SOFT PRETZELS
Steps:
- For the dipping sauce: Whisk together the mustard, honey and horseradish in a bowl; season with salt and pepper. Cover and let sit at least 30 minutes before serving to allow the flavors to meld.
- For the soft pretzels: Combine the sugar, salt, yeast and 1 1/2 cups warm water in the bowl of a stand mixer and mix with the dough hook until combined. Let sit 5 minutes.
- Add the butter and 4 1/2 cups of the flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, 3 to 4 minutes. If the dough appears too wet, add additional flour a tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead the dough into a ball with your hands.
- Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
- Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and spray liberally with cooking spray.
- Bring 3 quarts water to a boil in a large pot over high heat and add the baking soda.
- Remove the dough from the bowl, place on a flat surface and divide into 8 equal pieces. Roll each piece into a long rope measuring about 22 inches. Shape each into an upside-down U shape, then bring the ends together and twist them to create a pretzel shape.
- For the salt mixture: Combine the salt, black pepper and pink pepper in a small bowl; set aside.
- Boil the pretzels in the water solution 2 at a time for 30 seconds; remove with a large flat slotted spatula or a spider.
- Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt mixture. Bake until golden brown, 15 to 18 minutes. Remove to a baking rack and let rest 5 minutes before eating. Serve with the dipping sauce on the side
HOMEMADE SOFT PRETZELS RECIPE BY TASTY
Here's what you need: water, salt, sugar, active dry yeast, flour, oil, baking soda, eggs, coarse salt
Provided by Hannah Williams
Categories Snacks
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
- Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
- Remove the dough and use the remaining oil to cover the bowl.
- Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
- Preheat oven to 450°F (230°C).
- Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
- Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
- Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 332 calories, Carbohydrate 55 grams, Fat 7 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 gram
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 SOFT PRETZELS
These homemade pretzels never last long around our house. My kids love to make them...and eat them! I serve them to company with a variety of dips, such as pizza sauce, ranch dressing, spinach dip or hot mustard. -Elvira Martens, Aldergrove, British Columbia
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. , Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough; divide and shape into 12 balls. Roll each into a 22-in. rope; shape into a pretzel., Preheat oven to 425°. Place water and baking soda in a large saucepan; bring to a boil. Place pretzels, 1 at a time, in boiling water for 30 seconds. Remove; drain on paper towels that have been lightly sprayed with cooking spray. , Place on greased baking sheets. Brush with egg; top as desired. Bake until golden brown, 12-14 minutes. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 164 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 400mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
SOFT PRETZELS
Enjoy these soft homemade pretzels made with basic bread ingredients and sprinkled with coarse salt.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- In a large bowl, stir 2 cups of the flour, the sugar, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat 1 1/2 cups water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm water and oil to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
- Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Lightly spray a sheet of plastic wrap with cooking spray; cover the dough loosely with the plastic wrap, sprayed side down. Let rest 10 minutes.
- Move the oven rack to the middle of the oven. Heat the oven to 425°F. Spray cookie sheets with the cooking spray. In a shallow bowl, stir 1 cup water and the baking soda to make pretzel "wash."
- Divide dough into 16 equal pieces. With your hands, roll each piece into a 24-inch rope (dip hands in pretzel wash to make rolling dough easier). To make pretzel shape, form rope into a circle, crossing ends at top. Fold dough so crossed ends rest on bottom of circle. Stir pretzel wash; brush over both sides of pretzel, using a pastry brush. Place pretzel on cookie sheet. Repeat with remaining dough. Reserve remaining pretzel wash. Cover pretzels loosely with plastic wrap. To make thin pretzels, let rest about 5 minutes or until very slightly puffed. To make thicker pretzels, let rise in a warm place 15 to 20 minutes or until puffed.
- Just before baking, brush pretzels with reserved wash; sprinkle with coarse salt. Bake 1 cookie sheet at a time 10 to 13 minutes or until golden brown. Remove from cookie sheets to a cooling rack; cool at least 15 minutes. Serve warm or cooled.
Nutrition Facts : Calories 120, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Pretzel, Sodium 670 mg, Sugar 0 g, TransFat 0 g
SOFT HOMEMADE PRETZELS
Fun to make.
Provided by Pam English
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
- Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
- Bake in the preheated oven until pretzels are golden brown, about 15 minutes.
Nutrition Facts : Calories 158 calories, Carbohydrate 30.4 g, Cholesterol 17.1 mg, Fat 1.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 676.4 mg, Sugar 2.2 g
EASY SOFT PRETZEL
These pretzels can be made salty or sweet; your choice.-Taste of Home Cooking School
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, yeast, salt, water and butter; beat until smooth (mixture will be slightly sticky). Sprinkle with 1-2 tablespoons water if dough is dry. Cover and let rest in a warm place 30 minutes., Punch dough down. Turn onto a lightly greased surface; divide into six pieces. Roll each piece into a 24-in. rope. For topping, combine water, sugar and baking soda in a shallow bowl. Shape each rope into a pretzel and dip into the baking solution. Sprinkle pretzels with coarse salt or coarse sugar., Place on parchment-lined baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Brush with melted butter. Dip in cinnamon-sugar, if desired. Serve warm.,
Nutrition Facts :
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SOFT PRETZELS (JUST LIKE AUNTIE ANNE'S) - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 40 minsCategory BreadsCalories 331 per serving
- 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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