REAL HOMEMADE SOFT PRETZELS
These are just like the ones you get at the fair! Most recipes leave out the very important step of boiling before baking. You must do this to achieve the right results. *Prep time includes rising time.
Provided by Wildflour
Categories Breads
Time 2h15m
Yield 16 pretzels
Number Of Ingredients 9
Steps:
- In large bowl, stir yeast, sugar and warm water.
- Let rest til yeast is dissolved and is a little foamy.
- Stir in 1 cup flour. Then rest of flour mixed with the 1 Tbl salt.
- Knead on lightly floured surface til smooth.
- Place in oiled bowl, rolling around til all oiled. Cover and let rise till doubled in size.
- Remove and knead again just a little bit, gently.
- Cut into 16 pcs., roll each pc.into 14" ropes, shape into pretzels and place on greased cookie sheet.
- Cover and let rise 15 minutes.
- Drop each, one or 2 at a time into a small pot of boiling water, boiling each 1 minute, and replace back onto greased cookie sheet.
- Brush each with eggwash (1 egg beaten with 1 Tbl. water), sprinkle with coarse salt. Bake in preheated 450º oven for 12-15 minutes! This is the best recipe to make real soft pretzels!
Nutrition Facts : Calories 152.1, Fat 0.7, SaturatedFat 0.2, Cholesterol 11.6, Sodium 442.6, Carbohydrate 30.9, Fiber 1.3, Sugar 0.9, Protein 4.7
AUTHENTIC GERMAN SOFT PRETZEL (LAUGENBREZELN)
Steps:
- Gather the ingredients.
- Proof the yeast by dissolving it in 1/4 cup warm water and sugar for 5 minutes.
- Measure the flour into a mixing bowl, add the salt, the proofed yeast, and 1 cup of warm water. Mix by hand or with a stand mixer with a dough hook attachment until flour mixture comes together into a stiff ball. Add more warm water as needed to form the dough.
- Knead for 5 minutes and let rest for a few minutes.
- Add the butter and knead for at least 5 more minutes or until butter is fully incorporated. At this time, the dough should be firm and velvety to the touch.
- Form into a ball, butter all surfaces, and let rise until double, about 1 hour, in a warm spot.
- Place wax paper on a baking sheet.
- De-gas ( punch down ) the dough.
- Divide it into 12 (2-ounce) pieces. Form the dough into balls.
- Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends.
- Take each strand and roll out again to form 2-foot strands.
- Twist into a pretzel shape, using a little water to make the ends stick to the loop. Experienced pretzel bakers can flip pretzels into shape in the air, but most people have to coax them.
- Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle.
- Make sure that you put on gloves and safety glasses.
- Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl, and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER, not the other way around! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3 percent w/w.
- Remove pretzels from the refrigerator and dip each for 30 seconds in the lye solution.
- Remove with a slotted spoon and place on a greased or parchment-paper-lined baking sheet.
- Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lame. Let pretzels rest for 15 minutes.
- Heat oven to 375 F. Bake pretzels for 20 to 25 minutes or until deep golden brown.
Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Cholesterol 6 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 531 mg, Fat 4 g, ServingSize 1 dozen soft pretzels, UnsaturatedFat 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.
CHEWY SOFT PRETZELS
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
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.
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
EASY HOMEMADE SOFT PRETZELS
This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video for how to shape pretzels!
Provided by Sally
Categories Snacks
Time 40m
Number Of Ingredients 9
Steps:
- Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 - 1/2 cup more, as needed. Poke the dough with your finger - if it bounces back, it is ready to knead.
- Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
- Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
- With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
- Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
- Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
- Bake for 12-15 minutes or until golden brown.
- Remove from the oven and serve warm with spicy nacho cheese sauce.
- Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.
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
These are soft and chewy, just like the ones we get at the mall. It uses the boiling-before-baking method which is also typically used in making authentic New York bagels. I usually provide several toppings such as coarse salt, cinnamon and sugar, and mustard so everyone can choose their favorite topping.
Provided by TasteTester
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Using an electric mixer fitted with a dough hook, place the hot water in a large mixing bowl, add 1 tablespoon sugar and let dissolve. Sprinkle the yeast over the water-and-sugar mixture and let it dissolve also.
- Add 5 cups flour and salt slowly until combined, about 30 seconds. Beat on medium speed until the sides pull away from the bowl. If dough is sticky add more flour. Transfer to floured board and knead 10 times until smooth.
- Pour oil into bowl and swirl to coat sides. Place dough in the bowl and place in a warm spot and let rise to double its size. Punch dough down and divide into 16 pieces.
- Roll one piece of dough at a time to 18" strips. Twist into a pretzel shape. Fill a large shallow pot with 2" of water and add baking soda. Heat to a gentle boil. Place 2-3 pretzels into water and poach for one minute. Repeat until all pretzels have poached. Place pretzels onto a cookie sheet sprayed with Pam. Brush pretzels with beaten egg and bake at 450 degrees for 12-15 minutes until golden.
- To top, spray with water and roll into salt, cinnamon and sugar, or spread a small amount of mustard onto top.
Nutrition Facts : Calories 212.2, Fat 1.7, SaturatedFat 0.3, Cholesterol 15.5, Sodium 1216, Carbohydrate 42.1, Fiber 1.6, Sugar 2.2, Protein 6.1
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