Pretzel Bread Recipes

Steps:

• Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
• Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
• Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
• Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
• Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.

Steps:

• Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
• Preheat oven to 400 degrees F.
• Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
• Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.

Steps:

• Mix pretzels, dressing mix, yeast, sugar, baking soda and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on low speed until moistened. Add cheese; beat on medium 3 minutes. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic and let rest 10 minutes., Grease a baking sheet; sprinkle with cornmeal. Shape dough into a round loaf; place on prepared pan. Cover and let rise in a warm place until doubled, about 1 hour., Whisk egg white with water; brush over top of loaf. If desired, sprinkle with salt. Preheat oven to 375°. Bake until golden brown and bread sounds hollow when tapped, 30-35 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool completely., For dip, mix sour cream, pepper jack cheese and dressing mix. Refrigerate until serving., To serve, cut one fourth off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell. Cut removed bread into cubes. Fill bowl with dip. If desired, top with peppers and additional cheese. Serve dip with bread cubes and vegetables.

Steps:

• In a 2 quart or larger pan stir together beer, cornmeal and molasses.
• Bring to a boil over high heat, remove and cool to 110*.
• In a large bowl sprinkle yeast over warm water and let stand 5 minutes.
• Stir in beer mixture, oil, table salt and rye flour until well blended.
• Stir in 3 1/2 cups flour until smooth.
• Knead bread until smooth and elastic, around 15 minutes, a dough hook around 10.
• Place in a greased bowl, turning once to cover with oil, cover with plastic wrap and set in a warm place until doubled, about 1 to 1 1/2 hours.
• Punch down, turn out onto a floured board and knead for a few turns to release the air.
• At this point you can shape into rolls, or a loaf, 1 large or 2 small, or shape into a pretzel shape for sandwiches later.
• Which ever you do, cover with plastic wrap and let rise until puffy, around 30 minutes.
• Remove plastic, brush top with egg and sprinkle with coarse salt.
• For bread and Pretzel shaped bread bake at 350* for about 30 minutes, rolls 15 to 20.
• Cool on a rack.

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer.
• Select White Bread setting, Manual and then press Start.
• After the machine has completed the second rising cycle, it will beep.
• Remove the dough onto a very lightly floured surface.
• Divide into 4 parts.
• Divide each fourth into 3 pieces.
• Roll each piece into an 18 inch rope.
• Shape rope into a circle, overlapping about 4 inches; from each end, leaving ends free.
• Take one end in each hand and twist at the point where dough overlaps.
• Carefully lift ends across to the opposite edge of circle.
• Tuck ends under edge to make a pretzel shape; moisten and press ends to seal.
• Place on greased cookie sheet.
• Let rise, uncovered, until puffy, about 20 minutes.
• In a 3-quart saucepan, combine 2 quarts of water and 1/3 cup baking soda; bring to a boil.
• Lower 1 or 2 pretzels into the saucepan; simmer for 10 seconds on each side.
• Lift from water with a slotted spoon.
• Return to greased cookie sheet.
• Let dry briefly.
• Brush with 1 egg white slightly beaten.
• Sprinkle with course salt or sesame seeds or leave plain.
• If you leave them plain, after they bake dip into melted butter then in cinnamon and sugar mixture.
• Bake at 425°F for 4 minutes; then turn cookie sheet around and bake 4 more minutes.
• These are so good.