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
PRETZEL SNOWFLAKES
Pretzels go upscale in these clever decorations, made with purchased vanilla-flavored candy coating and sparkling sugar.
Provided by Betty Crocker Kitchens
Categories Dessert
Yield 6
Number Of Ingredients 4
Steps:
- Line 2 cookie sheets with waxed paper. Place candy coating in medium microwave-safe bowl. Microwave on HIGH for 45 seconds; stir until melted and smooth. If necessary, microwave an additional 20 seconds.
- To make each snowflake, place 6 pretzels, stems toward center and bottom points touching, in a circle on waxed paper-lined cookie sheet. One pretzel at a time, hold tip of tree and dip in melted candy coating; let excess drip back into bowl. Place pretzel back in circle. Continue with remaining pretzels in circle.
- To form top layer of each snowflake, dip 3 additional trees, one at a time, in candy coating. Place on top of first layer of pretzels with tips of 3 pretzels touching in center between pretzels in first circle. Drizzle tops of trees with coating. (Reheat candy coating in microwave for a few seconds if it gets too cool to dip or drizzle.)
- Before coating sets, sprinkle each snowflake with decorator sugar. Refrigerate 5 minutes or until coating is firm. Thread ribbon through 1 opening in tree; tie to form loop.
Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 10 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Snowflake without Decorator Sugar, Sodium 230 mg, Sugar 30 g
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CLASSIC PRETZELS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (21)Calories 150 per servingTotal Time 1 hr 32 mins
- Mix the sugar, water and yeast; stir to dissolve. (If you're using instant yeast, skip this step, simply combining all of the ingredients at once.) Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Add the white wheat flour, malt, salt, and enough unbleached flour to make a soft (but not sticky) dough., Knead well, place in a bowl, and let rise until puffy, about 60 minutes., Divide the dough into 16 pieces.
- Roll each piece into a log, and shape the logs into pretzels. (See "tips," below.), Preheat the oven to 450°.
- Lightly grease a baking sheet; or line the sheet with parchment and grease the parchment. , In a large pot, boil together 6 cups of water and 2 tablespoons baking soda.
10 HOMEMADE PRETZEL RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished Feb 19, 2020Estimated Reading Time 3 mins
- Authentic German Soft Pretzel. A classic German soft pretzel (or "laugenbrezel") is thick and soft on the inside, with a thin and crunchy exterior created by dipping the dough in food-grade lye.
- Homemade Soft Pretzels. Ballpark-style soft pretzels covered in crunchy salt are a delicious treat. Skip the long lines by making your own soft pretzels at home.
- Dairy-Free Pretzel Rolls. Change up your dinner game with these scrumptious, salty, crusty pretzel-style rolls. They make a tasty alternative to buttermilk biscuits or French rolls and go well with everything from soup to sandwich fixings.
- Copycat Auntie Anne's Pretzels. When you're craving Auntie Anne's pretzels, but don't feel like driving to the mall, reach for this genius copycat recipe.
- Homemade Vegan Soft Pretzels. Looking for a lunchbox treat for vegan kids or a dairy-free snack for movie night? These tempting golden-brown soft pretzels require no butter whatsoever.
- Soft Pretzels From the Bread Machine. Kids can help you twist up these easy, doughy soft pretzels. Light brown sugar adds great color to the crispy crust and the perfect amount of sweetness.
- Pretzel Bread Bowls. Buttery salty pretzel bread bowls are the most delicious vessel for serving your favorite seasonal soups, from baked potato to broccoli cheddar.
- Keto Pretzels. Wish you could eat soft, bready pretzels on a keto diet? You can now! Instead of the usual grains, these keto pretzels uses almond flour and cheeses for their tasty dough.
- Easy No-Yeast Soft Cheddar Pretzels. You don't need any yeast or rising time for these big, soft pretzels that are quick and easy enough for beginner bakers.
- Sweet Dutch Pretzels (Krakelingen) Enjoy sweet bakery-style Dutch pretzels just like the kind enjoyed in the Netherlands. They are more of a dessert than a savory snack, thanks to the quantity of sugar used in the yeast dough.
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