Classic Soft Pretzels Recipes

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HOMEMADE SOFT PRETZELS



Homemade Soft Pretzels image

For a taste of the fair at home, try Alton Brown's Homemade Soft Pretzels recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Time 1h55m

Yield 8 pretzels

Number Of Ingredients 11

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Steps:

  • Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix 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 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  • Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  • Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  • Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

SOFT HOMEMADE PRETZELS



Soft Homemade Pretzels image

Fun to make.

Provided by Pam English

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 1h40m

Yield 12

Number Of Ingredients 9

2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees F (43 degrees C))
3 ½ cups all-purpose flour
2 tablespoons white sugar
1 tablespoon shortening, melted
1 teaspoon salt
1 egg yolk
1 tablespoon water
coarse salt, or to taste

Steps:

  • Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
  • Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
  • Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

Nutrition Facts : Calories 158 calories, Carbohydrate 30.4 g, Cholesterol 17.1 mg, Fat 1.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 676.4 mg, Sugar 2.2 g

SOFT PRETZELS



Soft Pretzels image

Similar to Auntie Anne's, these soft pretzels are a touch sweet and deliciously buttery.

Provided by Jennifer Segal, adapted from Food Network

Categories     Breads

Time 40m

Yield 6

Number Of Ingredients 8

1 cup milk
5 tablespoons unsalted butter, divided
3 tablespoons light brown sugar, packed
2¼ teaspoons instant/rapid-rise yeast (1 package)
3 cups|390 g} all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon fine salt
¼ cup baking soda
¾ teaspoon coarse salt

Steps:

  • Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, yeast, and salt. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk/butter mixture to the bowl. When the dough forms a cohesive mass, switch from the paddle attachment to the dough hook. Knead on medium-low speed until the dough is smooth but still slightly tacky, about 5 minutes. (Alternatively, the dough can be mixed and kneaded by hand.) Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 to 2 hours.
  • Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray.
  • In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water. Stir until the baking soda is dissolved; set aside. (Dipping the pretzel dough in a baking soda solution gives the pretzels a nice golden brown crust.)
  • Punch the dough to deflate it, then turn it out onto a clean work surface. (If the dough seems sticky, you can dust it with a bit of flour as needed.) Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dishtowel so the dough doesn't dry out. Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.
  • Using two hands, gently dip each "rope" into the soda solution. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other -- making a twist in the center -- and press the ends onto the bottom of the pretzel). Sprinkle evenly with the coarse salt. Bake until golden, 8 to 12 minutes; watch the bottoms carefully as they can burn.
  • Melt the remaining 3 tablespoons of butter and brush on the baked pretzels. The pretzels are best enjoyed warm out of the oven or fresh on the same day (reheat in the oven or microwave).
  • Note: Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm milk and butter, let it sit until frothy, about 10 minutes, and then proceed with the recipe.
  • Note: If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with butter after baking and sprinkle generously with cinnamon sugar (½ cup sugar plus about ¾ teaspoon cinnamon)
  • Make-Ahead Instructions: After the dough has risen, it can be refrigerated for up to three days or frozen for a few months. Thaw the frozen dough in the refrigerator before using. The dough can be shaped into pretzel bites while still cool, but allow about 30 minutes for the bites to puff up a bit before dipping and baking.

Nutrition Facts : ServingSize 1 pretzel, Calories 331, Fat 12 g, Carbohydrate 49 g, Protein 7 g, SaturatedFat 7 g, Sugar 9 g, Fiber 2 g, Sodium 2540 mg, Cholesterol 30 mg

ALMOST-FAMOUS SOFT PRETZELS



Almost-Famous Soft Pretzels image

Provided by Food Network Kitchen

Time 1h

Yield 6 pretzels and 1/2 cup sauce

Number Of Ingredients 12

1 cup milk
1 package active dry yeast
3 tablespoons packed light brown sugar
2 1/4 cups all-purpose flour, plus more for kneading
10 tablespoons unsalted butter, plus more for greasing
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt
1/4 cup mayonnaise
1/4 cup dijon mustard
3 tablespoons packed light brown sugar
1/2 teaspoon cider vinegar

Steps:

  • Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine 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 greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
  • Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
  • Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
  • Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
  • Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
  • Illustration by Jason Lee

HOMEMADE SOFT PRETZELS RECIPE BY TASTY



Homemade Soft Pretzels Recipe by Tasty image

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

1 ½ cups water, warm
1 tablespoon salt
1 tablespoon sugar
1 packet active dry yeast
4 ½ cups flour
3 tablespoons oil, divided
⅔ cup baking soda
2 eggs, beaten
coarse salt

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

TRADITIONAL SOFT PRETZELS



Traditional Soft Pretzels image

If you've ever tasted a real German soft pretzel, with a deep, dark, burnished skin showered with crunchy salt crystals, and a yeasty, chewy middle, then you know what you're in for here.

