Pretzels Hard And Soft Recipes

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SOFT PRETZELS



Soft Pretzels image

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

1 cup milk
5 tablespoons unsalted butter, divided
3 tablespoons light brown sugar, packed
2¼ teaspoons instant/rapid-rise yeast (1 package)
3 cups|390 g} all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon fine salt
¼ cup baking soda
¾ teaspoon coarse salt

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



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

PRETZELS - HARD AND SOFT



Pretzels - Hard and Soft image

Posted in response to a request for a recipe for hard pretzels. EDITED TO ADD: After seeing Marlene's photo and reading her review, I just had to try this recipe immediately. Made soft preztels w/ my granddaughter this morning and they were both easy and good. From start to finish, it didn't take very long at all. A great project to do w/ kids!

Provided by Impera_Magna

Categories     Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 (1/4 ounce) package dry yeast
1 1/2 cups warm water
1 teaspoon salt
1 tablespoon sugar
4 cups flour
1 large egg, beaten
coarse salt, to taste

Steps:

  • SOFT PRETZELS:
  • Dissolve yeast in water, add salt and sugar.
  • Blend in all the flour and knead until smooth.
  • When smooth, cut dough into small pieces and roll into ropes. Twist ropes into conventional pretzel shapes and place on a paper-lined cookie sheet.
  • Brush pretzels with beaten egg, sprinkle with coarse salt.
  • Bake in a 425 degree oven for 12-15 minutes, or until brown. These do not keep long.
  • HARD PRETZELS:
  • Do everthing above, but decrease water to 1-1/4 cups and add 1/4 cup of melted butter.
  • Make pretzels smaller and bake until browned.
  • These pretzels will stay good for months in a tight container.

Nutrition Facts : Calories 245.4, Fat 1.3, SaturatedFat 0.3, Cholesterol 23.2, Sodium 302.6, Carbohydrate 49.7, Fiber 1.9, Sugar 1.8, Protein 7.6

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 HARD PRETZELS



Homemade Hard Pretzels image

Provided by Alton Brown

Time 3h25m

Yield 36 pretzel sticks

Number Of Ingredients 9

1 3/4 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
1 large whole egg yolk beaten with 1 tablespoon water
Vegetable oil, for pan
Water
Pretzel salt

Steps:

  • Combine the warm 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, 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 sides 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 350 degrees F.
  • Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  • Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat.
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. Cover the dough not being used with a slightly damp towel to help prevent drying out.
  • Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Transfer to a cooling rack for at least 20 minutes before serving. Store in an airtight container for up to 1 week.

CHEWY SOFT PRETZELS



Chewy Soft Pretzels image

These homemade pretzels never last long around our house. My kids love to make them...and eat them! I serve them to company with a variety of dips, such as pizza sauce, ranch dressing, spinach dip or hot mustard. -Elvira Martens, Aldergrove, British Columbia

Provided by Taste of Home

Categories     Snacks

Time 1h15m

Yield 1 dozen.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
1 tablespoon sugar
2 teaspoons salt
4 to 4-1/4 cups all-purpose flour
8 cups water
1/2 cup baking soda
1 large egg, lightly beaten
Optional toppings: Kosher salt, sesame seeds, poppy seeds and grated Parmesan cheese

Steps:

  • Dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. , Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough; divide and shape into 12 balls. Roll each into a 22-in. rope; shape into a pretzel., Preheat oven to 425°. Place water and baking soda in a large saucepan; bring to a boil. Place pretzels, 1 at a time, in boiling water for 30 seconds. Remove; drain on paper towels that have been lightly sprayed with cooking spray. , Place on greased baking sheets. Brush with egg; top as desired. Bake until golden brown, 12-14 minutes. Remove from pans to wire racks; serve warm.

Nutrition Facts : Calories 164 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 400mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

LARGE SOFT PRETZELS (QUICK)



Large Soft Pretzels (Quick) image

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

1 ½ cups warm water
1 tablespoon white sugar
5 teaspoons active dry yeast
4 cups all-purpose flour
¼ cup melted butter
1 teaspoon coarse salt
1 egg, beaten
coarse salt to taste

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

EASY SOFT PRETZEL



Easy Soft Pretzel image

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

3 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons active dry yeast
1 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon softened butter or vegetable oil
TOPPING:
3 tablespoons water
2 teaspoons sugar
2 teaspoons baking soda
Kosher salt
Coarse sugar
2 tablespoons butter, melted, optional
Cinnamon-sugar

