Almond Pretzels Recipes

ALMOND CRUNCH SOFT PRETZELS

Steps:

• (Note: you can make these without a stand mixer by stirring by hand, then kneading until the dough comes together,but I used a stand mixer.)
• Fit a stand mixer with the paddle attachment. Place hot water, yeast, and brown sugar in the bottom of your stand mixer bowl. Let sit until the yeast is fluffy, about 5 minutes.
• Add the salt and 2 tablespoons of melted butter to the yeast mixture. Stir with the paddle attachment. Add flour and stir until the dough is semi-combined and starts to stick to the paddle. Switch out the paddle attachment for the dough hook. Continue mixing, raising the speed to medium-high, until the dough forms a ball and the sides of the bowl are mostly clean.
• The dough should be slightly tacky but not wet. If it's too wet, add more flour, 1 tablespoon at a time until you can touch the dough with just a bit of stickiness (your hands should stay mostly clean but not totally).
• Transfer the ball of dough to a bowl that has been sprayed with cooking spray. Cover with plastic wrap and let sit until doubled in size, about 1-2 hours.
• Bring a large pot of water to boil (about 8-10 cups of water). Make sure there is at least 4-5 inches at the top of the pan that has no water (so there is room to add the baking soda in step 11.) Preheat oven to 425°.
• Once the dough has risen, turn it out onto a lightly floured surface. Cut the dough into 12 pieces.
• Roll each piece into a rope that is 12 inches long. Let them sit for 5 minutes.
• Form each pretzel: roll rope until it is double in size (about 24 inches). Form it into a "U" shape. Cross the top ends of the "U" over each other. Twist once then fold over into a pretzel shape. Press the ends onto the bottom of the pretzel to seal. Repeat with remaining dough.
• Line 2 cookie sheets with silpat baking mats or parchment paper.
• Once the water is boiling, add baking soda to the water. Boil each pretzel for about 45 seconds to 1 minute, then transfer with a slotted spoon to prepared baking sheets. Continue until all the pretzels are boiled.
• Place almonds and granulated sugar in a food processor and pulse until the almonds are small pieces.
• Brush each pretzel with melted butter (from the 2 tablespoons remaining). Sprinkle with the almond and sugar mixture. Try not to get too much on your pan, it will brown in the oven. (This won't hurt the pretzels, but it will smell.)
• Bake pretzels for about 8-14 minutes, until golden brown. Let cool before eating.

ALMOND PRETZEL SNACK BARS

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
• In a large bowl, toss together the oats, rice cereal, almonds, cashews, pretzel sticks and salt.
• Meanwhile, in a small saucepan over low heat, stir together the maple syrup and almond butter until smooth. Add to the oat mixture and toss to evenly coat. Transfer the oat mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly.
• Bake until just firm, about 12 minutes. Let cool completely on a rack.
• Reduce the oven temperature to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the oat bar from the pan and cut evenly into 6 bars. Place the bars, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.

ALMOND PRETZEL BARS RECIPE BY TASTY

Steps:

• Line an 8-inch (20 cm) square baking dish with parchment paper.
• Add the almonds, dates, pretzels, salt, milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
• Transfer the mixture to the prepared baking dish and press into an even layer.
• Drizzle the top with Greek yogurt, if desired.
• Chill for 1 hour.
• Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
• Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
• Enjoy!

NORWEGIAN ALMOND PRETZELS

Steps:

• In a large mixing bowl, stir yeast into warm water and dissolve, add sugar. Wait five minutes to activate yeast. Add eggs and beat in with a whisk. Add first cup of flour with 1/2 tsp.of salt and cardamom, if using. Add remaing cups beat with dough hook on a stand up mixer, or if doing by hand, knead to form a soft dough. Add in raisins if using right at the end of kneading. Grease another bowl, add dough and cover with a tea towel until double in size. Divide dough evenly into 7 balls. Roll out into long strings and form a pretzel knot. Dip into soda water solution and place 4 pretzels onto 1 cookie sheet that has been sprayed with oil. Place the other 3 onto another cookie sheet. Let double in size.
• Preheat oven to 375 degrees F. Bake for 12 minutes until slightly golden. Cool and brush with glaze and drizzle with sliced almonds. Sprinkle the finished pretzel with powdered sugar.

ALMOND PRETZELS (MANDELPLAETZCHEN)

Steps:

• Beat butter in the bowl of a stand mixer fitted with the paddle attachment until soft. Beat in 1 cup sugar gradually until mixture is very light and creamy. Beat in sour cream, eggs, and 1 egg yolk. Stir in flour until dough comes together. Stir in baking powder, cinnamon, and lemon zest.
• Divide dough in half; place each half on a sheet of plastic wrap. Shape each half into a 6-inch log of even thickness. Wrap tightly and refrigerate, 4 hours to overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Place dough on a flat work surface and let warm up slightly, about 10 minutes. Cut each log into 13 equal sections.
• Roll sections back and forth with your fingers to create 10-inch ropes. Form each rope into a circle; overlap the left end over the right, twisting once, and press into a pretzel shape. Transfer pretzel cookies to the prepared baking sheets.
• Whisk remaining egg yolk in a small bowl; brush over cookies. Sprinkle almonds and 1 tablespoon sugar on top.
• Bake in the preheated oven until edges are dry, 10 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.

ALMOND PRETZELS

Steps:

• Preheat oven to 350°F.
• Cut shortening into flour as for piecrust.
• Combine beaten eggs, cream, vanilla, sugar and salt.
• Add to flour and shortening mixture and chill.
• Form into rolls about 8 inches long and as thick as a pencil.
• Mix egg white with milk.
• Brush pretzels with egg white/milk mixture and sprinkle with chopped almonds.
• Bake for 12 to 15 minutes.

ALMOND, CHOCOLATE AND PRETZEL GRANOLA BARS

Steps:

• For the base: Preheat the oven to 350 degrees F.
• Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the almonds and coconut.
• For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
• Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the chocolate chips and pretzels. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
• Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.