Fast Soft Doughy 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

LARGE SOFT PRETZELS (QUICK)



Large Soft Pretzels (Quick) image

Delicious soft pretzels in about 20 minutes!

Provided by Cam

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 30m

Yield 15

Number Of Ingredients 8

1 ½ cups warm water
1 tablespoon white sugar
5 teaspoons active dry yeast
4 cups all-purpose flour
¼ cup melted butter
1 teaspoon coarse salt
1 egg, beaten
coarse salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix water and sugar together in a bowl until sugar is dissolved; add yeast. Let mixture stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  • Whisk flour, butter, and salt together in a bowl until well mixed; add yeast mixture and stir with a fork until dough starts to cling. Turn dough onto a floured work surface and knead until smooth.
  • Cut dough into 15 equal pieces and roll each piece between your hands into rope shapes at least the thickness of a pencil. Twist dough into desired shapes and arrange on a baking sheet; brush with egg and sprinkle coarse salt over each.
  • Bake in the preheated oven until pretzels are browned and cooked through, 8 to 12 minutes.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 26.8 g, Cholesterol 20.5 mg, Fat 3.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 210.2 mg, Sugar 1 g

FAST SOFT DOUGHY PRETZELS



Fast Soft Doughy Pretzels image

I thought that making soft pretzels was beyond my culinary ability for the longest time. After searching for a recipe that was dorm-friendly, we (the gurlz and I) found this on the Pillsbury website. SO easy, SO fast, and SOOOOOO good!. Make these with your kids and let them shape them into cool things.

Provided by Redneck Epicurean

Categories     Breads

Time 25m

Yield 6 serving(s)

Number Of Ingredients 3

1 (11 ounce) can refrigerated breadstick dough
1 egg white
kosher salt, for dipping

Steps:

  • Preheat the oven to 375 degrees.
  • Unroll and separate the dough. Stretch by rolling into a long rope and shape into whatever you desire.
  • Place on an ungreased cookie sheet. Beat the egg white until foamy. Brush on pretzels and sprinkle with salt.
  • Bake 12-18 minutes or until golden. Serve with melted cheese or mustard.
  • NOTE: Use coarse kosher salt only for this recipe. Table salt is too fine and will end up tasting like brine. Eww -- lol!

Nutrition Facts : Calories 2.9, Sodium 9.1, Protein 0.6

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

MINI SOFT PRETZELS RECIPE BY TASTY



Mini Soft Pretzels Recipe by Tasty image

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

¾ lb pizza dough
3 qt water, divided
½ cup baking soda
1 large egg
kosher salt, for sprinkling
1 container Heluva Good!® Bacon Horseradish Dip

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

EASY SOFT PRETZEL



Easy Soft Pretzel image

These pretzels can be made salty or sweet; your choice.-Taste of Home Cooking School

Provided by Taste of Home

Time 1h

Yield 6 servings.

Number Of Ingredients 13

3 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons active dry yeast
1 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon softened butter or vegetable oil
TOPPING:
3 tablespoons water
2 teaspoons sugar
2 teaspoons baking soda
Kosher salt
Coarse sugar
2 tablespoons butter, melted, optional
Cinnamon-sugar

Steps:

  • In a large bowl, combine flour, yeast, salt, water and butter; beat until smooth (mixture will be slightly sticky). Sprinkle with 1-2 tablespoons water if dough is dry. Cover and let rest in a warm place 30 minutes., Punch dough down. Turn onto a lightly greased surface; divide into six pieces. Roll each piece into a 24-in. rope. For topping, combine water, sugar and baking soda in a shallow bowl. Shape each rope into a pretzel and dip into the baking solution. Sprinkle pretzels with coarse salt or coarse sugar., Place on parchment-lined baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Brush with melted butter. Dip in cinnamon-sugar, if desired. Serve warm.,

Nutrition Facts :

SWEET SOFT PRETZELS



Sweet Soft Pretzels image

This dough is excellent with any of the mix-ins listed; experiment to find your favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Number Of Ingredients 6

1/2 recipe Quick Basic Pizza Dough, or 1 pound store-bought pizza dough, thawed if frozen
All-purpose flour, for work surface
1/3 cup finely chopped nuts or 1/2 cup chopped chocolate or 2 tablespoons fennel seed
olive oil, for bowl and baking sheet
3 tablespoons baking soda
2 tablespoons coarse sugar

Steps:

