CHEWY SOFT PRETZELS
These homemade pretzels never last long around our house. My kids love to make them...and eat them! I serve them to company with a variety of dips, such as pizza sauce, ranch dressing, spinach dip or hot mustard. -Elvira Martens, Aldergrove, British Columbia
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. , Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough; divide and shape into 12 balls. Roll each into a 22-in. rope; shape into a pretzel., Preheat oven to 425°. Place water and baking soda in a large saucepan; bring to a boil. Place pretzels, 1 at a time, in boiling water for 30 seconds. Remove; drain on paper towels that have been lightly sprayed with cooking spray. , Place on greased baking sheets. Brush with egg; top as desired. Bake until golden brown, 12-14 minutes. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 164 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 400mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
MALL PRETZELS
Big chewy pretzels like those sold in the mall! You may substitute garlic salt or cinnamon sugar for the coarse salt if you wish.
Provided by Jeannie Yee
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 3h
Yield 12
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
- Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
- After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
- Preheat an oven to 450 degrees F (230 degrees C).
- Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 34.6 g, Cholesterol 5.1 mg, Fat 2.4 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 1782.8 mg, Sugar 2.3 g
CHEWY MALL PRETZELS
I have tried tons of recipes in my quest to duplicate "Auntie Anne's" pretzels. I found this one on the net, and it really tastes VERY similar to the real thing, best one so far. I have tried experimenting with add-ins and toppings. One of my faves is adding dried italian seasoning to the dough and sprinkling with parmesan cheese, garlic powder, and coarse salt, dipping
Provided by Manda
Categories Breads
Time 2h8m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water.
- Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes.
- Place in a greased bowl, and turn to coat the surface.
- Cover, and let rise for one hour.
- Combine 2 cups warm water and baking soda in an 8 inch square pan.
- After dough has risen, cut into 12 pieces.
- Roll each piece into a 3 foot rope, pencil thin or thinner.
- Twist into a pretzel shape, and dip into the baking soda solution.
- Place on greased or sprayed cookie sheets.
- Brush pretzels with melted butter and sprinkle with garlic powder, parmesan cheese, sugar/cinnamon, coarse salt, etc.
- (get creative;) Let rise 15 to 20 minutes.
- Bake at 450 degrees for 8 to 10 minutes, or until golden brown.
- Brush with additional melted butter, if desired.
CHEWY PRETZELS
Make and share this Chewy Pretzels recipe from Food.com.
Provided by loveleesmile
Categories Breads
Time 31m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast with sugar and water in large bowl. Stir and let rest until foamy, about 5 minutes. Add barley malt syrup and one cup of the whole wheat flour, salt and olive oil, stirring until the consistency is like pancake batter. Add the remaining whole wheat flour and the 1/4 cup water, beating until smooth. Gradually incorporate the all-purpose flour, one cup at a time, kneading until smooth. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Return to clean, dry bowl, cover with oiled wrap and let rise 30-60 minutes or until doubled.
- Preheat oven to 400°F Place rack in upper third of oven. Grease a cookie sheet.
- Heat one quart of water with baking soda and barley malt until almost boiling. Keep on simmer until ready to use. Stir often.
- Punch down dough and turn out onto lightly floured surface. Cut dough into 20 equal pieces. Work with one piece at a time, keeping the others covered in the bowl.
- Roll a rope about 18 inches long, using the flat of your hand. Holding each end, lay the middle point onto the cookie sheet, cross the two ends, and spiral them into the fat curve of the heart shape. Gently shape the "v" of the bottom and form an attractively plump heart.
- Using a slotted spatula, ease the pretzel into the simmering water, and poach 30 seconds on each side. Remove to a drying towel and place on greased cookie sheet.
- Mix the lightly beaten egg with one tablespoon milk. When all pretzels have been formed, brush with egg wash and sprinkle with coarse salt.
- Bake 13 to 15 minutes until golden brown.
Nutrition Facts : Calories 138.5, Fat 6, SaturatedFat 0.9, Cholesterol 10.7, Sodium 498.1, Carbohydrate 18.4, Fiber 1.8, Sugar 0.2, Protein 3.3
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