Soft Pretzels Two Ways Recipes

EASIEST SOFT PRETZELS, TWO WAYS

Steps:

• Prep: Thaw desired number of frozen bread loaves in a ziploc bag in the fridge overnight. Let the bag of thawed bread sit out at room temp for 1-2 hours before baking. I recommend making your dips first - these pretzels are just so good when they're hot and fresh out of the oven - you won't want to let them sit and get cold while you're making the dips.
• Make the Cheese Dip: Get all ingredients out for this dip before you begin, to avoid having to stop cooking the sauce and possibly letting it burn. In a small saucepan over medium heat, melt butter. Whisk in the flour, and cook, whisking constantly for 2 minutes. Slowly pour in the milk, whisking constantly. Continue whisking constantly and cook the mixture for 3-4 minutes, until thickened. At first, it will appear as the sauce isn't thickening at all, but go the full 3-4 minutes and it will! It should be thick but still pourable - add the cheese at this point, in small handfuls, whisking well until all cheese is mixed in before adding more. This will help prevent a grainy, clumpy cheese sauce. I started with the parm, then added the cheddar. Add a little more or less cheese to taste. Add salt + pepper to taste. Cheese dip can be reheated in a small saucepan over medium heat or in the microwave, in 30 second intervals, stirring between each.
• Make the Cream Cheese Dip: Beat together the softened butter and softened cream cheese in a medium mixing bowl until well creamed. Sift in the powdered sugar and mix until combined. Add the vanilla and milk and mix until everything is well-combined and creamy. Add a little more milk or powdered sugar to thicken or thin the dip, as desired.
• Make the pretzels: Cut each loaf of dough into 6 equal sections, moving across the length of the dough. Roll each piece of dough with your hands, moving outward, until you have a rope 20-24 inches long. Pick up each end, twist them over each other twice and fold down to form the pretzel shape.Add 9 cups of water and 1/2 cup of baking soda to a large pot, and bring to a boil. While it's coming to a boil, line two large baking sheets with parchment paper and set nearby. Drop 2 pretzels at a time into the boiling solution and remove after 20-30 seconds with a slotted spoon/spatula, shaking excess liquid off. Lay each pretzel on the parchment paper, fitting 6 on each pan. Beat egg + milk together for your egg wash, and brush each pretzel with the egg wash. Sprinkle the savory pretzels with coarse sea salt. Add nothing additional to the sweet pretzels.
• Bake: Bake at 400 degrees F for 12-15 minutes - pretzels will be golden brown and the outsides won't feel super soft to the touch.
• Finish the Sweet Pretzels: Melt the butter in a medium shallow bowl, and whisk together the cinnamon and sugar in another medium shallow bowl. Let pretzels cool just enough so you don't burn your hands - do this while they're still hot. Dip each one into the melted butter, coating both sides, and repeat with the cinnamon sugar mixture.
• Serve + Store: Serve immediately with the dips! These are best when fresh out of the oven. Store leftover dip, covered, in the fridge for up to 4 days. Store leftover pretzels in an airtight container at room temp for 2-3 days.

SOFT HOMEMADE PRETZELS

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.

HOMEMADE SOFT PRETZELS RECIPE BY TASTY

Steps:

• In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
• Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
• Remove the dough and use the remaining oil to cover the bowl.
• Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
• Preheat oven to 450°F (230°C).
• Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
• Enjoy!

TWO-INGREDIENT DOUGH SOFT PRETZELS

Steps:

• Bring 6 cups of water to a low boil in a large pot. Add baking soda.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
• Cut the dough into 4 equal pieces. Roll each segment into a long, thin rope, 22 to 24 inches in length. Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope.
• One by one, carefully drop each pretzel into the water and boil until the pretzel floats to the top, 2 to 3 minutes. Drain on paper towels or a cooling rack.
• Transfer to the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Remove from the oven and increase the oven's temperature to 425 degrees F (220 degrees C). Brush the pretzels with some of the melted butter; continue to bake until golden brown, 4 to 5 minutes more. Brush with remaining butter and top with coarse salt.

EASY SOFT PRETZEL

Steps:

• In a large bowl, combine flour, yeast, salt, water and butter; beat until smooth (mixture will be slightly sticky). Sprinkle with 1-2 tablespoons water if dough is dry. Cover and let rest in a warm place 30 minutes., Punch dough down. Turn onto a lightly greased surface; divide into six pieces. Roll each piece into a 24-in. rope. For topping, combine water, sugar and baking soda in a shallow bowl. Shape each rope into a pretzel and dip into the baking solution. Sprinkle pretzels with coarse salt or coarse sugar., Place on parchment-lined baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Brush with melted butter. Dip in cinnamon-sugar, if desired. Serve warm.,