CHEDDAR CHEESE PRETZEL BREAD
Soft pretzel bread in one big loaf! cheese, Italian seasoning topped with coarse salt. For the Italian seasoning I use recipe#63812
Provided by Calee
Categories Yeast Breads
Time 3h45m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a small skillet cook onion in butter til tender but not brown, 7 minutes. Cool.
- Mix together warm water yeast, 1 tbsp sugar, set aside to proof, about 10 minutes.
- In a food processer mix together flour, cooled onion, egg, cheese italian seasoning and 1/2 tsp salt.
- Add yeast and water mixture. Mix until forms a soft dough.
- Turn dough onto floured surface, knead 6-8 minutes.
- Shape into ball place in lightly greased bowl turn once to grease top. Cover and let rise in warm place for 1 1/4 hours.
- Punch down Turn out onto lightly floured surface and let rest for 10 minutes. This step is important. It makes the rope easier to work with.
- Lightly grease Baking sheet. Roll dough into a 48 inch long rope.
- On the baking sheet form the rope into a large pretzel shape by crossing one end over the other to form a circle, overlapping about 12 inches from each end.
- Take one end in each hand and twist once at the point where the dough overlaps.
- Lift each end across to the edge of the circle opposite.
- Moisten the ends and tuck underneath. press to seal.
- Cover and let rise in a warm place 45 minutes.
- Stir together egg white and 1 tbsp water, brush onto bread sprinkle with coarse salt.
- Bake in 375 oven for 20 minutes, then loosely cover with foil and continue baking another 20-25 minutes.
- Remove from oven cool on wire rack.
- I serve this bread with a packaged cheese sauce, for dipping or spreading.
Nutrition Facts : Calories 151.6, Fat 4.8, SaturatedFat 2.9, Cholesterol 24, Sodium 256.1, Carbohydrate 20.5, Fiber 0.8, Sugar 1, Protein 6.1
PRETZEL BREAD
Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h49m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 27.1 g, Cholesterol 22.2 mg, Fat 3 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 4155.6 mg, Sugar 3.3 g
CHEESY PRETZELS
Squirt 'em with mustard or extra cheese, or eat these easy-to-make treats plain!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.
- Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.
- Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.
- Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 20 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1280 mg
PRETZEL BREAD BOWL WITH CHEESE DIP
Our town is known as Pretzel City-even our local sports teams are known as The Pretzels. I came up with this recipe for an annual local recipe contest. People couldn't believe that this delicious bread had pretzels in the mix! For variety, try using different flavors of pretzels. -Andrea Johnson, Freeport, Illinois
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Mix pretzels, dressing mix, yeast, sugar, baking soda and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on low speed until moistened. Add cheese; beat on medium 3 minutes. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic and let rest 10 minutes., Grease a baking sheet; sprinkle with cornmeal. Shape dough into a round loaf; place on prepared pan. Cover and let rise in a warm place until doubled, about 1 hour., Whisk egg white with water; brush over top of loaf. If desired, sprinkle with salt. Preheat oven to 375°. Bake until golden brown and bread sounds hollow when tapped, 30-35 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool completely., For dip, mix sour cream, pepper jack cheese and dressing mix. Refrigerate until serving., To serve, cut one fourth off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell. Cut removed bread into cubes. Fill bowl with dip. If desired, top with peppers and additional cheese. Serve dip with bread cubes and vegetables.
Nutrition Facts :
PRETZEL BITES WITH QUICK CHEDDAR DIP
Although Americans chow down on plenty of crisp pretzels, there's something irresistible about the soft variety that makes them just as addictive, if not more so, than the crunchy version. When formed into bite-size nuggets, not only do they pop easily into your mouth, but they are also small enough to eliminate the temptation to double-dip in the Cheddar sauce. You can also offer up a bowl of mustard, or divide your Cheddar dip into three bowls, flavoring one with mustard and the other with caraway seeds. You may suspect that the large amount of baking soda to cook the pretzels is a typo; it's not. Believe us, it's the secret to the chestnut-brown color they develop during baking. Without it, the pretzels would look anemic. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Father's Day Feast. Menu also includes Grilled Rib Pork Chops with Sweet and Tangy Peach Relish and The Ultimate Brownie Sundae.
Provided by Elizabeth Green
Categories Bread Cheese Bake Super Bowl Vegetarian Kid-Friendly Father's Day Cheddar Poker/Game Night Party Gourmet snack snack week Small Plates
Yield Makes 8 dozen pretzel bites
Number Of Ingredients 15
Steps:
- Make Pretzel Dough:
- Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
- Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
- Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
- Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
- Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
- Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets.
- Bake Pretzels:
- Heat oven to 450°F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).
- In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.
- Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.
- Make Cheddar Dip:
- Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving.
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