PAPA DREXLER'S BAVARIAN PRETZELS
Fun to make, traditional pretzels are great with a nice mug of beer!
Provided by Tim Drexler
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
- Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
- Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
- Bake in the preheated oven until golden brown, 8 to 10 minutes.
Nutrition Facts : Calories 304 calories, Carbohydrate 49.2 g, Cholesterol 20.4 mg, Fat 8.4 g, Fiber 2.1 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 2800.8 mg, Sugar 0.9 g
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.
ARABIC PRETZELS (BAQSAM)
Very well known Pretzels in Arabic countries. We call it Baqsam .. it's a dry biscuit with sesame, nice as a snack with afternoon tea.
Provided by Abeer0873
Categories Breads
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water + sugar.
- Mix the dry ingredients, milk powder + flour + (aniseed or the cumin).
- Mix all together and knead for 10 minutes.
- Cover and let rise until double for around 30 minutes.
- Punch down.
- Roll the dough into rectangle 10 x 20 cm and cut into 3 cm strings.
- Fold the string and role gently with hand in sesame, shape it the way you like or leave as sticks.
- Place on greased cookie sheet, cover and allow to rise for 10 minutes.
- Bake at 400°F for 20 minutes. Reduce to 120°F for another 10 minutes to let it dry if desired.
Nutrition Facts : Calories 85.8, Fat 2.4, SaturatedFat 0.5, Cholesterol 0.9, Sodium 4.6, Carbohydrate 13.6, Fiber 1, Sugar 1.8, Protein 2.7
BAVARIAN PRETZELS
These are magnificent soft pretzels with a gorgeous, beautifully browned, crusty exterior, bejeweled with crystals of salt.
Provided by Chef John
Time 11h50m
Yield 8
Number Of Ingredients 12
Steps:
- Mix brown sugar and warm water until dissolved. Sprinkle yeast over top and let sit for 10 minutes.
- Add melted butter and beer to the yeast mixture and whisk until combined. Add bread flour and salt. Mix and then knead with your hands or an electric mixer for a few minutes until a dough ball forms.
- Grease a bowl with 1 teaspoon butter. Place dough in the bowl, cover, and let rise until doubled in size, about 8 hours, or overnight.
- Punch down the dough and knead until a smooth ball of dough is formed, about 1 minute. Place back in the bowl, cover, and let rise until dough has almost doubled in size, 2 to 3 more hours.
- Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Place baking soda in an oven-safe dish.
- Place baking soda in the preheated oven for 1 hour. Let cool, and then whisk into a shallow bowl of 2 1/2 cups hot water until dissolved. Mixture can be strained to remove any dissolved pieces. Reserve until needed.
- Punch down the dough and divide into 8 equal portions. Roll each one into a ball; let sit for 5 minutes.
- To form a pretzel, roll a dough ball into a sausage shape, and then press into a small rectangle with your fingers. Fold the outside third of the dough into the center, and press flat with your fingertips, and then repeat with the edge closest to you.
- Roll the dough into a rope 15 to 18 inches long, with the center (belly) of the rope being twice as thick as the ends. Cross the ends once or twice and fold them back over the pretzel so the ends are just past the belly. Repeat to form remaining pretzels.
- Put on some thin, food-safe gloves and transfer a pretzel to the baking soda bath; soak for 20 to 30 seconds, gently splashing liquid over the top of the pretzel to coat. Transfer to a parchment-lined baking sheet that's been greased with cooking spray. Sprinkle the still-damp pretzel with large-grain sea salt. Repeat with remaining pretzels and let rise for 30 minutes.
- Preheat the oven to 475 degrees F (245 degrees C).
- Use a razor or sharp knife to make a slash across the "belly" of each pretzel. Smaller cuts can also be made on other sides of the pretzel if desired.
- Bake in the preheated oven until well browned, about 12 minutes. Transfer to a cooling rack and let sit for 5 to 10 minutes before serving.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 38.6 g, Cholesterol 9 mg, Fat 4.2 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 3036.9 mg, Sugar 1.8 g
BISCOFF COOKIES
Make and share this Biscoff Cookies recipe from Food.com.
Provided by mybenz92
Categories Dessert
Time 5h15m
Yield 50 Cookies
Number Of Ingredients 10
Steps:
- (This recipe calls for a scale, everything is weighed not measured in measuring cups).
- In a medium bowl, mix flour, soda, brown sugar and spices. Add butter (cut in little bits) and milk. Mix to make a light dough.
- Set aside in the fridge for 3-4 hours or for a complete night.
- After you have let it chill, spread the dough out cut it with cookie cutters, then place the cutouts on a lightly greased flat pan or cookie sheet.
- Cook the ?Speculoos? in a preheated oven (400?) for 15 minutes.
Nutrition Facts : Calories 50, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.3, Sodium 47.2, Carbohydrate 6.6, Fiber 0.3, Sugar 2.8, Protein 0.6
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