Pletzel Recipes

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PRETZEL ROLLS



Pretzel Rolls image

Provided by Food Network Kitchen

Time 4h45m

Yield 8 rolls

Number Of Ingredients 10

1 cup milk
1 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1 tablespoon packed light brown sugar
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon fine salt
2 tablespoons unsalted butter, at room temperature
Cooking spray
1/2 cup baking soda
1/4 cup coarse sea salt, plus more for sprinkling
1 large egg, lightly beaten

Steps:

  • Warm the milk in a small saucepan until a thermometer registers 110 degrees F. Pour into a medium bowl; sprinkle with the yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes.
  • Combine the flour and fine salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft but still sticky, about 2 minutes. Coat a large bowl with cooking spray; add the dough, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
  • Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch-long log, about 2 inches wide; cut into 8 even pieces. Roll and stretch each piece into a 6-inch-long rope, then wind into a coil; tuck the end underneath. Transfer the rolls to the baking sheet and cover with plastic wrap. Let rest at room temperature 15 minutes, then refrigerate until slightly puffed, about 2 hours.
  • Preheat the oven to 400 degrees F. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt.
  • Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely.

PRETZEL ROLLS



Pretzel Rolls image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h40m

Yield 12 rolls

Number Of Ingredients 10

1 1/3 cups whole milk
8 tablespoons (1 stick) salted butter
1/3 cup dark-brown sugar
3 cups all-purpose flour
1 envelope active dry yeast
1 teaspoon baking soda
1 teaspoon kosher salt
Nonstick cooking spray, for the baking sheet
Sea salt, for sprinkling
1/2 cup baking soda

Steps:

  • For the dough: Combine the milk and 6 tablespoons of the butter in a pot. Stir in the sugar. Scald the milk mixture slightly by heating it almost to a boil. Turn off the heat and let cool until just warm to the touch, about 10 minutes.
  • Add the flour, yeast, baking soda and salt to the milk mixture in the pot and stir until well combined. Cover the pot with a dish towel and place in a warm spot in the kitchen. Let the dough rise for an hour or so. It should roughly double in size.
  • Divide the dough into 12 equal parts and roll each into a neat ball. Place the balls on a baking sheet sprayed with cooking spray. Cover with a dish towel and set aside in a warm place to rise for another 20 minutes.
  • For the water bath: While the dough is rising, bring a pot with 10 cups of water to a boil. Stir in the baking soda.
  • Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons butter in a small pot or in the microwave.
  • Working in 3 batches of 4 rolls each, drop the dough balls into the water and boil for 30 seconds. Transfer the boiled balls to a baking sheet lined with paper towels to drain.
  • To bake the rolls: Transfer the rolls to a parchment-lined baking sheet. Using a sharp knife, make a small "x" in the top of each roll. Brush the tops with the melted butter and sprinkle with sea salt. Bake until deep brown, about 15 minutes.

HOMEMADE SOFT PRETZELS



Homemade Soft Pretzels image

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

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

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 SOFT PRETZELS RECIPE BY TASTY



Homemade Soft Pretzels Recipe by Tasty image

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

1 ½ cups water, warm
1 tablespoon salt
1 tablespoon sugar
1 packet active dry yeast
4 ½ cups flour
3 tablespoons oil, divided
⅔ cup baking soda
2 eggs, beaten
coarse salt

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



Soft Homemade Pretzels image

Fun to make.

Provided by Pam English

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 1h40m

Yield 12

Number Of Ingredients 9

2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees F (43 degrees C))
3 ½ cups all-purpose flour
2 tablespoons white sugar
1 tablespoon shortening, melted
1 teaspoon salt
1 egg yolk
1 tablespoon water
coarse salt, or to taste

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

GRANDMA EVA'S ONION BOARD (PLETZEL)



Grandma Eva's Onion Board (Pletzel) image

An old Eastern European recipe that can sometimes be found in NY bakeries. This is my grandmother's recipe where my sister painstakingly forced my grandmother to place her handfuls of flour into measuring cups for proper measurements. The recipe is exactly as she made it and far better then any I've had from a bakery shelf. Note: Preparation time doesn't include 1 hour and 15 minutes for rising this yeast dough.

Provided by CobraLimes

Categories     Yeast Breads

Time 1h

Yield 2 sheets

Number Of Ingredients 11

2 1/4 teaspoons yeast
1/2 cup warm water
4 cups flour, plus
1 cup flour
3 beaten eggs (reserve 1/4 of them for glazing)
1 cup warm water
1 teaspoon salt
1/3 cup oil
1/2 cup sugar
3 medium onions, sauteed lightly in good quality olive oil
1/8 cup poppy seed, to taste

Steps:

  • Make a paste with 1/2 cup warm water and yeast and let sit for 5 minutes.
  • Place yeast mixture into 4 cup of flour combine with the salt in a large bowl and mix together.
  • In a separate bowl mix sugar, oil, additional 1 cup of warm water, 1 cup of flour, and 3/4s of the beaten eggs (reserving 1/4 of them for glazing the top of the pletzel).
  • Add the sugar/oil/flour/egg mixture to the flour/yeast mixture and mix together with hands (great tools!).
  • Place on floured surface and knead slightly until dough comes together.
  • Place in clean oiled bowl, covered with plastic wrap and let rise in warm place for 1 hour.
  • Punch down and knead again, place back in bowl and allow to rise for 15 minutes.
  • Grease two sheet pans (cookie sheets with raised sides or jelly roll pans).
  • Cut dough in half and pat each 1/2 into a sheet pan with the dough slightly raised around the sides.
  • Brush each with remaining egg, sprinkle each with half of the sauteed onions with the olive oil remaining (patting into the dough), and sprinkle each with half of the poppy seeds.
  • Bake at 350 degrees Fahrenheit for 40-45 minutes until golden brown.
  • Can be served immediately as is or with butter and salt.

