ZESTY ITALIAN SEASONED PRETZELS
Zesty Italian seasoned pretzels are an addictive snack with a zippy garlic flavor and a bite of spiciness to them.
Provided by Amy D
Time 1h5m
Number Of Ingredients 7
Steps:
- Place the pretzels in a large resealable ziplock bag. Mix together the seasonings with the oil and butter and pour over the pretzels. Shake the bag to coat all the pretzels.
- Let the pretzels sit for 15 minutes and then shake the bag and flip it over to the other side. Let it sit another 15 minutes.
- Preheat the oven to 250 degrees. After 30 minutes of marinating the pretzels, spread the pretzels evenly on a large cookie sheet and bake at 250 degrees for 30-45 minutes, stirring halfway through the baking time. You'll know the pretzels are done when no more oil seems to appear on the pretzels and they look well dried.
- Let cool. Store in an airtight container.
Nutrition Facts : Calories 145 calories, ServingSize 20 Servings
CACIO E PEPE TARALLI (SAVORY ITALIAN PRETZELS)
Often served with (and dipped in!) white wine, taralli are a fun and versatile Italian snack you can flavor all sorts of ways. This pepper and cheese variety starts with a simple unleavened dough starring white wine and olive oil. Rolled into ropes, then into rings, they're boiled and sprinkled with cheese before baking. Once baked, the cheese forms a crispy wafer in the middle of the ring!
Provided by Chef John
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 2h5m
Yield 12
Number Of Ingredients 6
Steps:
- Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.
- Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).
- Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.
- Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.
- Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.
Nutrition Facts : Calories 77.3 calories, Carbohydrate 8.4 g, Cholesterol 2.9 mg, Fat 3.3 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 211.6 mg, Sugar 0.1 g
HOMEMADE SOFT PRETZELS
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
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.
HOMEMADE HARD PRETZELS
Provided by Alton Brown
Time 3h25m
Yield 36 pretzel sticks
Number Of Ingredients 9
Steps:
- Combine the warm 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, 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 sides 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 350 degrees F.
- Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. Cover the dough not being used with a slightly damp towel to help prevent drying out.
- Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Transfer to a cooling rack for at least 20 minutes before serving. Store in an airtight container for up to 1 week.
ITALIAN PRETZELS
Make and share this Italian Pretzels recipe from Food.com.
Provided by NovaLee
Categories Lunch/Snacks
Time 8m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Put pretzels in a microwave safe bowl.
- Combine butter and spaghetti sauce mix.
- Pour over pretzels and toss.
- Microwave on high 2-3 minutes or until toasted.
- Stir every 30 seconds.
- Immediately sprinkle with cheese and toss.
- Cool.
TARALLI BARESI
Taralli Baresi is a biscotti that was introduced many centuries ago in the Puglia Region of Italy. Taralli Baresi are sometimes referred to as Italian Pretzels by non-Italians because of their crunchy texture and shape. It is a cross between a pretzel, a cookie and a biscuit. Dense Italian bagels, these seasoned little breads should be boiled briefly before baking. A great hard biscuit with a twinge of hotness! 55 minutes 40 mins prep
Provided by Phil Franco
Categories Breads
Time 55m
Yield 2 dozen, 2 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in water.
- Sift flour salt and pepper onto mixing board.
- Make a well in the center and add yeast, wine and oil.
- Blend together and gradually incorporate into flour.
- The dough will be stiff.
- Knead 10 minutes.
- Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
- Preheat oven to 375º.
- Break off small pieces of dough and roll into ropes about 6 inches long.
- Form a ring and pinch edges together.
- Place on baking sheet and let rise 20 minutes.
- Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
- Brush with oil and bake 12 to 15 minutes.
- at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.
Nutrition Facts : Calories 961.5, Fat 55.6, SaturatedFat 7.7, Sodium 589.8, Carbohydrate 98.5, Fiber 4.9, Sugar 0.5, Protein 14.7
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