Hard Pretzels Salzstangen Recipes

PRETZELS - HARD AND SOFT

Steps:

• SOFT PRETZELS:
• Dissolve yeast in water, add salt and sugar.
• Blend in all the flour and knead until smooth.
• When smooth, cut dough into small pieces and roll into ropes. Twist ropes into conventional pretzel shapes and place on a paper-lined cookie sheet.
• Brush pretzels with beaten egg, sprinkle with coarse salt.
• Bake in a 425 degree oven for 12-15 minutes, or until brown. These do not keep long.
• HARD PRETZELS:
• Do everthing above, but decrease water to 1-1/4 cups and add 1/4 cup of melted butter.
• Make pretzels smaller and bake until browned.
• These pretzels will stay good for months in a tight container.

HARD PRETZELS - SALZSTANGEN

Steps:

• Mix the ingredients into a dough and let it yeast about half an hour in varm place.
• Bake it into any form you want.
• Brush them with egg yolk and sprinkle with coarse salt and what ever other you want, for example cummin seeds, sesamy seeds or parmesan cheese.
• Bake in 225 degrees Celsius (437 degrees Fahrenheit) for about 10 minutes.

HARD PRETZELS - SALZSTANGEN II

Steps:

• Mix flour, baking powder and salt.
• Add butter into flour mix.
• Blend in the cream.
• Form the pretzels as you wish and put them on the baking tray.
• Brush with egg and sprinkle with coarse salt, grated cheese, cummin or what ever you wish.
• Bake in hot oven (275-300 degrees Celsius) for about 10 minutes.

SEASONED HARD PRETZELS

Steps:

• Preheat oven to 325°F Break pretzels into bite size peices.
• Mix the garlic powder and dry dressing mix. Add oil and stir. Pour mixture over pretzels.
• Toss gently to coat then let stand 10 minutes. Stir again and let stand again for another 10 minutes.
• Spread on cookie sheet in a single layer and bake for 7 minutes.
• Turn pretzels and bake another 7 minutes. Serve with warm mustard.

PRETZEL CHICKEN WITH DIJON OR HONEY MUSTARD DRESSING

Steps:

• Preheat the oven to 400°.
• In a blender or food processor, pulse the hard pretzels until coarsely ground with the cayenne (optional); you are going for a mixture that has both coarse and ground pretzels. Transfer to a shallow bowl or plate and set aside.
• In a clean blender or food processor, add oil, mustards, water and vinegar (and optional cayenne) and blend until smooth. Season the dressing with salt and pepper, to taste.
• Add half of the dressing to another shallow bowl or container, add chicken and coat with dressing. Dredge the chicken in the pretzel crumbs to cover all sides and transfer to a rack that is placed on a rimmed baking sheet.
• Place chicken in the upper third of the oven and bake for 20 to 25 minutes, or until cooked through. Slice or serve whole and either warm or at room temperature with the remaining mustard dressing.