Softpretzel 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

BUTTERY SOFT PRETZELS



Buttery Soft Pretzels image

After spending so much money on those Mall bought pretzels, I thought I'd try making some myself. So here's a recipe that has worked for me. These pretzels are a bit sweeter than other types and are buttery. These are great plain with a bit of pretzel salt or coated with cinnamon and sugar. Once finished, dip the hot pretzel in melted butter and coat with your favorite flavors. Enjoy!

Provided by CHRISTA ROSE

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 2h20m

Yield 12

Number Of Ingredients 10

4 teaspoons active dry yeast
1 teaspoon white sugar
1 ¼ cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
½ cup white sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil
½ cup baking soda
4 cups hot water
¼ cup kosher salt, for topping

Steps:

  • In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
  • In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
  • Bake in preheated oven until browned, about 8 minutes.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 48.9 g, Fat 1.7 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.3 g, Sodium 4681.1 mg, Sugar 8.8 g

ALMOST-FAMOUS SOFT PRETZELS



Almost-Famous Soft Pretzels image

Provided by Food Network Kitchen

Time 1h

Yield 6 pretzels and 1/2 cup sauce

Number Of Ingredients 12

1 cup milk
1 package active dry yeast
3 tablespoons packed light brown sugar
2 1/4 cups all-purpose flour, plus more for kneading
10 tablespoons unsalted butter, plus more for greasing
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt
1/4 cup mayonnaise
1/4 cup dijon mustard
3 tablespoons packed light brown sugar
1/2 teaspoon cider vinegar

Steps:

  • Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
  • Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
  • Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
  • Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
  • Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
  • Illustration by Jason Lee

SOFT PRETZELS



Soft Pretzels image

Enjoy these soft homemade pretzels made with basic bread ingredients and sprinkled with coarse salt.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 16

Number Of Ingredients 10

3 3/4 to 4 1/4 cups Gold Medal™ all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1 1/2 cups water
2 tablespoons vegetable oil
Cooking spray to grease cookie sheets
1 cup water
2 teaspoons baking soda
2 teaspoons coarse salt

Steps:

  • In a large bowl, stir 2 cups of the flour, the sugar, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat 1 1/2 cups water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm water and oil to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
  • Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Lightly spray a sheet of plastic wrap with cooking spray; cover the dough loosely with the plastic wrap, sprayed side down. Let rest 10 minutes.
  • Move the oven rack to the middle of the oven. Heat the oven to 425°F. Spray cookie sheets with the cooking spray. In a shallow bowl, stir 1 cup water and the baking soda to make pretzel "wash."
  • Divide dough into 16 equal pieces. With your hands, roll each piece into a 24-inch rope (dip hands in pretzel wash to make rolling dough easier). To make pretzel shape, form rope into a circle, crossing ends at top. Fold dough so crossed ends rest on bottom of circle. Stir pretzel wash; brush over both sides of pretzel, using a pastry brush. Place pretzel on cookie sheet. Repeat with remaining dough. Reserve remaining pretzel wash. Cover pretzels loosely with plastic wrap. To make thin pretzels, let rest about 5 minutes or until very slightly puffed. To make thicker pretzels, let rise in a warm place 15 to 20 minutes or until puffed.
  • Just before baking, brush pretzels with reserved wash; sprinkle with coarse salt. Bake 1 cookie sheet at a time 10 to 13 minutes or until golden brown. Remove from cookie sheets to a cooling rack; cool at least 15 minutes. Serve warm or cooled.

Nutrition Facts : Calories 120, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Pretzel, Sodium 670 mg, Sugar 0 g, TransFat 0 g

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

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.

SOFT PRETZELS



Soft Pretzels image

If your current pretzel recipe lacks that true pretzel taste, try this one. I searched for a recipe that really tasted like pretzels, not bread. This is the ticket! The directions look daunting, but they are not. I can get a batch from beginning to end in an hour and a half...and worth it! My kids love them for breakfast. I will skip the salting on some of them and bake them plain. They heat them up, brush with a little melted butter and sprinkle with cinnamon sugar.

