Bread Pretzels Recipes

PRETZEL BREAD

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.

DSF'S PRETZEL BREAD

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.

BREAD PRETZELS

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume.
• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.
• Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt.
• Bake in preheated oven for 12 to 15 minutes, until golden brown.

SOURDOUGH PRETZELS

Steps:

• Baking Soda Bake
• Preheat your oven to 250°F.
• Spread the baking soda on an aluminum pie pan or on a small baking sheet covered with aluminum foil.
• Bake the baking soda for 1 hour, then allow it to cool.
• The baked baking soda can be stored indefinitely in an airtight container at room temperature.
• Dough Mixing and Bulk Fermentation
• Put the dough ingredients in the bowl of a stand mixer and mix with a paddle attachment on low speed until the dough comes together.
• Scrape down the sides of the bowl, switch to a dough hook, and mix on medium speed for about 5 minutes.
• If you hand-mix the dough, after you incorporate the ingredients in a bowl, knead the dough for about 5 to 10 minutes on a floured countertop.
• Transfer the dough to a lightly oiled, clean bowl, cover, and let the dough rest for 30 minutes.
• Lift the entire dough out of the bowl with both hands, stretch it until it is long (without tearing it), and roll it up into a ball. Then turn it 90° in your hands and repeat this stretching and rolling. Return the dough to the bowl and cover.
• Let the dough continue to rise until it has close to doubled in size, about 4 to 8 hours from the initial mixing.
• Pre-Shape and Bench Rest
• Scrape the dough out onto a lightly floured counter and de-gas it, pressing out all air pockets. Divide the dough into 10 pieces, about 108 grams each. (The total dough weight is 1,082 grams.)
• Pre-shape the dough into 10 small tubes (about 6 inches long).
• Lightly dampen a tea towel and use it to cover the dough as it rests for 15 to 20 minutes.
• Shaping
• Prepare two baking sheets with lightly oiled parchment paper.
• Roll a dough tube under your palms until it is about 24 inches long. Add flour to your countertop only if the dough is very sticky. If the dough resists rolling and stretching, let it rest longer.
• Hold the ends of your long dough tube and lay the middle of the dough in an inverted U-shape on your baking sheet. Twist the ends twice, then flip the ends and the twists back toward the U, and press the ends into the 10 o'clock and 2 o'clock positions on the U.
• Repeat with the other 9 tubes.
• Final Proof and Baking Soda Water Prep
• Cover the baking trays with a damp flour sack towel or tea towel, or place the sheets inside large plastic bags. Let the dough proof 1 to 2 hours, until it grows by about 50%.
• Toward the end of the final proof, uncover the pretzel dough to help the pretzels develop a skin while you do the following steps.
• Boil 2-3 quarts of water in a 4-quart or larger stainless steel pot. Avoid aluminum, copper, and nonstick surfaces that may react with the extra-alkaline baking soda.
• Add the baked baking soda and stir until it dissolves. Reduce the heat to a gentle simmer.
• Preheat your oven to 475°F (or 450°F if you have convection).
• Pretzel Dipping
• Use a large slotted spoon or spatula to gently lower the pretzels in the baking soda solution. Simmer two at a time for 20 seconds, flipping at the halfway mark.
• Remove the pretzels from the liquid, letting the liquid drain off a bit, and then return the pretzels to the baking sheets.
• Leave about an inch in between each pretzel. Repeat until all the pretzels have been boiled.
• Topping and Baking
• If you want a glossy finish, brush the tops of the pretzels with an egg wash before baking.
• Use a lame to score the bottom of the U, and top the pretzels with salt.
• Bake for 8 to 14 minutes, rotating the pans halfway through the baking time if needed. Expect to need the longer end of this time range for a no-convection bake.
• Transfer the pretzels to a rack to cool for 10 minutes before serving.
• Wrap each pretzel in plastic wrap for storage.

SOFT GIANT PRETZELS

Steps:

• In a bread machine pan, place 1 cup water and next 3 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-in. rope; form into pretzel shape. , Preheat oven to 425°. In a large saucepan, bring 2 quarts water and the baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels., Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with remaining 2 Tbsp. water. Sprinkle with salt.

SOFT PRETZELS (FOR BREAD MACHINES)

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.

EASIST SOFT PRETZELS USING BREAD MACHINE DOUGH

Steps:

• Put ingredients into bread machine and run dough cycle.
• When done, boil 2 quarts water and ¼ cup baking soda and preheat oven to 450.
• Cut dough into six pieces and roll each by hand into thickness of a cigar.
• Twist into pretzels and boil until puffy, about 1 minute on each side and place on Pizza Screen.
• Sprinkle Kosher Salt to taste and bake until dark brown on the outside (about 15 minutes).

HOMEMADE SOFT PRETZELS RECIPE BY TASTY

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!

PRETZEL ROLL BREAD PUDDING

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Spray a medium baking dish with cooking spray. Cut pretzel rolls into cubes; set aside.
• Pulse coconut in a food processor for 30 seconds. Transfer to a saucepan with milk, sugar, raisins, butter, salt, almond extract, and vanilla. Cook over medium-low heat, stirring gently, until mixture is warm and sugar has dissolved, 3 to 5 minutes. Remove from the heat.
• Beat eggs in a large bowl. Add warm milk mixture, pecans, and cubed pretzel rolls and stir until evenly coated. Let stand to absorb liquid, at least 10 minutes.
• Transfer bread mixture to the prepared baking dish and set it inside a larger baking dish. Add hot water to the large baking dish to surround the bread pudding, approximately 1/2 inch to 1 inch up the side.
• Carefully place on the center rack of the preheated oven and bake until golden brown and a knife inserted in the center comes out clean, 40 to 45 minutes. Let cool 10 minutes before serving.

PRETZEL-LIKE BREADSTICKS

Steps:

• Preheat oven to 350 degrees.
• Whisk yeast into water and combine in a large mixing bowl with flour and honey. Kneed at least 10 minutes. The amount of flour you use will vary - make sure your dough is just not sticking to the bowl and remains pliable.
• Cut dough into 32 pieces. Make ropes of your dough about 5" long and brush them with melted butter or olive oil.
• Sprinkle on parmesan cheese and allow to raise approximately 15 - 20 minutes.
• Bake 15 - 20 minutes or until golden brown.

HOMEMADE SOFT PRETZELS

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.