Chewy Mall Pretzels Recipes

Steps:

• Dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. , Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough; divide and shape into 12 balls. Roll each into a 22-in. rope; shape into a pretzel., Preheat oven to 425°. Place water and baking soda in a large saucepan; bring to a boil. Place pretzels, 1 at a time, in boiling water for 30 seconds. Remove; drain on paper towels that have been lightly sprayed with cooking spray. , Place on greased baking sheets. Brush with egg; top as desired. Bake until golden brown, 12-14 minutes. Remove from pans to wire racks; serve warm.

Steps:

• In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water.
• Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes.
• Place in a greased bowl, and turn to coat the surface.
• Cover, and let rise for one hour.
• Combine 2 cups warm water and baking soda in an 8 inch square pan.
• After dough has risen, cut into 12 pieces.
• Roll each piece into a 3 foot rope, pencil thin or thinner.
• Twist into a pretzel shape, and dip into the baking soda solution.
• Place on greased or sprayed cookie sheets.
• Brush pretzels with melted butter and sprinkle with garlic powder, parmesan cheese, sugar/cinnamon, coarse salt, etc.
• (get creative;) Let rise 15 to 20 minutes.
• Bake at 450 degrees for 8 to 10 minutes, or until golden brown.
• Brush with additional melted butter, if desired.

Steps:

• Dissolve yeast with sugar and water in large bowl. Stir and let rest until foamy, about 5 minutes. Add barley malt syrup and one cup of the whole wheat flour, salt and olive oil, stirring until the consistency is like pancake batter. Add the remaining whole wheat flour and the 1/4 cup water, beating until smooth. Gradually incorporate the all-purpose flour, one cup at a time, kneading until smooth. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Return to clean, dry bowl, cover with oiled wrap and let rise 30-60 minutes or until doubled.
• Preheat oven to 400°F Place rack in upper third of oven. Grease a cookie sheet.
• Heat one quart of water with baking soda and barley malt until almost boiling. Keep on simmer until ready to use. Stir often.
• Punch down dough and turn out onto lightly floured surface. Cut dough into 20 equal pieces. Work with one piece at a time, keeping the others covered in the bowl.
• Roll a rope about 18 inches long, using the flat of your hand. Holding each end, lay the middle point onto the cookie sheet, cross the two ends, and spiral them into the fat curve of the heart shape. Gently shape the "v" of the bottom and form an attractively plump heart.
• Using a slotted spatula, ease the pretzel into the simmering water, and poach 30 seconds on each side. Remove to a drying towel and place on greased cookie sheet.
• Mix the lightly beaten egg with one tablespoon milk. When all pretzels have been formed, brush with egg wash and sprinkle with coarse salt.
• Bake 13 to 15 minutes until golden brown.