NO COOK PRETZELS WITH A KICK
A spicy snack of pretzels with no baking required. Great for parties or poker night!
Provided by CASADESCARLETT
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Place vegetable oil, ranch dressing mix, garlic powder, lemon pepper, and cayenne pepper in a gallon-size resealable bag; seal and gently shake to mix oil with dry ingredients. Add pretzels and seal bag; shake to thoroughly coat pretzels with seasoned oil. Let pretzels marinate in the bag for 30 minutes. Shake bag and marinate another 30 minutes. Transfer pretzels to a paper towel-lined baking sheet to dry.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 2.9 g, Fat 16.4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 268 mg, Sugar 0.1 g
SOFT HOMEMADE PRETZELS
Fun to make.
Provided by Pam English
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
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
EASY NO BOIL PRETZELS
This is adapted from a Stefano Faita recipe. The pretzels are fast, easy to make, no boiling & no rising time. Bake one cookie sheet of pretzels while forming the rest of them. While a true pretzel fanatic will say, but they aren't boiled so they aren't a real pretzel, I say try them. They are soft, salty, slightly chewy & got thumbs up from my biggest critics, my kids. They are best fresh, serve with some mustard or a bit of cheese sauce for dipping. If you want a sweet pretzel omit the salt sprinkle, brush with some melted butter after baked & shake in a sugar & cinnamon mixture.
Provided by Demelza
Categories Healthy
Time 50m
Yield 14 pretzels, 14 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425F, convection oven to 400°F.
- Pretzel Dough:.
- Whisk 2 3/4 c flour, yeast, sugar & salt together.
- Add 1 1/3 c warm water (use 1/2 hot tap water & 1/2 cold water to get perfect temperature).
- Stir together.
- Add 1/4 - 1/2 c more flour while kneading, to make a soft dough. It will still be slightly tacky.
- Divide dough into 14 equal portions (about 2 oz each).
- Roll each out into rope about 20" long, form into pretzel shape.
- Place on parchment lined cookie sheet.
- Egg Wash:.
- Beat egg & 1 T water together, brush pretzels with egg wash, sprinkle with coarse or Kosher salt.
- Bake 15 - 20 minutes till golden brown.
- Cool slightly on wire rack.
- Enjoy!
Nutrition Facts : Calories 99.8, Fat 0.6, SaturatedFat 0.2, Cholesterol 13.3, Sodium 172.7, Carbohydrate 19.9, Fiber 0.8, Sugar 1, Protein 3.2
SOFT PRETZEL RECIPE
Easy homemade soft pretzel recipe with no boiling required! Serve them as traditional pretzels or add your favorite sweet or savory toppings.
Provided by Erin Clarke / Well Plated
Categories Snack
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Set aside two baking sheets covered in parchment paper or a silpat mat.
- Make the Dough: In a large bowl (or the bowl of stand mixer), combine the warm water, yeast, and honey. Stir and let sit for 1 minute. The yeast should be foamy. (If it is not, the yeast did not activate properly and this step must be repeated). Stir in the kosher salt.
- With a wooden spoon (or the mixer's paddle attachment), slowly stir in 2 cups of the white whole wheat flour and the all-purpose flour.
- Continue to stir in the remaining 1/2 cup white whole wheat flour, a few tablespoons at a time, until the dough is no longer sticky and bounces back when poked. (I used nearly 8 tablespoons, or the full 1/2 cups, but the amount you need may vary based on your flour brand, the moisture in the air, or what mood the flour is in that day). Stir in any desired mix-ins (they will continue to incorporate as you knead the dough).
- With the dough hook, knead the dough for 5 minutes. Lightly coat a clean bowl with nonstick spray. Place the dough into the bowl, turn to coat the dough on all sides with the spray, then cover and let dough rise for 30 minutes.
- Once dough has puffed, lightly flour a knife or bench scraper and cut the dough into 4 equal parts. Then, cut those 4 parts into 2 parts each.
- Gently roll each piece of dough into a thin rope of even diameter on a lightly floured surface (the longer the rope, the larger your pretzel will be and it will have more of a classic pretzel "chew." Thicker ropes will yield fluffy, bread-like pretzels that are more soft and puffy. I rolled mine to be 16 inches.) To form the pretzel, lay the rope horizontally, then pick up each end and draw them upwards as if you were forming a circle, cross the ends, then draw them down to form a pretzel shape. Lightly press the dough ends of the rope to hold the shape.
- In a shallow bowl or pie dish, beat the egg with 1 teaspoon of water to create an egg wash. Dip each entire pretzel into the egg wash and coat both sides. Place each pretzel on the prepared baking sheet. Bake for 10 minutes, Watch closely to prevent burning. Let cool slightly.
- Brush the warm pretzels with melted butter and sprinkle with desired toppings. Enjoy!
Nutrition Facts : TransFat 1 g, ServingSize 1 pretzel (without toppings), Calories 232 kcal, Carbohydrate 43 g, Protein 8 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 26 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 2 g
MINI SOFT PRETZELS RECIPE BY TASTY
Here's what you need: pizza dough, water, baking soda, large egg, kosher salt, Heluva Good!® Bacon Horseradish Dip
Provided by Heluva Good
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Divide the pizza dough into 8 equal pieces. Using your hands, roll a piece into a rope about ¼ inch thick and 15 inches long. Arrange the rope in a U-shape, then twist the ends together once and bring the twisted ends up to rest over the top curve of the rope to make a pretzel shape. Repeat with the rest of the dough pieces.
- Bring 3 quarts of water to a boil in a large pot over high heat. When water is boiling, stir in the baking soda. Working a few at a time, gently lower the pretzels into the water for 45 seconds, flipping halfway through. Carefully transfer the pretzels to paper towels and blot-dry. Place the dried pretzels on the prepared baking sheet, spacing 1 inch apart.
- In a small bowl, whisk together the egg and remaining tablespoon of water. Using a pastry brush, brush the egg wash over the pretzels, then sprinkle with coarse salt.
- Bake the pretzels for 15-20 minutes. or until deep golden brown and cooked through.
- Serve the pretzels with Heluva Good!® Bacon Horseradish Dip.
- Enjoy!
Nutrition Facts : Calories 322 calories, Carbohydrate 39 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, Sugar 2 grams
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