Provided by Andrea Slonecker

Categories     Kitchen Intelligence     Bread     Beer     Bake

Yield Makes 8

Number Of Ingredients 8

1 (1/4-oz/7-g) package active dry yeast (2 1/4 tsp)
1/2 cup/120 ml warm water (between 100 and 115°F/38 and 45°C)
1 tbsp barley malt syrup or 1 tbsp firmly packed dark brown sugar
3 1/4 cups/420 g unbleached bread flour
1/2 cup/120 ml cold pilsner-style beer
2 tbsp unsalted butter, cubed, at room temperature, plus more for greasing the bowl
2 tsp fine sea salt, such as fleur de sel or sel gris
2 tbsp food-grade lye, or 1/4 cup/60 g baked baking soda (see separate notes)

Steps:

  • Mixing and proofing:
  • Sprinkle the yeast over the warm water in the bowl of a stand mixer or in a large bowl. Add the barley malt syrup, stirring until it is dissolved. Allow the yeast to bloom until it is foamy, 5 to 7 minutes. Stir in the flour, beer, butter, and salt and continue stirring to form a shaggy mass. Attach the bowl and the dough hook to the stand mixer and begin kneading on medium-low speed. After about 1 minute the dough will form a smooth ball. The dough should be quite firm and may be slightly tacky, but not sticky. (If it is sticky, add a little more flour, about 1 tbsp at a time, and knead it in until the dough is smooth. If the dough is too dry to come together, add more water, 1 tsp at a time.) Continue kneading the dough on medium-low speed until it is elastic, 5 to 7 minutes. Alternatively, turn the shaggy dough out onto an unfloured work surface and knead it by hand.
  • Choose a bowl that will be large enough to contain the dough after it has doubled in size, and grease it lightly with butter. Transfer the dough to the greased bowl and cover the bowl tightly with plastic wrap. Put the dough in the refrigerator to rise for at least 8 hours, and up to 24 hours, for optimal flavor.
  • For quick pretzels, allow the dough to rise at room temperature (in a warm spot) until it has doubled in size, about 1 1/2 hours.
  • Shaping:
  • Line two 12-by-17-in/30.5-by-43-cm rimmed baking sheets with parchment paper; set aside.
  • Turn the dough out onto an unfloured work surface and firmly press it down to deflate. To form the classic pretzel shape, cut the dough into eight equal portions. Work with one piece of dough at a time and keep the rest covered with a damp, clean kitchen towel. Pat a piece of dough down with your fingertips to form a rough rectangle about 3 1/2 by 5 1/2 in/9 by 14 cm. Beginning on a long side, roll the dough up tightly, forming it into a little loaf. Pinch the seam together. Shape the dough into a rope by rolling it against the work surface with your palms and applying mild pressure, working from the center of the dough out to the ends. If you need more friction, spray the counter with a little water from a squirt bottle or drizzle a few drops of water and spread it with your hand. Once you can feel that the dough rope doesn't want to stretch any farther (usually when it is between 12 to 16 in/30.5 to 40.5 cm long), set it aside to rest and begin shaping another piece in the same manner. Repeat this process with the remaining pieces of dough.
  • Return to the first dough rope and continue rolling it out to a length of 24 to 28 in/61 to 71 cm, leaving the center about 1 in/2.5 cm in diameter and tapering the ends thinly by applying a little more pressure as you work your way out. Position the dough rope into a U shape, with the ends pointing away from you. Holding an end in each hand, cross the ends about 3 in/7.5 cm from the tips and then cross them again. Fold the ends down and press them into the U at about 4 and 8 o'clock, allowing about 1/4 in/6 mm of the ends to overhang. Place the pretzel on one of the prepared baking sheets and cover it with a damp towel. Repeat this process with the remaining dough, spacing out the pretzels on the baking sheets at least 1 in/2.5 cm apart and covering them with a damp towel.
  • Allow the covered pretzels to rise at warm room temperature until they have increased in size by about half, 20 to 30 minutes. (The pretzels can be refrigerated at this point, covered tightly with plastic wrap, for up to 8 hours before dipping and baking them.)
  • At least 20 minutes before baking, position one rack in the upper third and another rack in the lower third of the oven and preheat it to 500°F/260°C/gas 10.
  • Dipping:
  • Prepare the lye solution or baked baking soda solution.
  • Use a large skimmer to gently dip the pretzels in the lye or baked baking soda solution, one or two at a time. Leave them in the solution for about 20 seconds, carefully turning once after 10 seconds. Remove the pretzels from the liquid, drain, and return them to the baking sheets, spacing them at least 1 in/2.5 cm apart. If the ends come detached, simply reposition them. Repeat with the remaining pretzels.
  • Topping and baking:
  • Use a sharp paring knife or razor blade to cut a slit about 1/4 in/6 mm deep in the thickest part of each pretzel (the bottom of the U). Top them as you choose, if desired. Bake the pretzels until they are deep mahogany in color, 8 to 12 minutes, rotating the pans from front to back and top to bottom halfway through the baking time. Transfer the pretzels to a rack to cool for 10 minutes before serving. The pretzels are best enjoyed the day they are made, ideally warm from the oven or within an hour of being baked.
  • Storing:
  • To store the pretzels, allow them to cool completely and then wrap each one individually in plastic wrap. Store them at room temperature for up to 2 days, or put the plastic-wrapped pretzels in a resealable plastic freezer bag and freeze them for up to 1 month. Reheat the pretzels in a 350°F/180°C/gas 4 oven for about 5 minutes, or for 10 to 12 minutes if frozen.