Provided by MacChef

Categories     Yeast Breads

Time 1h30m

Yield 12-36 serving(s)

Number Of Ingredients 9

1 tablespoon yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons soften butter or 2 tablespoons margarine
1 cup warm water (115ish degree F)
2 3/4 cups flour
coarse salt
5 teaspoons baking soda
4 cups water

Steps:

  • Put yeast, sugar and water in bowl and stir. Let sit for 5 minutes and add salt, butter and 1 cup flour. Stir till smooth.
  • Add rest of flour and stir till mixed well. When mixture is too stiff to stir with a spoon (or you can use an electric mixer with dough hook like I do), begin kneading. Knead dough till smooth and the dough no longer sticks to your hands.
  • Place dough back in bowl and cover to rise to double it's size.
  • While dough is rising, grease cookie sheet and preheat oven to 475°F Prepare baking soda boil by combining the 4 cups of water and 5 teaspoons baking soda in a non-aluminum pot and bring to a boil on stove.
  • When dough has risen, punch down and knead a minute or so. Divide and roll into 6 inch sticks to about 1/2 inch diameter with your hands, or 12 inch long rolls to make into the pretzel shape.
  • Allow pretzels to sit for 2-3 minutes. Place 1-2 at a time into the boiling baking soda water.
  • Let pretzels boil for 1 minute and 10 seconds on one side, then flip them over and boil 1 minute and 10 seconds on the other side.
  • This boiling step is the secret to firm skin and adds that definite pretzel flavor. Not boiling them long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough. Err on the side of not too long if unsure.
  • Using a large slotted spoon, lift them out the of water, let them drip off and place on the greased cookie sheet. When all are done, sprinkle with course salt (Parmesan is good too!).
  • Bake 12-15 minutes until the are a medium to dark golden brown.
  • Makes 3 dozen 6 inch sticks or 1 dozen pretzels.

Nutrition Facts : Calories 128.6, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 739.1, Carbohydrate 23.3, Fiber 1, Sugar 1.1, Protein 3.4

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.

TRADITIONAL SOFT PRETZELS



Traditional Soft Pretzels image

If you've ever tasted a real German soft pretzel, with a deep, dark, burnished skin showered with crunchy salt crystals, and a yeasty, chewy middle, then you know what you're in for here.

Provided by Andrea Slonecker

Categories     Kitchen Intelligence     Bread     Beer     Bake

Yield Makes 8

Number Of Ingredients 8

1 (1/4-oz/7-g) package active dry yeast (2 1/4 tsp)
1/2 cup/120 ml warm water (between 100 and 115°F/38 and 45°C)
1 tbsp barley malt syrup or 1 tbsp firmly packed dark brown sugar
3 1/4 cups/420 g unbleached bread flour
1/2 cup/120 ml cold pilsner-style beer
2 tbsp unsalted butter, cubed, at room temperature, plus more for greasing the bowl
2 tsp fine sea salt, such as fleur de sel or sel gris
2 tbsp food-grade lye, or 1/4 cup/60 g baked baking soda (see separate notes)

Steps:

  • Mixing and proofing:
  • Sprinkle the yeast over the warm water in the bowl of a stand mixer or in a large bowl. Add the barley malt syrup, stirring until it is dissolved. Allow the yeast to bloom until it is foamy, 5 to 7 minutes. Stir in the flour, beer, butter, and salt and continue stirring to form a shaggy mass. Attach the bowl and the dough hook to the stand mixer and begin kneading on medium-low speed. After about 1 minute the dough will form a smooth ball. The dough should be quite firm and may be slightly tacky, but not sticky. (If it is sticky, add a little more flour, about 1 tbsp at a time, and knead it in until the dough is smooth. If the dough is too dry to come together, add more water, 1 tsp at a time.) Continue kneading the dough on medium-low speed until it is elastic, 5 to 7 minutes. Alternatively, turn the shaggy dough out onto an unfloured work surface and knead it by hand.
  • Choose a bowl that will be large enough to contain the dough after it has doubled in size, and grease it lightly with butter. Transfer the dough to the greased bowl and cover the bowl tightly with plastic wrap. Put the dough in the refrigerator to rise for at least 8 hours, and up to 24 hours, for optimal flavor.
  • For quick pretzels, allow the dough to rise at room temperature (in a warm spot) until it has doubled in size, about 1 1/2 hours.
  • Shaping:
  • Line two 12-by-17-in/30.5-by-43-cm rimmed baking sheets with parchment paper; set aside.
  • Turn the dough out onto an unfloured work surface and firmly press it down to deflate. To form the classic pretzel shape, cut the dough into eight equal portions. Work with one piece of dough at a time and keep the rest covered with a damp, clean kitchen towel. Pat a piece of dough down with your fingertips to form a rough rectangle about 3 1/2 by 5 1/2 in/9 by 14 cm. Beginning on a long side, roll the dough up tightly, forming it into a little loaf. Pinch the seam together. Shape the dough into a rope by rolling it against the work surface with your palms and applying mild pressure, working from the center of the dough out to the ends. If you need more friction, spray the counter with a little water from a squirt bottle or drizzle a few drops of water and spread it with your hand. Once you can feel that the dough rope doesn't want to stretch any farther (usually when it is between 12 to 16 in/30.5 to 40.5 cm long), set it aside to rest and begin shaping another piece in the same manner. Repeat this process with the remaining pieces of dough.
  • Return to the first dough rope and continue rolling it out to a length of 24 to 28 in/61 to 71 cm, leaving the center about 1 in/2.5 cm in diameter and tapering the ends thinly by applying a little more pressure as you work your way out. Position the dough rope into a U shape, with the ends pointing away from you. Holding an end in each hand, cross the ends about 3 in/7.5 cm from the tips and then cross them again. Fold the ends down and press them into the U at about 4 and 8 o'clock, allowing about 1/4 in/6 mm of the ends to overhang. Place the pretzel on one of the prepared baking sheets and cover it with a damp towel. Repeat this process with the remaining dough, spacing out the pretzels on the baking sheets at least 1 in/2.5 cm apart and covering them with a damp towel.
  • Allow the covered pretzels to rise at warm room temperature until they have increased in size by about half, 20 to 30 minutes. (The pretzels can be refrigerated at this point, covered tightly with plastic wrap, for up to 8 hours before dipping and baking them.)
  • At least 20 minutes before baking, position one rack in the upper third and another rack in the lower third of the oven and preheat it to 500°F/260°C/gas 10.
  • Dipping:
  • Prepare the lye solution or baked baking soda solution.
  • Use a large skimmer to gently dip the pretzels in the lye or baked baking soda solution, one or two at a time. Leave them in the solution for about 20 seconds, carefully turning once after 10 seconds. Remove the pretzels from the liquid, drain, and return them to the baking sheets, spacing them at least 1 in/2.5 cm apart. If the ends come detached, simply reposition them. Repeat with the remaining pretzels.
  • Topping and baking:
  • Use a sharp paring knife or razor blade to cut a slit about 1/4 in/6 mm deep in the thickest part of each pretzel (the bottom of the U). Top them as you choose, if desired. Bake the pretzels until they are deep mahogany in color, 8 to 12 minutes, rotating the pans from front to back and top to bottom halfway through the baking time. Transfer the pretzels to a rack to cool for 10 minutes before serving. The pretzels are best enjoyed the day they are made, ideally warm from the oven or within an hour of being baked.
  • Storing:
  • To store the pretzels, allow them to cool completely and then wrap each one individually in plastic wrap. Store them at room temperature for up to 2 days, or put the plastic-wrapped pretzels in a resealable plastic freezer bag and freeze them for up to 1 month. Reheat the pretzels in a 350°F/180°C/gas 4 oven for about 5 minutes, or for 10 to 12 minutes if frozen.

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

SOFT PRETZELS



Soft Pretzels image

An array of mustards -- ranging from spicy to sweet, smooth to grainy -- adds intrigue to these easy-to-make soft pretzels.Pretzel salt is available from Spice Barn.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12

Number Of Ingredients 11

2 1/4 teaspoons dry active yeast (1/4 ounce)
1/4 teaspoon coarse salt
2 teaspoons sugar
1 cup warm water
3 cups all-purpose flour, plus more for surface
1/8 teaspoon cayenne pepper
2 tablespoons unsalted butter, softened
Vegetable oil, for baking sheets
3 tablespoons baking soda
1 tablespoon pretzel salt
Assorted mustards, for serving

Steps:

  • Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 minutes.
  • Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs.
  • Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes.
  • Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
  • Preheat oven to 475 degrees. Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain. Return to baking sheet, sprinkle with pretzel salt, and bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered, at room temperature for up to 12 hours. Rewarm in a 250-degree oven if desired, and serve with mustards.

