PARISIAN PLETZL
Steps:
- Pour 1 cup lukewarm water into a large bowl. Stir in the yeast and the sugar until dissolved. Add 4 cups flour, the eggs, 1/4 cup of the oil, and the salt. Mix well, and knead for about 10 minutes, or until smooth, adding more flour if necessary. Or use a food processor or a standing mixer with a dough hook. Transfer the dough to a greased bowl, and let rise, covered, for 1 hour. Preheat the oven to 375 degrees, and grease two cookie sheets.
- Divide the dough into twelve balls, and roll or flatten them out into rounds about 6 inches in diameter. Put the rounds on the cookie sheets, and make thumbprints in the centers. Brush the dough with cold water, and sprinkle about 1/4 cup of onion in each indentation. Brush the rounds with the remaining vegetable oil, and sprinkle the poppy seeds on top. Let sit for 15 minutes, uncovered.
- Bake for 20 minutes. Then, if you like, slip the pletzlach under the broiler for a minute, to brown the onions. Serve lukewarm, as is or in a big pletzl sandwich.
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.
BUTTERY ONION PRETZELS
"If you love the taste of onion, you'll love these zesty pretzels," writes Betty Claycomb of Alverton, Pennsylvania. "They're so crunchy and yummy they disappear fast!"
Provided by Taste of Home
Categories Snacks
Time 1h35m
Yield 6 cups.
Number Of Ingredients 3
Steps:
- In a large skillet, melt butter. Stir in soup mix. Heat and stir until well mixed. Add pretzels; toss to coat. , Spread pretzel mixture in a baking pan. Bake at 250° for 1-1/2 hours, stirring every 15 minutes. Cool. Store in an airtight container.
Nutrition Facts : Calories 318 calories, Fat 20g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 1047mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ONION SOUP MIX PRETZELS
I'm not exactly sure where I got this one from-it may have been a variation on the "Chex Mix" party mix. It's fast, easy to prepare & is a great snack for playing cards (good beer food!). Not for those watching sodium content.
Provided by bellisima
Categories Lunch/Snacks
Time 1h5m
Yield 6-10 serving(s)
Number Of Ingredients 4
Steps:
- Spread pretzels out in an even layer in 9x13-inch baking pan.
- Melt butter.
- Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
- Add dry soup mix.
- Stir until well blended.
- Drizzle over pretzels; toss to coat all pieces.
- Bake for 45-60 minutes in 250°F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.
Nutrition Facts : Calories 139.4, Fat 15.3, SaturatedFat 9.7, Cholesterol 40.7, Sodium 164.5, Carbohydrate 1.1, Sugar 0.6, Protein 0.2
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
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