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
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
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
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 pretzels
Number Of Ingredients 0
Steps:
- Bring 8 cups water, 1/2 cup baking soda and 2 teaspoons kosher salt to a boil in a pot. Cut 1 pound pizza dough into 6 pieces. Roll each piece into a 2-foot-long rope and pick up the ends to form a U shape; cross one end over the other twice to make a double twist in the middle; attach the ends to the bottom of the U, using water to adhere. Working in batches, use a slotted spoon to lower the pretzels into the boiling water. Cook, flipping once, until slightly puffed, 30 seconds per side. Transfer to an oiled baking sheet; brush with beaten egg and sprinkle with pretzel salt. Bake at 350 degrees F until golden brown, 20 to 25 minutes.
LARGE SOFT PRETZELS (QUICK)
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
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
SOFT PRETZELS
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 12 large pretzels
Number Of Ingredients 8
Steps:
- Combine 2 cups warm water (110 degrees F to 115 degrees F), the butter and brown sugar in the bowl of a stand mixer. Sprinkle the yeast on top and let stand until foamy, about 10 minutes. If the yeast does not foam, discard and try again with fresh yeast.
- Add 3 cups flour and 2 teaspoons salt to the yeast mixture. Using the dough hook, mix on low speed, then increase the speed to medium as the flour starts to incorporate. (Scrape down the side of the bowl as needed.) Mix in the remaining 3 cups flour on low speed, then increase the speed to medium and mix until the dough gathers around the hook and pulls away from the bowl.
- Turn the dough out onto a clean surface; knead until smooth, 5 minutes. Brush a large bowl with melted butter, add the dough and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough, then divide it in half. Divide each half into 6 even pieces with a knife; cover with plastic wrap. Line 3 baking sheets with parchment paper and coat with cooking spray.
- Tape a 24-inch-long piece of string to the countertop to use as a guide. Roll out a piece of dough on the countertop with your hands, starting in the middle and working your way out to the ends until you have a 24-inch-long rope. As you roll, occasionally lift the dough by the ends and slap the middle against the counter to stretch it.
- Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle. Fold down the ends and attach them to the bottom of the U, forming a pretzel shape. Transfer to one of the prepared baking sheets; repeat with the remaining dough, arranging 4 pretzels on each baking sheet. Cover loosely with plastic wrap and let stand at room temperature until slightly puffed, about 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Fill a wide pot with 10 cups water; add the baking soda and bring to a low simmer, whisking to dissolve. Use scissors to cut the parchment around each pretzel, leaving a 1-inch border. Slide the pretzels (on the parchment) off the baking sheets, then coat the baking sheets with cooking spray. Working in batches, carefully invert each pretzel into the water and use tongs to peel off the parchment. Simmer until the pretzels plump, about 45 seconds per side. Remove with a slotted spoon, letting the excess water drip off; arrange on the prepared baking sheets. Sprinkle with salt.
- Bake the pretzels until golden brown, rotating the baking sheets halfway through, 12 to 15 minutes. Brush with melted butter and serve with mustard.
EASY SOFT PRETZEL
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
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 :
HOMEMADE SOFT PRETZELS
Now that I'm home full-time, I like to make all kinds of breads for meals, family gatherings and just for fun with my daughters, Lindsay and Mariah. Both girls love to help when it comes to making bread, especially kneading the dough. This is one of their favorite recipes.
Provided by Taste of Home
Categories Snacks
Time 1h5m
Yield 32 pretzels.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in 3 cups of flour; mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil; refrigerate for 2-24 hours. , Punch dough down and divide in half. On a lightly floured surface, cut each half into 16 equal pieces. Roll each piece into a 20-in. rope. Shape into the traditional pretzel shape and place on a greased baking sheet. , In a small bowl, combine egg yolk and water; brush over the pretzels. Sprinkle with salt if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400° for 15 minutes or until brown.
