Prettles 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.

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 PRETZELS



Soft Pretzels image

Similar to Auntie Anne's, these soft pretzels are a touch sweet and deliciously buttery.

Provided by Jennifer Segal, adapted from Food Network

Categories     Breads

Time 40m

Yield 6

Number Of Ingredients 8

1 cup milk
5 tablespoons unsalted butter, divided
3 tablespoons light brown sugar, packed
2¼ teaspoons instant/rapid-rise yeast (1 package)
3 cups|390 g} all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon fine salt
¼ cup baking soda
¾ teaspoon coarse salt

Steps:

  • Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, yeast, and salt. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk/butter mixture to the bowl. When the dough forms a cohesive mass, switch from the paddle attachment to the dough hook. Knead on medium-low speed until the dough is smooth but still slightly tacky, about 5 minutes. (Alternatively, the dough can be mixed and kneaded by hand.) Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 to 2 hours.
  • Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray.
  • In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water. Stir until the baking soda is dissolved; set aside. (Dipping the pretzel dough in a baking soda solution gives the pretzels a nice golden brown crust.)
  • Punch the dough to deflate it, then turn it out onto a clean work surface. (If the dough seems sticky, you can dust it with a bit of flour as needed.) Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dishtowel so the dough doesn't dry out. Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.
  • Using two hands, gently dip each "rope" into the soda solution. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other -- making a twist in the center -- and press the ends onto the bottom of the pretzel). Sprinkle evenly with the coarse salt. Bake until golden, 8 to 12 minutes; watch the bottoms carefully as they can burn.
  • Melt the remaining 3 tablespoons of butter and brush on the baked pretzels. The pretzels are best enjoyed warm out of the oven or fresh on the same day (reheat in the oven or microwave).
  • Note: Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm milk and butter, let it sit until frothy, about 10 minutes, and then proceed with the recipe.
  • Note: If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with butter after baking and sprinkle generously with cinnamon sugar (½ cup sugar plus about ¾ teaspoon cinnamon)
  • Make-Ahead Instructions: After the dough has risen, it can be refrigerated for up to three days or frozen for a few months. Thaw the frozen dough in the refrigerator before using. The dough can be shaped into pretzel bites while still cool, but allow about 30 minutes for the bites to puff up a bit before dipping and baking.

Nutrition Facts : ServingSize 1 pretzel, Calories 331, Fat 12 g, Carbohydrate 49 g, Protein 7 g, SaturatedFat 7 g, Sugar 9 g, Fiber 2 g, Sodium 2540 mg, Cholesterol 30 mg

AUTHENTIC GERMAN PRETZELS



Authentic German Pretzels image

No recipe out there was authentic, so I developed my own and it is 100% authentic in colour, taste and texture.

Provided by chris210

Time 2h

Yield Makes Breads

Number Of Ingredients 12

1 kg Plain White Flour (around 9 - 12 % protein)
260 ml milk (lukewarm)
260 ml water (lukewarm)
80 g Butter (unsalted)
1 tbsp malt extract (liquid or dried, or brown sugar)
2 tsp fast action dried yeast (or 42g fresh if using)
2 tbsp Salt (unrefined)
1 L Water
3 tbsp Baking Soda (or lye if your using it)
Unrefined salt (Rock/ sea salt) or cheese & ham cubes

Steps:

