Waffled Soft Pretzels 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.

HOMEMADE SOFT PRETZELS

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 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.

WAFFLED SOFT PRETZELS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the brown sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down; divide into 12 portions. Roll each into a 18-in. rope; twist into a pretzel shape. Cover and let rest for 10 minutes., In a large saucepan, bring water and baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon and drain on paper towels., Place pretzels onto a preheated waffle iron coated with cooking spray. Cook for 1 to 1-1/2 minutes or until golden brown. Carefully remove to wire racks. Immediately brush with butter and sprinkle with additional salt. Serve warm.

GOLDEN SOFT PRETZELS

Steps:

• Dissolve yeast and sugar in 2 cups warm water in a large bowl; let stand until bubbling, about 10 minutes. Beat butter, egg, and 1 teaspoon salt into yeast mixture until smooth. Mix in 2 cups flour to make a wet dough. Stir remaining flour into dough, 1 cup at a time, to make a stiff dough. Form dough into a ball.
• Grease a large bowl and turn dough around in greased bowl to coat. Cover lightly with a kitchen towel, place in a warm area, and let dough rise until doubled, at least 1 hour. Punch dough down.
• Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
• Divide dough in half; cut each half into 8 pieces. Roll pieces out on a floured surface into ropes about 1/2-inch thick. Shape each rope into a pretzel.
• Bring 5 cups water to a boil in a large saucepan and dissolve baking soda in the boiling water. Boil pretzels, a few at a time, in the baking soda water for 10 minutes. Arrange pretzels on prepared baking sheets and sprinkle with coarse sea salt.
• Bake in the preheated oven until pretzels are shiny and golden brown, 15 to 20 minutes.

SOFT PRETZELS RECIPE BY TASTY

Steps:

• In a bowl, mix milk, browned melted butter, and dark brown sugar until combined. Add yeast, and let rest for 5 minutes until yeast starts to foam.
• Mix in the flour ⅛ at a time. When mixing in the final portion, add salt.
• Remove the dough and use oil to cover the bowl.
• Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
• Preheat the oven to 450°F (230°C).
• Cut dough into 32 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.
• Beat the egg.
• Transfer pretzels to a baking sheet, brush with beaten egg and sprinkle with pretzel salt. Bake for 10-15 minutes, until golden brown.
• Serve warm.

MINI SOFT PRETZELS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Divide the pizza dough into 8 equal pieces. Using your hands, roll a piece into a rope about ¼ inch thick and 15 inches long. Arrange the rope in a U-shape, then twist the ends together once and bring the twisted ends up to rest over the top curve of the rope to make a pretzel shape. Repeat with the rest of the dough pieces.
• Bring 3 quarts of water to a boil in a large pot over high heat. When water is boiling, stir in the baking soda. Working a few at a time, gently lower the pretzels into the water for 45 seconds, flipping halfway through. Carefully transfer the pretzels to paper towels and blot-dry. Place the dried pretzels on the prepared baking sheet, spacing 1 inch apart.
• In a small bowl, whisk together the egg and remaining tablespoon of water. Using a pastry brush, brush the egg wash over the pretzels, then sprinkle with coarse salt.
• Bake the pretzels for 15-20 minutes. or until deep golden brown and cooked through.
• Serve the pretzels with Heluva Good!® Bacon Horseradish Dip.
• Enjoy!

SOFT PRETZELS - LIKE AUNTIE ANNE'S

Steps:

• Combine 1 cup flour, sugar, salt and yeast in medium bowl. Blend well.
• Heat 1 cup water and Crisco in small saucepan to 100 - 110 degrees.
• Add liquid to flour mixture and blend at low speed until moistened.
• Beat 3 minutes at medium speed.
• Stir in by hand an additional 1-1/2 to 1-3/4 cups of flour or until dough pulls cleanly away from sides of bowl.
• Knead in 1/2 - 3/4 cup flour, on a floured surface, until dough is smooth and elastic.
• Put dough in greased bowl, cover loosely with plastic wrap and a cloth towel.
• Let rise in a warm (80-85 degrees) until light and doubled in size. About 45 minutes.
• Spray 2 cookie sheets with no-stick spray.
• Punch dough down and seperate into 12 pieces.
• Roll each piece into a 16-inch rope.
• Form into pretzel shape.
• Place on greased cookie sheets and cover.
• Let rise in a warm place for 15 minutes.
• Adjust oven rack to top position.
• Heat oven to 400 degrees.
• Combine 6 cups water and baking soda in a shallow saucepan and bring to a boil.
• Slowly drop pretzels into water, one at a time, cooking 15 seconds on each side.
• Remove from water with a slotted spoon and return to greased cookie sheet.
• Sprinkle with pretzel salt, sesame seeds, etc.
• Bake for 8 minutes.
• Brush with melted butter.
• Bake an additional 2 minutes or until golden brown.
• Remove from cookie sheet and brush generously with remaining butter.

HOMEMADE SOFT PRETZELS

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in 3 cups of flour; mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil; refrigerate for 2-24 hours. , Punch dough down and divide in half. On a lightly floured surface, cut each half into 16 equal pieces. Roll each piece into a 20-in. rope. Shape into the traditional pretzel shape and place on a greased baking sheet. , In a small bowl, combine egg yolk and water; brush over the pretzels. Sprinkle with salt if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400° for 15 minutes or until brown.

CHEWY PHILADELPHIA-STYLE SOFT PRETZELS

Steps:

• In a saucepan, heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar. Stir until dissolved then set aside. Meanwhile, combine warm water and yeast. Let stand for 3 minutes then add the cooled milk mixture. Beat in flour until smooth. Cover and set aside for 45 minutes to rise.
• Stir down the dough then gradually add flour, baking powder, and salt. Place on a floured surface and knead for 5 minutes, or until smooth and elastic. Roll into a 16' x 10-inch rectangle then cut into 1/2-inch wide strips. Roll each strip into a rope and twist into large pretzels. Let rise about 30 minutes.
• Bring a large kettle of salted water to a boil. Preheat the oven to 400 degrees. Lower the pretzels gently into the boiling water for about 5 seconds then remove and place 2-inches apart on a greased baking sheet.
• Beat egg and water and lightly brush the pretzel tops. Sprinkle with coarse salt and bake at 400 degrees for 18 to 20 minutes, or until golden brown.