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 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

HOMEMADE SOFT PRETZELS



Homemade soft pretzels image

Edd Kimber demonstrates how to make perfect pretzels with a chewy crust and soft, fluffy interior. Mix honey and mustard for a fantastic dip to go with them

Provided by Edd Kimber

Categories     Brunch, Snack, Treat

Time 25m

Number Of Ingredients 9

500g strong white bread flour
7g sachet fast-action dried yeast
25g dark brown muscovado sugar
50g unsalted butter, melted
plain flour, for dusting
oil, for greasing
3 tbsp bicarbonate of soda, baked (see below)
1 large egg, lightly beaten, for glazing
flaked sea salt, to serve

Steps:

  • Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
  • Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
  • Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
  • To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
  • Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
  • Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
  • Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
  • Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
  • Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.

Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium

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From pretzels.com


HOMEMADE SOFT PRETZELS RECIPE - THE SPRUCE EATS
2021-10-18 The dough comes together easily in a stand mixer, but it can also be kneaded by hand. After an hour rise, divide into portions, roll out to make ropes, and make the signature pretzel shape. Quickly boil in a baking soda-water solution (to achieve a brown exterior), sprinkle with salt, and bake. Try making them as a baking project and enlist ...
From thespruceeats.com


HOMEMADE SOFT PRETZELS RECIPE - LOVE AND LEMONS
First, make the dough. Activate the yeast by mixing it with the water and maple syrup. When the mixture foams, pour it into the bowl of a stand mixer fitted with a dough hook. Add the flour, salt, and oil, and mix on medium-low speed until a cohesive dough forms around the hook. Then, let it …
From loveandlemons.com


SOFT BUTTERY ONE HOUR PRETZELS - AVERIE COOKS
2020-06-03 Instructions. To the bowl of a stand mixer fitted with the paddle attachment, add the flour, yeast, sugar, optional 1/4 teaspoon salt and turn mixer on and beat for couple sends to mix dry ingredients. Pour the water over the top (Based …
From averiecooks.com


PRETZELS HARD AND SOFT RECIPES - FOOD NEWS
Preheat the oven to 425 degrees. Lightly grease a baking sheet. In a medium bowl, whisk together the yeast, sugar, salt and warm water. Stir in the flour until a rough ball forms.
From foodnewsnews.com


SOFT PRETZELS AND BEER CHEESE - THERESCIPES.INFO
Baked Soft Pretzels and Beer Cheese - Honest Cooking best honestcooking.com. Brush the pretzels with the melted butter, sprinkle with coarse salt, and bake for 10-12 minutes, until golden brown and crisp. While the pretzels cook, make the beer cheese. In a medium nonstick pot, melt the butter, then whisk in the flour all at once and cook for a couple of minutes, until it smells …
From therecipes.info


13 HOMEMADE PRETZEL RECIPES - THE SPRUCE EATS
2020-02-19 You don't need any yeast or rising time for these big, soft pretzels that are quick and easy enough for beginner bakers. They take only 30 minutes to make, and include cheddar cheese for an extra boost of flavor. Enjoy them solo, or with grainy mustard for dipping. Continue to 13 of 13 below. 13 of 13.
From thespruceeats.com


SOFT PRETZELS, REFRESHED – SMITTEN KITCHEN
2009-02-22 It’s a little more time-consuming than your standard loaf, but given the dismally dry, flavorless state of pretzel stands these days, so incredibly more worth your time. While the dough is a fairly standard one — flour, water, yeast, salt and sugar — the magic comes when you drop your little knots into a bath of boiling water and baking ...
From smittenkitchen.com


HOMEMADE SOFT PRETZEL RECIPE - LIVE WELL BAKE OFTEN
2021-01-07 Instructions. Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside. In a large mixing bowl, whisk the warm water and sugar together. Gently stir in the yeast and allow to stand for 5 minutes until foamy.
From livewellbakeoften.com


TRADITIONAL SOFT PRETZELS - BAKE OR BUST
2019-01-27 Use a wooden spoon to mix the dry ingredients with the wet ingredients. And then use your hands to knead the dough until smooth and no longer sticky. Allow the dough a quick rest to rise and become fluffy. Then divide it into 8 equal portions.
From bakeorbust.com


THE BEST HOMEMADE SOFT PRETZELS - THESTAYATHOMECHEF.COM
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. Bake for about 6 minutes at 500 degrees until they are golden brown. Remove from the oven and dip the face of the pretzel in melted butter.
From thestayathomechef.com


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