  • Add 100g of flour flour, all the yeast and the water into a bowl. Mix, cover with cling-film and leave in a warm place for 5 hours + to create the yeast flavour. After that, add the rest of the flour, salt, milk, malt extract and melted butter. Mix and kneed the mixture to make a firm dough (around 10 minutes) and leave for approx 1 and a half hours or until a point pushed in gentle springs back.
  • When ready, knock the dough back and start forming shapes. The easiest is to make batons around 2cm thick. If feeling adventurous, try the traditional shape. Roll the dough out to be a long (40 cm) rope with the middle 5cm bulged to a diameter of around 3 cm, tapering to the ends being around 0.75 cm thick. Bring the two ends together about 5 cm in, overlap them, twist, and bring back to go over the main body. Almost like tying a knot. Leave for 30 minutes uncovered in a warm room to rise and develop.
  • In the meantime bring the 1.5 litres of water to the boil in a large pot (around 20cm diameter) and add the baking soda. If you can find food grade sodium hydroxide (lye) use that at 3-4 tbs per litre, but be VERY careful and DO NOT let children near it. ALWAYS wear gloves and eye protection, or do as I do and go nowhere near it!
  • Once the dough has risen, place the trays next to a cold window with some wind blowing. A fan can be used if there is no breeze. This develops a skin on the pretzels which gives that special chewy texture. Once done drop the shaped dough into the boiling solution (one at a time) until they float (about 5 second), fish out with a fish slice (or similar) and lay on a baking tray lined with baking paper. Sprinkle with sea salt (lightly at first, you find your own taste preference later) and slash the dough to a depth of around 1cm in the thick part at the top-back. If you want to top with cheese, leave off the salt, and add the cheese once the pretzel is baked, so 5 to 10 minutes extra in the oven later.
  • Add the baking sheets to the 200C oven for around 16 minutes, until a nice deep bready brown is seen on the pretzels. Don't go for gold or chestnut, go for brown, the flavour goes with it!
  • Remove from the oven and allow to cool completely on a wire rack. They taste good warm, but better when cooled and crisped. Great for eating with beer, on the go, with friends, or cut open and used as the base for cheese on toast.

HOMEMADE SOFT PRETZELS



Homemade soft pretzels image

Edd Kimber demonstrates how to make perfect pretzels with a chewy crust and soft, fluffy interior. Mix honey and mustard for a fantastic dip to go with them

Provided by Edd Kimber

Categories     Brunch, Snack, Treat

Time 25m

Number Of Ingredients 9

500g strong white bread flour
7g sachet fast-action dried yeast
25g dark brown muscovado sugar
50g unsalted butter, melted
plain flour, for dusting
oil, for greasing
3 tbsp bicarbonate of soda, baked (see below)
1 large egg, lightly beaten, for glazing
flaked sea salt, to serve

Steps:

  • Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
  • Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
  • Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
  • To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
  • Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
  • Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
  • Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
  • Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
  • Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.

Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium

EASY HOMEMADE SOFT PRETZELS



Easy Homemade Soft Pretzels image

This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video for how to shape pretzels!

Provided by Sally

Categories     Snacks

Time 40m

Number Of Ingredients 9

1 and 1/2 cups (360ml) warm water (lukewarm- no need to take temperature but around 100°F (38°C) is great)
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
1 teaspoon salt
1 Tablespoon brown sugar or granulated sugar
1 Tablespoon unsalted butter, melted and slightly cool
3 and 3/4-4 cups (469-500g) all-purpose flour (spoon & leveled), plus more for hands and work surface
coarse salt or coarse sea salt for sprinkling
1/2 cup (120g) baking soda
9 cups (2,160ml) water

Steps:

  • Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 - 1/2 cup more, as needed. Poke the dough with your finger - if it bounces back, it is ready to knead.
  • Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
  • Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
  • With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
  • Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
  • Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
  • Bake for 12-15 minutes or until golden brown.
  • Remove from the oven and serve warm with spicy nacho cheese sauce.
  • Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.

PRETTLES



Prettles image

This recipe is a low dutch version of scrapple, often made after butchering a hog. It was given to me by my exhusband's grandmother and was a family favorite for years.

Provided by Earthsaverlou

Categories     Pork

Time 3h

Yield 6 pints, 24 serving(s)

Number Of Ingredients 5

1 pork butt or 1 fresh picnic roast, or some fattier pork combined with a little less beef
old-fashioned oatmeal
ground allspice
salt
pepper

Steps:

  • Boil the meat until it falls off the bones, generally in a dutch oven on top of the stove.
  • About 2 hours.
  • Reserve cooking liquid.
  • Remove meat from bones and grind, fat and all in meat grinder.
  • Cook old fashioned oats in the cooking liquid, adding enough oats to make a texture like oatmeal.
  • Mix ground meat with oatmeal mixture and add allspice, salt and pepper"to taste".
  • I used a fair amount of allspice, 1-2T for a batch.
  • Refrigerate or freeze in serving sized batches.
  • Prepare by spoon frying, with a little butter or oil, until a browned coating forms.
  • Eat for breakfast or on bread as a sandwich.

