BUTTERY SOFT PRETZELS
This homemade soft pretzel recipe is easy to make in about 1 hour with ingredients you likely already have on hand, and they taste insanely good! See notes above for possible variations you can make too.
Provided by Ali
Time 1h
Number Of Ingredients 9
Steps:
- Whisk together the warm milk, sugar and salt in a large mixing bowl (or in the bowl of a stand mixer). Sprinkle the yeast on top, and wait 5 minutes for the yeast to activate.
- Add the flour and melted butter. Then either (a) use a spoon to mix everything in until combined, and then use your hands to knead the dough for about 4 minutes until it is smooth, adding a bit more flour if the dough is too sticky or (b) if using a stand mixer, place the dough hook on the mixer and mix on medium speed for 4 minutes until the dough is smooth, adding a bit more flour if the dough is too sticky.
- Transfer the dough to a lightly-oiled bowl, cover with a damp towel, and let the dough rest for 20 to 30 minutes in a warm place until it has doubled in size.
- Preheat the oven to 450°F. Line two large baking sheets with parchment paper, then set aside.
- Combine the water and baking soda in a stockpot or very large saucepan and bring to a boil over medium-high heat.
- In the meantime, turn the dough out onto a lightly-oiled work surface and divide into 12 equal pieces. Roll out each piece of dough into an even 20-inch* rope. Make a U-shape with the rope, then cross the ends over each other and press then onto the bottom of the U in order to form the shape of a pretzel.
- Very carefully, use a spatula to transfer the pretzels into the boiling water, one at a time, for about 30 seconds each. Use the spatula to transfer the pretzel to the parchment-lined pan, and repeat with the remaining pretzels.
- Finally, brush the top of each pretzel with the egg wash and sprinkle with the coarse sea salt.
- Bake until the pretzels reach your desired level of golden brown color, about 12 to 14 minutes. Transfer to a cooling rack.
- If you would like your pretzels to taste extra buttery, brush them with extra melted butter just before serving.
- These pretzels taste best the day they have been baked, and even better hot out of the oven. So serve warm and enjoy!
BUTTERY SOFT PRETZELS
After spending so much money on those Mall bought pretzels, I thought I'd try making some myself. So here's a recipe that has worked for me. These pretzels are a bit sweeter than other types and are buttery. These are great plain with a bit of pretzel salt or coated with cinnamon and sugar. Once finished, dip the hot pretzel in melted butter and coat with your favorite flavors. Enjoy!
Provided by CHRISTA ROSE
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
- In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
- Bake in preheated oven until browned, about 8 minutes.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 48.9 g, Fat 1.7 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.3 g, Sodium 4681.1 mg, Sugar 8.8 g
BUTTERY PRETZELS
Steps:
- Add the yeast to 2 cups warm water (no hotter than 110 degrees F) in a bowl and whisk until dissolved. Slice 1/2 stick (4 tablespoons) of the butter into thin slices. Lightly whisk the butter slices and brown sugar into the yeast mixture, then fold in 2 cups of the flour with a rubber spatula until combined. Add the salt and remaining 2 1/2 cups flour and mix until combined; the dough will be sticky.
- Place the dough on a floured surfaced and knead until smooth but still slightly sticky, 8 to 10 minutes. Place in a bowl that has been sprayed with cooking spray and cover with plastic wrap. Allow the dough to double in size, about 1 hour 30 minutes.
- Preheat the oven to 425 degrees F. Grease a baking sheet with cooking spray.
- Deflate the dough by punching it in the center, then, on a lightly floured surface, divide it into 12 pieces. Roll the pieces until they are about 1/2 inch thick, then form each into a pretzel shape.
- Whisk the baking soda into 4 cups warm water until dissolved. Dip each pretzel into the mixture, then place on the prepared baking sheet. Sprinkle with pretzel salt and bake until golden brown, about 10 minutes.
- Meanwhile, melt the remaining 1 1/2 sticks butter and transfer to a shallow dish. When the pretzels are done, dip the salt side of each in the butter. Place on a drying rack and allow to cool slightly. Serve warm.
BUTTER CRUNCH PRETZELS
Make and share this Butter Crunch Pretzels recipe from Food.com.
Provided by lisar
Categories Lunch/Snacks
Time 1h20m
Yield 20 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees.
- Place pretzels in a large roasting pan.
- Butter sides of a heavy medium saucepan.
- Combine brown sugar, butter and corn syrup in saucepan.
- Stirring constantly, cook over med-low heat until sugar dissolves.
- Increase heat to medium and bring to a boil.
- Cook, without stirring, 5 minutes.
- Remove from heat.
- Stir in vanilla-butter-nut-flavoring and baking soda (syrup will foam).
- Pour syrup over pretzels; stir until pretzels are well coated.
- Bake 1 hour, stirring every 15 minutes.
- Spread on greased aluminum foil to cool.
- Store in Airtight container.
HOT BUTTERED PRETZELS
Steps:
- Preheat oven to 500 degrees. Line baking sheets with parchment paper; set aside. In a medium bowl, whisk to combine flour, salt, sugar, and yeast. Slowly add water. The quantity you add will be determined by the humidity in the air. Transfer dough to a lightly floured work surface. Knead until soft and smooth, about 5 minutes.
- Dust the dough with flour, and place in a plastic bag. Seal the bag, leaving room for the dough to expand. Let rest at room temperature for 30 minutes.
- Spray work surface with cooking spray. Transfer rested dough to work surface. Divide dough into 8 equal pieces, about 2 1/2 ounces each. Roll each piece into a long thin rope, 28 to 30 inches long. Twist each rope into a pretzel. Dip each pretzel in warm water. Place on prepared baking sheets. Sprinkle lightly with pretzel salt. Let rest, uncovered, for 10 minutes.
- Bake until golden brown, 8 to 9 minutes. Remove from oven, and brush thoroughly with melted butter. Continue to brush until you have used all of the butter. Serve warm, or reheat in a warm oven.
BUTTERY ONION PRETZELS
"If you love the taste of onion, you'll love these zesty pretzels," writes Betty Claycomb of Alverton, Pennsylvania. "They're so crunchy and yummy they disappear fast!"
Provided by Taste of Home
Categories Snacks
Time 1h35m
Yield 6 cups.
Number Of Ingredients 3
Steps:
- In a large skillet, melt butter. Stir in soup mix. Heat and stir until well mixed. Add pretzels; toss to coat. , Spread pretzel mixture in a baking pan. Bake at 250° for 1-1/2 hours, stirring every 15 minutes. Cool. Store in an airtight container.
Nutrition Facts : Calories 318 calories, Fat 20g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 1047mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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- In a small bowl, mix together yeast and warm water. Let start to work and activate for 10 minutes. Stir in honey.
- In a large mixing bowl, add flour and salt. Stir in activated yeast mixture. Using a dough hook, knead for about 5-6 minutes.
- Place dough in a lightly oiled large bowl. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours. After it has doubled in size, punch the dough and let rise again for 45 minutes.
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- To make dough by hand or with a mixer: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place all of the dough ingredients into a bowl and beat until well-combined.
- To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start.
- To make dough with a food processor: Place the flour, salt, sugar, and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds.
- To make the topping: While the dough is rising, prepare the topping. Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved.
- Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
- Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g each).
- Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9" square pan.
- Roll each piece of dough into a long, thin rope (about 28" to 30" long), and twist each rope into a pretzel shape. Working with four pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet.
- Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
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