SOFT PRETZELS
Make and share this Soft Pretzels recipe from Food.com.
Provided by rosasharn
Categories Healthy
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place an oven rack in the center of the oven.
- Preheat the oven to 425 degrees.
- Spray the 2 baking sheets with the cooking oil.
- Pour the warm water into a large mixing bowl, sprinkle yeast over the water and let stand for about 5 minutes.
- Stir until completely dissolved.
- Add sugar, table salt, and 1 cup of flour; stir until blended.
- Add 2 more cups of flour a 1/2 cup at a time, stirring to blend after each addition.
- The dough should be well blended.
- Sprinkle some flour over a clean kitchen surface or board.
- Turn the dough onto the floured surface. Knead until the dough is smooth and elastic, sprinkling with flour if the dough is sticky.
- Pull the dough into 12 equal pieces.Roll 1 piece into a rope about 15 inches or any length you desire, depending on the size of the heart you want to make. Put the pretzel on a baking sheet and continue with the remaining dough.
- Beat the egg in a small bowl and add 1 tablespoon of water.Beat together.
- Brush the egg wash over each pretzel using a pastry brush.
- Sprinkle the coarse salt over the pretzels with your finger.
- Bake until golden brown, about 15-20 minutes.
- Allow to cool on a baking rack before serving.
Nutrition Facts : Calories 135.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 15.5, Sodium 1267.2, Carbohydrate 27.2, Fiber 1.1, Sugar 1.1, Protein 4.3
HOT SOFT PRETZELS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let stand 5 minutes until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour, 1 cup at a time, mixing by hand until well incorporated. Knead dough until smooth about 7 minutes and has a sheen. Transfer to a bowl and let stand, covered, for 40 minutes in a warm place.
- Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length and thickness. (Note: thinner=crispier). Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered.
- Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
- Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.
SOFT PRETZELS
If your current pretzel recipe lacks that true pretzel taste, try this one. I searched for a recipe that really tasted like pretzels, not bread. This is the ticket! The directions look daunting, but they are not. I can get a batch from beginning to end in an hour and a half...and worth it! My kids love them for breakfast. I will skip the salting on some of them and bake them plain. They heat them up, brush with a little melted butter and sprinkle with cinnamon sugar.
Provided by MacChef
Categories Yeast Breads
Time 1h30m
Yield 12-36 serving(s)
Number Of Ingredients 9
Steps:
- Put yeast, sugar and water in bowl and stir. Let sit for 5 minutes and add salt, butter and 1 cup flour. Stir till smooth.
- Add rest of flour and stir till mixed well. When mixture is too stiff to stir with a spoon (or you can use an electric mixer with dough hook like I do), begin kneading. Knead dough till smooth and the dough no longer sticks to your hands.
- Place dough back in bowl and cover to rise to double it's size.
- While dough is rising, grease cookie sheet and preheat oven to 475°F Prepare baking soda boil by combining the 4 cups of water and 5 teaspoons baking soda in a non-aluminum pot and bring to a boil on stove.
- When dough has risen, punch down and knead a minute or so. Divide and roll into 6 inch sticks to about 1/2 inch diameter with your hands, or 12 inch long rolls to make into the pretzel shape.
- Allow pretzels to sit for 2-3 minutes. Place 1-2 at a time into the boiling baking soda water.
- Let pretzels boil for 1 minute and 10 seconds on one side, then flip them over and boil 1 minute and 10 seconds on the other side.
- This boiling step is the secret to firm skin and adds that definite pretzel flavor. Not boiling them long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough. Err on the side of not too long if unsure.
- Using a large slotted spoon, lift them out the of water, let them drip off and place on the greased cookie sheet. When all are done, sprinkle with course salt (Parmesan is good too!).
- Bake 12-15 minutes until the are a medium to dark golden brown.
- Makes 3 dozen 6 inch sticks or 1 dozen pretzels.
Nutrition Facts : Calories 128.6, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 739.1, Carbohydrate 23.3, Fiber 1, Sugar 1.1, Protein 3.4
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.
