. Bake for 12-15 minutes.
Nutrition Facts :
SOFT PRETZEL WREATH
Provided by Emma Chapman
Number Of Ingredients 10
Steps:
- Dissolve the sugar in the warm water. Sprinkle the yeast over the top of the water and allow that to sit and foam up for 5-6 minutes.
- In a large bowl, combine the salt, bread flour, and all-purpose flour. Pour the yeast water into the bowl. Stir until combined. Turn out onto a floured surface and knead for 5-6 minutes. This flour is probably more water-based than you might be used to (if you bake bread often), so feel free to really flour your hands or the surface as you work. Place in an oiled bowl, cover, and allow to rise for 1 hour (or until doubled in size).
- Fill a large pot with 3 cups water and 3 tablespoons baking soda. Stir to dissolve. Heat the water to a low boil. While the water heats up, on a floured surface, divide the dough into small balls, or roll into long ropes and shape like pretzels.
- Place each pretzel in the boiling water for 30 seconds, flipping halfway through cooking. Use a slotted spoon to remove them from the water, draining away as much water as you can. Place on a baking sheet lined with parchment paper. Allow to rest for 15 minutes.
- Brush the tops of the pretzels with melted butter and sprinkle on the sea salt. Bake at 375°F for 20-25 minutes. The pretzels should look golden brown but still feel slightly spring-y to the touch.
CHOCOLATE-DIPPED PRETZEL WREATH
Give chocolate and pretzels the holiday treatment they deserve when you shape them as a wreath. Make one for the house and more to give away. -Shannon Roum, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 24 servings.
Number Of Ingredients 3
Steps:
- In a microwave, melt white baking chips; stir until smooth. Dip pretzels in chocolate, allowing excess to drip off. Add sprinkles; place on waxed paper until set. Arrange pretzels in a circle on a decorative serving plate.
Nutrition Facts : Calories 231 calories, Fat 10g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 280mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
PRETZEL TREATS
These are perfect for school kids or that quick treat to take to a friend's house. I really like using the red-striped kiss on a pretzel at Christmas, topped with a red m&m.
Provided by Elle Anderson
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Heat the oven to 170°F Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.
- Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.
- Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.
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- Line 2 cookie sheets with waxed paper. In small saucepan, melt vanilla chips over low heat, stirring constantly.
- Using 6 pretzels, form a circle on waxed paper-lined cookie sheet, placing side of pretzel with 1 hole on outside of ring. Remove 1 pretzel from circle; dip inner section (side with 2 holes) halfway into melted vanilla chips. Place dipped pretzel back into circle formation. Continue with remainingpretzels in circle.
- To form top layer of wreath, dip 6 additional pretzels, one at a time, in coating. Place over first circle so that coated holes overlap 2 pretzels.
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- Combine flour, powdered sugar, and salt in a large mixing bowl. Add water/yeast and vegetable oil. Stir with a spoon and then use your hands to form the dough into a ball.
- Knead the dough 5 minutes on a lightly floured surface. Dough will be nice and smooth when it's ready. Place the ball of dough into a lightly oiled bowl, cover it, and place it in a warm place for 1 hour or until the dough doubles in size.
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- In the bowl of a stand mixer, combine yeast, warm water and brown sugar. Stir to combine and then let the yeast bloom undisturbed for 5 minutes.Next, add the melted butter, beer and salt to the mixer. Stir on low for thirty seconds and then begin to gradually add the flour. Mix on low for 3-5 minutes until all of the flour is combined and then mix on your mixer's medium speed for 2-3 minutes until the dough is smooth and pulls away cleanly from the sides of the bowl.Remove the dough from the bowl and shape it into a ball. Place into a well-oiled bowl and cover with plastic wrap. Let the dough proof for approximately 1 hourWhile the dough proofs, make the filling. In a large bowl mix together the cream cheese, honey, Dusseldorf mustard and beer. Stir until blended and then fold in the grated cheddar cheese and diced ham. Set aside.
- Preheat oven to 425 degrees.Next, divide the pretzel dough into three equal balls. Use a food scale so you can be precise. Then, take one ball of dough and roll out the dough into a long rope, about 18 inches long. Using a rolling pin, roll the rope flat by starting in the middle of the rope and rolling the dough towards the right end. Repeat on the left side of the rope. You should be left with an oblong, flattened rope shape that's about 24 inches long.Now, use your hands to crumble one-third of the pretzel filling along the length of the flattened dough rope, concentrating it in the center. You want to leave about 1/4" of dough exposed on either side of the filling.Use your fingers to pinch the dough together around the filling to form a filled log of pretzel dough. Seam both ends as well and then gently roll the log smooth to fully encase the filling in the pretzel dough. Set aside the filled dough rope and repeat this process with the two remaining portions of dough and filling. O
- While the dough proofs, make an egg wash by beating together with a large egg with a few teaspoons of water in a small ramekin. Set aside.Next, prepare the lye bath for the pretzel by mixing 1/2 cup of ice-cold water with 1 1/2 teaspoons of lye. Do not use warm or hot water. Take extreme care when preparing and handling the lye mixture. Lye is a strong alkali that can cause burns if splashed onto the skin. Wear protective gloves, long sleeves and safety glasses when handling food-grade lye. When the lye mixture is ready, uncover the proofed wreath and gently brush the entire wreath—top, sides and center—with the solution. Following the lye, brush the entire wreath evenly with egg wash. Finally, sprinkle the wreath with pretzel salt and everything bagel season.
- Place into a preheated 425°F oven on the center rack. Bake for 18-22 minutes, or until the pretzel has a deep brown color. It should feel crisp and sound hollow when tapped.Upon removing the pretzel from the oven, immediately brush with melted butter and garnish with fresh dill, if desired. Serve warm with your favorite beer cheese dip or assorted German mustards.
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Recipe of Katie´s Pretzel Wreaths food with ingredients, steps to cook and reviews and rating. Tweet. New recipes; Best recipes; My recipes; Find recipes: Katie´s Pretzel Wreaths . Dipped pretzels are laced with red in a treat almost too pretty to eat. Visit original page with recipe. Bookmark this recipe to cookbook online . 6 1. MICROWAVE DIRECTIONS: Line 2 cookie …
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