Softpuffypretzelsticks Recipes

SOFT PRETZELS

Steps:

• For the dipping sauce: Whisk together the mustard, honey and horseradish in a bowl; season with salt and pepper. Cover and let sit at least 30 minutes before serving to allow the flavors to meld.
• For the soft pretzels: Combine the sugar, salt, yeast and 1 1/2 cups warm water in the bowl of a stand mixer and mix with the dough hook until combined. Let sit 5 minutes.
• Add the butter and 4 1/2 cups of the flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, 3 to 4 minutes. If the dough appears too wet, add additional flour a tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead the dough into a ball with your hands.
• Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
• Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and spray liberally with cooking spray.
• Bring 3 quarts water to a boil in a large pot over high heat and add the baking soda.
• Remove the dough from the bowl, place on a flat surface and divide into 8 equal pieces. Roll each piece into a long rope measuring about 22 inches. Shape each into an upside-down U shape, then bring the ends together and twist them to create a pretzel shape.
• For the salt mixture: Combine the salt, black pepper and pink pepper in a small bowl; set aside.
• Boil the pretzels in the water solution 2 at a time for 30 seconds; remove with a large flat slotted spatula or a spider.
• Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt mixture. Bake until golden brown, 15 to 18 minutes. Remove to a baking rack and let rest 5 minutes before eating. Serve with the dipping sauce on the side

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.

HOMEMADE SOFT PRETZELS RECIPE BY TASTY

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!

SOFT PUFFY PRETZEL STICKS

Steps:

• In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved.
• Sprinkle the yeast over the water and let stand until foamy, about 5 minutes.
• Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups flour; dough will be slightly sticky.
• Transfer dough to a floured surface and knead until silky, about 3 minutes. If the dough is very sticky, knead in up to 1/4 cup more flour.
• Transfer dough to a large oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in bulk, about 45 minutes.
• Heat oven to 450*F. Line 3 large cookie sheets with parchment paper; butter the paper.
• Punch dough down and turn out onto a floured surface.
• Knead dough lightly, flatten it out, and cut into 24 pieces.
• Roll each piece into a 9" stick about 1/2" thick.
• Transfer sticks to the cookie sheets, spacing them 2" apart. Let stand, uncovered, until puffed, about 25 minutes.
• In a large, deep skillet, stir the baking soda into 2 qts. water and bring to a simmer over high heat. Reduce heat to medium.
• Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time into the simmering water for 30 seconds, turning once.
• Add about 1 cup of hot water to the soda mixture before cooking each batch of pretzels.
• Drain pretzels on paper towels, then return them to the cookie sheets.
• Brush pretzels with the egg wash and sprinkle with salt. Bake until richly browned, about 10 minutes. Serve warm.
• The baked pretzels can be stored overnight in an airtight plastic storage bag. Reheat before serving.

THE BEST PHILADELPHIA SOFT PRETZELS EVER

Steps:

• In mixing bowl add warm water and yeast. Stir until the yeast is completely dissolved.
• Add the sugar. Stir. Gradually stir in the flour. The dough will become stiff and dry. That's what you want.
• Sprinkle some flour on the counter or on a board. Flour your hands, too. Knead the dough for about 5 minutes.
• Form the dough into a ball. Place the ball of dough back in the bowl and cover the bowl with a dish towel. Let the dough rise in a warm, dark place for at least 30 minutes, or until the dough has doubled in size.
• While the dough rises, heat the oven to 400F degrees. Grease or butter a cookie sheet.
• Fill a saucepan half full of water, add the baking soda, and bring the water to a slow boil.
• When the dough is finished rising, put it on a floured surface. Flour a rolling pin and roll the dough into a square shape, about 1/4-1/2 inch (6-10 mm) thick. Cut the dough into 1/2-inch (or so) wide strips. They don't have to be perfect.
• Twist each strip into a pretzel shape, pinching the ends so they don't fall apart. Be careful not to let the strips stretch too thin as you handle them.
• Place a pretzel on a spatula and lower it into the boiling water for 5-10 seconds. It will puff up and float. Use the spatula to remove the pretzel from the water. Place the pretzel on the greased cookie sheet. Repeat this with the other pretzels.
• In a small bowl, beat the egg for 1 minute. Use a pastry brush to coat the top of each pretzel with the egg. Sprinkle salt over the pretzels.
• Bake for about 12-15 minutes, or until golden brown.
• Serve with warmed mustard or melted cheese. YUM!