  • Place dough on a lightly floured work surface; sprinkle with nuts, chocolate, or fennel seed. Gently knead to incorporate. Transfer to an oiled bowl, cover with plastic wrap, and let rest 1 hour.
  • Divide dough into 8 equal pieces. On a lightly floured work surface, roll each piece into an 18-inch-long rope. To shape dough into pretzels, form each dough rope into a U-shape and twist ends twice. Fold twisted end down and pinch to secure. Transfer pretzels to an oiled baking sheet and let rest 20 minutes.
  • Preheat oven to 475 degrees. Bring a large pot of water to a boil; add baking soda. In batches, boil pretzels until puffed and slightly shiny, about 1 minute. With a slotted spoon, transfer to a wire rack to drain. Return pretzels to baking sheet; sprinkle with sugar. Bake until golden brown and cooked through, 10 to 15 minutes, rotating sheet halfway through. Serve warm or at room temperature.

Nutrition Facts : Calories 202 g, Fat 8 g, Fiber 1 g, Protein 4 g

HOMEMADE SOFT PRETZELS



Homemade soft pretzels image

Edd Kimber demonstrates how to make perfect pretzels with a chewy crust and soft, fluffy interior. Mix honey and mustard for a fantastic dip to go with them

Provided by Edd Kimber

Categories     Brunch, Snack, Treat

Time 25m

Number Of Ingredients 9

500g strong white bread flour
7g sachet fast-action dried yeast
25g dark brown muscovado sugar
50g unsalted butter, melted
plain flour, for dusting
oil, for greasing
3 tbsp bicarbonate of soda, baked (see below)
1 large egg, lightly beaten, for glazing
flaked sea salt, to serve

Steps:

  • Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
  • Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
  • Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
  • To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
  • Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
  • Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
  • Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
  • Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
  • Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.

Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium

SUPER SOFT PRETZEL ROLLS- EASY TOO!



Super Soft Pretzel Rolls- Easy Too! image

This is the Quick Soft Breadsticks recipe with a modified cooking technique for the best Pretzel Rolls ever! The dough only has to rise ONCE for 20-30 min.--so easy. I serve them with Sauerkraut Chowder for a Bavarian theme dinner. Everyone loves these!

Provided by Codychop

Categories     Yeast Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
1 tablespoon yeast
6 cups water
3 tablespoons baking soda
1 egg white
1 tablespoon kosher salt

Steps:

  • Mix together brown sugar, salt, and yeast in big bowl.
  • Mix together oil and water and add this to the sugar and yeast mix.
  • Add the flour and mix to a nice doughy (not sticky) consistency. Knead with mixer a few minutes.
  • Divide dough into 12 balls and shape into rolls (I like long oval shapes) and let rise on greased foil cover sheet for 20-30 minute until nice and puffy. (I raise mine in a warmed oven--preheat to lowest setting then turn OFF, THEN put in the dough to rise).
  • Meanwhile, bring water and baking soda to a SIMMER in a wide pan with straight sides and preheat oven to 375.
  • Place 4 rolls in the water and simmer 1 minute then flip and simmer 1 minute more.
  • Drain and place on cookie sheet. Repeat with remaining rolls.
  • Brush rolls with egg white and sprinkle generously with kosher salt. Slash decoratively with a SHARP blade.
  • Bake until 'pretzel' brown, about 12-15 minutes.
  • Enjoy!

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2015-09-10 Step 3. Preheat the oven to 350 °F (180 °C). Fill a stainless steel 4 L pot with 1 L of water and bring it to a full rolling boil. Add the baking soda (the water will foam briefly) and then carefully drop in 2 to 3 pretzels into the water. Boil the pretzels for 90 seconds without turning.
From foodnetwork.ca


SOFT SOURDOUGH PRETZELS RECIPE - EASY OVERNIGHT! - LITTLE SPOON …
2020-04-24 Preheat oven to 425°F (218°C) making sure that the oven rack in the center position. Boil the water in a large stockpot and add 2 tablespoons baking soda and 1 tablespoon of dark brown sugar. Boil the pretzels, 3-4 at a time, on both sides for 30 seconds each, making sure not to crowd the pot.
From littlespoonfarm.com


EASY HOMEMADE SOFT PRETZEL BITES - JUST A TASTE
2022-05-14 Instructions. In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes. Add the flour and butter to the bowl and mix on low until the ingredients are combined.
From justataste.com


