SOFT PRETZELS
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
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
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
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
Provided by Food Network Kitchen
Time 1h
Yield 6 pretzels and 1/2 cup sauce
Number Of Ingredients 12
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
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
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
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
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.
SOFT PRETZELS
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
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
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
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
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
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
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
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
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
SOFT PRETZELS
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
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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