Hard Pretzels Salzstangen Ii Recipes

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.

Steps:

• SOFT PRETZELS:
• Dissolve yeast in water, add salt and sugar.
• Blend in all the flour and knead until smooth.
• When smooth, cut dough into small pieces and roll into ropes. Twist ropes into conventional pretzel shapes and place on a paper-lined cookie sheet.
• Brush pretzels with beaten egg, sprinkle with coarse salt.
• Bake in a 425 degree oven for 12-15 minutes, or until brown. These do not keep long.
• HARD PRETZELS:
• Do everthing above, but decrease water to 1-1/4 cups and add 1/4 cup of melted butter.
• Make pretzels smaller and bake until browned.
• These pretzels will stay good for months in a tight container.

Steps:

• Mix the ingredients into a dough and let it yeast about half an hour in varm place.
• Bake it into any form you want.
• Brush them with egg yolk and sprinkle with coarse salt and what ever other you want, for example cummin seeds, sesamy seeds or parmesan cheese.
• Bake in 225 degrees Celsius (437 degrees Fahrenheit) for about 10 minutes.

Steps:

• Mix flour, baking powder and salt.
• Add butter into flour mix.
• Blend in the cream.
• Form the pretzels as you wish and put them on the baking tray.
• Brush with egg and sprinkle with coarse salt, grated cheese, cummin or what ever you wish.
• Bake in hot oven (275-300 degrees Celsius) for about 10 minutes.

Steps:

• Preheat oven to 325°F Break pretzels into bite size peices.
• Mix the garlic powder and dry dressing mix. Add oil and stir. Pour mixture over pretzels.
• Toss gently to coat then let stand 10 minutes. Stir again and let stand again for another 10 minutes.
• Spread on cookie sheet in a single layer and bake for 7 minutes.
• Turn pretzels and bake another 7 minutes. Serve with warm mustard.

Steps:

• Preheat oven to 425 degrees.
• In a bowl, break up hard pretzels into bite sized pieces. Pour melted butter over and stir quickly. Pour dried Onion soup overtop and mix well.
• Spread out on a large cookie sheet, trying not to have pieces touch. This assures crispiness. Bake 8-12 minutes. It depends on your oven, as some bake hotter than others. After 8 minutes, keep checking them. Do not let onion bits burn, if possible. You just want them crispy. Remove and cool completely. Store in covered container.
• ENJOY!