Hot Soft Pretzels Recipes

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HOMEMADE SOFT PRETZELS



Homemade Soft Pretzels image

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

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

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.

SOFT HOMEMADE PRETZELS



Soft Homemade Pretzels image

Fun to make.

Provided by Pam English

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 1h40m

Yield 12

Number Of Ingredients 9

2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees F (43 degrees C))
3 ½ cups all-purpose flour
2 tablespoons white sugar
1 tablespoon shortening, melted
1 teaspoon salt
1 egg yolk
1 tablespoon water
coarse salt, or to taste

Steps:

  • Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
  • Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
  • Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

Nutrition Facts : Calories 158 calories, Carbohydrate 30.4 g, Cholesterol 17.1 mg, Fat 1.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 676.4 mg, Sugar 2.2 g

HOMEMADE SOFT PRETZELS RECIPE BY TASTY



Homemade Soft Pretzels Recipe by Tasty image

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

1 ½ cups water, warm
1 tablespoon salt
1 tablespoon sugar
1 packet active dry yeast
4 ½ cups flour
3 tablespoons oil, divided
⅔ cup baking soda
2 eggs, beaten
coarse salt

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

HOT BUTTERED PRETZELS



Hot Buttered Pretzels image

Provided by Martha Stewart

Categories     Food & Cooking     Snacks

Yield Makes 8

Number Of Ingredients 8

2 1/2 cups unbleached all-purpose flour, plus more for work surface
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons regular instant yeast
About 1 cup warm water
Pretzel salt
3 tablespoons unsalted butter, melted
Vegetable cooking spray

Steps:

  • Preheat oven to 500 degrees. Line baking sheets with parchment paper; set aside. In a medium bowl, whisk to combine flour, salt, sugar, and yeast. Slowly add water. The quantity you add will be determined by the humidity in the air. Transfer dough to a lightly floured work surface. Knead until soft and smooth, about 5 minutes.
  • Dust the dough with flour, and place in a plastic bag. Seal the bag, leaving room for the dough to expand. Let rest at room temperature for 30 minutes.
  • Spray work surface with cooking spray. Transfer rested dough to work surface. Divide dough into 8 equal pieces, about 2 1/2 ounces each. Roll each piece into a long thin rope, 28 to 30 inches long. Twist each rope into a pretzel. Dip each pretzel in warm water. Place on prepared baking sheets. Sprinkle lightly with pretzel salt. Let rest, uncovered, for 10 minutes.
  • Bake until golden brown, 8 to 9 minutes. Remove from oven, and brush thoroughly with melted butter. Continue to brush until you have used all of the butter. Serve warm, or reheat in a warm oven.

HOT SOFT PRETZELS



Hot Soft Pretzels image

Categories     Bake     Kid-Friendly     Low Sodium     Oktoberfest     Healthy     Advance Prep Required     Small Plates

Yield Serves 12

Number Of Ingredients 18

Pretzels
1 cup lukewarm fat-free milk (105°F to 115°F)
2 teaspoons active dry yeast
2 tablespoons sugar
2 tablespoons olive oil
1/4 teaspoon salt
1 1/2 cups whole-wheat flour
1 cup bread flour, 3 to 4 tablespoons bread flour, and 1/2 cup bread flour, divided use
Cooking spray
1 large egg yolk
2 tablespoons water
Three-Seed Topping
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 teaspoon caraway seeds, crushed
Cinnamon-Sugar Topping
1/4 cup sugar
1/2 teaspoon ground cinnamon

Steps:

  • 1. In a medium bowl, combine the milk and yeast, stirring to dissolve. Let stand for 5 minutes.
  • 2. Stir in the 2 tablespoons sugar, the oil, and the salt. Add the whole-wheat flour and 1 cup bread flour, stirring until the dough starts to pull away from the side of the bowl.
  • 3. Using the 3 to 4 tablespoons of bread flour, lightly flour a flat surface. Turn out the dough. Knead for 6 to 7 minutes, gradually adding, if needed, enough of the remaining 1/2 cup bread flour to make the dough smooth and elastic. (The dough shouldn't be dry or stick to the surface. You may not need any of the additional 1/2 cup bread flour, or you may need the entire amount if the dough is too sticky.)
  • 4. Using cooking spray, lightly spray a large bowl and a piece of plastic wrap large enough to cover the top of the bowl. Transfer the dough to the bowl, turning to coat all sides with the cooking spray. Cover the bowl with the plastic wrap with the sprayed side down. Let the dough rise in a warm, draft-free place (about 85°F) for about 1 hour, or until doubled in bulk.
  • 5. Preheat the oven to 400°F. Line a large baking sheet with cooking parchment. Set aside.
  • 6. Punch the dough down. Divide it into 12 equal pieces. Using a small amount of bread flour, lightly flour a flat surface. Roll each piece of dough into an 18-inch rope. Working with one rope, at a point about 4 inches from each end, cross one end of the rope over the other to form a circle with two 4-inch-long tails. Bring the tails together and twist them once. Lift the twist, folding the dough to the opposite side of the circle so that the tails slightly overlap the circle, giving it the shape of a pretzel. Place the pretzel on the baking sheet. Repeat with the remaining dough ropes, spacing the pretzels 1 inch apart. Set aside.
  • 7. In a small bowl, using a fork, beat the egg yolk and water together. Set aside.
  • 8. In a separate small bowl, stir together the ingredients for either topping.
  • 9. Brush the yolk mixture over the top of the pretzels. Sprinkle the pretzels with the topping.
  • 10. Bake for 15 minutes, or until golden brown. Serve hot. Transfer leftovers to a cooling rack. Let cool completely, about 1 hour.
  • 11. Store in an airtight container for up to three days. To reheat, microwave on 100 percent power (high) for 20 seconds.

