Italian Pretzels Recipes

Steps:

• Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.
• Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).
• Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.
• Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.
• Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.

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.

Steps:

• Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
• Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
• Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
• Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

Steps:

• Put pretzels in a microwave safe bowl.
• Combine butter and spaghetti sauce mix.
• Pour over pretzels and toss.
• Microwave on high 2-3 minutes or until toasted.
• Stir every 30 seconds.
• Immediately sprinkle with cheese and toss.
• Cool.

Steps:

• Dissolve yeast in water.
• Sift flour salt and pepper onto mixing board.
• Make a well in the center and add yeast, wine and oil.
• Blend together and gradually incorporate into flour.
• The dough will be stiff.
• Knead 10 minutes.
• Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
• Preheat oven to 375º.
• Break off small pieces of dough and roll into ropes about 6 inches long.
• Form a ring and pinch edges together.
• Place on baking sheet and let rise 20 minutes.
• Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
• Brush with oil and bake 12 to 15 minutes.
• at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.