Nutrition Facts :

HOMEMADE GERMAN PRETZELS



Homemade German Pretzels image

I've made these homemade German pretzels several times over the years. This authentic German pretzel recipe is easy to make at home and you'll love them!

Provided by Amanda Formaro

Categories     Snacks

Time 2h30m

Number Of Ingredients 9

4 cups all-purpose flour
2 teaspoons salt
1 teaspoon sugar
1 cup lukewarm water
2 pkgs active dry yeast (4 1/2 teaspoons)
3 tbsp butter
Coarse salt for sprinkling
1/2 cup baking soda
2 quarts water

Steps:

  • Dissolve yeast in the lukewarm water. Mix flour and salt together in a large mixing bowl. Form a well in the flour mixture then add the sugar to the center of the well. Pour the yeast/water mixture into the well. Let it rest for 15 minutes before mixing.
  • Add the softened butter to the mixing bowl and knead everything to a smooth dough. I used the dough hook on my Kitchenaid for about 6 minutes on speed #2, I did have to add about a tablespoon of additional water as it was not quite gathering all the dry ingredients. Remove the dough hook and let the dough rest for 30 minutes.
  • Cut the dough into twelve equal parts, then roll each piece on the table (don't flour the surface, you shouldn't need it) to about 20 inches, tapered toward the ends. Don't make it smaller than 20 inches as it's impossible to get a good shape with a short, thick rope of dough. The dough should not get too warm as you roll it out, or it might tear.
  • To form the pretzel shape, place dough rope on parchment lined cookie sheet so that it creates the shape of the letter "U". Take both ends of the "U" and cross them over each other twice forming a twist. Bring that twist down and place it over the bottom curve of the "U".
  • Place the pretzels without covering them in the fridge for about an hour. This helps build a skin that will absorb the dipping solution better and make a beautiful shiny crust.
  • Preheat the oven to 400 F.
  • Fill large stock or pasta pot 3/4 full and bring the water to a boil. Carefully and slowly add the baking soda to the boiling water. There will be a reaction when the baking soda hits the water and it will bubble furiously for a moment and then relax. Stand back a bit just to be safe. Using a slotted spoon, gently drop each pretzel into the bath for 10 seconds, then turn over for another 10. Astrid called for a total of 10 seconds only. Place them on a baking sheet lined with parchment paper.
  • Score the dough once like for a baguette with a razor blade or sharp knife.
  • Sprinkle with coarse salt. Bake the pretzels for about 15 to 20 minutes (mine took 20 minutes for a nice dark crust), depending on how dark you like them.

Nutrition Facts : ServingSize 1 pretzel, Calories 193 kcal, Carbohydrate 33 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 1791 mg, Fiber 2 g

HOMEMADE PRETZELS



Homemade Pretzels image

These pretzels are crisp on the outside and chewy inside. They rival many of the hot pretzels found in stores.-Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories     Snacks

Time 40m

Yield 20 pretzels.

Number Of Ingredients 7

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
4-1/2 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking soda
1/2 cup cold water
Coarse salt

Steps:

  • In a large bowl, dissolve yeast in warm water. Add flour and salt; stir to form a soft dough. Turn onto a floured surface; knead 4-5 times. Cover and let rise in a warm place for 15 minutes. , Punch dough down and divide into 20 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. Combine baking soda and cold water; brush over pretzels. Sprinkle with coarse salt. , Place on greased baking sheets. Bake at 450° for 15-20 minutes or until golden brown.

