PRETZEL-SHORTBREAD BARS
Broken pretzels are worked into the dough: Finely ground crumbs go into the flour mixture, and bigger pieces stud the inside and top layer of the bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes about 2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Coat a 4 1/4-by-13 1/2-inch fluted tart pan with a removable bottom with cooking spray. Line bottom with parchment.
- Pulse 1 3/4 cups pretzels in a food processor until powdery. Transfer 1/2 cup to a bowl; discard any remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2 cups pretzels to food processor, and pulse a few times until coarsely chopped.
- Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined. Mix in 1/2 cup chopped pretzels.
- Press dough evenly into pan. Top dough with 1/4 cup chopped pretzels, pressing slightly; discard any remaining pretzels.
- Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack, and let shortbread cool for 1 hour. Remove shortbread from pan, and cut into 1/2-inch-wide rectangles using a serrated knife.
PRETZEL SHORTBREAD COOKIES
Provided by Morgan
Time 1h50m
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse the pretzels to make pretzel flour until the pretzels are sandy in texture. Add the butter and powdered sugar to the food processor and process again until creamy and smooth. Add the all purpose flour. Process again, stopping to scrape down the sides occasionally, if necessary, until a smooth dough forms.
- Sprinkle a flat counter top with additional flour to prevent sticking. Shape the dough into a ball, then drop against the counter on alternating sides to flatten and use your hands to create a brick-like shape. Try to make sure that there are not many cracks in the dough but be careful not to overwork. Wrap and refrigerate the dough until firm, about 1 hour.
- Cut the uneven sides off of the dough and slice into 1/2″ thick squares. (If the dough crumbles, leave at room temperature 5 to 10 minutes). Place the slices on a parchment or wax paper lined baking sheet and freeze until firm, at least 1 hour.
- Preheat the oven to 350°F.
- While wearing gloves, carefully combine 5 cups cold water and 4 tablespoons food-grade lye in a nonreactive bowl in a well-ventilated area. Whisk until lye fully disintegrates. Dip the shortbread, one at a time, in the lye mixture for 15 seconds, then transfer briefly to a rack set over a baking sheet to drip off excess liquid.
- Place the shortbread on an ungreased baking sheet (not nonstick!) and gently pierce with a fork. Sprinkle generously with pretzel salt. Make sure to work quickly so that the shortbread stays cold.
- Bake until golden brown and still slightly soft to the touch, about 20-25 minutes, rotating halfway through.
- Allow to cool and harden on the baking sheet, then remove with a spatula before serving or wrapping.
PRETZEL SHORTBREAD
Flecked with sea salt on the outside, buttery and supremely crunchy within, this pretzel shortbread leans to the savory side, both salty and sweet. This version, created by Lost Bread Company in Philadelphia, mixes crumbs from the bakery's own sourdough pretzels into the dough. But any pretzels will give the shortbread the necessary tang. The bakery also dips the shortbread into a lye solution before baking to give them that characteristic glossy surface. This simplified version calls for either using baking soda or an egg white. The slightly bitter baking soda mixture adds some of the complex flavor of the lye, but using an egg white is simpler, and the cookies are nearly as delicious.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 2h30m
Yield About 15 cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Spread pretzel crumbs on a rimmed baking sheet and bake them, stirring once, until they smell toasty (they may not darken, and that's OK), about 5 to 10 minutes.
- Pour crumbs into the bowl of an electric stand mixer to cool. Whisk in flour, sugar and salt. Place the butter cubes on top of the flour mixture and chill until everything is very cold, at least 30 minutes.
- Using the paddle attachment, beat flour and butter mixture on low speed until it comes together into a dry, crumbly dough that just holds together when you squeeze it, 10 to 15 minutes. If the dough isn't coming together in the mixer, use your hands to knead it. It will be difficult to work with.
- Line a rimmed baking sheet with a silicone baking mat. On a floured surface, use a rolling pin to roll out and press dough into an 8-by-10-inch rectangle about 3/8-inch thick. (Alternatively, you can press the dough into a quarter sheet pan with your fingers instead of rolling). Cut into rectangles approximately 3 inches by 2 inches. Transfer rectangles to the lined baking sheet. Using the tip of a slim chopstick or a fork, poke holes all over the dough, going halfway but not all the way through. Place baking sheet in freezer until dough is frozen, at least 1 hour.
- Heat oven to 500 degrees. If using baking soda for the coating, combine it in a small pot with 2 cups water and bring to a boil over high heat, stirring to dissolve. Let cool completely. Dip each cookie into the solution, letting the excess drip off, then place it back on the baking sheet. If using an egg white, whisk it with 1 tablespoon water until frothy, then brush it on top of cookies. Sprinkle the coated cookies evenly with flaky sea salt.
