Rye Pretzels Recipes

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RYE PRETZELS



Rye Pretzels image

Provided by Pete Wells

Time 3h

Number Of Ingredients 9

1 (1/4-ounce) package active dry yeast
1 tablespoon honey
1 cup whole-grain or dark rye flour
3 cups all-purpose flour
1 tablespoon kosher salt
2 tablespoons unsalted butter, melted, plus more for serving
1/2 cup baking soda
Coarse sea salt, for sprinkling
Mustard, for serving

Steps:

  • Combine 1½ cups lukewarm water (110 to 115 degrees), yeast and honey in a large bowl; stir to combine. Add the rye flour, 2¾ cups all-purpose flour and kosher salt; stir again.
  • Dump the dough onto a lightly floured surface. Knead for 12 to 15 minutes, adding up to ¼ cup all-purpose flour if needed, until the dough is soft and smooth but not sticky. (Tip: to prevent dough from sticking to hands, rub a small amount of melted butter or vegetable oil on them.)
  • Lightly brush a large bowl with some of the melted butter. Shape the dough into a ball, seam side down, and transfer to the bowl; brush the surface of the dough with melted butter, cover with plastic wrap or a towel and let rise in a warm spot for up to 90 minutes, or until doubled in size.
  • Lightly brush two parchment-lined baking sheets with butter. Punch down the dough and place on a lightly floured surface. Cut into 12 pieces. With your hands, roll one piece into a snake with thinly tapered ends, about 16 inches long. (Cover remaining pieces with plastic wrap while working.) Transfer to prepared baking sheet, looping one end, then the other, over the midpoint of the roll, making a pretzel shape. Repeat with remaining dough. Let the pretzels rest 15 to 20 minutes.
  • Preheat the oven to 450 degrees, placing two racks in and above the center of the oven. Meanwhile, bring 10 cups water to a boil in a large pot. When the pretzels are ready, stir the baking soda into the boiling water. (Note: if you double the recipe, make a fresh pot of the baking-soda wash for each batch.) Gently lift 2 or 3 pretzels, depending on the surface area of your pot, and slide them into the bath, knot side down. Poach for 30 seconds, turn them over and poach 30 seconds more. Using a long-handled mesh strainer, transfer the pretzels to a kitchen-towel-lined sheet tray to drain, then return them to the prepared baking sheets. Sprinkle freely with sea salt. Repeat with remaining pretzels.
  • Bake for 14 to 18 minutes, turning the trays halfway through, until dark brown. Transfer to a cooling rack until just cool enough to eat. Brush the tops with melted butter, if you like. Serve with mustard.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 2519 milligrams, Sugar 2 grams, TransFat 0 grams

SOUR RYE PRETZELS



Sour Rye Pretzels image

Sour-rye pretzel rolls get their tang not from a sourdough starter, but from yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 35

Number Of Ingredients 13

1/3 cup extra-virgin olive oil, plus more for bowl and plastic wrap
1 onion, finely chopped
1 1/2 packages active dry yeast
Pinch of sugar
2 1/4 cups plain yogurt
2 tablespoons salt
2 1/2 tablespoons caraway seeds
1/2 tablespoon freshly ground pepper
2 large whole eggs, lightly beaten, plus 1 large egg yolk
3 cups rye flour
4 1/2 to 5 cups all-purpose flour
Yellow cornmeal, for sprinkling
5 tablespoons coarse salt

Steps:

  • Heat olive oil in a large saute pan over medium heat. When oil is hot, add the chopped onion. Cook, stirring occasionally, until translucent, about 6 minutes. Remove pan from heat; set aside until cool.
  • In the detached bowl of an electric mixer, whisk together yeast, 1/4 cup warm water (105 degrees), and a pinch of sugar. Set aside until mixture is foamy, about 6 minutes.
  • Attach bowl to electric mixer fitted with the dough-hook attachment. On low speed, add yogurt, onions, salt, caraway seeds, pepper, eggs, and rye flour. Slowly add enough all-purpose flour to make a soft but not sticky dough. Knead on medium-low speed until dough springs back when pressed with a finger, about 6 minutes. Brush the inside of a large mixing bowl with olive oil. Transfer dough to bowl; cover with oiled plastic wrap. Set aside to rise until doubled in size, about 2 hours.
  • Sprinkle three large baking sheets with cornmeal. Using a kitchen scale, divide dough into 2-ounce pieces. Roll each piece into a 12- to 14-inch length, and make each into a U shape. Cross the end of the U, and then fold crossed ends so they are draped over bottom of the U. If desired, snip each end for a cleaner shape.
  • Place pretzels, 1 to 1 1/2 inches apart, on prepared baking sheets. Cover with oiled plastic wrap, and let rise until almost doubled in size, about 25 minutes.
  • Heat oven to 350 degrees. Whisk together remaining egg yolk and 1 tablespoon water. Brush tops with mixture; sprinkle with salt. Bake until golden, 20 to 25 minutes. Cool at least 5 minutes before serving.

