BUTTERY PRETZELS
Steps:
- Add the yeast to 2 cups warm water (no hotter than 110 degrees F) in a bowl and whisk until dissolved. Slice 1/2 stick (4 tablespoons) of the butter into thin slices. Lightly whisk the butter slices and brown sugar into the yeast mixture, then fold in 2 cups of the flour with a rubber spatula until combined. Add the salt and remaining 2 1/2 cups flour and mix until combined; the dough will be sticky.
- Place the dough on a floured surfaced and knead until smooth but still slightly sticky, 8 to 10 minutes. Place in a bowl that has been sprayed with cooking spray and cover with plastic wrap. Allow the dough to double in size, about 1 hour 30 minutes.
- Preheat the oven to 425 degrees F. Grease a baking sheet with cooking spray.
- Deflate the dough by punching it in the center, then, on a lightly floured surface, divide it into 12 pieces. Roll the pieces until they are about 1/2 inch thick, then form each into a pretzel shape.
- Whisk the baking soda into 4 cups warm water until dissolved. Dip each pretzel into the mixture, then place on the prepared baking sheet. Sprinkle with pretzel salt and bake until golden brown, about 10 minutes.
- Meanwhile, melt the remaining 1 1/2 sticks butter and transfer to a shallow dish. When the pretzels are done, dip the salt side of each in the butter. Place on a drying rack and allow to cool slightly. Serve warm.
HOMEMADE HARD PRETZELS
Provided by Alton Brown
Time 3h25m
Yield 36 pretzel sticks
Number Of Ingredients 9
Steps:
- Combine the warm 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, 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 sides 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 350 degrees F.
- Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. Cover the dough not being used with a slightly damp towel to help prevent drying out.
- Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Transfer to a cooling rack for at least 20 minutes before serving. Store in an airtight container for up to 1 week.
PRETZEL CRUNCH
Make a big batch of this and treat it like brittle. Or, break it up and put it over desserts. It is so good and crunchy....and addictive.
Provided by Small Town Cook
Categories Healthy
Time 10m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 and line a jelly roll pan with foil.
- Break up pretzels on pan.
- Melt butter.
- Add brown sugar and stir well.
- Pour over pretzels and stir until well coated.
- Bake 5 minutes.
- Cool and break apart as desired.
BUTTER CRUNCH PRETZELS
Make and share this Butter Crunch Pretzels recipe from Food.com.
Provided by lisar
Categories Lunch/Snacks
Time 1h20m
Yield 20 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees.
- Place pretzels in a large roasting pan.
- Butter sides of a heavy medium saucepan.
- Combine brown sugar, butter and corn syrup in saucepan.
- Stirring constantly, cook over med-low heat until sugar dissolves.
- Increase heat to medium and bring to a boil.
- Cook, without stirring, 5 minutes.
- Remove from heat.
- Stir in vanilla-butter-nut-flavoring and baking soda (syrup will foam).
- Pour syrup over pretzels; stir until pretzels are well coated.
- Bake 1 hour, stirring every 15 minutes.
- Spread on greased aluminum foil to cool.
- Store in Airtight container.
SALTED PRETZEL-MARSHMALLOW BARS
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch-square baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Lightly spray the foil with cooking spray.
- Pulse 1 cup pretzel pieces in a food processor until finely ground (you should have about 1/2 cup crumbs). Transfer to a bowl. Whisk in the flour, baking powder and salt.
- Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the brown sugar. Let cool slightly, then stir in the eggs and vanilla. Stir the pretzel crumb mixture into the butter mixture in two additions.
- Spread the batter in the prepared pan. Scatter the remaining 1/2 cup pretzel pieces on top. Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs, 25 to 30 minutes. Let cool completely in the pan on a rack, then lift the foil to remove the bars from the pan and transfer to a baking sheet.
- Preheat the broiler. Press the marshmallow halves, cut-side down, in even rows on top of the bars. Broil, rotating the baking sheet as needed, until the marshmallows are golden brown, 1 to 2 minutes; let cool.
- Put the peanut butter chips and 1/2 teaspoon vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Repeat with the chocolate chips and the remaining 1/2 teaspoon vegetable oil in another bowl. Drizzle the melted peanut butter and chocolate mixtures over the bars. Let harden at room temperature or chill to set before cutting.
PRETZEL CRUNCH
Provided by Christina Tosi
Categories Bake Super Bowl Kid-Friendly Party Small Plates
Yield makes about 250 g (2 cups )
Number Of Ingredients 6
Steps:
- 1. Heat the oven to 275°F.
- 2. Pour the pretzels in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, malt powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the pretzels and creating small clusters.
- 3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
- 4. Cool the pretzel crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
PRETZEL CEREAL CRUNCH
A festive container of this salty-sweet treat was left in my mailbox several Christmases ago-and disappeared in a twinkling! My neighbor shared the quick and easy recipe. I've since added peanut butter because I love that flavor! -Cindy Lund, Valley Center, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 9 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cereals, pretzels and pecans. In a microwave-safe bowl, melt chips; stir until smooth. Stir in peanut butter. Drizzle over cereal mixture; toss to coat. Spread evenly on a waxed paper-lined baking sheet. Cool completely; break into pieces. Store in an airtight container.
