Soft Pretzels Two Ways Recipes

SOFT PRETZELS

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.

HOMEMADE SOFT PRETZEL BITES (TWO WAYS) RECIPE

Steps:

• Preheat oven to 450 degrees, line one baking sheet with parchment paper or a Silpat mat, set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add warm water. Sprinkle yeast and allow to dissolve for 2-3 minutes. Add brown sugar, butter and salt. With mixing speed on low add the flour a half cup at a time. When all of the flour is gone sprinkle in the cornstarch, switch to the dough hook attachment (or place dough onto a lightly floured surface and knead for 4 minutes), mix on low for 4 minutes or until the dough is smooth and elastic. Cover bowl with plastic wrap and allow dough to rest for 5 minutes.
• Divide dough into 6 equal size pieces. Roll each ball into a long rope, about about ½" wide. I like to wet my hands a bit for this if my dough isn't tacky. It helps! Cut 1½" pieces.
• Place 10 bites into a pot with boiling water and baking soda. Allow the bites to cook for about 30 seconds, then remove and place on the prepared baking sheet. Brush with egg wash and salt immediately (if doing salted). Place in the oven and bake for about 10 minutes or until the bites are golden brown, just watch them so they don't burn! If doing the cinnamon sugar version, immediately dip the tops of the bites into the melted butter and then into the cinnamon sugar mixture.

EASIEST SOFT PRETZELS, TWO WAYS

Steps:

• Prep: Thaw desired number of frozen bread loaves in a ziploc bag in the fridge overnight. Let the bag of thawed bread sit out at room temp for 1-2 hours before baking. I recommend making your dips first - these pretzels are just so good when they're hot and fresh out of the oven - you won't want to let them sit and get cold while you're making the dips.
• Make the Cheese Dip: Get all ingredients out for this dip before you begin, to avoid having to stop cooking the sauce and possibly letting it burn. In a small saucepan over medium heat, melt butter. Whisk in the flour, and cook, whisking constantly for 2 minutes. Slowly pour in the milk, whisking constantly. Continue whisking constantly and cook the mixture for 3-4 minutes, until thickened. At first, it will appear as the sauce isn't thickening at all, but go the full 3-4 minutes and it will! It should be thick but still pourable - add the cheese at this point, in small handfuls, whisking well until all cheese is mixed in before adding more. This will help prevent a grainy, clumpy cheese sauce. I started with the parm, then added the cheddar. Add a little more or less cheese to taste. Add salt + pepper to taste. Cheese dip can be reheated in a small saucepan over medium heat or in the microwave, in 30 second intervals, stirring between each.
• Make the Cream Cheese Dip: Beat together the softened butter and softened cream cheese in a medium mixing bowl until well creamed. Sift in the powdered sugar and mix until combined. Add the vanilla and milk and mix until everything is well-combined and creamy. Add a little more milk or powdered sugar to thicken or thin the dip, as desired.
• Make the pretzels: Cut each loaf of dough into 6 equal sections, moving across the length of the dough. Roll each piece of dough with your hands, moving outward, until you have a rope 20-24 inches long. Pick up each end, twist them over each other twice and fold down to form the pretzel shape.Add 9 cups of water and 1/2 cup of baking soda to a large pot, and bring to a boil. While it's coming to a boil, line two large baking sheets with parchment paper and set nearby. Drop 2 pretzels at a time into the boiling solution and remove after 20-30 seconds with a slotted spoon/spatula, shaking excess liquid off. Lay each pretzel on the parchment paper, fitting 6 on each pan. Beat egg + milk together for your egg wash, and brush each pretzel with the egg wash. Sprinkle the savory pretzels with coarse sea salt. Add nothing additional to the sweet pretzels.
• Bake: Bake at 400 degrees F for 12-15 minutes - pretzels will be golden brown and the outsides won't feel super soft to the touch.
• Finish the Sweet Pretzels: Melt the butter in a medium shallow bowl, and whisk together the cinnamon and sugar in another medium shallow bowl. Let pretzels cool just enough so you don't burn your hands - do this while they're still hot. Dip each one into the melted butter, coating both sides, and repeat with the cinnamon sugar mixture.
• Serve + Store: Serve immediately with the dips! These are best when fresh out of the oven. Store leftover dip, covered, in the fridge for up to 4 days. Store leftover pretzels in an airtight container at room temp for 2-3 days.

SOFT HOMEMADE PRETZELS

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.

2-INGREDIENT DOUGH PRETZELS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, mix the self-rising flour and greek yogurt until it comes together to form a ball.
• Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into a roughly 8-inch (20 cm) disk.
• Using a bench scraper or knife, cut the dough into 8 equal pieces.
• One at a time, roll each piece out into a roughly 14-inch (35 cm) log.
• Transfer the logs to a parchment paper-lined baking sheet and shape into individual pretzels.
• Brush the pretzels with egg wash and sprinkle with salt.
• Bake for 20 minutes, until the pretzels are a deep golden brown.
• Enjoy!

TWO-INGREDIENT DOUGH SOFT PRETZELS

Steps:

• Bring 6 cups of water to a low boil in a large pot. Add baking soda.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
• Cut the dough into 4 equal pieces. Roll each segment into a long, thin rope, 22 to 24 inches in length. Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope.
• One by one, carefully drop each pretzel into the water and boil until the pretzel floats to the top, 2 to 3 minutes. Drain on paper towels or a cooling rack.
• Transfer to the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Remove from the oven and increase the oven's temperature to 425 degrees F (220 degrees C). Brush the pretzels with some of the melted butter; continue to bake until golden brown, 4 to 5 minutes more. Brush with remaining butter and top with coarse salt.

MINI SOFT PRETZELS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Divide the pizza dough into 8 equal pieces. Using your hands, roll a piece into a rope about ¼ inch thick and 15 inches long. Arrange the rope in a U-shape, then twist the ends together once and bring the twisted ends up to rest over the top curve of the rope to make a pretzel shape. Repeat with the rest of the dough pieces.
• Bring 3 quarts of water to a boil in a large pot over high heat. When water is boiling, stir in the baking soda. Working a few at a time, gently lower the pretzels into the water for 45 seconds, flipping halfway through. Carefully transfer the pretzels to paper towels and blot-dry. Place the dried pretzels on the prepared baking sheet, spacing 1 inch apart.
• In a small bowl, whisk together the egg and remaining tablespoon of water. Using a pastry brush, brush the egg wash over the pretzels, then sprinkle with coarse salt.
• Bake the pretzels for 15-20 minutes. or until deep golden brown and cooked through.
• Serve the pretzels with Heluva Good!® Bacon Horseradish Dip.
• Enjoy!