- Transfer baking pan to oven and immediately lower the temperature to 350 degrees. Bake until deep golden brown, 18 to 23 minutes. Transfer baking sheet to a wire rack to cool completely before removing cookies, then store them in an airtight container.
STRAWBERRY SHORTBREAD PRETZEL PIE
Use melted marshmallows to bind this crust of crushed shortbread and pretzels; top it off with sweetened cream cheese and cooked strawberries.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Spray a 9-inch round cake or spring-form pan with cooking spray and line the bottom with a round of parchment.
- Melt the butter in a medium saucepan over medium heat. Add the marshmallows and stir until melted. Remove the saucepan from the heat and stir in the pretzels and crushed cookies until combined. Press evenly into the bottom of the prepared pan. Let cool, then remove from the pan and remove the parchment, and transfer to a serving plate.
- Simmer the strawberries with 1/4 cup sugar in a medium saucepan over medium heat until slightly broken down and thickened, 12 to 18 minutes (depending on ripeness). Cool slightly, then stir in the 1 tablespoon lemon juice.
- Beat the cream cheese with the remaining 1/4 cup sugar and 1 tablespoon lemon juice until smooth. Spread evenly on the pretzel-cookie round. Top with the strawberries, garnish with the almonds and crushed pretzels and serve.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
DSF'S PRETZEL BREAD
So, I have been on a search for the perfect pretzel recipe for a long time, as I LOVE pretzels. I found a recipe online, and did a complete overhaul to have the pretzel taste I love so much. The great thing about this recipe is that if you want pretzels in the traditional form or loaves, they both taste amazing.
Provided by DrSeussFreak
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
- Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
- Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
- Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
- Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
- Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 14.4 g, Cholesterol 20.5 mg, Fat 7.7 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 4.8 g, Sodium 3717.8 mg, Sugar 13.7 g
PRETZEL-SHORTBREAD BARS RECIPE - (4.3/5)
Provided by á-4084
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Coat a 4 1/4-by-13 1/2-inch fluted tart pan with a removable bottom with cooking spray. Line bottom with parchment. Pulse 1 3/4 cups pretzels in a food processor until powdery. Transfer 1/2 cup to a bowl; discard any remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2 cups pretzels to food processor, and pulse a few times until coarsely chopped. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined. Mix in 1/2 cup chopped pretzels. Press dough evenly into pan. Top dough with 1/4 cup chopped pretzels, pressing slightly; discard any remaining pretzels. Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack, and let shortbread cool for 1 hour. Remove shortbread from pan, and cut into 1/2-inch-wide rectangles using a serrated knife.
PRETZEL-SHORTBREAD BARS
Bring on pretzel power by making this variation from Martha Stewart Oct. 2011. "Half cookie, half pretzel hybrid. Broken pretzels are worked into the dough. Finely ground crumbs go into the flour mixture, and bigger pieces stud the inside and top layer of the bars." Posting for safe keeping. Think it would be nice on appetizer assortment. Reviewers say dough is bit crumbly, so added vanilla and more butter. Easy to bake too long so need to be careful and if you use a 9 X 9 inch pan the reviews there say the bars are too THIN. They specify twisted salted miniature pretzels, but aren't all pretzels salted? And think the shape would not matter except for appearances. This shortbread can be stored at room temperature for up to 1 week. Time includes 1 hour cooling time. Another use for leftover pretzels.
Provided by WiGal
Categories For Large Groups
Time 1h44m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Line an 8 X 8 inch pan with parchment paper and spray with cooking spray.
- Pulse 1 3/4 cups pretzels in a food processor until POWDERY, transfer 1/2 cup to a bowl, DISCARD any remaining pretzel powder.
- Stir in flour and baking powder, set aside for Step 7.
- Transfer REMAINING 1 1/2 cups of pretzels to food processor and pulse a few times until coarsely CHOPPED.
- Beat butter, sugar, and vanilla with a mixer on medium speed until pale and fluffy, about 5 minutes.
- Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined.
- Using spoon mix in 1/2 cup of the coarsely chopped pretzels.
- Press dough evenly into pan.
- Top dough with 1/4 cup of the coarsely chopped pretzels, pressing slightly; discard any remaining pretzels.
- Bake shortbread until pale brown and firm in the center -about 25 minutes, maybe 30.
- Transfer pan to a wire rack, and let shortbread cool for 1 hour.
- Remove shortbread from pan, and cut into 1/2 inch rectangles using a serrated knife.
Nutrition Facts : Calories 66.4, Fat 4.5, SaturatedFat 2.8, Cholesterol 18.4, Sodium 46, Carbohydrate 6.2, Fiber 0.1, Sugar 4.2, Protein 0.4
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