GERMAN SOFT PRETZELS
Oh my... soft pretzels are one of my indulgences. And this is a GREAT recipe. It's super easy to make. I dipped mine in a bit of mustard - so good. I bet these would be good with a bit of cinnamon butter or queso too. Yum!
Provided by Cherie Szilvagyi
Categories Other Snacks
Time 30m
Number Of Ingredients 12
Steps:
- 1. Mix sugar and water. You want enough sugar ( I use a Tbl because I like my dough sweet.) in the water to feed the yeast but go to your taste. I don't use a lot of sugar but you want enough to feed the yeast. Sprinkle yeast on top and let rise until foamy. Add flour and stir until dough forms a ball. Place the dough on a lightly floured surface and knead until dough is smooth and not sticky. Divide dough into 4 pieces. Roll each piece of dough into a long snake about 1/2 inch thick and 15 inches long. Make into pretzel shape. Place on greased baking sheet about 2 inches apart. Combine the egg with water and brush on top of pretzels. Sprinkle with salt. Bake at 425 degrees for 10 minutes until golden brown.
- 2. Variation: Sprinkle with Sugar and Cinnamon for that sweet pretzel taste.
GERMAN-STYLE SOFT PRETZELS WITH SWEET BROWN-MUSTARD BUTTER
A lot of soft pretzels are fun to eat, but they lack flavor. In these, molasses and cider give it flavor! Instead of adding fine salt or even kosher salt, I love the pop of flavor a more coarse salt like fleur de sel or another coarse sea salt lends both inside the dough and sprinkled on top. Therefore, instead of a uniformly flavored dough, you get bits of malty sweetness with a pop of flavor from the salt. Maldon salt would also work here, but doesn't quite have the crunch. You can make these all in one day if you wish. A longer overnight ferment increases ease of working with the dough and develops flavor, but will also work with a 4 hour room temperature rise. Shaping is fun, don't let it intimidate you! If you (or the kids!) can't get a perfect pretzel shape right out of the gate, you can make pretzel rolls or buns instead-same great flavor and finish! We love doing half of these as pretzels and half as pretzel rolls, which stay super soft inside and keep better for a second day. Once you get the hang of these, mix them up: You can add in flavor like caraway seeds, poppy seeds or even dried mustard powder. The baking soda wash before baking mimics the lye often used in traditional Bavarian pretzels, and gives the signature mahogany finish of the pretzel and the unmistakable flavor and crust. Finally, to dip the warm finished pretzels in, either butter or yellow mustard is a winner. But we love mixing some soft butter with some grainy brown mustard and a touch of honey for a really delicious spread.
Provided by Sarah Copeland
Categories appetizer
Time 9h45m
Yield 8 large pretzels
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the water and yeast. Stir in the molasses and set aside until the yeast is bloomed and foamy, 5 to 7 minutes.
- In a large bowl, add the flour, butter and sea salt and use your hands to press and pinch the butter so that it's coated in flour. Add the yeast mixture and cider and stir together with a fork or a Danish dough whisk to make a loose, shaggy dough.
- Use your hands to combine the dough or beat the dough in a stand mixer fitted with the dough hook attachment, until the dough forms a loose ball, about 1 minute. The dough will be firm. (If it feels sticky, add in a bit more flour, a teaspoon at a time, until it is tacky.)
- Knead the dough by hand on a lightly floured surface or beat the dough on medium-high speed, until it's smooth and springs back when pressed, 5 to 7 minutes. Transfer the dough, seam-side down, to a well-buttered bowl, turn to coat completely and cover tightly. Let the dough rise until it has doubled in size, 2 to 3 hours at room temperature, or at least 8 hours or up to overnight in the refrigerator (a longer resting time develops the flavor of the dough even further).
- Lightly flour a clean work surface and turn out the dough. Press down gently to deflate. Cut the dough into 8 equal-sized pieces. Cover the dough and, working with 1 piece at a time, roll between your palms and the surface to create a long rope, about 12 inches long. (The dough will spring back as you work with it. If it's being stubborn, set it aside under a towel and come back to it.) Continue with the remaining dough until all 8 pieces are in long ropes, using a bit of a damp hand to create more friction as needed. Let all the ropes rest while you prepare the baking sheets.
- Line 2 baking sheets with parchment or silicone baking mats. Begin rolling each rope again, working them into a long 25- to 30-inch rope with a slightly thicker center and tapered ends (Don't worry if they're not perfect, they will still be delicious!).
- Shape each rope into a U shape. Hold the ends in each hand and lift and cross to make an X a third of the way down from the ends. Fold the ends of the dough toward the bottom, creating a slight overhang, and pinch to seal against the fatter part of the dough, creating a pretzel shape. If this is challenging or your dough is really puffy, fold and loop the dough around itself into a spiral, creating a pretzel bun instead. Transfer to the prepared sheets, leaving space between them.
- Spray a piece of plastic wrap with cooking spray and lay over the top. Let them rest in a warm (but not hot) place until they have doubled in size, about 45 minutes.
