Best 2 No Cook Pretzels With A Kick Recipes

SOFT PRETZELS

Steps:

• Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, yeast, and salt. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk/butter mixture to the bowl. When the dough forms a cohesive mass, switch from the paddle attachment to the dough hook. Knead on medium-low speed until the dough is smooth but still slightly tacky, about 5 minutes. (Alternatively, the dough can be mixed and kneaded by hand.) Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 to 2 hours.
• Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray.
• In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water. Stir until the baking soda is dissolved; set aside. (Dipping the pretzel dough in a baking soda solution gives the pretzels a nice golden brown crust.)
• Punch the dough to deflate it, then turn it out onto a clean work surface. (If the dough seems sticky, you can dust it with a bit of flour as needed.) Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dishtowel so the dough doesn't dry out. Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.
• Using two hands, gently dip each "rope" into the soda solution. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other -- making a twist in the center -- and press the ends onto the bottom of the pretzel). Sprinkle evenly with the coarse salt. Bake until golden, 8 to 12 minutes; watch the bottoms carefully as they can burn.
• Melt the remaining 3 tablespoons of butter and brush on the baked pretzels. The pretzels are best enjoyed warm out of the oven or fresh on the same day (reheat in the oven or microwave).
• Note: Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm milk and butter, let it sit until frothy, about 10 minutes, and then proceed with the recipe.
• Note: If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with butter after baking and sprinkle generously with cinnamon sugar (½ cup sugar plus about ¾ teaspoon cinnamon)
• Make-Ahead Instructions: After the dough has risen, it can be refrigerated for up to three days or frozen for a few months. Thaw the frozen dough in the refrigerator before using. The dough can be shaped into pretzel bites while still cool, but allow about 30 minutes for the bites to puff up a bit before dipping and baking.

EASY NO BOIL PRETZELS

Steps:

• Preheat oven to 425F, convection oven to 400°F.
• Pretzel Dough:.
• Whisk 2 3/4 c flour, yeast, sugar & salt together.
• Add 1 1/3 c warm water (use 1/2 hot tap water & 1/2 cold water to get perfect temperature).
• Stir together.
• Add 1/4 - 1/2 c more flour while kneading, to make a soft dough. It will still be slightly tacky.
• Divide dough into 14 equal portions (about 2 oz each).
• Roll each out into rope about 20" long, form into pretzel shape.
• Place on parchment lined cookie sheet.
• Egg Wash:.
• Beat egg & 1 T water together, brush pretzels with egg wash, sprinkle with coarse or Kosher salt.
• Bake 15 - 20 minutes till golden brown.
• Cool slightly on wire rack.
• Enjoy!