Nutrition Facts : Calories 122 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 165mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
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 PRETZELS
If your current pretzel recipe lacks that true pretzel taste, try this one. I searched for a recipe that really tasted like pretzels, not bread. This is the ticket! The directions look daunting, but they are not. I can get a batch from beginning to end in an hour and a half...and worth it! My kids love them for breakfast. I will skip the salting on some of them and bake them plain. They heat them up, brush with a little melted butter and sprinkle with cinnamon sugar.
Provided by MacChef
Categories Yeast Breads
Time 1h30m
Yield 12-36 serving(s)
Number Of Ingredients 9
Steps:
- Put yeast, sugar and water in bowl and stir. Let sit for 5 minutes and add salt, butter and 1 cup flour. Stir till smooth.
- Add rest of flour and stir till mixed well. When mixture is too stiff to stir with a spoon (or you can use an electric mixer with dough hook like I do), begin kneading. Knead dough till smooth and the dough no longer sticks to your hands.
- Place dough back in bowl and cover to rise to double it's size.
- While dough is rising, grease cookie sheet and preheat oven to 475°F Prepare baking soda boil by combining the 4 cups of water and 5 teaspoons baking soda in a non-aluminum pot and bring to a boil on stove.
- When dough has risen, punch down and knead a minute or so. Divide and roll into 6 inch sticks to about 1/2 inch diameter with your hands, or 12 inch long rolls to make into the pretzel shape.
- Allow pretzels to sit for 2-3 minutes. Place 1-2 at a time into the boiling baking soda water.
- Let pretzels boil for 1 minute and 10 seconds on one side, then flip them over and boil 1 minute and 10 seconds on the other side.
- This boiling step is the secret to firm skin and adds that definite pretzel flavor. Not boiling them long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough. Err on the side of not too long if unsure.
- Using a large slotted spoon, lift them out the of water, let them drip off and place on the greased cookie sheet. When all are done, sprinkle with course salt (Parmesan is good too!).
- Bake 12-15 minutes until the are a medium to dark golden brown.
- Makes 3 dozen 6 inch sticks or 1 dozen pretzels.
Nutrition Facts : Calories 128.6, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 739.1, Carbohydrate 23.3, Fiber 1, Sugar 1.1, Protein 3.4
SOFT PRETZELS
The best tasting pretzels ever! This recipe comes from the Joy Of Cooking 75th anniversary cookbook.
Provided by Rebecca The Angel
Categories Breads
Time 2h15m
Yield 12 5-inch pretzels, 12 serving(s)
Number Of Ingredients 12
Steps:
- Put the 1/2 cup warm water and the yeast in the bowl of a mixer and let stand until the yeast is dissolved, which will take about 5 minutes.
- Add the flours, butter, sugar and salt, and mix on low speed while slowly adding the second 1/2 cup of warm water.
- Stir for one minute, adding more flour or water as needed to make a mosit dough, but not sticky.
- Knead with the dough hook until the dough is smooth and elastic, about 10 minutes.
- Move the dough to an oiled bowl and turn it once to coat with oil.
- Looosely cover the dough with plastic wrap and let stand for 1 to 1/2 hours until doubled in volume.
- Punch down the dough and divide into 12 pieces, and roll each piece into a ball on an unfloured work surface.
- Loosely cover with oiled plastic wrap and let sit for 10 minutes.
- Roll each ball into an 18 inch long rope, and twist into a pretzel shape (pull the rope into an oval, twist the ends, and pull the oval down over itself).
- Let the pretzels sit for 35 minutes.
- Boil the 8 cups of water and the baking soda, and reduce to a simmer.
- Putting in a few pretzels at a time, let the pretzels sit in the simmering water for 30 sceconds, then flip them, and keep them in for another 30 seconds.
- Sprinkle with salt, and put the pretzels in a preheated 400 degree oven.
- Bake until golden brown, about 15 minutes.
- Cool, and enjoy!
Nutrition Facts : Calories 136.5, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 846.1, Carbohydrate 25.1, Fiber 1, Sugar 1.1, Protein 3.5
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
More about "nicesoftpretzels recipes"
THE BEST HOMEMADE SOFT PRETZELS - THESTAYATHOMECHEF.COM
From thestayathomechef.com
5/5 (55)Total Time 36 minsCategory Bread, SnackCalories 151 per serving
- Add in the flour and mix until combined. No need to knead. Let the dough rise in a warm place until almost doubled which should only take about 20 minutes.