Nutrition Facts :

ALMOST-FAMOUS SOFT PRETZELS



Almost-Famous Soft Pretzels image

Provided by Food Network Kitchen

Time 1h

Yield 6 pretzels and 1/2 cup sauce

Number Of Ingredients 12

1 cup milk
1 package active dry yeast
3 tablespoons packed light brown sugar
2 1/4 cups all-purpose flour, plus more for kneading
10 tablespoons unsalted butter, plus more for greasing
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt
1/4 cup mayonnaise
1/4 cup dijon mustard
3 tablespoons packed light brown sugar
1/2 teaspoon cider vinegar

Steps:

  • Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
  • Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
  • Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
  • Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
  • Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
  • Illustration by Jason Lee

BREZELN - PRETZELS



Brezeln - Pretzels image

Provided by Barbara

Categories     Lunch (or Dinner)     Party Food     Sides     Snack

Time 1h40m

Number Of Ingredients 10

250 ml warm Water
2 tsp. sugar
1 pouch yeast
500 g flour
3 tsp baking powder
50 g Butter ((almost 1/2 stick))
1 tsp salt
2 l water
6 tbsp soda
some coarse salt

Steps:

  • Pour about half a cup of the lukewarm WATER into a small bowl and add the SUGAR.
  • Sprinkle the YEAST on top and stir, then set aside.
  • In the meantime put the FLOUR into a large mixing bowl.
  • Add the soft BUTTER and the BAKING POWDER.
  • Also add the remaining lukewarm WATER and then the yeast mix that you had set aside.
  • Give it a short mix, then add the SALT.
  • Now mix for 15 minutes, until the dough is very smooth and elastic.
  • Let rise at a warm place until it has doubled in size (probably about 50 minutes to 1 hour).
  • Knead the dough shortly with your hands, then divide it into 6 to 8 portions.
  • Let rest for a couple of minutes, so you can shape the pretzels more easy.
  • Take a dough portion and shape it into a string, where the center is significly thicker than the ends.
  • Take the ends of the string in each hand and lift it up.
  • Quickly cross your hands and move them back, while the string twists.
  • Put the string down and secure the ends in place to finish the pretzel shape.
  • Bring a pot with 2 liters of water to a boil.
  • Reduce the heat and add 6 tbsp. of BAKING SODA.
  • One after another, put the pretzels into the simmering soda water for 5 to 10 seconds.
  • Remove the pretzels from the water and put them onto a baking sheet.
  • Sprinkle the pretzels with coarse salt and let rest and rise for another 15 minutes.
  • Preheat the oven to 200°C / 395°F.
  • Bake the pretzels for 15 to 20 minutes (depending on your oven) until they have the right color.
  • Enjoy fresh and with some cold butter or Obatzda (recipe on the blog)

BAVARIAN PRETZELS



Bavarian Pretzels image

These are magnificent soft pretzels with a gorgeous, beautifully browned, crusty exterior, bejeweled with crystals of salt.

Provided by Chef John

Time 11h50m

Yield 8

Number Of Ingredients 12

1 tablespoon brown sugar
½ cup warm water
½ teaspoon active dry yeast
2 tablespoons butter, melted
½ cup lager-style beer
3 ⅓ cups bread flour
2 teaspoons kosher salt
1 teaspoon butter, softened
nonstick cooking spray
1 pinch flaked sea salt, or to taste
⅓ cup baking soda
2 ½ cups hot water

Steps:

  • Mix brown sugar and warm water until dissolved. Sprinkle yeast over top and let sit for 10 minutes.
  • Add melted butter and beer to the yeast mixture and whisk until combined. Add bread flour and salt. Mix and then knead with your hands or an electric mixer for a few minutes until a dough ball forms.
  • Grease a bowl with 1 teaspoon butter. Place dough in the bowl, cover, and let rise until doubled in size, about 8 hours, or overnight.
  • Punch down the dough and knead until a smooth ball of dough is formed, about 1 minute. Place back in the bowl, cover, and let rise until dough has almost doubled in size, 2 to 3 more hours.
  • Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Place baking soda in an oven-safe dish.
  • Place baking soda in the preheated oven for 1 hour. Let cool, and then whisk into a shallow bowl of 2 1/2 cups hot water until dissolved. Mixture can be strained to remove any dissolved pieces. Reserve until needed.
  • Punch down the dough and divide into 8 equal portions. Roll each one into a ball; let sit for 5 minutes.
  • To form a pretzel, roll a dough ball into a sausage shape, and then press into a small rectangle with your fingers. Fold the outside third of the dough into the center, and press flat with your fingertips, and then repeat with the edge closest to you.
  • Roll the dough into a rope 15 to 18 inches long, with the center (belly) of the rope being twice as thick as the ends. Cross the ends once or twice and fold them back over the pretzel so the ends are just past the belly. Repeat to form remaining pretzels.
  • Put on some thin, food-safe gloves and transfer a pretzel to the baking soda bath; soak for 20 to 30 seconds, gently splashing liquid over the top of the pretzel to coat. Transfer to a parchment-lined baking sheet that's been greased with cooking spray. Sprinkle the still-damp pretzel with large-grain sea salt. Repeat with remaining pretzels and let rise for 30 minutes.
  • Preheat the oven to 475 degrees F (245 degrees C).
  • Use a razor or sharp knife to make a slash across the "belly" of each pretzel. Smaller cuts can also be made on other sides of the pretzel if desired.
  • Bake in the preheated oven until well browned, about 12 minutes. Transfer to a cooling rack and let sit for 5 to 10 minutes before serving.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 38.6 g, Cholesterol 9 mg, Fat 4.2 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 3036.9 mg, Sugar 1.8 g

PRETTLES



Prettles image

German Breakfast Sausage This recipe was brought over from Germany they threw all left overs from butchering together and made this. Today this is how I make it.

Provided by Chef Pan

Categories     Breakfast

Time 3h30m

Yield 48 serving(s)

Number Of Ingredients 5

5 lbs pork shoulder
5 lbs beef roast
1 tablespoon pepper
5 tablespoons allspice
1 lb pinhead oats or 1 lb steel cut oats, this is 4 cups

Steps:

  • Cover with salted water, and boil until meat is tender. Grind the meat in a meat grinder.
  • Mix together well. Set aside.
  • Cook 4 cups pinhead oats, in the broth left over from the meat. You will need 3 cups of broth for each 1 cup of oats. Cook 20 minutes. Then add the the ground meat, mixing well. Add the pepper and allspice mixing well. Spread into a couple 9x12 cake pans. Place in freezer until cool enough to cut into blocks, wrap in foil and return to freezer until ready to use.
  • Place a small amount of Crisco or butter in a skillet and fry just until heated.
  • We serve it on bread or toast. Some put molasses on it too.
  • If you like it spicer add more pepper and allspice to taste.

Nutrition Facts : Calories 208.4, Fat 11.1, SaturatedFat 3.9, Cholesterol 64.7, Sodium 65.9, Carbohydrate 6.8, Fiber 1.2, Protein 20

More about "prettles recipes"

EASY HOMEMADE SOFT PRETZELS RECIPE | CHEFDEHOME.COM
easy-homemade-soft-pretzels-recipe-chefdehomecom image
2021-09-02 Lukewarm milk and water for dough and pour in a wide mixing bowl. Mix in sugar. Mix in yeast and let sit undisturbed for 10-15 minutes until yeast has bloomed. …
From chefdehome.com
Cuisine European
Total Time 35 mins
Category Appetizer, Bread
  • Lukewarm milk and water for dough and pour in a wide mixing bowl. Mix in sugar. Mix in yeast and let sit undisturbed for 10-15 minutes until yeast has bloomed.
  • Add two cups of flour, salt, and melted (room temperature, not hot) butter and mix with spatula to bring dough together.
  • With dough hook attached, knead dough for 5 minutes, adding 1 tbsp of flour of remaining dough at a time. (dough should not be very dry). Remove dough in a clean oiled bowl, cover with clean kitchen towel and set aside at warm place for 1-2 hour.


