PAPA DREXLER'S BAVARIAN PRETZELS
Fun to make, traditional pretzels are great with a nice mug of beer!
Provided by Tim Drexler
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
- Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
- Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
- Bake in the preheated oven until golden brown, 8 to 10 minutes.
Nutrition Facts : Calories 304 calories, Carbohydrate 49.2 g, Cholesterol 20.4 mg, Fat 8.4 g, Fiber 2.1 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 2800.8 mg, Sugar 0.9 g
BAVARIAN PRETZELS
Found this on another on-line recipe channel and looks so good with great reviews. I've been looking for the perfect soft pretzel recipe that we used to enjoy in Germany at the request of my DGS and hoping this will fit the bill- sure looks like it. I've found several other recipes with this title but this is a little differant. As an update: Finally got around to making this and have to admit to them not coming out real pretty (just look at my photo) just didn't have the knack for twisting them and had trouble getting them into and out of the hot water, but the taste was really good. Maybe with practice they might look better!!!
Provided by Bonnie G 2
Categories Low Protein
Time 35m
Yield 6 pretzils, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
- 2. Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
- 3. Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
- 4. Bake in the preheated oven until golden brown, 8 to 10 minutes.
Nutrition Facts : Calories 304.6, Fat 8.4, SaturatedFat 5, Cholesterol 20.4, Sodium 3213.2, Carbohydrate 49.2, Fiber 2.2, Sugar 0.9, Protein 7.3
PAPA DREXLER'S BAVARIAN PRETZELS
Fun to make, traditional pretzels are great with a nice mug of beer!
Provided by Tim Drexler
Categories Pretzels
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
- Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
- Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
- Bake in the preheated oven until golden brown, 8 to 10 minutes.
Nutrition Facts : Calories 304 calories, Carbohydrate 49.2 g, Cholesterol 20.4 mg, Fat 8.4 g, Fiber 2.1 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 2800.8 mg, Sugar 0.9 g
BAVARIAN PRETZELS/ PRETZEL ROLLS (LAUGENBREZELN)
This easy recipe is from one of my all time favorite bread making cookbooks Local Breads by Daniel Leader/ Lauren Chattman with the directions tweaked just a little. I usually double the recipe and have always had outstanding results.The dough can be refrigerated from 2-24 hours so I sometimes bake 1 batch and then save the rest of the dough for the next day so they are fresh. I mostly use the recipe to make pretzel rolls and often wrap the dough around hot dogs or sausages which are a favorite of my DS (Pretzel Dogs) *See note at bottom of instructions*. I occasionally add a little extra flour depending on the weather to get my dough as directed below. The dough should be a little moist/ sticky. Add only a tablespoon at a time if extra is needed. Please read the recipe through before starting. This recipe prints out as 2 pages for those that may want to set their print job to 2 sided :)
Provided by Brenda.
Categories Breads
Time 3h30m
Yield 8 rolls/pretzels, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the flour in the bowl of a stand mixer.
- Using the paddle attachment stir in the butter on low speed until it is evenly distributed and the texture of coarse cornmeal, 1-2 minutes.
- Pour in the water and sprinkle on the yeast and salt.
- Switch to the dough hook and knead on medium until very smooth and pliable, about 8-10 minutes.
- Shape the dough into a ball and place in a large well oiled bowl.
- Cover the bowl with plastic wrap and let stand in a warm place, (70-75 degrees) for about 1 hour until it has slightly expanded and risen to a dome.
- Lightly oil a baking sheet, (I use parchment paper).
- Turn the dough out onto an unfloured countertop and pat into a rough rectangle.
- Cut the dough into 8 equal pieces.
- At this point you can shape the dough into either pretzels or rolls.
- Arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap.
- Place the baking sheet in the refrigerator for 2-24 hours.The dough will not necessarily rise while refrigerated, but it helps them to hold their shape while handling.
- Boiling and Baking:.
- Preheat oven to 350 degrees F.
- Bring 4 quarts of water to a boil in a wide 6 quart kettle, (I highly recommend you do not use a teflon coated kettle as I ruined my brand new Calphalon pot this way. The baking soda is acidic).
- ***IMPORTANT- Add the baking soda slowly, (The water will bubble like crazy when you add the baking soda and can boil over furiously if added too fast).
- Turn the heat down to a healthy simmer.
- Add the rolls 1 at a time to the boiling water and allow each roll to rise to the surface before adding the next one. (I only make about 3-4 at a time).
- After each roll has risen to the surface, let cook for about 20 seconds and then flip over with a slotted spoon and cook the other side for 20 seconds.
- Remove the rolls from the water with a slotted spoon, draining them well and place on a freshly oiled baking sheet. (I use parchment paper). Repeat until all rolls have been boiled.
- Sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 30-35 minutes.
- When nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes.
- If you have any leftover, place the rolls in a plastic bag and they will be good for about 1-2 days, (We have never had leftovers *wink*).
- ****If making "Pretzel Dogs" simply flatten the piece of dough by hand into a rectangle (Step 10) big enough to accomodate your hot dog (I pat the hot dog dry with paper towels first). Place hot dog on long side of dough rectangle and roll up tucking in the sides and pinching the seams so they are well sealed. Continue with/to step 11.
Nutrition Facts : Calories 274.9, Fat 5.5, SaturatedFat 2.9, Cholesterol 11.4, Sodium 3209.1, Carbohydrate 47.2, Fiber 1.9, Sugar 0.2, Protein 8.3
PAPA DREXLER'S BAVARIAN SOFT PRETZELS
Recipe from Tim Drexler and all recipes site. Tim says these are fun to make, traditional pretzels are great with a nice mug of beer. I added the Mustard Dipping Sauce.
Provided by Pat Duran @kitchenChatter
Categories Savory Breads
Number Of Ingredients 10
Steps:
- In a large bowl;, stir together 1 cup of flour, yeast, sugar, 2 Tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed. Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions. Preheat the oven to 450^. Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt. Bake in the oven until golden brown , about 8-10 minutes. Note: After rolling out into rope, you can cut the into 2 to 3 inch pieces, pinching ends to seal and proceed the same. --- Mustard Dipping Sauce: 2 T. bacon bits 1/2 c. yellow mustard 1/2 c. honey 1/4 c. corn syrup 1/4 c. mayonnaise 1 T. dried onion flakes Place ingredients in microwave safe bowl and heat for 30 seconds and stir until well blended- heat 30 seconds more if necessary, stirring again. Store in refridgerator until ready to use or any leftovers.
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