SOFT PRETZELS
Provided by Food Network
Time 50m
Yield 20 servings
Number Of Ingredients 7
Steps:
- In a large mixing bowl, mix 2 tablespoons warm water with the yeast to dissolve it. Then stir in the remaining warm water and brown sugar. Place bowl on a mixer and using a dough hook, gradually add the flour and continue mixing until it forms a ball. Turn it out onto a work surface and knead the dough to make it smooth. Use enough flour on your work surface so the dough is not sticky.
- Preheat oven to 475 degrees F.
- Butter 2 sheet pans. Bring 2 quarts of water and the baking soda to boil in a large saucepan. Cut dough up into golf ball size pieces. Then roll them into 1/2-inch thick worms. Form a U then cross the ends, twisting at the middle. Fold the ends back down to meet the U (which is now an O) and press to secure the dough. Drop it into the boiling water for 30 seconds then fish it out and place it on the greased sheet pan. Sprinkle with kosher salt. Repeat with the rest of the dough. Bake for 8 minutes or until golden brown.
ALMOST-FAMOUS SOFT PRETZELS
Provided by Food Network Kitchen
Time 1h
Yield 6 pretzels and 1/2 cup sauce
Number Of Ingredients 12
Steps:
- Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
- Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
- Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
- Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
- Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
- Illustration by Jason Lee
SALTED PEANUT BUTTER PRETZEL ENERGY BALLS
Finding a snack that satisfies your craving for something sweet and salty while providing the best fuel for your body and brain isn't always easy. But luckily, these energy bites check every box! They're simple to make: double the batch and freeze some to have an energizing snack at the ready. Feel free to swap in other nuts and nut or seed butters.
Provided by Sara Haas, RDN
Categories Healthy Snack Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Combine oats, pretzels, peanuts, chocolate chips, chia seeds and salt in a large bowl. Stir peanut butter, maple syrup and vanilla together in a medium bowl. Add the wet ingredients to the dry ingredients; stir until well combined.
- Using 1 tablespoon for each, shape the mixture into 32 balls. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts : Calories 161 calories, Carbohydrate 18 g, Fat 8 g, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 165 mg, Sugar 6 g
SOFT PRETZELS
Similar to Auntie Anne's, these soft pretzels are a touch sweet and deliciously buttery.
Provided by Jennifer Segal, adapted from Food Network
Categories Breads
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, yeast, and salt. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk/butter mixture to the bowl. When the dough forms a cohesive mass, switch from the paddle attachment to the dough hook. Knead on medium-low speed until the dough is smooth but still slightly tacky, about 5 minutes. (Alternatively, the dough can be mixed and kneaded by hand.) Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 to 2 hours.
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray.
- In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water. Stir until the baking soda is dissolved; set aside. (Dipping the pretzel dough in a baking soda solution gives the pretzels a nice golden brown crust.)
- Punch the dough to deflate it, then turn it out onto a clean work surface. (If the dough seems sticky, you can dust it with a bit of flour as needed.) Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dishtowel so the dough doesn't dry out. Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.
- Using two hands, gently dip each "rope" into the soda solution. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other -- making a twist in the center -- and press the ends onto the bottom of the pretzel). Sprinkle evenly with the coarse salt. Bake until golden, 8 to 12 minutes; watch the bottoms carefully as they can burn.
- Melt the remaining 3 tablespoons of butter and brush on the baked pretzels. The pretzels are best enjoyed warm out of the oven or fresh on the same day (reheat in the oven or microwave).
- Note: Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm milk and butter, let it sit until frothy, about 10 minutes, and then proceed with the recipe.
- Note: If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with butter after baking and sprinkle generously with cinnamon sugar (½ cup sugar plus about ¾ teaspoon cinnamon)
- Make-Ahead Instructions: After the dough has risen, it can be refrigerated for up to three days or frozen for a few months. Thaw the frozen dough in the refrigerator before using. The dough can be shaped into pretzel bites while still cool, but allow about 30 minutes for the bites to puff up a bit before dipping and baking.
Nutrition Facts : ServingSize 1 pretzel, Calories 331, Fat 12 g, Carbohydrate 49 g, Protein 7 g, SaturatedFat 7 g, Sugar 9 g, Fiber 2 g, Sodium 2540 mg, Cholesterol 30 mg
SOFT PRETZELS
The best tasting pretzels ever! This recipe comes from the Joy Of Cooking 75th anniversary cookbook.