CLASSIC SOFT PRETZELS



Classic Soft Pretzels image

My dad loves these! They are soft and just a bit salty. Every time I take them out of the oven to cool, there's always 2 missing and he's whistling. These are great warm with mustard.

Provided by veraj9170

Categories     Breads

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup warm water
1 teaspoon sugar
4 ounces dry yeast
2 1/2 cups flour
1 teaspoon salt
3/4 cup water
2 tablespoons baking soda
1 cup cold water

Steps:

  • Combine yeast, warm water and sugar with pinch of salt in a dish and leave to foam for 5 minutes. Sift flour and remaining salt in a medium bowl. Add yeast mixture and 3/4 cup water and stir until everything comes together. Knead on a lightly floured surface until smooth.
  • Place in a slightly oiled bowl and turn to coat, cover with plastic wrap and leave to rise for 1 hour.
  • Dissolve baking soda in 1 cup cold water. Preheat oven to 400°F.
  • Punch down dough and cut into 8 pieces. Roll out each piece until approximately 18 inches long and twist into a pretzel shape. Dip pretzel into baking soda mixture and place on parchment covered baking sheet. Sprinkle with coarse salt if desired. Repeat with remaining pretzels.
  • Bake for 15 - 20 minutes until golden brown.

Nutrition Facts : Calories 186.4, Fat 1, SaturatedFat 0.1, Sodium 1239.1, Carbohydrate 35.8, Fiber 4, Sugar 0.6, Protein 9.5

EASY SOFT PRETZELS



Easy Soft Pretzels image

I like to make these...I am not usually very good with doughs but for some reason I can handle this one.

Provided by Love.to.cook

Categories     Yeast Breads

Time 50m

Yield 12 soft pretzels

Number Of Ingredients 8

1 tablespoon active dry yeast
1 1/3 cups warm water
1 tablespoon sugar
1/2 teaspoon salt
3 1/2-4 cups all-purpose flour
1 egg
1 tablespoon water
2 tablespoons coarse salt

Steps:

