RYE PRETZELS
Provided by Pete Wells
Time 3h
Number Of Ingredients 9
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
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.
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 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
SOURDOUGH SOFT PRETZELS
Soft, buttery hand-rolled and twisted soft pretzels made with the tang of sourdough. For more tried and true recipes, please visit my blog: Jennifer Cooks.
Provided by JenniferCooks
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- Combine flour, sourdough starter, water, powdered milk, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry.
- Remove dough from the bowl and shape into a ball. Clean and dry bowl; grease lightly. Return dough to the bowl. Cover and let rise at room temperature for 1 hour.
- Turn dough out onto a lightly greased surface. Fold and shape into a rectangle. Divide equally into 12 pieces. Keep pieces covered with plastic wrap while working. Roll out 1 piece at a time into a rope about 18 inches long.
- Loop and twist 1 rope into a pretzel shape. Place on a baking sheet while you finish rolling out and shaping the remaining pretzels.
- Preheat the oven to 450 degrees F (230 degrees C).
- Bring 3 cups water to a boil. Reduce heat to medium-low and stir in baking soda until dissolved. Lower 1 pretzel into the boiling water bath for 30 seconds, flipping halfway through. Remove using a large flat spatula and place on a baking sheet. Repeat with remaining pretzels.
- Beat egg with 1 tablespoon water to make egg wash. Brush each pretzel with egg wash and sprinkle with coarse salt.
- Bake in the preheated oven until dark golden brown, 12 to 15 minutes. Remove from the oven and brush each pretzel with melted butter. Cool for 5 minutes before serving.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 33.3 g, Cholesterol 33.5 mg, Fat 7.4 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 1715.7 mg, Sugar 3.8 g
SOUR RYE PRETZELS
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
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 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.
SOURDOUGH PRETZELS
Chewy and malty, with a touch of whole grain flour to boost the flavor, these sourdough pretzels make a delicious snack. The dough mixes up quickly, the shaping is fun, and boiling and baking take less time than you might think.
Provided by Melissa Johnson
Categories Recipes
Number Of Ingredients 19
Steps:
- Baking Soda Bake
- Preheat your oven to 250°F.
- Spread the baking soda on an aluminum pie pan or on a small baking sheet covered with aluminum foil.
- Bake the baking soda for 1 hour, then allow it to cool.
- The baked baking soda can be stored indefinitely in an airtight container at room temperature.
- Dough Mixing and Bulk Fermentation
- Put the dough ingredients in the bowl of a stand mixer and mix with a paddle attachment on low speed until the dough comes together.
- Scrape down the sides of the bowl, switch to a dough hook, and mix on medium speed for about 5 minutes.
- If you hand-mix the dough, after you incorporate the ingredients in a bowl, knead the dough for about 5 to 10 minutes on a floured countertop.
- Transfer the dough to a lightly oiled, clean bowl, cover, and let the dough rest for 30 minutes.
- Lift the entire dough out of the bowl with both hands, stretch it until it is long (without tearing it), and roll it up into a ball. Then turn it 90° in your hands and repeat this stretching and rolling. Return the dough to the bowl and cover.
- Let the dough continue to rise until it has close to doubled in size, about 4 to 8 hours from the initial mixing.
- Pre-Shape and Bench Rest
- Scrape the dough out onto a lightly floured counter and de-gas it, pressing out all air pockets. Divide the dough into 10 pieces, about 108 grams each. (The total dough weight is 1,082 grams.)
- Pre-shape the dough into 10 small tubes (about 6 inches long).
- Lightly dampen a tea towel and use it to cover the dough as it rests for 15 to 20 minutes.
- Shaping
- Prepare two baking sheets with lightly oiled parchment paper.
- Roll a dough tube under your palms until it is about 24 inches long. Add flour to your countertop only if the dough is very sticky. If the dough resists rolling and stretching, let it rest longer.
- Hold the ends of your long dough tube and lay the middle of the dough in an inverted U-shape on your baking sheet. Twist the ends twice, then flip the ends and the twists back toward the U, and press the ends into the 10 o'clock and 2 o'clock positions on the U.
- Repeat with the other 9 tubes.
- Final Proof and Baking Soda Water Prep
- Cover the baking trays with a damp flour sack towel or tea towel, or place the sheets inside large plastic bags. Let the dough proof 1 to 2 hours, until it grows by about 50%.
- Toward the end of the final proof, uncover the pretzel dough to help the pretzels develop a skin while you do the following steps.
- Boil 2-3 quarts of water in a 4-quart or larger stainless steel pot. Avoid aluminum, copper, and nonstick surfaces that may react with the extra-alkaline baking soda.
- Add the baked baking soda and stir until it dissolves. Reduce the heat to a gentle simmer.
- Preheat your oven to 475°F (or 450°F if you have convection).
- Pretzel Dipping
- Use a large slotted spoon or spatula to gently lower the pretzels in the baking soda solution. Simmer two at a time for 20 seconds, flipping at the halfway mark.
- Remove the pretzels from the liquid, letting the liquid drain off a bit, and then return the pretzels to the baking sheets.
- Leave about an inch in between each pretzel. Repeat until all the pretzels have been boiled.
- Topping and Baking
- If you want a glossy finish, brush the tops of the pretzels with an egg wash before baking.
- Use a lame to score the bottom of the U, and top the pretzels with salt.
- Bake for 8 to 14 minutes, rotating the pans halfway through the baking time if needed. Expect to need the longer end of this time range for a no-convection bake.
- Transfer the pretzels to a rack to cool for 10 minutes before serving.
- Wrap each pretzel in plastic wrap for storage.
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