Provided by Rebecca The Angel
Categories Breads
Time 2h15m
Yield 12 5-inch pretzels, 12 serving(s)
Number Of Ingredients 12
Steps:
- Put the 1/2 cup warm water and the yeast in the bowl of a mixer and let stand until the yeast is dissolved, which will take about 5 minutes.
- Add the flours, butter, sugar and salt, and mix on low speed while slowly adding the second 1/2 cup of warm water.
- Stir for one minute, adding more flour or water as needed to make a mosit dough, but not sticky.
- Knead with the dough hook until the dough is smooth and elastic, about 10 minutes.
- Move the dough to an oiled bowl and turn it once to coat with oil.
- Looosely cover the dough with plastic wrap and let stand for 1 to 1/2 hours until doubled in volume.
- Punch down the dough and divide into 12 pieces, and roll each piece into a ball on an unfloured work surface.
- Loosely cover with oiled plastic wrap and let sit for 10 minutes.
- Roll each ball into an 18 inch long rope, and twist into a pretzel shape (pull the rope into an oval, twist the ends, and pull the oval down over itself).
- Let the pretzels sit for 35 minutes.
- Boil the 8 cups of water and the baking soda, and reduce to a simmer.
- Putting in a few pretzels at a time, let the pretzels sit in the simmering water for 30 sceconds, then flip them, and keep them in for another 30 seconds.
- Sprinkle with salt, and put the pretzels in a preheated 400 degree oven.
- Bake until golden brown, about 15 minutes.
- Cool, and enjoy!
Nutrition Facts : Calories 136.5, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 846.1, Carbohydrate 25.1, Fiber 1, Sugar 1.1, Protein 3.5
SOFT PRETZELS (FOR BREAD MACHINES)
My family just calls them Aunt Kimmie's Pretzels! These are so good--no need to go to the mall just head for the kitchen!
Provided by KimmieOH
Categories Yeast Breads
Time 2h8m
Yield 8 Large Pretzels
Number Of Ingredients 9
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer.
- Select White Bread setting, Manual and then press Start.
- After the machine has completed the second rising cycle, it will beep.
- Remove the dough onto a very lightly floured surface.
- Divide into 4 parts.
- Divide each fourth into 3 pieces.
- Roll each piece into an 18 inch rope.
- Shape rope into a circle, overlapping about 4 inches; from each end, leaving ends free.
- Take one end in each hand and twist at the point where dough overlaps.
- Carefully lift ends across to the opposite edge of circle.
- Tuck ends under edge to make a pretzel shape; moisten and press ends to seal.
- Place on greased cookie sheet.
- Let rise, uncovered, until puffy, about 20 minutes.
- In a 3-quart saucepan, combine 2 quarts of water and 1/3 cup baking soda; bring to a boil.
- Lower 1 or 2 pretzels into the saucepan; simmer for 10 seconds on each side.
- Lift from water with a slotted spoon.
- Return to greased cookie sheet.
- Let dry briefly.
- Brush with 1 egg white slightly beaten.
- Sprinkle with course salt or sesame seeds or leave plain.
- If you leave them plain, after they bake dip into melted butter then in cinnamon and sugar mixture.
- Bake at 425°F for 4 minutes; then turn cookie sheet around and bake 4 more minutes.
- These are so good.
HOMEMADE GARLIC SOFT PRETZELS
Provided by Brita
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, combine the warm milk and yeast and let that sit for a few minutes to allow the yeast to soften.
- Add in roughly half of the flour and the brown sugar and stir.
- Add in the softened butter, salt, and then the remaining flour and stir. By this point, you'll have a very sticky ball of dough.
- On a floured surface, knead your dough for about 5 minutes, adding more flour to the mixture if needed.
- Towards the end of the kneading, add in the garlic and parsley to the dough and work it in as best you can. (I flattened my dough out a bit like a pizza crust and sprinkled the garlic and parsley over the top and then folded the dough over itself a few times).
- Put the dough ball in a large greased bowl, cover it, and let it sit in a warm spot for about an hour.
- Once it's done it should have about doubled in size. Give the ball a few good punches to release any excess air.
- Pre-heat oven to 450 degrees F.
