Pbj Pretzel Snacks 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.

PEANUT BUTTER PRETZEL BARS



Peanut Butter Pretzel Bars image

My secret to these rich no-bake bites? Pretzels in the crust. They add a salty crunch to the classic peanut butter and chocolate pairing. -Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 dozen.

Number Of Ingredients 6

1 package (16 ounces) miniature pretzels
1-1/2 cups butter, melted
1-1/2 cups peanut butter
3 cups confectioners' sugar
2 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.

Nutrition Facts : Calories 201 calories, Fat 13g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 233mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

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

PB&J PRETZEL SNACKS



PB&J Pretzel Snacks image

Salty, sweet, crunchy, smooth, quick, easy snack for all times of the day!

Provided by demdessertstho

Categories     Appetizers and Snacks

Time 10m

Yield 48

Number Of Ingredients 3

1 cup natural peanut butter
¾ cup berry-flavored syrup
96 pretzel twists, or as desired

Steps:

  • Mix peanut butter and syrup together in a microwave-safe bowl; heat in microwave for 10 seconds. Mix well using a butter knife.
  • Spread peanut butter mixture onto 40 pretzels; top each with another pretzel making a sandwich.

Nutrition Facts : Calories 158 calories, Carbohydrate 27.7 g, Fat 3.9 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 0.6 g, Sodium 532.9 mg, Sugar 3.1 g

AUTHENTIC GERMAN SOFT PRETZEL (LAUGENBREZELN)



Authentic German Soft Pretzel (Laugenbrezeln) image

Make traditional laugenbrezel pretzels at home. Crispy outside and soft in the middle, the secret is dipping these pretzels in lye before baking.

Provided by Jennifer McGavin

Categories     Snack     Side Dish     Bread

Time 3h20m

Number Of Ingredients 12

1 tablespoon yeast
1/4 cup warm water
2 teaspoons sugar
4 1/4 cups bread flour
2 teaspoons salt
1 cup warm water
2 1/2 tablespoons salted butter (room temperature)
Plastic gloves
Safety goggles
1 quart water
1 ounce food-grade lye
Coarse salt

Steps:

  • Gather the ingredients.
  • Proof the yeast by dissolving it in 1/4 cup warm water and sugar for 5 minutes.
  • Measure the flour into a mixing bowl, add the salt, the proofed yeast, and 1 cup of warm water. Mix by hand or with a stand mixer with a dough hook attachment until flour mixture comes together into a stiff ball. Add more warm water as needed to form the dough.
  • Knead for 5 minutes and let rest for a few minutes.
  • Add the butter and knead for at least 5 more minutes or until butter is fully incorporated. At this time, the dough should be firm and velvety to the touch.
  • Form into a ball, butter all surfaces, and let rise until double, about 1 hour, in a warm spot.
  • Place wax paper on a baking sheet.
  • De-gas ( punch down ) the dough.
  • Divide it into 12 (2-ounce) pieces. Form the dough into balls.
  • Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends.
  • Take each strand and roll out again to form 2-foot strands.
  • Twist into a pretzel shape, using a little water to make the ends stick to the loop. Experienced pretzel bakers can flip pretzels into shape in the air, but most people have to coax them.
  • Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle.
  • Make sure that you put on gloves and safety glasses.
  • Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl, and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER, not the other way around! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3 percent w/w.
  • Remove pretzels from the refrigerator and dip each for 30 seconds in the lye solution.
  • Remove with a slotted spoon and place on a greased or parchment-paper-lined baking sheet.
  • Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lame. Let pretzels rest for 15 minutes.
  • Heat oven to 375 F. Bake pretzels for 20 to 25 minutes or until deep golden brown.

Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Cholesterol 6 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 531 mg, Fat 4 g, ServingSize 1 dozen soft pretzels, UnsaturatedFat 2 g

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