SOFT PRETZEL BITES
Perfect bite-sized soft pretzels! Add your favorite toppings: salt, poppy seeds, sesame seeds, dried shallots, dried onions, etc... before baking. Serve with cheese sauce or any dipping sauce of your choice.
Provided by Simply Sundays!
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes.
- Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky.
- Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray.
- Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil.
- Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces.
- Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough.
- Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 25.7 g, Cholesterol 21.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 2.9 g, Sodium 2207.8 mg, Sugar 1.8 g
ZIPPY PRETZELS
I make these every year for Christmas goodie bags. The recipes comes from my good friend Vicki, who is good cook!
Provided by Brenda Vander Zanden
Categories Other Snacks
Time 2h10m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 200 degrees.
- 2. Pour oil into 2-cup glass measuring cup. Add ranch mix, garlic powder and cayenne pepper.
- 3. Whisk oil and spices thoroughly together.
- 4. Shake pretzel bag vigorously to knock off much of packaged salt. Discard salt. Place pretzels on ungreased baking pan.
- 5. Pour oil over pretzels. Use rubber scraper to get all oil out of cup. Gently stir pretzels until all are coated with oil mixture.
- 6. Bake, uncovered for 90 minutes, stirring every 20 minutes.
- 7. Remove from baking pan and cool completely (about 30 minutes.) Store cold pretzels in airtight container at room temperature for up to 3 weeks.
- 8. Cook note: 1 tsp of cayenne gives this a nice but not overwhelming zip. Adjust amount as needed to your taste.
HOMEMADE SOFT PRETZELS
Edd Kimber demonstrates how to make perfect pretzels with a chewy crust and soft, fluffy interior. Mix honey and mustard for a fantastic dip to go with them
Provided by Edd Kimber
Categories Brunch, Snack, Treat
Time 25m
Number Of Ingredients 9
Steps:
- Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
- Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
- Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
- To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
- Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
- Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
- Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
- Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
- Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.
Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium
HOMEMADE PRETZELS
These pretzels are crisp on the outside and chewy inside. They rival many of the hot pretzels found in stores.-Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 20 pretzels.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add flour and salt; stir to form a soft dough. Turn onto a floured surface; knead 4-5 times. Cover and let rise in a warm place for 15 minutes. , Punch dough down and divide into 20 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. Combine baking soda and cold water; brush over pretzels. Sprinkle with coarse salt. , Place on greased baking sheets. Bake at 450° for 15-20 minutes or until golden brown.
Nutrition Facts :
More about "zippy pretzels recipes"
EASY HOMEMADE SOFT PRETZELS - SALLY'S BAKING ADDICTION
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4.9/5 (571)Category Snacks
- Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
- Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
- Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
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