Hot Soft Pretzels And Eggs Recipes

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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

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

HOT SOFT PRETZELS



Hot Soft Pretzels image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 7

1 packet of active dry yeast
3 teaspoons dark brown sugar
1 1/2 cups warm water (105 - 110 degrees F.)
1 tablespoon salt
4 cups all-purpose flour
Cornmeal and extra flour for dusting worksurface
Coarse kosher salt

Steps:

  • In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let stand 5 minutes until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour, 1 cup at a time, mixing by hand until well incorporated. Knead dough until smooth about 7 minutes and has a sheen. Transfer to a bowl and let stand, covered, for 40 minutes in a warm place.
  • Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length and thickness. (Note: thinner=crispier). Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered.
  • Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
  • Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.

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

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.

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