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From littlespoonfarm.com


PIZZA-STYLE SOFT PRETZEL RECIPE - YUMMYMUMMYCLUB.CA
Twist each into a pretzel shape. Set on a parchment paper lined cookie sheet. Let rest for 20 minutes. Meanwhile, get a big pot of water boiling on the stove and turn the oven on to 425 F. Boil each pretzel for 3 minutes per side, flipping over after 1 1/2 minutes. Removed from the boiling water with a slotted spoon.
From yummymummyclub.ca


SOFT PRETZELS WITH BEER CHEESE - SEASONS AND SUPPERS
2019-06-16 Bake 12-14 minutes, or until deep golden. To make the beer cheese: In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minutes. Slowly add the beer and stir well until smooth. Add the milk, mustard, Worcestershire, garlic powder, salt, pepper and cayenne.
From seasonsandsuppers.ca


HOMEMADE MALL-STYLE SOFT PRETZELS - HOST THE TOAST
2018-10-12 This is not an ultra-quick soft pretzel recipe. Making the dough from scratch, letting it rise, baking the baking soda, creating the solution, cutting into equal pieces, shaping and dipping the pretzels, sprinkling with pretzel salt, baking… it all takes time, I won’t sugarcoat it.* That being said, despite the time commitment, each step is actually surprisingly simple. In the …
From hostthetoast.com


KETO PRETZELS RECIPE (2G CARBS) - BY MY KETO KITCHEN
2022-03-20 The keto soft pretzel dough is very sticky. It is easiest to roll the dough out on a plastic cutting board wearing food-safe gloves to prevent the dough from sticking to your hands. Keto Pretzels Ingredients. Keto Pretzels Ingredients. The ingredients for Keto Soft Pretzels are readily available at most supermarkets, health food stores, or Amazon. 2 teaspoons of Dried …
From myketokitchen.com


HOT BUTTERED SOFT PRETZELS - KING ARTHUR BAKING
To make dough with a food processor: Place the flour, salt, sugar, and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds, then proceed to step 4.
From kingarthurbaking.com


BAKED SOFT PRETZELS (STEP BY STEP ... - THE RECIPE CRITIC
2020-07-12 For an unforgettable combination try this baked soft pretzel recipe with homemade Cheese Sauce. If you love a soft and fluffy pretzel also try Pretzel Bites. Baked Pretzels . Even if you have never made a pretzel before, this homemade soft pretzel is an easy no-fail recipe that is safe for beginners. Delicious results are possible every time you put together this short list of …
From therecipecritic.com


SOFT PRETZEL RECIPE (JUST LIKE AUNTIE ANNE'S) - MOM WITH ...
2021-09-08 Soft Pretzel Recipe. Amount Per Serving . Calories 284 Calories from Fat 72 % Daily Value* Fat 8g 12%. Saturated Fat 4g 25%. Trans Fat 1g. Polyunsaturated Fat 1g. Monounsaturated Fat 2g. Cholesterol 19mg 6%. Sodium 1372mg 60%. Potassium 124mg 4%. Carbohydrates 47g 16%. Fiber 2g 8%. Sugar 7g 8%. Protein 7g 14%. Vitamin A 241IU 5%. …
From momwithcookies.com


13 HOMEMADE PRETZEL RECIPES - THE SPRUCE EATS
2020-02-19 The Spruce/Cara Cormack. A classic German soft pretzel (or "laugenbrezel") is thick and soft on the inside, with a thin and crunchy exterior created by dipping the dough in food-grade lye. This is usually accomplished in bakeries, but this recipe allows you to play food scientist and try the process at home.
From thespruceeats.com


EASY HOMEMADE SOFT PRETZELS - SALLY'S BAKING ADDICTION
2017-04-24 The soft pretzel dough is a family recipe 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 in the blog post for how to shape pretzels! Homemade soft pretzels are nothing new around here because this recipe has been a reader favorite for years. The dough …
From sallysbakingaddiction.com


THE BEST HOMEMADE SOFT PRETZELS - THE STAY AT HOME CHEF
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


AUTHENTIC GERMAN SOFT PRETZEL (LAUGENBREZELN) RECIPE
2021-08-24 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.
From thespruceeats.com


30 MINUTE SOFT PRETZELS - SALLY'S BAKING ADDICTION
2021-04-07 Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on Good Morning America, HuffPost, Taste of Home, People and more. Read more about Sally
From sallysbakingaddiction.com


