Dsfs Pretzel Bread Recipes

DSF'S PRETZEL BREAD

Steps:

• Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
• Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
• Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
• Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
• Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.

SOFT PRETZELS (FOR BREAD MACHINES)

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer.
• Select White Bread setting, Manual and then press Start.
• After the machine has completed the second rising cycle, it will beep.
• Remove the dough onto a very lightly floured surface.
• Divide into 4 parts.
• Divide each fourth into 3 pieces.
• Roll each piece into an 18 inch rope.
• Shape rope into a circle, overlapping about 4 inches; from each end, leaving ends free.
• Take one end in each hand and twist at the point where dough overlaps.
• Carefully lift ends across to the opposite edge of circle.
• Tuck ends under edge to make a pretzel shape; moisten and press ends to seal.
• Place on greased cookie sheet.
• Let rise, uncovered, until puffy, about 20 minutes.
• In a 3-quart saucepan, combine 2 quarts of water and 1/3 cup baking soda; bring to a boil.
• Lower 1 or 2 pretzels into the saucepan; simmer for 10 seconds on each side.
• Lift from water with a slotted spoon.
• Return to greased cookie sheet.
• Let dry briefly.
• Brush with 1 egg white slightly beaten.
• Sprinkle with course salt or sesame seeds or leave plain.
• If you leave them plain, after they bake dip into melted butter then in cinnamon and sugar mixture.
• Bake at 425°F for 4 minutes; then turn cookie sheet around and bake 4 more minutes.
• These are so good.

DSF'S PRETZEL BREAD

Steps:

• Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
• Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
• Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
• Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
• Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.