Southwesternpretzels 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.

SOUTHWEST PRETZELS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast, salt, minced onion and spices. Add water. Beat just until moistened. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 16 equal portions; roll each into a 15-in. rope. Cover and let rest 10 minutes longer., Twist into pretzel shapes. Place on greased baking sheets; brush with egg. Bake at 350° for 15 minutes. Brush again with egg; sprinkle with coarse salt. Bake until golden brown, 10-13 minutes longer. Remove to wire racks. Serve pretzels warm with dip.

ALMOST-FAMOUS SOFT PRETZELS

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

AMISH SOFT PRETZELS

Steps:

• For the pretzels: Preheat the oven to 450 degrees F.
• Add the honey and yeast to the warm water in a small bowl and mix to combine. Set aside for 5 minutes.
• Add the bread flour, wheat germ, if using, baking powder, table salt and 2 1/2 cups all-purpose flour to a stand mixer fitted with the dough hook attachment and combine.
• Add the yeast mixture and the melted butter and mix for 1 to 2 minutes. If the dough is very sticky, add some of the remaining flour. Mix on low speed to knead the dough until it becomes stretchy and slightly sticky, about 5 minutes.
• Spray the dough with cooking spray and roll it around to oil the bowl, then cover with a towel or plastic wrap and allow it to rest for 10 minutes.
• Line two baking sheets with parchment paper, then spray the paper with cooking spray.
• For the soaking solution: Dissolve the baking soda in the hot water in a large bowl or cake pan.
• Turn the dough out on a lightly floured surface and divide into 10 equal portions.
• Roll each portion into an 18-inch rope and shape into a pretzel.
• Dip each pretzel in the soaking solution, turning so each side is submerged, then allow to drip off for a few seconds. Arrange the pretzels on the prepared sheet pans about 1 inch apart.
• To finish: Beat the egg together with 1 tablespoon water in a small bowl. Brush the pretzels with the egg wash and sprinkle with coarse salt. Bake until deep golden brown, 12 to 15 minutes.
• Brush the freshly baked pretzels with the melted butter.

SIMPLE SOUTHWESTERN BREAKFAST PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crumble sausage into a large skillet and cook until browned over medium-high heat, about 5 minutes. Drain grease and remove browned pork to a plate. Clean out skillet.
• Place flour tortilla into the skillet. Sprinkle 1/2 of the asadero cheese onto the tortilla and spread salsa over the cheese. Top with sausage crumbles and remaining cheese.
• Crack open the egg and carefully add to the middle of the pizza; cook for 12 minutes.
• Top pizza with avocado slices, chopped cilantro, crema con sal, and black pepper.

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!

PRETZELS

Steps:

• Add warm water to the bowl of a stand mixer, sprinkle the yeast over the water. Let sit for 5 minutes or until foaming.
• Sift together the 1½ cups flour with the sugar and salt onto parchment paper or a medium bowl. Add flour mixture and butter to yeast mixture in the stand mixer. Mix dough in the stand mixer fitted with a dough hook on medium speed about 3 to 5 minutes. If necessary, with a spatula, scrape down the sides of the bowl to incorporate all the flour. Sift 1 cup flour, add to dough and mix in. If the dough is still really sticky, add remaining ¼ cup flour.
• Transfer dough to a lightly floured work surface and knead by hand so that the dough is no longer sticky. Place dough in a lightly oiled large bowl. Cover with saran wrap. Place dough in a warm place. Let rise until doubled in size, about 1 hour.
• Line 2 baking sheets with parchment paper.
• Punch down the dough and divide it into eight equal pieces. Roll out each piece with the palms of your hands until the piece is approximately 22-inches long. Form each long piece into a pretzel shape or leave shape and make pretzel sticks.
• Transfer pretzels to prepared baking sheets leaving 1 1/2-inch space between pretzels, that is, about 4 pretzels per baking sheet. Place in a warm place and let rise until doubled in size, about 30 minutes.
• Preheat the oven to 475 degrees F.
• In a large non-reactive pot, bring water and baking soda to a boil.
• Carefully add 4 pretzels, right side up, in the boiling baking soda solution with a slotted spoon. Flip the pretzel over. The pretzels are only in the solution for about 20 seconds total time. Carefully transfer pretzels back to baking sheet, right side, spacing again apart and 4 per sheet. Sprinkle each one generously with coarse sea salt. Repeat with cooking process with 4 remaining pretzels.
• Bake in oven until the pretzels are crispy and brown, about 10 to 12 minutes. Remove from oven and let cool briefly before eating. Serve with mustard if desired.