Nutrition Facts : Calories 190 calories, Fat 12g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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
CHOCOLATE & PEANUT BUTTER CHIP PRETZEL COOKIES
I found this recipe one day on a food blog and was immediately drawn to the combination of sweet and salty. It didn't disappoint! Very, very yummy and an immediate hit with my kids. The texture of soft cookie (do NOT overbake), along with the crunch of the pretzel sends this right on over the top. Enjoy!
Provided by Chef SuzyQ
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes).
- On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
- Add the flour mixture and beat just until there are no more streaks of flour.
- Stir in the chocolate chips, peanut butter chips, and preztels (you should have about 1/2 cup of coarsely crushed pretzels) . Cover and refrigerate for an hour.
- Preheat the oven to 350°F Line baking sheets with parchment paper.
- Scoop out well rounded tablespoonfuls of the dough and sprinkle with sea salt.
- Leave about 2 inches between each ball. Press down slightly. Bake for 10 minutes. Do not overbake. Allow the cookies to cool on the baking sheet for a few minutes before removing.
Nutrition Facts : Calories 185.9, Fat 7.5, SaturatedFat 4.3, Cholesterol 19.6, Sodium 242.5, Carbohydrate 26.6, Fiber 0.9, Sugar 12.5, Protein 3.3
BROWNED BUTTER CEREAL BARS
Crispy rice treats were one of the first recipes I ever made as a kid. For this version, I wanted to make something similar but more special. Friends and family think using Cap'n Crunch and browned butter is genius, but I just call them delicious.-Kelly Krauss, Lebanon, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 8
Steps:
- Line a 15x10x1-in. pan with parchment, letting ends extend over sides; set aside. Freeze pretzels, miniature marshmallows and baking chips 1 hour., Remove pretzels, marshmallows and baking chips from freezer; combine in a large bowl. In a Dutch oven, melt butter over medium heat. Heat 10-13 minutes or until golden brown, stirring constantly. Add large marshmallows; cook and stir until blended. Remove from heat; stir in vanilla and salt., Stir in cereal until coated. Stir in pretzel mixture; transfer to prepared pan, pressing evenly with a buttered spatula. Cool completely., Lifting with parchment, remove cereal mixture from pan. Cut into bars. Store in airtight containers.
Nutrition Facts : Calories 186 calories, Fat 9g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 172mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.
WHISKEY PRETZELS
Make and share this Whiskey Pretzels recipe from Food.com.
Provided by amievv821
Categories Grains
Time 30m
Yield 16 oz pretzels
Number Of Ingredients 6
Steps:
- Pre-heat oven to 250 deg F.
- Add butter, whiskey, brown sugar, garlic and cayenne to saucepan and cook over low heat until melted.
- Spread pretzels on a baking sheet and pour butter mixture over pretzels. Toss to coat.
- Bake 10 minutes. Stir mixture and bake 10 more minutes.
- Allow to cool and enjoy!
GARLIC PRETZELS
My spousal unit and I are garlic freaks and also love the garlic butter served with seafood. Since we do not eat lobster or shrimp, we wanted something with that garlic butter taste and decided to "kick it up a notch" with Emeril's Essence.
Provided by Chef Boy of Dees
Categories Lunch/Snacks
Time 1h35m
Yield 20 oz.
Number Of Ingredients 4
Steps:
- In a saucepan, melt the butter, garlic and essence.
- Stir and mix until boiling.
- Place the pretzels in a large bowl.
- Drizzle the butter mixture over the pretzels and coat as best you can.
- Spread the coated pretzels into an ungreased baking pan (can be split into two pans for easier tossing).
- Bake at 250 degrees for 45 minutes (or until the pretzels are no longer wet), stirring every 15 minutes (to recoat the pretzels.) Cool and store in Ziploc or resealable container.
- GREAT with ice cold PEPSI (or beer if you must!).
Nutrition Facts : Calories 191.3, Fat 10, SaturatedFat 6, Cholesterol 24.4, Sodium 453.2, Carbohydrate 23.1, Fiber 0.9, Sugar 0.8, Protein 3.1
TOFFEE CRUNCH PRETZELS
The sweet and salty combination of these lightly coated pretzels makes them hard to resist. Get ready to double the recipe!-bethany, TOH Online Community
Provided by Taste of Home
Categories Snacks
Time 1h20m
Yield 3-1/2 quarts.
Number Of Ingredients 6
Steps:
- Place pretzels in a greased roasting pan. In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil over medium heat. Boil for 5 minutes, stirring occasionally. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzels and mix well. , Bake, uncovered, at 200° for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool. Store in an airtight container.
Nutrition Facts :
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