SOFT PRETZELS
Steps:
- Pour 2 cups hot water into bowl of electric mixer with dough hook. Check water with instant-read thermometer to register about 110 degrees. Add sugar, stir to dissolve. Sprinkle with yeast; let sit 5 minutes; yeast should bubble.
- Beat 1 cup flour into yeast on low until combined. Beat in salt and 4 cups flour until combined, about 30 seconds. Beat on medium--low until doughy pulls away from sides of bowl, about 1 1/2 minutes. Add 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about 10 times until smooth.
- Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
- Heat oven to 450 degrees. Lightly spray 2 baking sheets with cooking spray. Set aside. Punch down dough remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each), and wrap in plastic.
- Roll 1 piece of dough at a time into an 18 -- inch -- long strip. Twist pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; 8 will fit on each sheet. Let dough rest until it rises slightly, about 15 minutes.
- Meanwhile, fill large shallow pot with 2 inches water. Bring to a boil. Add baking soda. Reduce to simmer; transfer 3 to 4 pretzels to water. Poach 1 minute. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached. Beat egg with 1 tablespoon water. Brush pretzels with egg wash. Sprinkle with salt. Bake 12 to 15 minutes, until golden brown. Let cool on wire rack. Pretzels are best when eaten the same day, and will keep at room temperature, uncovered, for 2 days. Do not store in covered container.
CARAMEL APPLE HOMEMADE SOFT PRETZEL RECIPE
Steps:
- Place the water, sugar and salt in the bowl of an electric mixer and sprinkle the yeast on top of the water. Let it foam for 5-10 minutes.
- Using the dough hook, mix in 24 ounces flour and the melted butter 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 5-6 minutes. Remove the dough from the bowl, spray the bowl with nonstick spray, then place the dough back in the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size.
- Meanwhile, peel and chop the apples into small chunks, toss the apples with cinnamon, nutmeg and 1 tablespoon flour. After the dough has doubled, pour the apples into the dough and knead to combine.
- Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper and spray with nonstick spray, Set aside. Bring 3 quarts water and the baking soda to a boil in large sauce pot.
- In the meantime, dump the dough out onto a slightly floured work surface and divide into 8 equal pieces (or 16 pieces for mini pretzels.) Spray a work surface with nonstick spray. Roll out each piece of dough into a 24-inch rope (12-inch for minis.) The apples will pop out a little, but keep rolling and you will reincorporate them.
- Make a U-shape with the rope. Take the ends and cross them over each other twice, and press onto the bottom of the U to form the pretzel. Place onto the parchment-lined sheets.
- Put the pretzels into the boiling water, one at a time, for 30 seconds. Remove from the water using 1-2 large spatulas. Return to the cookie sheet and brush each pretzel with the beaten egg yolk and water mixture. Bake until dark golden brown, 12 to 14 minutes. Transfer to a cooling rack and cool for at least 15 minutes before drizzling with caramel and sprinkling with salt.
Nutrition Facts : ServingSize 1 pretzel, Calories 187 kcal, Carbohydrate 31 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 1880 mg, Fiber 2 g, Sugar 3 g
CARAMEL APPLE SOFT PRETZELS
Soft pretzels and caramel apples make a delectable pairing in this scratch-made treat. Tart Granny Smith apples are kneaded into sweet yeasted dough, then formed into pretzel shapes and baked to golden-brown perfection. Sprinkle with salt and drizzle with a homemade caramel glaze for the ideal contrast of salty and sweet.
Provided by Food Network Kitchen
Time 2h
Yield 6 pretzels
Number Of Ingredients 17
Steps:
- For the pretzels: Pour the warm milk into a medium bowl and sprinkle the yeast over. Let the yeast bloom until softened and foamy, about 5 minutes.
- Stir in the brown sugar, vanilla and 1 cup of the flour with a wooden spoon until just combined. Stir in the softened butter until incorporated, then add the remaining 1 1/4 cups flour, chopped apple, cinnamon and kosher salt to make a sticky dough.
- Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly buttered large bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper.
- Punch the dough down to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover it and let rest until it relaxes.) Divide the dough into 6 pieces.
- Working with one piece at a time, roll and stretch the dough with the palms of your hands into a 24-inch-long rope. Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle. Fold down the ends and attach them to the bottom of the U, creating a pretzel shape. Repeat with the remaining dough.
- Dissolve the baking soda in 3 cups hot water in a shallow baking dish. Gently dip each pretzel in the soda solution, let some of the excess water drip off, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until the pretzels are puffed and deep golden brown, 12 to 15 minutes. Set aside to cool.
- For the caramel glaze: Melt the butter and brown sugar in a small saucepan over medium-low heat until completely melted and smooth. Whisk in the heavy cream until combined, then transfer to a medium bowl. Whisk in the confectioners' sugar, vanilla and salt until smooth (it should be thick enough to drizzle over the pretzels but not so thin that it drips away). Immediately transfer to a small piping bag or resealable bag, snip the corner and drizzle over the cooled pretzels. Let the glaze set, about 10 minutes.
THE BEST CARAMEL APPLES
When I was searching for a recipe to make homemade caramel apples for the very first time, a close friend gave me this amazing and fairly easy recipe. My family and friends loved these delicious treats! Sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly, the caramel sets VERY fast).
Provided by onlyxception
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
- Line a baking sheet with parchment paper.
- Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
- Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.
Nutrition Facts : Calories 799.1 calories, Carbohydrate 141.5 g, Cholesterol 77.7 mg, Fat 27.6 g, Fiber 5.1 g, Protein 4.7 g, SaturatedFat 17.3 g, Sodium 268.7 mg, Sugar 113.2 g
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
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