Hot Buttered Soft Pretzels Recipes

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HOT BUTTERED SOFT PRETZELS



Hot Buttered Soft Pretzels image

If you have a fresh pretzel craving, whip up a batch of hese hot buttered soft pretzels.

Provided by Karen's Kitchen Stories

Categories     Bread

Time 1h35m

Number Of Ingredients 9

298 grams (2 1/2 cups) unbleached all purpose flour
6 grams (1 teaspoons) salt
1 teaspoon sugar
7 grams (2 1/4 teaspoons) instant yeast
(198 to 227 grams (7/8 to 1 cup) warm water
1 cup boiling water
2 tablespoons baking soda
Pretzel salt for sprinkling
3 tablespoons butter, melted

Steps:

  • Place all of the dough ingredients in the bowl of a stand mixer and stir until fully combined. Knead with the dough hook for about 5 to 8 minutes.
  • Cover the bowl with a tea towel and let rest for 30 minutes.
  • In the meantime, heat the oven to 475 degrees F and line a baking sheet with heavy duty parchment paper.
  • Prepare the water bath by combining the boiling water and baking soda and stirring until the baking soda is dissolved. Allow to cool. Pour into a 9 inch square pan. Set aside.
  • Divide the dough into 8 equal pieces and shape the pieces into logs. Let the logs rest for 5 minutes, uncovered.
  • Roll each piece of the dough into a 28 to 30 inch rope and shape into a pretzel.
  • Place four pretzels in the water bath for 2 minutes, basting the tops of the pretzels with the water. You can also flip the shaped pretzels a couple of times in the water bath.
  • Place the pretzels on the baking sheet and sprinkle lightly with the salt.
  • Repeat with the next four pretzels.
  • Let the pretzels rest on the baking sheet, uncovered, for 10 minutes.
  • Bake the pretzels for 9 to 10 minutes, until they are golden brown.
  • Brush immediately with the melted butter. Be sure to use up all of the butter. It will be absorbed into the pretzels.
  • Serve warm.

Nutrition Facts : Calories 178, Fat 4.69, SaturatedFat 2.77, Carbohydrate 29.29, Fiber 1.25, Sugar 0.6, Protein 4.25, Sodium 1173.63, Cholesterol 11.29

HOT-BUTTERED SOFT PRETZELS



Hot-Buttered Soft Pretzels image

With Oktoberfest celebrations nearly upon us, behold these Alsatian classics: hot buttered soft pretzels! Or, should I say, Bretzels - as that's how you'll find them called in Alsace. These salt-topped chewy twists are one of the most iconic culinary treats of the region (if not the treat!). Now, if you live in Alsace, you may not find the point in making homemade pretzels, as they can literally be found in any food market, bakery and even "bretzellerie" (street shops devoted to making and selling only bretzels). But for the...

Provided by Audrey

Categories     Recipes-en

Yield 8 pretzels

Number Of Ingredients 5

For the dough: 2 ½ cups all-purpose flour1 tsp salt1 tsp sugar2 ¼ tsp instant yeast1 cup warm water (can still comfortably put your finger in it)*
For the water bath: 1.5 cups boiling water2 tbsp baking soda
For topping: Pretzel salt (or coarse sea salt)
Optional, for brushing:3 tbsp unsalted butter, melted
This soft pretzel dough is sensitive to weather conditions. In the winter, you might need to use more water and in the Summer less water. The dough should remain moist, soft and easy to work with (not too sticky, but not too dry either).

Steps:

  • Make the dough. In a large bowl (or the bowl of a stand mixer), combine the flour, salt, sugar and instant yeast. Stir in the water, and knead the dough (by hand, or with the hook attachment), for about 5 minutes until it all comes together in a smooth, soft ball. Sprinkle some flour on the dough ball, cover with a kitchen cloth and leave to rest at room temperature for 30 minutes.
  • In the meantime, prepare the water bath. Stir the baking soda into the boiling water. NOTE: Be careful when you add the baking soda, as the water will "bubble up" for a few seconds. Make sure you use a larger pan than you think you need. Pour the water in a square pan (or baking dish). Set aside to cool to lukewarm temperature.
  • Preheat your oven to 475°F(245°C)
  • Transfer the dough to a floured working surface and divide it into 8 equal pieces. Roll each piece of dough into a thin log (12 inches/30cm long). Twist each log into a pretzel (twist the ends twice together, fold over, and tuck the ends underneath).
  • Place the pretzels in the baking soda-water bath (work in batches, 4 pretzels at a time). Let pretzels bathe in the water for about 1 minute per side, and then place them on a parchment-lined baking sheet (at least 2 inches apart).
  • Sprinkle the pretzels generously with the salt. Allow to rest uncovered for 15 minutes.
  • Bake for 9-10 minutes, until the pretzels are a dark golden brown.
  • While the pretzels are baking: melt the 3 tablespoons of butter. Right when the pretzels are out of the oven, brush them generously with the melted butter.
  • Pretzels are best enjoyed warm, or the day of.