- Meanwhile, position the racks in the middle and lower third of the oven, then preheat the oven to 475 degrees F on convection setting if available.
- Bring 6 cups of water and the baking soda to a gentle simmer in a wide stainless-steel saucepan. Using a large skimmer, fish spatula or slotted spoon, lower 1 to 2 pretzels into the soda water and cook, keeping the water at a low simmer, 10 seconds per side. Remove, letting all the water drip off, and return to the baking sheet. Repeat with the remaining pretzels.
- Before baking, reshape each pretzel as needed, schooching them with a spoon or gloved hand (they can be slippery) to guide them into shape. Brush the tops of each pretzel with the egg wash, then sprinkle with salt. Bake, rotating the pans halfway through, until deep golden brown, 11 to 12 minutes.
- Serve warm with Sweet Brown Mustard Butter. Eat within 24 hours, or cool completely, wrap well and freeze for afternoon snacks.
- Combine the butter, mustard and honey, working together with a spoon or a spatula until lightly streaked and flavorful (do not fully combine, as the mustard can break the butter). Serve at room temperature. Makes 1/4 cup.
PAPA DREXLER'S BAVARIAN PRETZELS
Fun to make, traditional pretzels are great with a nice mug of beer!
Provided by Tim Drexler
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
- Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
- Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
- Bake in the preheated oven until golden brown, 8 to 10 minutes.
Nutrition Facts : Calories 304 calories, Carbohydrate 49.2 g, Cholesterol 20.4 mg, Fat 8.4 g, Fiber 2.1 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 2800.8 mg, Sugar 0.9 g
BAVARIAN-STYLE SOFT PRETZELS
These pretzels, called laugenbrezeln, take a bit of planning and time. But they only spend a quarter-hour in the oven, filling the kitchen with a lovely smell, and then you have soft, warm, salty pretzels that you made yourself. What's that worth? A lot.
Provided by Julia Moskin
Categories project, appetizer, side dish
Time 1h30m
Yield 12 pretzels
Number Of Ingredients 7
Steps:
- In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.
- Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.
- Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat "belly," at about 4 o'clock and 8 o'clock. Then gently spread out "shoulders" of pretzel. Transfer shaped pretzels to an ungreased baking sheet. (Alternatively, form each piece into a round or oval to make laugenbrötchen, rolls.)
- Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.
- Heat oven to 425 degrees. In a deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet.
- Sprinkle pretzels with salt. Bake about 15 minutes or until deep brown. Remove to a rack and serve warm.
GERMAN STYLE SOFT PRETZEL
I used many different sources to develop this recipe including the expertise of Stephen Block who sends out a cooking newsletter called Kitchen Project based on German heritage recipes.
Provided by Mama Cee Jay
Categories Yeast Breads
Time 1h25m
Yield 6 large pretzels, 6 serving(s)
Number Of Ingredients 10
Steps:
- To make in food processor or large mixer: combine flour, gluten, brown sugar, salt, yeast. Add water until dough ball is formed. (This will take much longer in a mixer than a food processor.) Remove from bowl and knead by hand for 2-5 minutes until dough ball is smooth.
- If you have an extra day, place dough in covered bowl into refrigerator for 8-24 hours; bring to room temperature before rolling out (approximately 25 minutes).
- If making the same day, allow dough to sit on counter top for 5-10 minutes before proceeding.
- Preheat oven to 450 degrees Fahrenheit. Boil water for dipping pretzels.
- Divide dough into six pieces and roll each piece into long thin pieces approximately 24" long. Take each piece and shape into upside down U. Lift up the ends and form a twist in the middle section of the piece. Bring the ends to the top of the pretzel and press into the dough. Proceed with shaping each piece.
- Add baking soda and sugar to boiling water. With large slotted spoon, dip each pretzel into the water solution for 5 seconds. Place on baking sheet lined with parchment paper and sprinkle with coarse salt. Place baking sheet in oven and reduce heat to 425 deg F and bake for 10 minutes. Then turn the sheet and bake for another 10-15 minutes until all pretzels are nicely browned.
Nutrition Facts : Calories 298.1, Fat 0.8, SaturatedFat 0.1, Sodium 3731.1, Carbohydrate 62.8, Fiber 2.5, Sugar 4.5, Protein 8.6
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients in a mixing bowl, or the bowl of your stand mixer. Mix and knead to make a supple, elastic dough. If you’re using a stand mixer, mix on low speed for 3 minutes to incorporate the ingredients, then on medium speed for about 5 minutes, or until the dough looks fairly well developed.
- Uncover the bowl and, using a bowl scraper or spatula, run the scraper or spatula down the inside far wall of the bowl. Bring the dough up from the bottom of the bowl and fold it over on top of itself. Turn the bowl 90° and repeat; repeat twice more (for a total of four times), turning the bowl 90° each time. This process, which helps develop the dough, is called a fold. Re-cover the bowl, and let the dough rise for another 45 minutes.
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