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.
SOFT PRETZELS
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
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
ALMOST-FAMOUS SOFT PRETZELS
Provided by Food Network Kitchen
Time 1h
Yield 6 pretzels and 1/2 cup sauce
Number Of Ingredients 12
Steps:
- Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
- Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
- Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
- Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
- Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
- Illustration by Jason Lee
HOMEMADE SOFT PRETZELS RECIPE BY TASTY
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
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
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
NICE SOFT PRETZELS
Easy and very delicious tasting soft pretzels. Can subsitute pretzel salt for the coarse ground salt.
Provided by Mark O.
Categories Breads
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Knead 10 minutes.
- Place in greased bowl and let rise until it doubles.
- Make ropes 18 inches long and twist into pretzel shape.
- Boil: 4 cups water and 4 tsp. baking soda.
- Drop 3 pretzels in and boil 1 minute or until they float.
- Remove, drain, and place on cookie sheet.
- Sprinkle with coarse or pretzel salt.
- Bake@ 475 degrees for 12 minutes.
Nutrition Facts : Calories 306.8, Fat 0.9, SaturatedFat 0.1, Sodium 1059.1, Carbohydrate 64, Fiber 2.5, Sugar 0.2, Protein 9.1
SOFT PRETZELS RECIPE BY TASTY
Here's what you need: milk, dark brown sugar, active dry yeast, flour, salt, melted butter, baking soda, egg, pretzel salt
Provided by Pedro Justiniano
Categories Bakery Goods
Yield 32 servings
Number Of Ingredients 9
Steps:
- In a bowl, mix milk, browned melted butter, and dark brown sugar until combined. Add yeast, and let rest for 5 minutes until yeast starts to foam.
- Mix in the flour ⅛ at a time. When mixing in the final portion, add salt.
- Remove the dough and use oil to cover the bowl.
- Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
- Preheat the oven to 450°F (230°C).
- Cut dough into 32 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.
- Beat the egg.
- Transfer pretzels to a baking sheet, brush with beaten egg and sprinkle with pretzel salt. Bake for 10-15 minutes, until golden brown.
- Serve warm.
Nutrition Facts : Calories 161 calories, Carbohydrate 29 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 2 grams
SOFT PRETZELS - LIKE AUNTIE ANNE'S
A soft, buttered pretzel justlike the kind you find at fairs and in the mall. You can customize by adding poppy seeds, sesame seeds, garlic salt, cinnamon sugar and even icing for a new dessert.
Provided by Hungarian Gypsy
Categories Lunch/Snacks
Time 1h40m
Yield 12 pretzels, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1 cup flour, sugar, salt and yeast in medium bowl. Blend well.
- Heat 1 cup water and Crisco in small saucepan to 100 - 110 degrees.
- Add liquid to flour mixture and blend at low speed until moistened.
- Beat 3 minutes at medium speed.
- Stir in by hand an additional 1-1/2 to 1-3/4 cups of flour or until dough pulls cleanly away from sides of bowl.
- Knead in 1/2 - 3/4 cup flour, on a floured surface, until dough is smooth and elastic.
- Put dough in greased bowl, cover loosely with plastic wrap and a cloth towel.
- Let rise in a warm (80-85 degrees) until light and doubled in size. About 45 minutes.
- Spray 2 cookie sheets with no-stick spray.
- Punch dough down and seperate into 12 pieces.
- Roll each piece into a 16-inch rope.
- Form into pretzel shape.
- Place on greased cookie sheets and cover.
- Let rise in a warm place for 15 minutes.
- Adjust oven rack to top position.
- Heat oven to 400 degrees.
- Combine 6 cups water and baking soda in a shallow saucepan and bring to a boil.
- Slowly drop pretzels into water, one at a time, cooking 15 seconds on each side.
- Remove from water with a slotted spoon and return to greased cookie sheet.
- Sprinkle with pretzel salt, sesame seeds, etc.
- Bake for 8 minutes.
- Brush with melted butter.
- Bake an additional 2 minutes or until golden brown.
- Remove from cookie sheet and brush generously with remaining butter.
Nutrition Facts : Calories 164.9, Fat 3.4, SaturatedFat 1.6, Cholesterol 5.1, Sodium 1488.7, Carbohydrate 29.1, Fiber 1.1, Sugar 1.1, Protein 4
GOLDEN SOFT PRETZELS
What makes a pretzel a pretzel is the step of boiling them in baking soda water. If you dip them in baking soda water but don't boil them in it, or if you use egg yolk to brush them, they are not going to turn out like pretzels.
Provided by fenchurch1
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 1h55m
Yield 16
Number Of Ingredients 10
Steps:
- Dissolve yeast and sugar in 2 cups warm water in a large bowl; let stand until bubbling, about 10 minutes. Beat butter, egg, and 1 teaspoon salt into yeast mixture until smooth. Mix in 2 cups flour to make a wet dough. Stir remaining flour into dough, 1 cup at a time, to make a stiff dough. Form dough into a ball.
- Grease a large bowl and turn dough around in greased bowl to coat. Cover lightly with a kitchen towel, place in a warm area, and let dough rise until doubled, at least 1 hour. Punch dough down.
- Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
- Divide dough in half; cut each half into 8 pieces. Roll pieces out on a floured surface into ropes about 1/2-inch thick. Shape each rope into a pretzel.
- Bring 5 cups water to a boil in a large saucepan and dissolve baking soda in the boiling water. Boil pretzels, a few at a time, in the baking soda water for 10 minutes. Arrange pretzels on prepared baking sheets and sprinkle with coarse sea salt.
- Bake in the preheated oven until pretzels are shiny and golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 45.4 g, Cholesterol 19.3 mg, Fat 3.7 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 2 g, Sodium 2370.6 mg, Sugar 6.4 g
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