RANCH PRETZELS RECIPE | HIDDEN VALLEY® RANCH
ranch-pretzels-recipe-hidden-valley-ranch image
2021-02-23 Steps (3) 1. Preheat the oven to 300°F. 2. Melt the butter in a small saucepan over medium-low heat. Place the pretzels in a large shallow roasting pan. …
From hiddenvalley.com
4/5
Category Appetizers
Cuisine American
Total Time 35 mins


SOFT PRETZELS RECIPES | FOOD NETWORK CANADA
soft-pretzels-recipes-food-network-canada image
The soft pretzels and pretzel buns that you see in commercial bakeries are boiled in water with added "pretzel lye". This is an alkaline addition that is key to the colour and …
From foodnetwork.ca
2.8/5 (290)
Total Time 1 hr 10 mins
Servings 12


30 MINUTE SOFT PRETZELS - SALLY'S BAKING ADDICTION
30-minute-soft-pretzels-sallys-baking-addiction image

From sallysbakingaddiction.com
4.8/5 (56)
Total Time 30 mins
Category Snacks
Published 2012-12-26


SEASONED PRETZELS - THE BEST SEASONED PRETZELS RECIPE
2020-12-23 Instructions. Preheat the oven to 350 degrees F. Break the pretzels apart into bite-size pieces and place them in a large bowl. Line a baking sheet with parchment paper. Whisk together the …
From howsweeteats.com
5/5 (38)
Category Snack
Cuisine American
Total Time 40 mins
  • Break the pretzels apart into bite-size pieces and place them in a large bowl. Line a baking sheet with parchment paper.
  • Whisk together the olive oil, ranch seasoning, lemon pepper, garlic powder and dill until combined. Pour the oil mixture over the pretzels. Toss over and over until combined - you can even use your (clean!) hands to bring everything together.
  • Spread the pretzels out over the baking sheet, continuing to mix and combine. There will be some extra oil on the bottom of the sheet, just continue to toss.


13 HOMEMADE PRETZEL RECIPES - THE SPRUCE EATS

From thespruceeats.com
Estimated Reading Time 4 mins
  • Authentic German Soft Pretzel. A classic German soft pretzel (or "laugenbrezel") is thick and soft on the inside, with a thin and crunchy exterior created by dipping the dough in food-grade lye.
  • Homemade Soft Pretzels. Ballpark-style soft pretzels covered in crunchy salt are a delicious treat. Skip the long lines by making your own soft pretzels at home.
  • Dairy-Free Pretzel Rolls. Change up your dinner game with these scrumptious, salty, crusty pretzel-style rolls. They make a tasty alternative to buttermilk biscuits or French rolls and go well with everything from soup to sandwich fixings.
  • Copycat Auntie Anne's Pretzels. When you're craving Auntie Anne's pretzels, but don't feel like driving to the mall, reach for this genius copycat recipe.
  • Homemade Vegan Soft Pretzels. Looking for a lunchbox treat for vegan kids or a dairy-free snack for movie night? These tempting golden-brown soft pretzels require no butter whatsoever.
  • Soft Pretzels From the Bread Machine. Kids can help you twist up these easy, doughy soft pretzels. Light brown sugar adds great color to the crispy crust and the perfect amount of sweetness.
  • Pretzel Bread Bowls. Buttery salty pretzel bread bowls are the most delicious vessel for serving your favorite seasonal soups, from baked potato to broccoli cheddar.
  • Keto Pretzels. Wish you could eat soft, bready pretzels on a keto diet? You can now! Instead of the usual grains, these keto pretzels uses almond flour and cheeses for their tasty dough.
  • New York Style Soft Pretzel Bites. New York-style soft pretzel bites are great for both game day parties and everyday snacking. They're easy to make in just over an hour and the recipe can be multiplied to serve a crowd.
  • Chocolate-Chip Pretzel Bread Pudding. Bread pudding is the ultimate in comfort food. This indulgent, chocolate and pretzel treat is rich, gooey, and worthy of your most important dinner guests, though you'll want to make it for yourself, too.


