ALMOND CRUNCH SOFT PRETZELS
These homemade soft pretzels are boiled for that mall pretzel shop taste! Add some almond crunch topping for a copycat pretzel that's better than at the store!
Provided by Dorothy Kern
Number Of Ingredients 9
Steps:
- (Note: you can make these without a stand mixer by stirring by hand, then kneading until the dough comes together,but I used a stand mixer.)
- Fit a stand mixer with the paddle attachment. Place hot water, yeast, and brown sugar in the bottom of your stand mixer bowl. Let sit until the yeast is fluffy, about 5 minutes.
- Add the salt and 2 tablespoons of melted butter to the yeast mixture. Stir with the paddle attachment. Add flour and stir until the dough is semi-combined and starts to stick to the paddle. Switch out the paddle attachment for the dough hook. Continue mixing, raising the speed to medium-high, until the dough forms a ball and the sides of the bowl are mostly clean.
- The dough should be slightly tacky but not wet. If it's too wet, add more flour, 1 tablespoon at a time until you can touch the dough with just a bit of stickiness (your hands should stay mostly clean but not totally).
- Transfer the ball of dough to a bowl that has been sprayed with cooking spray. Cover with plastic wrap and let sit until doubled in size, about 1-2 hours.
- Bring a large pot of water to boil (about 8-10 cups of water). Make sure there is at least 4-5 inches at the top of the pan that has no water (so there is room to add the baking soda in step 11.) Preheat oven to 425°.
- Once the dough has risen, turn it out onto a lightly floured surface. Cut the dough into 12 pieces.
- Roll each piece into a rope that is 12 inches long. Let them sit for 5 minutes.
- Form each pretzel: roll rope until it is double in size (about 24 inches). Form it into a "U" shape. Cross the top ends of the "U" over each other. Twist once then fold over into a pretzel shape. Press the ends onto the bottom of the pretzel to seal. Repeat with remaining dough.
- Line 2 cookie sheets with silpat baking mats or parchment paper.
- Once the water is boiling, add baking soda to the water. Boil each pretzel for about 45 seconds to 1 minute, then transfer with a slotted spoon to prepared baking sheets. Continue until all the pretzels are boiled.
- Place almonds and granulated sugar in a food processor and pulse until the almonds are small pieces.
- Brush each pretzel with melted butter (from the 2 tablespoons remaining). Sprinkle with the almond and sugar mixture. Try not to get too much on your pan, it will brown in the oven. (This won't hurt the pretzels, but it will smell.)
- Bake pretzels for about 8-14 minutes, until golden brown. Let cool before eating.
ALMOND PRETZEL SNACK BARS
Provided by Silvana Nardone
Time 1h20m
Yield 10 bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Grease a 9-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
- In a large bowl, toss together the oats, rice cereal, almonds, cashews, pretzel sticks and salt.
- Meanwhile, in a small saucepan over low heat, stir together the maple syrup and almond butter until smooth. Add to the oat mixture and toss to evenly coat. Transfer the oat mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly.
- Bake until just firm, about 12 minutes. Let cool completely on a rack.
- Reduce the oven temperature to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the oat bar from the pan and cut evenly into 6 bars. Place the bars, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.
Nutrition Facts : Calories 228 calorie, Fat 13 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 71 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 6 grams, Sugar 11 grams
ALMOND PRETZEL BARS RECIPE BY TASTY
Here's what you need: raw almonds, pitted date, pretzel, salt, milk, vanilla extract, greek yogurt
Provided by Mercedes Sandoval
Categories Snacks
Yield 12 bars
Number Of Ingredients 7
Steps:
- Line an 8-inch (20 cm) square baking dish with parchment paper.
- Add the almonds, dates, pretzels, salt, milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
- Transfer the mixture to the prepared baking dish and press into an even layer.
- Drizzle the top with Greek yogurt, if desired.
- Chill for 1 hour.
- Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 165 calories, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, Sugar 9 grams
ALMOND PRETZELS (MANDELPLAETZCHEN)
These cookies are fun to make and very tasty. Shaping them takes some practice but they'll still be edible even if they aren't perfectly put together.
Provided by Allrecipes Member
Categories German Recipes
Time 4h55m
Yield 26
Number Of Ingredients 11
Steps:
- Beat butter in the bowl of a stand mixer fitted with the paddle attachment until soft. Beat in 1 cup sugar gradually until mixture is very light and creamy. Beat in sour cream, eggs, and 1 egg yolk. Stir in flour until dough comes together. Stir in baking powder, cinnamon, and lemon zest.