BEST-EVER SOFT PRETZELS RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us …
From myrecipes.com


HOMEMADE SOFT PRETZEL RECIPE - BAKING A MOMENT
2017-10-26 Best ever homemade soft pretzel recipe! These are so chewy and good- perfect with a sprinkling of salt and a dunk in grainy mustard. Course: Snack Cuisine: German Keyword: homemade soft pretzel recipe Servings: 8. Calories: 188 kcal. Ingredients. 1/4 cup warm water; 2 teaspoons brown sugar; 1/4 ounce active dry yeast* (1 packet) 3 cups bread flour** 1 …
From bakingamoment.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


SOFT PRETZEL RECIPE - CHOWHOUND
Lift up the oiled plastic wrap, transfer the pretzel to the baking sheet, and cover. Repeat with the remaining dough pieces, fitting 8 pretzels per baking sheet. 6 Let the pretzels rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Meanwhile, heat the oven to 425°F and arrange a rack in the middle.
From chowhound.com


SOFT PRETZELS | CANADIAN LIVING
2008-10-14 1. In large bowl, dissolve sugar in 1/4 cup (50 mL) of the warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Stir in remaining water and oil. Stir in 3 cups (750 mL) of the flour and salt to make sticky dough. Turn out onto lightly floured surface; knead for 10 minutes or until smooth and elastic, adding as much of the ...
From canadianliving.com


SOFT PRETZEL RECIPE {EASY NO BOIL SOFT PRETZELS ...
2022-02-02 Most American soft pretzel recipes dip the dough in a baking soda solution, while German pretzels use a lye solution. From-scratch traditional soft pretzel recipes, like the ones highlighted in the box above, are a project. The dough must be mixed, left to rise, shaped, then left to rise again. Like bagels, pretzels are made in boiling water prior to baking to give them …
From wellplated.com


SUPER EASY SOFT PRETZEL RECIPE FOR KIDS - LIVING WELL MOM
2021-07-29 This soft pretzel recipe is finger-lickin’ good all by itself. However, if you want to try other flavors, here are a few ideas: Cinnamon And Sugar – Simply sprinkle cinnamon and sugar on top of your bagels after brushing them with the egg mixture. Cheese – Sprinkle shredded cheese of your choice on top of the bagels after brushing them with the egg mixture. …
From livingwellmom.com


EASY HOMEMADE SOFT PRETZELS RECIPE | CHEFDEHOME.COM
Aroma like I stepped into a fair and already knew - there is a soft pretzel shop close-by.. baking a fresh batch of pretzels! yumm! Sharing today a soft pretzel recipe which will bring you taste of the fair at home! Extra soft texture with crusty salty crust yet negligible sugar (my fav). This pretzel recipe uses easy-to-find pantry ingredients and still yields pretzels which are much more ...
From chefdehome.com


HOW TO MAKE SOFT PRETZELS FROM SCRATCH - BROWN EYED BAKER
2021-10-26 Cover the bowl and place in a warm, draft-free spot until dough is doubled in size; usually 45 minutes to 1 hour. Next, prepare the baking soda bath. Combine water and baking soda in a large pot, and bring to a boil. Shape the pretzels. See the photos below and the video for step-by-step shaping details.
From browneyedbaker.com


HOMEMADE SOFT PRETZELS RECIPE | ALTON BROWN
Heat oven to 450ºF. Line 2 half-sheet pans with parchment paper and lightly brush with oil, about 1 tablespoon per pan. Set aside. Bring the remaining 10 cups water and the baking soda to a rolling boil in a Dutch oven. Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces.
From altonbrown.com


SOFT PRETZEL RECIPE (EASY) #SHORTS #SOFTPRETZEL #RECIPES # ...
today's #shorts is a soft pretzel recipe! this was my first time ever making these and they were so good! defiantly give this soft pretzel recipe a try becau...
From youtube.com


HOMEMADE SOFT PRETZELS - SERVED FROM SCRATCH
2021-02-18 Pre-heat oven to 450 degrees and line a large baking sheet (or 2 smaller) with parchment paper or silicone baking mats. If using parchment paper, gently grease or oil with a misto. Separate the dough into 8 equal pieces (about 4 oz) with a dough cutter or sharp knife. Roll each piece into a 20-24 inch long rope.
From servedfromscratch.com


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