Guys Knot For Nuthin Everything Pretzel Recipes

GUY'S CAESAR SALAD

Steps:

• Beat the egg in a large mixing bowl. Add the rest of the ingredients except the lettuce and the cheese and whisk to combine.
• Cut the stems off the heads of Romaine and fan out the lettuce on a serving platter. Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Serve immediately.

SOFT PRETZEL KNOTS

Steps:

• In the bowl of a stand mixer, stir together the yeast and warm water. Allow to rest until bubbles begin to form. Add the flour, sugar, and salt. Beat with the hook attachment on low until soft dough begins to form. Turn up the speed to medium and knead the dough for five minutes. Cover the bowl and place in a warm area to rise for one hour. When the dough has doubled in size, preheat the oven to 400 degrees. Turn the dough out on a floured surface and form into a long log shape. Cut even strips from the dough. Cut each strip in half and roll out into a thin strip. Twist the strip into a knot and set aside. When all the knots are formed, bring the four cups of water to a boil. Add the baking soda and stir until dissolved. Remove from heat. Dip each pretzel knot into the baking soda water, then transfer it to a paper towel lined plate. Move all the dipped pretzels to a baking sheet lined with parchment paper and spread melted butter over each knot. Top all the pretzels with coarse salt. Bake in the preheated oven for 15 to 20 minutes, until the pretzels are golden brown.

GUY'S KNOT FOR NUTHIN, EVERYTHING PRETZEL

Steps:

• Preheat the oven to 425 degrees F.
• In a glass measuring cup, add the warm water and the yeast. Stir and let sit for 10 minutes.
• In a food processor fitted with a dough blade, add the dry ingredients and the Parmesan and pulse together 3 times at 5 second intervals. Add in 1 egg and the warm water and yeast mixture. Mix until the dough comes together, pulse for 10 second intervals 3 times. Turn out onto a lightly floured work surface or cutting board. Knead 10 to 12 times, adding a little flour, if sticky. Cut the dough in half and set aside.
• Roll out 1 piece of dough to a 12 by 17-inch rectangle, about 1/4-inch thick. Sprinkle 3/4 cup of the Cheddar in the middle (short way). Fold 1/3 of the dough over, and sprinkle with 3/4 cup of the Cheddar. Fold the last third over and pinch the edges closed. Roll with a rolling pin to form an 11 by 15-inch rectangle. Cut into 1 1/2-inch lengthwise strips.
• Pinch the cut edges together and then roll into cigar shape. Form into a pretzel shape and put on a baking sheet lined with a silicone baking mat. Repeat with second ball of dough.
• Beat the remaining egg and the milk in a small bowl. Mix well. Brush the formed pretzels with the egg mixture and then sprinkle evenly with the poppy seeds, sesame seeds, onion flakes and kosher salt.
• Bake until nicely browned, about 16 to 18 minutes. Remove from the oven and let cool. Serve warm or room temperature.