- Divide dough in half; place each half on a sheet of plastic wrap. Shape each half into a 6-inch log of even thickness. Wrap tightly and refrigerate, 4 hours to overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Place dough on a flat work surface and let warm up slightly, about 10 minutes. Cut each log into 13 equal sections.
- Roll sections back and forth with your fingers to create 10-inch ropes. Form each rope into a circle; overlap the left end over the right, twisting once, and press into a pretzel shape. Transfer pretzel cookies to the prepared baking sheets.
- Whisk remaining egg yolk in a small bowl; brush over cookies. Sprinkle almonds and 1 tablespoon sugar on top.
- Bake in the preheated oven until edges are dry, 10 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 18.2 g, Cholesterol 49.8 mg, Fat 9.8 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 5.1 g, Sodium 27.9 mg, Sugar 8.4 g
ALMOND PRETZELS
Another Pennsylvania Dutch recipe full of delicious, satisfying flavor. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cut shortening into flour as for piecrust.
- Combine beaten eggs, cream, vanilla, sugar and salt.
- Add to flour and shortening mixture and chill.
- Form into rolls about 8 inches long and as thick as a pencil.
- Mix egg white with milk.
- Brush pretzels with egg white/milk mixture and sprinkle with chopped almonds.
- Bake for 12 to 15 minutes.
Nutrition Facts : Calories 76.8, Fat 4.5, SaturatedFat 2.4, Cholesterol 30.4, Sodium 53.6, Carbohydrate 7.6, Fiber 0.3, Sugar 3.5, Protein 1.5
NORWEGIAN ALMOND PRETZELS
Trying to reproduce the Norwegian Almond Pretzels from Epcot at Disney World in the Norwegian exibit. They have a Norwegian Almond Pretzel that they serve at their Norway bakery called, Kringla. They are famous in Epcot. This comes close. Not overly sweet, just soft and delicious. This is European comfort food! You have to let these double in size twice, so plan accordingly. From Soap Mom's Kitchen and allears.net, which claims to have the original recipe from Epcot. I have blended the two recipes.
Provided by Sharon123
Categories Yeast Breads
Time 57m
Yield 7 pretzels
Number Of Ingredients 12
Steps:
- In a large mixing bowl, stir yeast into warm water and dissolve, add sugar. Wait five minutes to activate yeast. Add eggs and beat in with a whisk. Add first cup of flour with 1/2 tsp.of salt and cardamom, if using. Add remaing cups beat with dough hook on a stand up mixer, or if doing by hand, knead to form a soft dough. Add in raisins if using right at the end of kneading. Grease another bowl, add dough and cover with a tea towel until double in size. Divide dough evenly into 7 balls. Roll out into long strings and form a pretzel knot. Dip into soda water solution and place 4 pretzels onto 1 cookie sheet that has been sprayed with oil. Place the other 3 onto another cookie sheet. Let double in size.
- Preheat oven to 375 degrees F. Bake for 12 minutes until slightly golden. Cool and brush with glaze and drizzle with sliced almonds. Sprinkle the finished pretzel with powdered sugar.
Nutrition Facts : Calories 315.4, Fat 2, SaturatedFat 0.5, Cholesterol 53.1, Sodium 192.1, Carbohydrate 65.8, Fiber 1.8, Sugar 24.2, Protein 7.8
GRANDMA'S NORWEGIAN KRINGLA
I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by mehelga.
Provided by internetnut
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar. Add egg yolks and vanilla. Put the soda in the sour milk and sour cream. Add to the egg mixture. Add the sifted dry ingredients.
- Chill well. Roll in long rolls and form into bows or pretzel shapes.
- Bake in a hot oven, 450 degrees, until light brown or paler if you like.
NORWEGIAN ALMOND BARS
Make and share this Norwegian Almond Bars recipe from Food.com.
Provided by Debbie R.
Categories Bar Cookie
Time 35m
Yield 48 bars
Number Of Ingredients 12
Steps:
- Combine everything for the crust. Blend with a mixer until particles are fine. Press half of it in an ungreased 13x9 pan.
- Combine everything for the filling, Spread over the crust. Sprinkle with remaining crust mixture.
- Bake at 375 for 25 - 30 minutes. Cool; cut into bars.
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