  • Preheat oven to 450 degrees F.
  • Grease two large baking sheets(or cover with parchment paper).
  • In a large bowl,sprinkle the yeast over the warm water(water should be very warm to touch).;stir with a rubber spatula until well blended and the yeast is dissolved.
  • With a wooden spoon, gradually stir in sugar, salt and 3 1/2 cups of flour until a soft and slightly sticky dough forms.
  • Turn dough onto a well-floured board.To knead fold the dough towards you;with the heels of your hands push the dough away with short rocking motions.Rotate the dough a quarter turn and repeat motion.Continue kneading and turning for about 5-7 minutes,adding another 1/2 cup or more of flour as necessary,until the dough is smooth and elastic.The dough should not stick to your hands or the board.
  • Cut the dough in half and then cut each half into six equal-sized pieces.With floured hands,roll one piece of dough between the palms of your hands to form a dough rope.Continue rolling and stretching the dough rope until it is 15 inches long.Place the rope on a baking sheet.Cross the left side of the rope over to the middle to create a loop.Then fold the right side of the rope over the left to create a pretzel shape.
  • Continue with the remaining dough,placing the pretzels three inches apart on the baking sheet.Enlarge holes in pretzels by inserting thumb and index fingers into holes.This will prevent them from completely closing during baking.In a small bowl mix together egg and water,brush on pretzels.Sprinkle with salt.
  • Bake 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 145.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 17.6, Sodium 1267.2, Carbohydrate 29.3, Fiber 1.2, Sugar 1.2, Protein 4.7

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2021-07-07 Instructions. Add 110 degree water, rapid rise yeast, brown sugar and oil in the bowl of a stand mixer. Let the yeast get foamy with the water, sugar and oil, about 3-5 minutes. In a separate bowl, whisk together 4 teaspoons Kosher salt and bread flour.
From djalalicooks.com


TRADITIONAL SOFT PRETZEL RECIPE: BOILED THEN BAKED
2020-02-12 Bring a large pan containing 7 liters of water to the boil. Add the bicarbonate of soda and then add the pretzels, one at a time for 5 seconds each. Sprinkle a little salt on the top of each pretzel. Bake in the oven for about 20 minutes. Cool on a …
From searchingforspice.com


TRADITIONAL SOFT PRETZELS - BAKE OR BUST
2019-01-27 Bring the twisted ends down and pinch each end into the rounded part of the “U” shape. Preheat the oven to 450°F. In a medium or large saucepan add the baking soda to the water and bring to a simmer. Place each pretzel into the simmering water for about 20 seconds, making sure all sides are covered in the water.
From bakeorbust.com


SOFT PRETZEL RECIPE - FANTABULOSITY
2022-04-20 Mix the yeast and lukewarm 1 ½ cups of water in a small bowl until the yeast is dissolved. Set aside for 5 minutes, until foamy. Mix yeast & water in small bowl. Mix the kosher salt, brown sugar, and flour together in the bowl of a stand mixer or a large bowl. Add the water and yeast mixture.
From fantabulosity.com


HOMEMADE SOFT PRETZELS - AVERIE COOKS
Lightly spray a medium-sized bowl with cooking spray and add the dough to the bowl and roll it around so it’s coated in the oil. Cover with plastic wrap and let it rest for 20 minutes. In a separate large shallow bowl, whisk together the water and baking soda until the baking soda has dissolved.
From averiecooks.com


BAKED SOFT PRETZELS RECIPE WITH VIDEO - SWEET AND SAVORY MEALS
2020-11-26 Recipe Variations: Make it cheesy: Sprinkle the twists with cheeses like cheddar or parmesan before baking. Try different flavors: Punch up the flavor by adding taco or Cajun seasoning along with the flour.; Enjoy it sweet: Add chocolate chips, cinnamon chips, or caramel chips.; Infuse with herb flavor: Add dried Italian seasoning into the dough.; What does a baking …
From sweetandsavorymeals.com


GARLIC PARMESAN PRETZELS - SOFT & CHEWY | HANDLE THE HEAT
2022-01-05 Prepare the topping: While the pretzels bake, melt the butter in a small saucepan set over medium-low heat. Add the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the salt, garlic powder, and parsley and stir to combine. Brush hot pretzels all over with the garlic butter mixture.
From handletheheat.com


THE BEST SOFT SOURDOUGH PRETZELS - FARMHOUSE ON BOONE
2022-04-11 Preheat the oven to 425°F. Bring water in a large stockpot to a boil and add 1 tablespoon of baking soda and 1 tablespoon of brown sugar. Boil the pretzels for 30 seconds on each side, being careful not to overcrowd. Place on a parchment lined baking sheet. Brush each pretzel with egg wash and sprinkle with coarse salt.
From farmhouseonboone.com


CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. Our beautiful stone grinding mills are much like the ones …
From bobsredmill.com