BAKEHOUSE LIVE: QUICK SOFT PRETZELS - JOY THE BAKER
Instructions. Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line two baking sheets with parchment paper and grease the parchment paper with nonstick cooking spray. Set aside. Set 10 cups of water in a large stock pot over medium-high heat to …
From joythebaker.com


HOMEMADE SOFT PRETZELS (NO KNEAD, NO MACHINE RECIPE)
2015-09-03 Put straight into boiling water with baking soda and poach for JUST 30 seconds, then place on a baking tray. This boiling step is the secret to firm skin and adds that definite pretzel flavor. Brush with egg wash and sprinkle with sea salt. Bake 450oF (225oC) for 15 minutes, or until golden brown.
From biggerbolderbaking.com


HOW TO MAKE SOFT PRETZELS - THE PIONEER WOMAN
2018-02-22 Whisk egg yolk and water with a fork. Brush pretzels with egg wash, then sprinkle with coarse sea salt. Bake for 8–10 minutes, until deeply golden. Use a thin cookie spatula to remove the pretzels immediately from the pan. Serve warm, plain or with mustard or cheese sauce. Big, warm, chewy, soft, salty pretzels.
From thepioneerwoman.com


HOMEMADE SOFT PRETZELS - BEYOND THE BUTTER
2021-09-15 Mix the lukewarm water, yeast, salt, and sugar together. Let it sit for a minute or two, then add in the bread flour. After the ingredients are fully combined, you can choose to either knead the dough with the mixer and dough hook on medium speed or knead it by hand for 4-5 minutes until the dough is soft and smooth.
From beyondthebutter.com


SOFT PRETZEL BITES - KITCHEN FUN WITH MY 3 SONS
2022-03-01 While the dough rests, preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats. Cut the dough into 6 equal pieces then roll each piece of dough into a 20-inch rope on a floured surface. Cut each rope into 1.5 inch pieces to …
From kitchenfunwithmy3sons.com


EASY SOFT PRETZELS RECIPE - A BOUNTIFUL KITCHEN
2022-01-29 Prepare soda and water solution, dip pretzels: Pour 3 cups of very warm tap water into a 9×9 pan or other shallow pan. Pour ⅓ cup of baking soda into the pan and stir with a spoon or whisk to dissolve. Dip each pretzel in the soda solution, allowing extra liquid to drip back into the pan of water and soda. Place pretzel back on the baking sheet.
From abountifulkitchen.com


PRETZEL BALLS FROM READY-DOUGH - A QUICK & EASY FROZEN DOUGH …
2021-12-18 Preheat the oven to 400ºF. Drop pretzel bites into the boiling water, 4-6 at a time for 20-30 seconds. Drain and return to the baking sheet. Brush with egg wash and sprinkle with flaked salt, if desired. Bake the mini pretzel balls for 12-15 minutes, until dark golden or …
From thefeatherednester.com


BASIC SOFT PRETZELS RECIPE - PINCH OF YUM
2018-02-13 Make the Dough: In a mixing bowl, gently whisk the warm milk, yeast, brown sugar, butter, and salt. Stir in the flour until a dough forms. Transfer the dough to a floured surface and knead 10-15 times. Let the Dough Hang Out: Return to the bowl and drizzle with a little oil to prevent sticking.
From pinchofyum.com


SOFT PRETZELS RECIPE – PROOFING DOUGH IN INSTANT POT METHOD
2021-06-19 Step 3: Grease your Instant Pot liner or a bowl and place the dough in the bowl. Let it rise on the counter for 1-2 hours or until it doubles. Or in the Instant Pot on the yogurt setting, for 30 minutes. Put a plate on the lid area to allow the dough to …
From bakemesomesugar.com


SHORTCUT SOFT PRETZELS – THE FOUNTAIN AVENUE KITCHEN
Sprinkle with the salt. Bake until the pretzels are evenly dark golden brown in color, approximately 11 to 14 minutes. Check a few minutes early, rotating the baking sheet if the pretzels on one side of the sheet are browning faster than the other. Transfer to a rack for 5 minutes before serving. Serve warm with mustard, if desired.
From fountainavenuekitchen.com


RECIPES MADE WITH TWO-INGREDIENT DOUGH | ALLRECIPES
2022-06-14 For all of these recipes, you'll make the same basic dough to start, then you can dress it up by making bagels, calzones, cinnamon rolls, pizza, pretzels, and more. A helpful tip before you start cooking, after the dough is combined, let it rest for about 15 minutes to really activate the baking powder in the flour and create a soft dough ...
From allrecipes.com


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