Nutrition Facts : Calories 200, Fat 20 grams

HOT BUTTERED PRETZELS



Hot Buttered Pretzels image

Provided by Martha Stewart

Categories     Food & Cooking     Snacks

Yield Makes 8

Number Of Ingredients 8

2 1/2 cups unbleached all-purpose flour, plus more for work surface
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons regular instant yeast
About 1 cup warm water
Pretzel salt
3 tablespoons unsalted butter, melted
Vegetable cooking spray

Steps:

  • Preheat oven to 500 degrees. Line baking sheets with parchment paper; set aside. In a medium bowl, whisk to combine flour, salt, sugar, and yeast. Slowly add water. The quantity you add will be determined by the humidity in the air. Transfer dough to a lightly floured work surface. Knead until soft and smooth, about 5 minutes.
  • Dust the dough with flour, and place in a plastic bag. Seal the bag, leaving room for the dough to expand. Let rest at room temperature for 30 minutes.
  • Spray work surface with cooking spray. Transfer rested dough to work surface. Divide dough into 8 equal pieces, about 2 1/2 ounces each. Roll each piece into a long thin rope, 28 to 30 inches long. Twist each rope into a pretzel. Dip each pretzel in warm water. Place on prepared baking sheets. Sprinkle lightly with pretzel salt. Let rest, uncovered, for 10 minutes.
  • Bake until golden brown, 8 to 9 minutes. Remove from oven, and brush thoroughly with melted butter. Continue to brush until you have used all of the butter. Serve warm, or reheat in a warm oven.

HOT BUTTERED SOFT PRETZELS



Hot Buttered Soft Pretzels image

This is a recipe from King Arthur Flour site. I just love the pretzels in the malls that taste like butter, so want to try these pretzels. The directions look long, but that is because it gives directions for making it by hand, in bread machine and in food processor. Total time is about an hour. This is also a recipe that I would think you could change to suit your tastes, such as dipping in cinnamon/sugar or parmesan cheese etc.

Provided by diner524

Categories     Grains

Time 40m

Yield 8 large pretzels, 8 serving(s)

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup warm water (or 7/8 cup, see below)
1 cup boiling water
2 tablespoons baking soda
3 tablespoons unsalted butter, melted
kosher salt (optional)

Steps:

  • For the water: depending on season, use the greater amount in the winter (1 cup), the lesser amount in the summer (7/8 cup), and somewhere in between in the spring and fall. Your goal is a soft dough.
  • To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.
  • To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.
  • To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.
  • While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).
  • Preheat your oven to 475°F Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
  • Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each).
  • Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9" square pan.
  • Roll each piece of dough into a long, thin rope (about 28" to 3" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color.
  • Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.
  • Bake the pretzels for 8 to 9 minutes, or until they're golden brown.
  • Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Nutrition Facts : Calories 186.1, Fat 4.8, SaturatedFat 2.8, Cholesterol 11.4, Sodium 1233.7, Carbohydrate 30.8, Fiber 1.4, Sugar 0.6, Protein 4.5

BUTTERY SOFT PRETZELS



Buttery Soft Pretzels image

After spending so much money on those Mall bought pretzels, I thought I'd try making some myself. So here's a recipe that has worked for me. These pretzels are a bit sweeter than other types and are buttery. These are great plain with a bit of pretzel salt or coated with cinnamon and sugar. Once finished, dip the hot pretzel in melted butter and coat with your favorite flavors. Enjoy!

Provided by CHRISTA ROSE

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 2h20m

Yield 12

Number Of Ingredients 10

4 teaspoons active dry yeast
1 teaspoon white sugar
1 ¼ cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
½ cup white sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil
½ cup baking soda
4 cups hot water
¼ cup kosher salt, for topping

Steps:

  • In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
  • In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
  • Bake in preheated oven until browned, about 8 minutes.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 48.9 g, Fat 1.7 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.3 g, Sodium 4681.1 mg, Sugar 8.8 g

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Top Asked Questions

How do you make soft pretzels in a pretzel maker?
*Roll each piece of dough into a long, thin rope and form them into a pretzel shape that will fit in the pretzel maker. *Sprinkle them lightly with coarse, kosher, or pretzel salt and allow them to rest, uncovered, for 10 minutes. *Place the soft pretzel dough in the Mini Soft Pretzels Maker and bake for 8-12 minutes, or until they're golden brown.
How do you cook pretzels in a baking soda Bath?
Place the pretzels in the baking soda-water bath (work in batches, 4 pretzels at a time). Let pretzels bathe in the water for about 1 minute per side, and then place them on a parchment-lined baking sheet (at least 2 inches apart). Sprinkle the pretzels generously with the salt.
How do you make sweet PRETZEL BITES?
To make sweet pretzel bites: Roll the eight pieces of dough into 10" ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pearl sugar, if desired. Bake in a 400°F oven for 12 to 15 minutes, until golden brown.
How long to bake pretzels in the oven?
Let pretzels bathe in the water for about 1 minute per side, and then place them on a parchment-lined baking sheet (at least 2 inches apart). Sprinkle the pretzels generously with the salt. Allow to rest uncovered for 15 minutes. Bake for 9-10 minutes, until the pretzels are a dark golden brown.

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