- Divide dough into 8 (or 6 if you want them larger) even balls.
- Roll out the dough into 18 inch pieces and fold into pretzels (link above to see how to properly fold a pretzel).
- In a shallow baking dish, combine baking soda and warm water. Gently dip each pretzel into the baking soda solution making sure that the whole pretzel is submerged in the water and place the pretzels on a greased/ lined baking sheet.
- Sprinkle with your desired amount of sea salt (or no salt is okay) and bake for 14-15 minutes.
- ENJOY!!
SOFT HOMEMADE PRETZELS
Fun to make.
Provided by Pam English
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
- Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
- Bake in the preheated oven until pretzels are golden brown, about 15 minutes.
Nutrition Facts : Calories 158 calories, Carbohydrate 30.4 g, Cholesterol 17.1 mg, Fat 1.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 676.4 mg, Sugar 2.2 g
HOMEMADE SOFT PRETZELS
For a taste of the fair at home, try Alton Brown's Homemade Soft Pretzels recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 1h55m
Yield 8 pretzels
Number Of Ingredients 11
Steps:
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
HOMEMADE SOFT PRETZELS
Edd Kimber demonstrates how to make perfect pretzels with a chewy crust and soft, fluffy interior. Mix honey and mustard for a fantastic dip to go with them
Provided by Edd Kimber
Categories Brunch, Snack, Treat
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium
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- In the bowl of a standing electric mixer fitted with a dough hook, mix 2 tablespoons of the warm water with the yeast and let stand until foamy. Add the remaining 1 1/3 cups of warm water along with the sugar and swirl to dissolve the sugar. Add the flour and mix at medium-low speed until a firm, pliable dough forms.
- Turn the dough out onto a lightly floured work surface and knead for 2 minutes. Roll the dough into a 2-foot-long sausage. Cut the dough into 20 pieces. Cover with plastic and a damp cloth and let rest for 10 minutes.
- Roll each piece of dough into a 12-inch-long rope. To form pretzels, shape each rope into a U; cross the two sides of the U over each other, twist and press the ends down on the pretzel. Arrange the pretzels on a lightly floured surface about 1-inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for 30 minutes.
HOMEMADE SOFT PRETZELS RECIPE - FOOD.COM
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- Dissolve the yeast and sugar in 1 cup of warm water. Allow the yeast mixture to sit for five minutes, or until it is frothy on top.
- While waiting for the yeast to become frothy, whisk together 2 cups of the flour with 1/2 teaspoon of salt in a large bowl. Once the yeast mixture is frothy, pour it into the bowl with the flour and stir until it forms a shaggy ball of dough.
- Turn the dough out onto a lightly floured surface and knead for 8 minutes. Incorporate 3/4 to 1 cup of additional flour while kneading. After kneading for 8 minutes, the dough should be smooth, elastic, and should spring back when poked with a finger. Place the dough in a lightly greased bowl, cover loosely, and let rise for one hour, or until double in volume.
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- To prepare your air fryer basket, lightly coat the basket with olive oil, or use air fryer parchment paper liner, set basket aside.
- Pour in the warm water and the melted butter, and stir together with a fork until the dough begins to thicken and looks flaky.
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- Place the milk, 1/2 cup of water, the honey and the butter in a small saucepan set over medium-low heat and heat ust until the butter has melted and mixture is lukewarm. If it accidentally gets a little too hot, just set the mixture aside for a few minutes until the mixture is lukewarm.
- Pour milk mixture into flour mixture and stir until a shaggy dough forms. Turn dough onto a floured work surface and knead until smooth and elastic, about five minutes. Place the dough into a lightly greased bowl, cover with plastic wrap and a clean kitchen towel, and set aside in a warm place to rise until doubled in size, about one hour.
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- In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups of flour; the dough will be slightly sticky.
- Transfer the dough to a floured work surface and knead until silky, about 3 minutes; if the dough is very sticky, knead in up to 1/4 cup more flour. Transfer the dough to an large, oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in bulk, about 45 minutes.
- Preheat the oven to 450°. Line 3 large cookie sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces. Roll each piece into a 9-inch stick about 1/2 inch thick. Transfer the sticks to the prepared cookie sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about 25 minutes.
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