EASY HOMEMADE SOFT PRETZELS
This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video for how to shape pretzels!
Provided by Sally
Categories Snacks
Time 40m
Number Of Ingredients 9
Steps:
- Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 - 1/2 cup more, as needed. Poke the dough with your finger - if it bounces back, it is ready to knead.
- Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
- Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
- With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
- Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
- Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
- Bake for 12-15 minutes or until golden brown.
- Remove from the oven and serve warm with spicy nacho cheese sauce.
- Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.
LEMON PRETZEL DESSERT
Lemon Pretzel Dessert is a zesty, creamy, sweet and salty dessert that is super easy to make, it's perfect for summertime get-togethers and will be requested over and over.
Provided by Deliciously Seasoned
Categories Dessert
Time 4h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°.
- Crush pretzels into small pieces using a food processor.
- In a medium bowl, add pretzels, vanilla, brown sugar, and flour. Stir until combined.
- Melt butter and add to the pretzel mixture. Stir until combined.
- Spread mixture into a 9x13 baking dish, reserving ½ cup for the topping. Press mixture into an even, smooth layer.
- Bake for 10 minutes and let cool completely.
- In a medium bowl, beat cream cheese until smooth then add powdered sugar. Beat until combined then add cool whip and mix until just combined.
- Once the crust has cooled completely, spread cream cheese mixture over the pretzel layer.
- Top with lemon pie filling and spread evenly.
- Sprinkle remaining pretzel mixture over the top.
- Cover and refrigerate for 4 hours or overnight.
LEMON-PISTACHIO MACAROONS
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 30 macaroons
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Pulse the pistachios in a food processor until finely ground but not powdery. Whisk the egg whites with the sugar, lemon zest, vanilla and salt in a large bowl until frothy. Stir in the ground pistachios, then stir in the coconut until completely combined.
- Scoop heaping tablespoons of the coconut mixture onto the prepared pans. Bake, switching the pans halfway through, until the macaroons are golden, 25 to 30 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
LEMON PISTACHIO PRETZEL COOKIES
Now fully immersed in the delights available on this site, I rarely buy cookbooks for baking anymore. A recent trip to a gem of a cookbook shop located in the Village, I stumbled on this little chubby book with the most unusual cookie recipes. This one stuck me immediately and alone may be worth the price. Saving this for my holiday trays but may just break down and make them sooner.
Provided by justcallmetoni
Categories Dessert
Time 50m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, beat together the butter at medium to high speed for 30 seconds.
- Add the confectioners sugar and lemon peel,continuing to beat until combined.
- Beat in the egg and lemon extract.
- Beat in as much of the flour as you can using your mixer. When no longer able, use a large wooden spoon to mix in the rest by hand.
- Divide dough in half and wrap in plastic wrap. Chill for 30 to 60 minutes.
- Pre-heat oven to 375 degrees.
- After chilling, take each disk and roll into a 12 inch long log. Snip each log into 24 1/2 inch pieces.
- Take each cookie nugget and roll into an 8 inch long rope. Form a pretzel shape by bringing the piece together to form a circle with about a 1 inch tails on either side. Take each of the ends and cross it over the circle and attach to the opposite side. Press lightly to seal.
- Place the "pretzels" 2 inches apart on baking sheets lightly treated with cooking spray. Bake for 8 to 10 minutes until golden brown. remove from pan and let cookies cool on a rack.
- To prepare the glaze, mix together the confectioners sugar, lemon juice and enough water to achieve a glaze consistency. Brush each cookie with the glaze. While the glaze is still wet, sprinkle chopped nuts on top.
- Let stand until glaze has set.
Nutrition Facts : Calories 75.3, Fat 3.4, SaturatedFat 1.9, Cholesterol 12, Sodium 2, Carbohydrate 10.5, Fiber 0.2, Sugar 6.2, Protein 0.9
PISTACHIO-LEMON BARS
These delightful and easy lemon bars have everything the traditional ones do - tang, sweetness and a buttery base - plus the added benefit of pistachios folded into the filling and the crust.
Provided by Molly O'Neill
Categories easy, weekday, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
- Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 50 milligrams, Sugar 15 grams, TransFat 0 grams
PISTACHIO LEMON DROPS
Citrus and nuts, two traditional holiday ingredients, come together in these easy-to-make cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Put egg white and salt in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium-high speed until stiff peaks form. Reduce speed to medium; mix in nuts and sugar, then flour and lemon juice.
- Using a 1 1/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
SPICY PRETZELS
Pretzels with a bite! This snack is shaken, not baked. Lemon pepper is the secret ingredient, and gives the spice marinade mixture a wonderful zest.
Provided by Valarie
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 2h5m
Yield 10
Number Of Ingredients 6
Steps:
- In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, ranch-style dressing mix and vegetable oil.
- Place pretzels in a large, sealable plastic bag. Pour in mixture from bowl. Shake well. Allow pretzels to marinate in the mixture approximately 2 hours before serving. Shake occasionally to maintain coating.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 3.4 g, Fat 16.5 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.6 g, Sodium 552.6 mg
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