HOT BUTTERED SOFT PRETZELS



Hot Buttered Soft Pretzels image

This is a recipe from King Arthur Flour site. I just love the pretzels in the malls that taste like butter, so want to try these pretzels. The directions look long, but that is because it gives directions for making it by hand, in bread machine and in food processor. Total time is about an hour. This is also a recipe that I would think you could change to suit your tastes, such as dipping in cinnamon/sugar or parmesan cheese etc.

Provided by diner524

Categories     Grains

Time 40m

Yield 8 large pretzels, 8 serving(s)

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup warm water (or 7/8 cup, see below)
1 cup boiling water
2 tablespoons baking soda
3 tablespoons unsalted butter, melted
kosher salt (optional)

Steps:

  • For the water: depending on season, use the greater amount in the winter (1 cup), the lesser amount in the summer (7/8 cup), and somewhere in between in the spring and fall. Your goal is a soft dough.
  • To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.
  • To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.
  • To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.
  • While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).
  • Preheat your oven to 475°F Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
  • Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each).
  • Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9" square pan.
  • Roll each piece of dough into a long, thin rope (about 28" to 3" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color.
  • Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.
  • Bake the pretzels for 8 to 9 minutes, or until they're golden brown.
  • Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Nutrition Facts : Calories 186.1, Fat 4.8, SaturatedFat 2.8, Cholesterol 11.4, Sodium 1233.7, Carbohydrate 30.8, Fiber 1.4, Sugar 0.6, Protein 4.5

EASY SOFT PRETZEL



Easy Soft Pretzel image

These pretzels can be made salty or sweet; your choice.-Taste of Home Cooking School

Provided by Taste of Home

Time 1h

Yield 6 servings.

Number Of Ingredients 13

3 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons active dry yeast
1 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon softened butter or vegetable oil
TOPPING:
3 tablespoons water
2 teaspoons sugar
2 teaspoons baking soda
Kosher salt
Coarse sugar
2 tablespoons butter, melted, optional
Cinnamon-sugar

Steps:

  • In a large bowl, combine flour, yeast, salt, water and butter; beat until smooth (mixture will be slightly sticky). Sprinkle with 1-2 tablespoons water if dough is dry. Cover and let rest in a warm place 30 minutes., Punch dough down. Turn onto a lightly greased surface; divide into six pieces. Roll each piece into a 24-in. rope. For topping, combine water, sugar and baking soda in a shallow bowl. Shape each rope into a pretzel and dip into the baking solution. Sprinkle pretzels with coarse salt or coarse sugar., Place on parchment-lined baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Brush with melted butter. Dip in cinnamon-sugar, if desired. Serve warm.,

Nutrition Facts :

BUTTERY SOFT PRETZELS



Buttery Soft Pretzels image

After spending so much money on those Mall bought pretzels, I thought I'd try making some myself. So here's a recipe that has worked for me. These pretzels are a bit sweeter than other types and are buttery. These are great plain with a bit of pretzel salt or coated with cinnamon and sugar. Once finished, dip the hot pretzel in melted butter and coat with your favorite flavors. Enjoy!

Provided by CHRISTA ROSE

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 2h20m

Yield 12

Number Of Ingredients 10

4 teaspoons active dry yeast
1 teaspoon white sugar
1 ¼ cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
½ cup white sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil
½ cup baking soda
4 cups hot water
¼ cup kosher salt, for topping

Steps:

  • In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
  • In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
  • Bake in preheated oven until browned, about 8 minutes.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 48.9 g, Fat 1.7 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.3 g, Sodium 4681.1 mg, Sugar 8.8 g

HOT SOFT PRETZELS AND EGGS



Hot Soft Pretzels and Eggs image

Make and share this Hot Soft Pretzels and Eggs recipe from Food.com.

Provided by Chef mariajane

Categories     Yeast Breads

Time 20m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/2 cups warm water (105-115F)
1 tsap. sugar
1 (2 1/4 teaspoon) envelope fast rise yeast
4 -5 cups best for bread flour
egg, beaten
1/4 cup sesame seeds
1 teaspoon kosher salt
8 nuggets europes best chef's spinach, frozen
8 eggs
1/2 cup Carnation Evaporated Milk, - 2%
1/2 cup cheddar cheese, grated
8 slices cooked bacon
lettuce and tomatoes (optional)
vegetables, spray (for frying)

Steps:

  • Preheat oven to 425°F Line a baking sheet with parchment paper.
  • PRETZELS:.
  • Combine warm water and sugar. Add yeast and let stand until mixture bubbles up.
  • Combine yeast mixture, flour and salt to form a dough that is soft but not too sticky. Knead 10 minutes by hand or 5 minutes in mixer on low speed. Divide dough into 10 equal pieces. Roll with hands and shape into pretzels and place on prepared baking sheet.
  • GLAZE:.
  • Carefully brush pretzels with egg. Sprinkle with salt and sesame seeds.
  • Bake in preheated oven for 20-25 minutes, or until golden brown.
  • EGGS:.
  • Cook spinach according to package directions, Rinse with cold water and dry well. Chop and reserve. Whisk eggs and evaporated milk in a large bowl. Stir in reserved spinach and cheese.
  • Spray large skillet and heat over medium heat. Add egg mixture. Stir gently until moist curds form. Serve eggs on the side or as a breakfast sandwich with bacon, lettuce and tomato.

Nutrition Facts : Calories 338.4, Fat 11.8, SaturatedFat 4.2, Cholesterol 185.8, Sodium 429.2, Carbohydrate 41.1, Fiber 2, Sugar 0.5, Protein 15.8

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