Soft Pizza Pretzels Food

SOFT PRETZELS

Steps:

• Bring 8 cups water, 1/2 cup baking soda and 2 teaspoons kosher salt to a boil in a pot. Cut 1 pound pizza dough into 6 pieces. Roll each piece into a 2-foot-long rope and pick up the ends to form a U shape; cross one end over the other twice to make a double twist in the middle; attach the ends to the bottom of the U, using water to adhere. Working in batches, use a slotted spoon to lower the pretzels into the boiling water. Cook, flipping once, until slightly puffed, 30 seconds per side. Transfer to an oiled baking sheet; brush with beaten egg and sprinkle with pretzel salt. Bake at 350 degrees F until golden brown, 20 to 25 minutes.

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.

PIZZA PRETZELS

Steps:

• Divide pizza dough into 4 equal pieces.
• Roll each piece into a rope, 18-24" long.
• If you must use flour, use sparingly.
• Form each rope into a pretzel, pressing the ends of the rope into the dough so it doesn't untwist.
• Place on sprayed or greased baking sheet, leaving space around each pretzel.
• Cover and let rise until almost double, about 1 hour.
• Preheat oven to 400*.
• Gently spread about 1 tbl of pizza sauce onto each pretzel, allowing some of the sauce down into the holes which have probably mostly closed up.
• Sprinkle with oregano if desired.
• Bake for 8-10 minutes, until bottoms are a darker golden.
• Immediately place a slice of provolone onto each pretzel.
• At this point, I allow them to cool, pack each one in a baggie and then refrigerate or freeze.
• From the fridge, you'll probably need about 1 minute in the microwave; from the freezer, 1 1/2 to 2 minutes.
• To enjoy right away: turn oven off and place pan back in until cheese starts to melt.

PIZZA DOUGH PRETZELS

Steps:

• Lightly flour a work surface. Place dough on flour and sprinkle more on top. Begin to knead dough, kneading about 2 tablespoons flour into dough until it is soft and supple but not too sticky, 5 to 10 minutes. Cover with a large bowl and allow dough to rest and come to room temperature, 15 to 20 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal.
• Place water in a deep skillet. Whisk in baking soda to create an alkaline bath. Bring to a simmer over medium-high heat. Adjust heat to keep water at a low simmer while you shape the dough.
• Dust dough with a sprinkling of flour as needed so that dough does not stick to work surface. Flatten slightly and divide into 6 equal pieces. Shape each piece into a round dough ball.
• Shape each dough ball into a disk, thinner in the middle, thicker around the edges. Poke a hole in the center. Gently keep pulling and stretching until you've achieved a round pretzel shape that's not too thick.
• Transfer pretzels (in batches if necessary) to simmering alkaline bath. Boil about 30 seconds per side. Transfer to prepared sheet with slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest 5 to 10 minutes before baking.
• Place on center rack in preheated oven until beautifully browned, and stretch marks have formed, about 20 minutes. Exact times will depend on the specific size and shape of your pretzel.
• Transfer to a rack to cool a bit.

PIZZA PRETZELS

Steps:

• In a large mixing bowl, pour in the hot water, add yeast, oil, salt and flour.
• Mix well and if needed you can add up to 2 more cups of flour.
• Knead and divide dough into 40 pieces.
• Roll each piece into a 8- 10 inch rope and shape into pretzel.
• Place onto greased large cookie sheets.
• Let rise.
• Just before baking spread about 1+ tsps spaghetti sauce and about 1 T mozzarella cheese on each one.
• Bake at 400 degF for 10- 15 minutes.
• Remove from baking sheets and cool on racks.

SOFT PRETZELS

Steps:

• For the dipping sauce: Whisk together the mustard, honey and horseradish in a bowl; season with salt and pepper. Cover and let sit at least 30 minutes before serving to allow the flavors to meld.
• For the soft pretzels: Combine the sugar, salt, yeast and 1 1/2 cups warm water in the bowl of a stand mixer and mix with the dough hook until combined. Let sit 5 minutes.
• Add the butter and 4 1/2 cups of the flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, 3 to 4 minutes. If the dough appears too wet, add additional flour a tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead the dough into a ball with your hands.
• Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
• Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and spray liberally with cooking spray.
• Bring 3 quarts water to a boil in a large pot over high heat and add the baking soda.
• Remove the dough from the bowl, place on a flat surface and divide into 8 equal pieces. Roll each piece into a long rope measuring about 22 inches. Shape each into an upside-down U shape, then bring the ends together and twist them to create a pretzel shape.
• For the salt mixture: Combine the salt, black pepper and pink pepper in a small bowl; set aside.
• Boil the pretzels in the water solution 2 at a time for 30 seconds; remove with a large flat slotted spatula or a spider.
• Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt mixture. Bake until golden brown, 15 to 18 minutes. Remove to a baking rack and let rest 5 minutes before eating. Serve with the dipping sauce on the side

SOFT PRETZELS

Steps:

• Pour 2 cups hot water into bowl of electric mixer with dough hook. Check water with instant-read thermometer to register about 110 degrees. Add sugar, stir to dissolve. Sprinkle with yeast; let sit 5 minutes; yeast should bubble.
• Beat 1 cup flour into yeast on low until combined. Beat in salt and 4 cups flour until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about 10 times until smooth.
• Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
• Heat oven to 450 degrees. Lightly spray two baking sheets with cooking spray. Set aside. Punch down dough remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into sixteen pieces (about 2 1/2 ounces each), and wrap in plastic.
• Roll one piece of dough at a time into an 18-inch-long strip. Twist pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet. Let dough rest until it rises slightly, about 15 minutes.
• Meanwhile, fill large shallow pot with 2 inches water. Bring to a boil. Add baking soda. Reduce to simmer; transfer three to four pretzels to water. Poach 1 minute. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
• Beat egg with 1 tablespoon water. Brush pretzels with egg wash. Sprinkle with salt. Bake 12 to 15 minutes, until golden brown. Let cool on wire rack. Pretzels are best when eaten the same day, and will keep at room temperature, uncovered, for two days. Do not store in covered container.