Pretzel Dogs And Mall Pretzels Recipes

Steps:

• Preheat the oven to 375˚. Line a baking sheet with parchment paper. Beat the pumpkin puree, eggs and peanut butter in a large bowl with a mixer on medium-high speed until well combined. Gradually beat in the flour until a stiff dough forms.
• Scoop out a baseball-size ball of dough and roll into an 18-inch-long rope. Form into a U shape, then cross the ends and press them against the bottom of the U. Transfer to the prepared pan. Repeat to make 8 to 10 pretzels.
• Bake until the pretzels are golden brown, 12 to 16 minutes. Let cool on the baking sheet.

Steps:

• Bring a pot of water to a boil. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside.
• Roll each dinner roll into a long rope approximately 1 1/2 to 2 times the length of a hot dog. Coil each rope around a hot dog, pinching the ends to seal them so they cannot come loose.
• Add the baking soda to the boiling water, then, working in batches, drop the pretzel dogs into the water for 30 seconds and remove to a rack.
• When all the dogs have been boiled, place them on the greased baking sheet. Brush with the beaten egg and sprinkle with pretzel salt.
• Bake until the bread ropes are cooked and have turned golden brown, about 12 minutes. Serve with spicy mustard and pickles.

Steps:

• In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
• Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
• After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
• Preheat an oven to 450 degrees F (230 degrees C).
• Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
• NOTES ***When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further. A 3-foot long rope will make a pretzel approximately 8-inches in diameter. Plan on using one baking sheet for every two pretzels. ***

Steps:

• In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
• Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
• After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
• Preheat an oven to 450 degrees F (230 degrees C).
• Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Steps:

• 1. Add honey to the warm water and stir to dissolve (you can use sugar if you don't have honey). Stir in yeast and set aside until foamy. (5-10 min)
• 2. In a large bowl, mix about 3 cups of bread flour and the 1 tsp. of kosher salt together. Add the melted butter & yeast mixture. Add the remaining 1 1/2 cups flour a little at a time until the dough pulls away from the sides of the bowl. Knead the dough on a lightly floured surface until smooth and elastic (about 8-10 min). I use my Kitchen-Aid mixer with a dough hook for this.
• 3. Put dough in an oiled bowl and cover with plastic wrap. Let rise in a warm place until double (about 1 hour).
• 4. When dough is ready, roll out on a lightly oiled surface to about 10 x 20 inches.
• 5. Slice the dough into 1 inch wide strips. Wrap the dough around each hot dog, making sure to pinch the edges at each end. There should be about 1/2 inch of hot dog at each end showing. If you have any dough left over after wrapping your hot dogs, roll them into strips and shape into a pretzel. :)
• 6. Bring the 10 cups of water to a boil and then add the baking soda and stir to dissolve. Add the dough-wrapped hot dogs a few at a time, and boil for about 30 seconds.
• 7. Remove with a large slotted spoon and place on 2 greased baking sheets (or use parchment paper).
• 8. Mix the egg yolk and 1 tablespoon water together, and brush on the pretzel dogs.
• 9. Sprinkle with kosher salt if you like, and then bake in a preheated 425-450 oven for about 15 minutes, until golden brown.
• 10. Remove from pans and let cool slightly...and then enjoy!

Steps:

• Sprinkle the yeast and sugar over 2 cups of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 20 minutes until the yeast softens and begins to form a creamy foam.
• Combine the yeast mixture with the warm milk, oil, and salt in a large mixing bowl; stir well to combine. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour, 1 cup at a time, mixing well after each addition. The dough should be moderately stiff and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Spray a large bowl with cooking spray, then place the dough in the bowl and turn to coat. Cover with plastic wrap or a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• After the dough has risen, fill a large pot with about 8 cups water, 1 1/2 teaspoons salt, and the baking soda and bring to a rolling boil over high heat. While the water is coming to a boil cut the the dough into 20 pieces, about the size of a golf ball. Roll each piece into a 12 inch long rope about 1 1/2 inches thick.
• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
• Dip a strip of dough into the boiling water using a pair of tongs, count to 5, remove it from the water, and place it on a paper towel for a few seconds. Wrap the strip around a hot dog, place on a baking sheet, and sprinkle with coarse salt. Repeat with the remaining strips of dough and hot dogs.
• Bake in a preheated oven until they are golden brown, about 15 to 20 minutes.