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
OUT OF THIS WORLD PRETZEL SNACK
Super easy and oh so yummy!! I can't keep them around. You might need to hide and ration them; they're sooooo good! Another great feature....there's no baking needed! One suggestion: don't use the straight stick pretzels. The coating doesn't stick nearly as well. I've learned this through experience.
Provided by nuts about music
Categories Lunch/Snacks
Time 2h5m
Yield 2 pounds
Number Of Ingredients 4
Steps:
- Mix the oil, onion powder (or Mrs. Dash) and dill weed.
- Put the pretzels in a LARGE bowl.
- Pour the oil, onion powder and dill weed mix over the pretzels and thoroughly stir every 15 minutes for 2 hours.
Nutrition Facts : Calories 3241.1, Fat 182.1, SaturatedFat 24.3, Sodium 6162.8, Carbohydrate 364.9, Fiber 13.8, Sugar 13.8, Protein 47.3
PRETZEL ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h40m
Yield 12 rolls
Number Of Ingredients 10
Steps:
- For the dough: Combine the milk and 6 tablespoons of the butter in a pot. Stir in the sugar. Scald the milk mixture slightly by heating it almost to a boil. Turn off the heat and let cool until just warm to the touch, about 10 minutes.
- Add the flour, yeast, baking soda and salt to the milk mixture in the pot and stir until well combined. Cover the pot with a dish towel and place in a warm spot in the kitchen. Let the dough rise for an hour or so. It should roughly double in size.
- Divide the dough into 12 equal parts and roll each into a neat ball. Place the balls on a baking sheet sprayed with cooking spray. Cover with a dish towel and set aside in a warm place to rise for another 20 minutes.
- For the water bath: While the dough is rising, bring a pot with 10 cups of water to a boil. Stir in the baking soda.
- Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons butter in a small pot or in the microwave.
- Working in 3 batches of 4 rolls each, drop the dough balls into the water and boil for 30 seconds. Transfer the boiled balls to a baking sheet lined with paper towels to drain.
- To bake the rolls: Transfer the rolls to a parchment-lined baking sheet. Using a sharp knife, make a small "x" in the top of each roll. Brush the tops with the melted butter and sprinkle with sea salt. Bake until deep brown, about 15 minutes.
MOLASSES PRETZEL SNACK (MICROWAVED)
From Taste of Home's Best Holiday Recipes. This is a great snack for your family or even a gift for friends, neighbors and teachers! And it's made in the microwave. . .whoopie!
Provided by januarybride
Categories Lunch/Snacks
Time 15m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large microwave-safe bowl, combine the brown sugar, butter, corn syrup and molasses. Microwave, uncovered, on high for 45-50 seconds or until the butter is melted; stir.
- Microwave 15-25 seconds longer or until mixture boils. Immediately stir in the salt, baking soda and extract (mixture will foam).
- Stir in pretzels and peanuts. Microwave on high for 20-30 seconds or until pretzels and nuts are well coated, stirring twice.
- Spread into a greased 15-in. x 10-in. x 1-in. pan. (If I use unsalted peanuts, I sprinkle some extra sea salt on the top of the mixture). Cool for 15 minutes, stirring twice. Store in an airtight container.
Nutrition Facts : Calories 188.6, Fat 13.2, SaturatedFat 3.7, Cholesterol 10.2, Sodium 259.8, Carbohydrate 15.4, Fiber 1.5, Sugar 11, Protein 4.5
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