CLASSIC SOFT PRETZELS - EASY AND DELICIOUS RECIPES
2013-10-11 Using a countertop mixer with the dough hook attached, combine all of the dough ingredients (flour, salt, brown sugar, yeast, and warm water). Mix on medium speed for 6 minutes. Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 30 minutes. Meanwhile, prepare the soaker by combining the boiling water with the baking ...
From spicedblog.com


PRETZEL RECIPE (PRETZEL MAKER COPY CAT) - COOKING WITH KARLI
2019-02-26 1 cup milk. 1/4 cup sharp white cheddar cheese (grated) 1/2 cup milk cheddar cheese (grated. salt and pepper to taste. Melt the butter and flour over medium heat in a small sauce pan. Cook for 3 minutes. slowly whisk in the milk. add the cheese, whisk until melted and combined. season with salt and pepper.
From cookingwithkarli.com


EASY HOMEMADE SOFT PRETZELS - JUST A TASTE
2022-01-27 Instructions. In the bowl of a stand mixer fitted with the dough hook, combine the hot water, sugar and salt. Sprinkle the yeast on top of the mixture and allow it to sit undisturbed until it begins to form and puff up, 7 to 10 minutes. Add the flour and melted butter to the bowl and mix on low speed just until combined.
From justataste.com


HOW TO MAKE SOFT PRETZELS FROM SCRATCH - BROWN EYED BAKER
2021-10-26 Cover the bowl and place in a warm, draft-free spot until dough is doubled in size; usually 45 minutes to 1 hour. Next, prepare the baking soda bath. Combine water and baking soda in a large pot, and bring to a boil. Shape the pretzels. See the photos below and the video for step-by-step shaping details.
From browneyedbaker.com


HOMEMADE SOFT PRETZELS - CLASSIC SALT
Preheat oven to 400°F. Line baking sheets with parchment paper and get baking soda bath ready by combining baking soda and water in a pot and bring to a boil. Cut dough into 12 pieces. Roll a single piece into a 22” rope and shape into a pretzel (watch the video for reference.) Repeat with 11 other pieces. Drop 1-2 pretzels into boiling ...
From classicsalt.com


BUTTERY HOMEMADE SOFT PRETZELS - DELICIOUS LITTLE BITES
2021-03-03 Stir in salt and 2 tablespoons of melted butter. Attach the bowl and a dough hook to your mixer. On low speed, gradually add 3 cups of the flour. Add more flour as needed until the dough is no longer sticky and bounces back when pressed. Turn the dough out onto a lightly floured surface and knead until very smooth.
From deliciouslittlebites.com


HOMEMADE SOFT PRETZELS RECIPE | COOKIES AND CUPS
2021-04-30 Instructions. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined.
From cookiesandcups.com


BEST HOMEMADE SOFT PRETZELS RECIPE - MEALS BY MOLLY
2020-04-21 Instructions. Preheat your oven to 425°F. In a large bowl, microwave the water for about 30 seconds or until lukewarm. Stir in the active dry yeast and let sit for a few minutes until the yeast dissolves and is foamy. Stir in the remaining ingredients until a dough forms and knead the dough for 2 minutes.
From mealsbymolly.com


SOFT PRETZEL RECIPE {EASY NO BOIL SOFT PRETZELS!} – WELLPLATED.COM
2022-02-02 Roll the dough pieces into thin ropes on a lightly floured work surface, then twist each 16 inch rope into a shape of a pretzel. Dip each pretzel into the egg before transferring to a baking sheet. Bake homemade soft pretzels at at 425 degrees F …
From wellplated.com


HOMEMADE SOFT PRETZELS RECIPE - ROSEMARY & MAPLE
2021-04-23 Drop each pretzel, one at a time, into the boiling baking soda bath and boil for 20 seconds before flipping. Boil for another 20 seconds, then transfer with a slotted spatula to a wire rack to drain excess liquid. 11. Gently pat pretzels dry with a paper towel and transfer back to the prepared baking sheets. 12.
From rosemaryandmaple.com


HOMEMADE SOFT PRETZELS | PRETTY. SIMPLE. SWEET.
2014-06-13 Place on a baking sheet lined with parchment paper and continue shaping the rest. When all pretzels are shaped, cover them loosely and set them aside to rise until puffy, about 20 minutes. Preheat the oven to 450F. Next, prepare the water bath. Place 6 cups of water and baking soda in a large, wide pot.
From prettysimplesweet.com


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