PRETZEL (EASY RECIPE WITH NO LYE!) - RASA MALAYSIA
2020-02-23 Easy homemade pretzel recipe with five ingredients without lye. These soft pretzels are 100% homemade, with a nice crust outside and chewy inside. The best! Prep Time 1 hour. Cook Time …
From rasamalaysia.com
4.5/5 (28)
Category Baking Recipes
Cuisine Bread
Total Time 1 hr 10 mins
  • In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • In a large saucepan, bring 8 cups water and baking soda to a boil. Punch dough down; divide into 12 portions. Roll each into a log and then make into a regular pretzel shape. Add to boiling water, a few at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels.
  • Place on greased baking sheets. Lightly beat egg yolk and cold water; brush over pretzels. Sprinkle with the salt. Bake 425°F (218°C) for 9-11 minutes or until golden brown. Remove from pans to wire racks. Serve warm.


PRETTLES, YET ANOTHER GOETTA COUSIN FROM NORTHWEST OHIO ...
2017-09-26 The prettles recipe is a breakfast favorite and something I had made a batch of earlier this week using ground pork and venison with the groats and spices. Like Liked by 1 person. Reply. Cindy HUENER says: January 21, 2021 at 5:05 pm Do you know whether you are related to Henry J. Bostelman? Possibly he was a brother-in-law, but any information about your Bostelman relations …
From dannwoellertthefoodetymologist.wordpress.com
Estimated Reading Time 4 mins


PRETTLES RECIPE - FOOD.COM | RECIPE | RECIPES, COOKING ...
Prettles Recipe - Food.com. 3 · German Breakfast Sausage This recipe was brought over from Germany they threw all left overs from butchering together and made this. Today this is how I make it. Recipe by Mary Garcia. 11. 5 ingredients. Meat. 5 lbs Beef roast. 5 lbs Pork shoulder. Breakfast Foods. 1 lb Pinhead oats or 1 lb steel cut oats. Baking & Spices. 5 tbsp Allspice. 1 tbsp Pepper. Meals ...
From pinterest.com
4/5 (3)
Estimated Reading Time 6 mins
Servings 48
Total Time 3 hrs 30 mins


GERMAN SOFT PRETZEL STICKS RECIPE - GRANT ACHATZ | FOOD & WINE
2013-12-07 Great recipe! Only change I made was to add a bit of salt to the dough. I froze half the dough before the baking soda water bath and still ended up with 16 good sized pretzel bread sticks. I ...
From foodandwine.com
5/5
Category Bread Recipes, Savory Bread, Pretzels
Servings 24
Total Time 2 hrs 10 mins


PRETZEL RECIPES | ALLRECIPES
This recipe for pretzels uses traditional Irish soda bread dough instead of a yeast based dough. It's quick and works great! These pretzels come out great, just like the street vendor type. By ARVILLALAR. Mall Pretzels. Mall Pretzels . Rating: 4.63 stars. 1562 . Big chewy pretzels like those sold in the mall! You may substitute garlic salt or cinnamon sugar for the coarse salt if you wish. By ...
From allrecipes.com


50 RECIPES FOR THAT START WITH A BAG OF PRETZELS | TASTE ...

From tasteofhome.com


DOT'S HOMESTYLE PRETZELS | THE SNACK YOU DIDN'T KNOW YOU ...
Dot's Homestyle Pretzels is the snack you didn't know you needed- once you start you can't stop! Find our homestyle pretzels in stores near you! Dot's Homestyle Pretzels is the snack you didn't know you needed- once you start you can't stop! Find our homestyle pretzels in stores near you! Dot’s Story; Recipes; Shop; Contact; Find Your Fix; Toggle navigation. The Snack You Didn't Know You ...
From dotspretzels.com


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From more.ctv.ca


10 BEST SEASONED PRETZELS RECIPES | YUMMLY

From yummly.com


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