- Preheat oven to 500 degrees. Divide the dough into golf ball sized lumps. Roll each ball into a snake or rope. Twist them into pretzel shapes (or whatever shape you'd like!).
- In a small bowl or a liquid measuring cup, dissolve the baking soda in the hot water. Dip the pretzels into the solution and place on a well-greased cookie sheet or baking pan.
BEST EVER SOFT PRETZELS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
HOMEMADE SOFT PRETZELS - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
PERFECT AND EASY SOFT PRETZELS | THE DOMESTIC REBEL
From thedomesticrebel.com
EASY HOMEMADE SOFT PRETZEL BITES | MEL'S KITCHEN CAFE
From melskitchencafe.com
HOMEMADE SOFT PRETZELS RECIPE | ALTON BROWN
From altonbrown.com
EASY HOMEMADE SOFT PRETZELS - JUST A TASTE
From justataste.com
HOMEMADE SOFT PRETZELS RECIPE - THE SPRUCE EATS
From thespruceeats.com
EXTRA EASY SOFT PRETZELS RECIPE - CREATIONS BY KARA
From creationsbykara.com
THE BEST HOMEMADE SOFT PRETZELS RECIPE EVER (EASY TOO!)
From savvymamalifestyle.com
BASIC SOFT PRETZELS RECIPE - PINCH OF YUM
From pinchofyum.com
EASY HOMEMADE SOFT PRETZELS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BEST EASY SOFT PRETZEL RECIPE · THE TYPICAL MOM
From temeculablogs.com
LEARN HOW TO MAKE SOFT PRETZELS AT HOME
From tasteofhome.com
EASY HOMEMADE SOFT PRETZELS - STRESS BAKING
From stressbaking.com
NEW YORK-STYLE SOFT PRETZELS | RICARDO
From ricardocuisine.com
BEST-EVER SOFT PRETZELS RECIPE | MYRECIPES
From myrecipes.com
BAKED SOFT PRETZELS (STEP BY STEP INSTRUCTIONS!) | THE RECIPE CRITIC
From therecipecritic.com
HOMEMADE SOFT PRETZELS RECIPE - EASY AND DELICIOUS
From happyhooligans.ca
3-INGREDIENT SOFT PRETZELS - TASTE OF THE FRONTIER
From kleinworthco.com
BEST SOFT PRETZEL RECIPE EVER - THE RELUCTANT GOURMET
From reluctantgourmet.com
EASY HOMEMADE SOFT PRETZELS RECIPE | CHEFDEHOME.COM
From chefdehome.com
HOMEMADE SOFT PRETZELS | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
HOMEMADE SOFT PRETZEL RECIPE: SO CHEWY AND GOOD! -BAKING A …
From bakingamoment.com
HOMEMADE MALL-STYLE SOFT PRETZELS - HOST THE TOAST
From hostthetoast.com
HOMEMADE CHEWY SOFT PRETZELS - MEL'S KITCHEN CAFE
From melskitchencafe.com
HOMEMADE SOFT PRETZELS - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
HOMEMADE SOFT PRETZELS | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
EASY SOFT PRETZELS RECIPE - FAMILY FOCUS BLOG
From familyfocusblog.com
EASY HOMEMADE SOFT PRETZEL BITES - JUST A TASTE
From justataste.com
BEST HOMEMADE SOFT PRETZELS RECIPE - A SIDE OF SWEET
From asideofsweet.com
HOMEMADE SOFT PRETZELS RECIPE - LOVE AND LEMONS
From loveandlemons.com
BUTTERY SOFT PRETZELS - GIMME SOME OVEN
From gimmesomeoven.com
EASY SALTED SOFT PRETZELS - AHEAD OF THYME
From aheadofthyme.com
30 MINUTE HOMEMADE SOFT PRETZELS | WISHES AND DISHES
From wishesndishes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love