Extremely easy soft pretzel recipe?!
Answers: About six years ago(maybe more) i got a recipe for soft pretzel from a pbs childrens show(Zoom) ,it was very easy but i dont remember it.I do remeber it called for 4 cups of flour,sugar ,salt and a packet of yeast,thoese were the only ingridients in the recipe i just dont remember the exact amounts so if ay one knows the recipe of a similar one that would be really helpful!
Alphabet Pretzels
Here's what you will need to make it:
two tablespoons of honey
1/2 packet of yeast
1/3 cup warm water
two eggs
two tablespoons cooking oil
1/2 cups flour
salt
baking brush
cookie sheet
spoon
Here's what you have to do:
1. Check with a grown-up before you start this.
2. First, mix two tablespoons of honey and 1/2 packet of yeast with 1/3 cup warm water.
3. Beat one egg into the mixture.
4. Add 2 tablespoons of cooking oil and then gradually add 1 1/2 cups flour so that you have a stiff dough. You may not need to add all of the flour.
5. Knead the dough. If you use your hands, make sure you've washed them. You also might want to put a little flour on your hands so the dough doesn't stick to them. It can get pretty hard to knead, so you might want to take turns with a friend.
6. Break off small bits and roll them into "snakes." Take the "snakes" and shape them into any letters that you want.
7. Beat the other egg in a bowl and using the back of a spoon, brush the egg on the pretzels.
8. Sprinkle salt over the pretzels.
9. Bake them in the oven at 350 degrees for 10 to 12 minutes or until they're golden brown. Be sure to wear oven mitts when you take the pretzels out of the oven. Let them cool before you eat them.
10. Bon Appetit!
Pretzels
Here's what you will need to make it:
1 packet of yeast
flour
warm water
sugar
salt
an egg
Here's what you have to do:
1. Check with a grown-up before you start this.
2. First, mix a packet of yeast, 1 1/2 cups water, 1 tablespoon sugar and 1 tablespoon salt together.
3. Then, add 4 cups of flour.
4. Next, knead the dough on a floured surface with your hands until it's smooth.
5. Break off pieces and make them into shapes you like, like your initials, but don't make them too thick or they'll be doughy. And not too thin or they'll break.
6. Now, put them on a cookie sheet.
7. Beat one egg and brush it on the pretzels. You can use the back of a spoon.
8. Bake them in the oven at 425 degrees for 12 to 15 minutes or until they're golden brown. If you're not allowed to use the oven, ask an adult to help you.
9. When they're done, remove them from the oven carefully and let them cool for a while. Then, you must do the most important part of all... dig in!
2 tablespoons warm water, plus 1 1/3 cups warm water
1 package dry yeast
1/3 cup brown sugar
5 cups flour
1/2 cup baking soda
Kosher salt
Mustard, as an accompaniment
In a large mixing bowl, mix 2 tablespoons warm water with the yeast to dissolve it. Then stir in the remaining warm water and brown sugar. Place bowl on a mixer and using a dough hook, gradually add the flour and continue mixing until it forms a ball. Turn it out onto a work surface and knead the dough to make it smooth. Use enough flour on your work surface so the dough is not sticky.
Preheat oven to 475 degrees F.
Butter 2 sheet pans. Bring 2 quarts of water and the baking soda to boil in a large saucepan. Cut dough up into golf ball size pieces. Then roll them into 1/2-inch thick worms. Form a U then cross the ends, twisting at the middle. Fold the ends back down to meet the U (which is now an O) and press to secure the dough. Drop it into the boiling water for 30 seconds then fish it out and place it on the greased sheet pan. Sprinkle with kosher salt. Repeat with the rest of the dough. Bake for 8 minutes or until golden brown.
Dough:
4 c flour
1/4 c sugar
1 tsp salt
1 egg
packet of yeast
2 T butter - melted
1 c warm water
Dissolve the yeast in the warm water. Add the sugar, salt and half the flour. Mix together. Then add the butter, egg, and rest of flour. Knead until elastic. Let rise 2 hours. Then shape into your pretzels and let rest for 30 minutes. Hopefully you know the rest. But that's the basic recipe. This makes a kind of sweet pretzel. So it goes great with your sea salt on the outside.
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
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.