Best 4 Yummy Pretzels Recipes
**Pretzels: A Culinary Journey from Humble Origins to Global Delight**
In the realm of snacks, few treats evoke a sense of nostalgia and universal appeal quite like pretzels. These twisted golden-brown wonders, with their enticing aroma and distinctive salty flavor, have captured the hearts and taste buds of people worldwide. Originating in the kitchens of medieval Europe, pretzels have undergone a remarkable transformation, evolving from humble monastery fare to a beloved snack enjoyed in homes, bakeries, and food establishments across the globe. This article presents a delectable collection of pretzel recipes, each offering a unique twist on this classic treat. From the traditional lye-infused pretzels to variations featuring different flavors and toppings, these recipes promise to tantalize your taste buds and transport you on a culinary journey through time and cultures. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide a perfect balance of simplicity and creativity, ensuring that every bite is a moment of pure indulgence. So, embark on this delightful adventure, discover the secrets behind the perfect pretzel, and create memories that will last a lifetime.
HOMEMADE SOFT PRETZELS RECIPE BY TASTY
Here's what you need: water, salt, sugar, active dry yeast, flour, oil, baking soda, eggs, coarse salt
Provided by Hannah Williams
Categories Snacks
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
- Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
- Remove the dough and use the remaining oil to cover the bowl.
- Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
- Preheat oven to 450°F (230°C).
- Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
- Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
- Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 332 calories, Carbohydrate 55 grams, Fat 7 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 gram
HOMEMADE SOFT PRETZELS
For a taste of the fair at home, try Alton Brown's Homemade Soft Pretzels recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 1h55m
Yield 8 pretzels
Number Of Ingredients 11
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.
YUMMY PRETZELS
My mother-in-law makes these often. She was nice enough to share the recipe with me. They can be very addictive. Very simple to make also. NO BAKING REQUIRED!!!!
Provided by Jill L. Margaritta
Categories Lunch/Snacks
Time 4h
Yield 2 bags
Number Of Ingredients 5
Steps:
- Put one bag of pretzels in a gallon size ziploc bag.
- Put the other bag of pretzels in another gallon size ziploc bag.
- Combine the oil, dry dressing, garlic powder and dill weed.
- Mix well.
- She uses her large glass measuring cup. It is easier to pour the mixture over the pretzels.
- Pour half of the oil mixture into each ziploc bag of pretzels.
- Shake the bags until the pretzels are well coated.
- Flip and shake the bags every so often, for the next 4 to 6 hours.
- She said she flips and turns everytime she walks into the kitchen.
- Enjoy!
AUNTIE'S DELICIOUS SOFT PRETZELS, AMISH RECIPE
Make and share this Auntie's Delicious Soft Pretzels, Amish Recipe recipe from Food.com.
Provided by WJKing
Categories Yeast Breads
Time 50m
Yield 24 pretzels
Number Of Ingredients 8
Steps:
- Dissolve yeast into warm water.
- Add sugar, then flour& mix well- do not 'knead' as this toughens the dough.
- (Mix just until combined well) Let rise until doubled, at least 20 minutes.
- Cut into long 'ropes'.
- Shape into pretzel shapes, then dip into prepared dipping solution.
- Place on well-greased cookie sheet and sprinkle with pretzel salt.
- Bake at 500-550°F for 4-6 minutes until golden brown.
- Dip face of pretzel into melted butter.
- Variation: add 1 t vanilla to the dough.
- Flavor variations.
- Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
- Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.
- Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.
- Salt is optional with this one.
Tips:
- Use active dry yeast that is not expired. Check the expiration date before using.
- Proof the yeast in warm water (105-115°F) with a little sugar to ensure it is active and alive.
- Dissolve the sugar and salt in the warm water before adding the yeast. This will help to evenly distribute the yeast and prevent it from clumping.
- Knead the dough until it is smooth and elastic, about 5-7 minutes. This will help to develop the gluten in the dough and make the pretzels chewy.
- Let the dough rise in a warm place until it has doubled in size, about 1 hour. This will allow the yeast to multiply and produce carbon dioxide gas, which will make the pretzels light and airy.
- Preheat the oven to 450°F before baking the pretzels. This will help to create a crispy crust.
- Brush the pretzels with baking soda solution before baking. This will help to give the pretzels their signature golden brown color and crispy crust.
- Bake the pretzels for 10-12 minutes, or until they are golden brown. Do not overbake, or the pretzels will become dry and hard.
Conclusion:
This recipe is a great way to make delicious and authentic pretzels at home. The pretzels are soft and chewy on the inside and have a crispy golden brown crust. They are perfect for a snack or as a side dish with soup or salad. With a few simple ingredients and a little time, you can enjoy delicious homemade pretzels whenever you want.
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