ALMOST-FAMOUS SOFT PRETZELS
Provided by Food Network Kitchen
Time 1h
Yield 6 pretzels and 1/2 cup sauce
Number Of Ingredients 12
Steps:
- Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
- Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
- Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
- Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
- Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
- Illustration by Jason Lee
NEW YORK PRETZELS
Steps:
- Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms a dough. Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes. (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).
- Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 8 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)
- Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.
- Let pretzels stand, uncovered, about 20 minutes. Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F. Bring a wide 6-quart pot of water to a boil.
- Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.
- Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.
- *Available at King Arthur Flour (800-827-6836).
NEW YORK-STYLE SOFT PRETZELS
When I was in New York City, I ate soft pretzels and now I can make them at home! Dipped in a little mustard or not, you will enjoy these! Adapted from Martha Stewart via Herbivoracious. Here's what it says: "Have you ever bought something from a pretzel vendor? It's as if a drug deal is going down, but with pretzels. "I'd like (some of your finest crack) a pretzel please." And then, you take a couple bucks out of your pocket, hand it to the pretzel (dealer) vendor, and he hands you a nice warm pretzel. You pick up the yellow bottle placed in front of you, squeeze a generous amount of fluorescent yellow mustard around the entire pretzel, and make your merry way around New York City, while the pretzel kindly (because pretzels can be kind, just like humans and cats) warms your fingers, as your other hand hides in your coat pocket from the gelid winter breeze." Go to Herbivoracious to see great step by step pictures of how to shape the pretzels. Prep time includes rising time.
Provided by Sharon123
Categories Yeast Breads
Time 1h54m
Yield 12 pretzels
Number Of Ingredients 13
Steps:
- Mix yeast, sea salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 to 10 minutes (about 8 minutes is right).
- Place flour into a large bowl. Using two butter knives, a pastry cutter, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Slowly pour yeast mixture over flour mixture, stirring with a wooden spoon or your hands to combine. Using your hands, gather dough together. Turn dough onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes.
- Lightly brush a large bowl with oil and turn the dough to coat. Cover with plastic, and let rise in a warm place, until the dough has doubled in size. About 1 hour. (If you want, you can place the bowl of dough in the refrigerator over night).
- Cut dough into 12 equal pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portions backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
- Preheat oven to 475ºF.
- Bring a large pot of water to a boil, and add baking soda and 1 ½ tablespoons granulated sugar. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain.Place pretzels on an oiled baking sheet. Mix the 1 teaspoon water and egg in a small bowl. Brush each pretzel with the egg wash. Sprinkle the with the pretzel salt or course grain sea salt.
- Bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered at room temperature for up to 12 hours.
- Re-warm in a 250 degree oven if desired, or toast the pretzels in a toaster, and serve with mustard. Enjoy!
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.
CHEWY PHILADELPHIA-STYLE SOFT PRETZELS
Found this on another recipe site (sorry for cheating on the 'zaar) I though I'd add to the Philly recipes. I haven't tried it yet... So we'll see if this is REAL Philly Soft Pretzels...
Provided by CHRISSYG
Categories Yeast Breads
Time 2h20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar. Stir until dissolved then set aside. Meanwhile, combine warm water and yeast. Let stand for 3 minutes then add the cooled milk mixture. Beat in flour until smooth. Cover and set aside for 45 minutes to rise.
- Stir down the dough then gradually add flour, baking powder, and salt. Place on a floured surface and knead for 5 minutes, or until smooth and elastic. Roll into a 16' x 10-inch rectangle then cut into 1/2-inch wide strips. Roll each strip into a rope and twist into large pretzels. Let rise about 30 minutes.
- Bring a large kettle of salted water to a boil. Preheat the oven to 400 degrees. Lower the pretzels gently into the boiling water for about 5 seconds then remove and place 2-inches apart on a greased baking sheet.
- Beat egg and water and lightly brush the pretzel tops. Sprinkle with coarse salt and bake at 400 degrees for 18 to 20 minutes, or until golden brown.
SOFT PRETZELS
An array of mustards -- ranging from spicy to sweet, smooth to grainy -- adds intrigue to these easy-to-make soft pretzels.Pretzel salt is available from Spice Barn.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 minutes.
- Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs.
- Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes.
- Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
- Preheat oven to 475 degrees. Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain. Return to baking sheet, sprinkle with pretzel salt, and bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered, at room temperature for up to 12 hours. Rewarm in a 250-degree oven if desired, and serve with mustards.
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.
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SOFT PRETZELS (JUST LIKE AUNTIE ANNE'S) - ONCE UPON A CHEF
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- Warm the milk and butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine 2-1/2 cups of the flour with the yeast and salt. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk mixture to the bowl. When the dough forms a cohesive mass, switch to the dough hook. Knead, adding more flour as needed, until the dough is smooth but still slightly tacky, about 5 minutes. (Alternatively, the dough can be mixed and kneaded by hand.) Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 to 2 hours.
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray.
- In a 2-qt baking dish, combine the baking soda with 2-1/4 cups warm water. Stir until the baking soda is dissolved; set aside. (Dipping the pretzel dough in a baking soda solution gives the pretzels a nice golden brown crust.)
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- For the Dough: Mix yeast, sea salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 8 to 10 minutes.
- Place flour into a large bowl. Using two butter knives, a pastry cutter, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Slowly pour yeast mixture over flour mixture, stirring with a wooden spoon or your hands to combine. Using your hands, gather dough together. Turn dough onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes.
- Lightly brush a large bowl with oil and turn the dough to coat. Cover with plastic, and let rise in a warm place, until the dough has doubled in size. About 1 hour. (Kamran note: If you want, you can place the covered bowl of dough in the refrigerator over night)
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