SOFT RYE PRETZELS



SOFT RYE PRETZELS image

Yield 12 pretzels

Number Of Ingredients 8

2 tbsp unsalted butter, melted
1 package active dry yeast
1 tbsp honey
1 cup rye flour
2½ cups all-purpose flour
1 tbsp kosher salt
½ cup baking soda
Coarse sea salt

Steps:

  • 1. Measure the yeast into a large bowl. Heat 1½ cups of water over low heat, to about 100 °F. Add water to yeast, then add honey and stir. Add flours and kosher salt, and stir again. 2. Dump dough onto floured surface and knead. While kneading, slowly add up until ½ cup of flour, until dough is tacky but not sticky. Once this happens, don't add any more flour; knead for about 12 more minutes until dough is soft and supple. 3. Lightly brush bowl with melted butter. Add dough to bowl and cover with clean dish towel; let it rise for about 1½ hours, or until doubled in size. 4. While dough is rising, preheat oven to 450 °F. Once dough has doubled, remove from bowl and cut into 12 pieces. Roll each piece into a 17"-long snake (without adding extra flour) and roll into pretzel knots. Let pretzels rise on buttered baking sheet for 15-20 minutes. 5. Bring a large pot of water to boil, and add baking soda. Boil pretzels, one at a time; boil each side for 30 seconds. Use a strainer to remove pretzels and transfer them back to baking sheet. Sprinkle liberally with salt and bake for 15-18 minutes. Best eaten within the hour!

SOFT GIANT PRETZELS



Soft Giant Pretzels image

My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. -Sherry Peterson, Fort Collins, Colorado

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 8 pretzels.

Number Of Ingredients 7

1 cup plus 2 tablespoons water (70° to 80°), divided
3 cups all-purpose flour
3 tablespoons brown sugar
1-1/2 teaspoons active dry yeast
2 quarts water
1/2 cup baking soda
Coarse salt

Steps:

  • In a bread machine pan, place 1 cup water and next 3 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-in. rope; form into pretzel shape. , Preheat oven to 425°. In a large saucepan, bring 2 quarts water and the baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels., Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with remaining 2 Tbsp. water. Sprinkle with salt.

Nutrition Facts : Calories 193 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 41g carbohydrate (5g 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

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RYE SOFT PRETZELS RECIPE | EATINGWELL
rye-soft-pretzels-recipe-eatingwell image
2019-12-23 Instructions Checklist. Step 1. Combine all-purpose flour, rye flour, yeast and salt in the bowl of a stand mixer fitted with a dough hook …
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Ratings 3
Calories 191 per serving
Category Vegetarian Whole-Grain Recipes
  • Combine all-purpose flour, rye flour, yeast and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add honey, 2 tablespoons oil and 1 1/2 cups water. Mix on low until well combined, about 30 seconds. Increase speed to medium and knead for 5 minutes. Turn the dough out onto a clean surface and shape into a ball. Coat a large bowl with the remaining 1 tablespoon oil, add the dough and turn to coat. Cover with plastic wrap or a clean towel and set aside in a warm place until doubled in size, about 1 hour.
  • Position racks in middle and upper thirds of oven; preheat to 450 degrees F. Coat 2 large baking sheets with cooking spray.
  • Turn the dough out onto a clean surface and divide into 12 pieces. To make each pretzel, roll a piece of dough into a 22-inch-long rope and make a U-shape. Lift the ends, twist them completely around each other once and drape the ends over the bottom part of the pretzel.
  • Combine the remaining 3 cups water and baking soda in a medium bowl. Submerge each pretzel for 10 seconds, then transfer to a clean towel and pat dry. Arrange the pretzels on the prepared pans. Brush with egg and sprinkle with pretzel salt (or kosher salt).


RYE SOFT PRETZELS | TASTE

From tastecooking.com
Estimated Reading Time 3 mins
  • In the bowl of a stand mixer fitted with a dough hook, combine water and honey. Sprinkle with yeast, and let stand until foamy, 10 minutes.
  • In a large bowl, whisk 3 cups all-purpose flour, rye flour, and salt. Add 1 cup of flour mixture to yeast, and knead on low until combined. Add the remaining 4 cups flour mixture, 1 cup at a time, and knead until combined, about 30 seconds.
  • Pour melted butter into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides with butter. Cover with plastic wrap and refrigerate overnight.
  • Remove the dough from the refrigerator and leave in a warm spot until dough has doubled in size, 1 to 3 hours.
  • Butter 2 large rimmed baking sheets. Punch down dough to remove any air bubbles. Transfer to a very lightly floured work surface. Pat into a rectangle and cut the dough into 12 equal pieces (about 3½ ounces each).
  • Working with one piece at a time and keeping the others covered lightly with plastic, roll the dough into an 18-inch-long rope. Make a “U” shape with the rope and cross the ends over, pinching them at the bottom of the “U” to form a pretzel.
  • Meanwhile, preheat oven to 450°F. Fill a large, wide pot with water (about 10 minutes); bring to a boil and add baking soda.
  • Reduce water to a simmer and add 3 or 4 pretzels. Poach for 30 seconds. Use a slotted spoon or a spider to return pretzels to baking sheets. Poach remaining pretzels.
  • Brush pretzels with beaten egg. Sprinkle evenly with salt and seeds. Bake, rotating baking sheets halfway through, until golden brown, 12 to 15 minutes.


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