Yummy Pretzels Recipes

HOMEMADE SOFT PRETZELS RECIPE BY TASTY

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!

SOFT PRETZELS

Steps:

• Make the dough: In the bowl of your mixer, combine the warm water with the yeast and lightly stir. Let this mixture rest for about 10 minutes until the yeast dissolves. In another large bowl, mix the salt, sugar and flour together. When the yeast dissolves, add the flour mixture and the warm milk to the mixer bowl. Using the dough attachment, mix everything until the dough comes together and is no longer sticky, about 5 minutes.
• Let the dough rise until doubled in size: Let the dough rise until it doubles in size in a greased bowl, and covered with a damp towel or plastic wrap. It should take about an hour but it depends on your environment and your yeast.
• Form into pretzels: Punch down the dough and divide it into 9 equal pieces. Take each piece and roll it into a long rope, about 3 to 4 feet long and about 1 inch in diameter. Shape each rope into a pretzel shape and place them onto baking sheets lined with parchment paper. Allow the pretzels to rise again for another 15 minutes.
• Prep the oven: Preheat oven to 500°F.
• Boil the pretzels: In a large pot, make a bath with the baking soda and boiling water. Using a large spoon, lower each pretzel into the water and leave in for about 30 seconds to a minute. You don't have to wait until they float. Return the pretzels to the baking sheet using a large spatula. Brush them with melted butter and sprinkle them generously with the sea salt.
• Bake: Transfer the baking sheet to the oven on the middle rack and bake until golden brown, about 10 to 12 minutes. When you take them out of the oven you can brush them again with butter and serve them hot and/or with mustard or your favorite dipping sauce.

EASY RANCH PRETZELS

Steps:

• In a large mixing bowl, combine the three ingredients and let marinate together for 1 hour, tossing occasionally.
• Preheat oven to 275ºF. Pour pretzles onto a cookie sheet. Bake for 20 minutes in preheated oven.
• Remove from oven and let cool. Pour into sealable container. Enjoy!

BUTTERY SOFT PRETZELS

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.

HOMEMADE SOFT PRETZELS

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.

YUMMY PRETZELS

Steps:

• Put one bag of pretzels in a gallon size ziploc bag.
• Put the other bag of pretzels in another gallon size ziploc bag.
• Combine the oil, dry dressing, garlic powder and dill weed.
• Mix well.
• She uses her large glass measuring cup. It is easier to pour the mixture over the pretzels.
• Pour half of the oil mixture into each ziploc bag of pretzels.
• Shake the bags until the pretzels are well coated.
• Flip and shake the bags every so often, for the next 4 to 6 hours.
• She said she flips and turns everytime she walks into the kitchen.
• Enjoy!