PLETZEL



Pletzel image

A word from ATK: While kneading the dough in a stand mixer on high speed, the mixer tends to wobble. To prevent this, place a towel or shelf liner under the mixer and watch it during mixing. Handle the dough with your lightly oiled hands and resist flouring your fingers or the dough might stick. Plan ahead: The dough needs to rise for about 3 hours before baking.

Provided by gailanng

Categories     Yeast Breads

Time 3h53m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 cups all-purpose flour
1 2/3 cups water, room temperature
kosher salt (not iodized table salt)
1 1/2 teaspoons instant yeast or 1 1/2 teaspoons fast rise yeast
1 1/4 teaspoons sugar
5 tablespoons olive oil
3 onions, chopped fine
2 tablespoons poppy seeds

Steps:

  • Place towel or shelf liner beneath stand mixer to prevent wobbling and fit mixer with dough hook. Add flour, room-temperature water and 2 1/2 teaspoons salt to bowl and mix on low speed until no patches of dry flour remain, about 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest for 20 minutes.
  • Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, about 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth and pulls away from sides of bowl, 8 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.).
  • Using your fingers, coat large bowl and rubber spatula with 1 tablespoon oil. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover bowl tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.
  • Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onions and 1 teaspoon salt and cook, stirring occasionally, until onions are golden brown, about 10 minutes. Remove from heat and stir in poppy seeds. Transfer to bowl; set aside. Adjust oven rack to lowest position and heat oven to 500 degrees.
  • Coat bottom and sides of 12 x 16 inch rimmed baking sheet with 1 tablespoon oil. Using oiled rubber spatula, turn dough out onto prepared sheet along with any oil remaining in bowl.
  • Using your oiled fingertips, press dough out toward edges of sheet, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rise, uncovered, at room temperature for 30 minutes. (Dough will increase but not quite double in volume.).
  • Using your oiled fingertips, press dough out toward edges of sheet once more. Using dinner fork, poke surface of dough 30 to 40 times. Brush top of dough with remaining 1 tablespoon oil and sprinkle with 1 1/2 teaspoons salt. Distribute onion-poppy seed mixture evenly over dough, leaving 1/2-inch border around edge.
  • Bake until golden brown, 18 to 23 minutes, rotating sheet halfway through baking. Using metal spatula, transfer pletzel to cutting board. Slice with a serrated knife and serve.

Nutrition Facts : Calories 371, Fat 13.2, SaturatedFat 1.8, Sodium 6.9, Carbohydrate 54.9, Fiber 3.5, Sugar 3.5, Protein 8

PARISIAN PLETZEL



Parisian Pletzel image

Provided by Joan Nathan

Categories     Bread     Herb     Onion     Fall     Kosher

Yield Makes 8

Number Of Ingredients 11

1 cup lukewarm water
1 scant tablespoon (1 package) active dry yeast
4-5 cups unbleached all-purpose flour
2 large eggs
1/4 cup plus 2 tablespoons vegetable oil
1 scant tablespoon sugar
2 teaspoons salt
1/2 cup cold water
1 medium onion, diced (about 3/4 cup)
2 tablespoons poppy seeds
coarse salt

Steps:

  • Mix the water with the yeast in a large glass bowl. Add 4 cups of the flour, the eggs, 1/4 cup of the oil, the sugar, and the salt to the yeast mixture. Stir well, then turn the dough out onto a work surface and knead for about 10 minutes, or until smooth, adding more flour if necessary. Let the dough rise, covered with a towel, for 1 hour in a greased bowl. You can also leave the dough in the refrigerator for several hours or overnight.
  • Preheat the oven to 375° and grease 2 cookie sheets.
  • Divide the dough into 8 balls and roll or flatten them into rounds about 5 inches in diameter. Place 4 pletzel on each cookie sheet and gently press down the centers. Brush with water and sprinkle each with about 2 tablespoons diced onions leaving a 1/2-inch border. Drizzle the remaining 2 tablespoons vegetable oil over the onions and sprinkle with the poppy seeds and some kosher salt. Let sit for 15 minutes, uncovered.
  • Bake the pletzels for 20 minutes, switching from top to middle rack after 10 minutes, or do them in 2 shifts on the middle rack. Then stick them under the broiler for 1 minute, keeping a sharp eye on them, to brown the onions. If you don't have a broiler, raise the heat to 550° and put each sheet on the top rack for 2 minutes or so.

HOMEMADE PRETZELS



Homemade Pretzels image

These pretzels are crisp on the outside and chewy inside. They rival many of the hot pretzels found in stores.-Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories     Snacks

Time 40m

Yield 20 pretzels.

Number Of Ingredients 7

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
4-1/2 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking soda
1/2 cup cold water
Coarse salt

Steps:

  • In a large bowl, dissolve yeast in warm water. Add flour and salt; stir to form a soft dough. Turn onto a floured surface; knead 4-5 times. Cover and let rise in a warm place for 15 minutes. , Punch dough down and divide into 20 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. Combine baking soda and cold water; brush over pretzels. Sprinkle with coarse salt. , Place on greased baking sheets. Bake at 450° for 15-20 minutes or until golden brown.

Nutrition Facts :

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From cookeatshare.com


PLETZEL - JEWISH ONION BOARD - MOTHER WOULD KNOW
2021-08-23 Even if you’re not a bread maven – and I’m definitely not – you’ll find pletzel simple to make. There are only a few ingredients. A dough that is basically flour, water, yeast, and oil …
From motherwouldknow.com


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