Pretzels Recipe???!


Question: Can you tell me the best and simple way of making pretzels, becuase there are alot of ways and i want to know the best - because i love them

Thanks x


Answers: Can you tell me the best and simple way of making pretzels, becuase there are alot of ways and i want to know the best - because i love them

Thanks x

Super Soft Pretzel Rolls- Easy Too!
50 min | 30 min prep | SERVES 6

Ingredients
1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
1 tablespoon yeast
6 cups water
3 tablespoons baking soda
1 egg white
1 tablespoon kosher salt

Directions
1Mix together brown sugar, salt, and yeast in big bowl.
2Mix together oil and water and add this to the sugar and yeast mix.
3Add the flour and mix to a nice doughy (not sticky) consistency. Knead with mixer a few minutes.
4Divide dough into 12 balls and shape into rolls (I like long oval shapes) and let rise on greased foil cover sheet for 20-30 minute until nice and puffy. (I raise mine in a warmed oven--preheat to lowest setting then turn OFF, THEN put in the dough to rise).
5Meanwhile, bring water and baking soda to a SIMMER in a wide pan with straight sides and preheat oven to 375.
6Place 4 rolls in the water and simmer 1 minute then flip and simmer 1 minute more.
7Drain and place on cookie sheet. Repeat with remaining rolls.
8Brush rolls with egg white and sprinkle generously with kosher salt. Slash decoratively with a SHARP blade.
9Bake until 'pretzel' brown, about 12-15 minutes.
10Enjoy!

1 package yeast
11/2 cups warm water
1 teaspoon salt
1 tablespoon sugar
4-5 cups flour
Pretzel salt
1 TBSP baking soda
1 QT pan of simmering water on stove
Slotted Wide Spoon

Combine water and yeast in a large bowl.
Add sugar and salt.
Add flour until you have a stiff, pliable dough.
Place on floured surface. Knead the dough for about 5 to 8 minutes, this will let the gluten develop and the dough more flexible to work with.
Shape the dough in whatever form you want.See the tips to learn how to make a pretzel shape. Have fun with it! When your shape is complete, Let it rest on a greased sheet until the pretzels look raised a bit.
Take pan of simmering hot water and mix in baking soda. Stir & Bring to a gentle boil. This mixture makes the distinctive shine and taste of Pennsylvania Dutch pretzels and is the SECRET to great pretzel taste!
Place pretzel on slotted spoon. Quickly dip your formed pretzel into the saucepan and lift up after 10 seconds. Do not let it sit there too long. Then place back on the greased sheet. Sprinkle with pretzel salt.
Bake at 425oF for 6-7 minutes, or until golden. Cool on wire racks. May be frozen for future use.

Buttery Soft Pretzels

INGREDIENTS
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil

1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

DIRECTIONS
In a small bowl, dissolve yeast and 1 teaspoon sugar in 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 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). In a large bowl, dissolve baking soda in hot water.
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 all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned.

For 3 dozen 6-inch sticks or

For 1 dozen 6-inch Pretzels

1 tbsp Yeast
1 tbsp Sugar
1 tsp Salt
2 tbsp softened butter or softened margarine
1 cup warm (115-+ deg F) water

2 3/4 cups flour

Coarse Salt to sprinkle on Pretzels before baking
5 tsp baking soda mixed in 4 cups water in a non-aluminum saucepan.
1 large slotted spoon to "go fishing"
Greased cookie sheet
Preheat oven to 475 F

Put yeast, sugar, salt, butter/marg, water and ONE CUP of the flour into a medium mixing bowl and pour in the water.

Stir till all smooth, and yeast starts to bubble.

At this point add the rest of the flour, stir till it is mixed in.
When mixture is too stiff to stir with a spoon, begin kneading.
Knead dough till smooth and till it no longer sticks to the bowl and your hands

Allow dough to rise to about double its height.

While dough is rising, grease the cookie sheet. and prepare the baking soda-water mixture and bring to a boil on stove.

When dough is risen enough, punch down, knead for a minute or so, then divide and roll the 6-inch sticks with your hands, to about 1/2 inch in diameter, or 12-15-inch long rolls to make into the pretzel shape.

Allow sticks or pretzels to sit for about 1-2 mins. Place them into boiling water-baking soda mixture one or two at a time.

Let the pretzels boil for 1 minute 10 seconds, then flip them over with the slotted spoon and boil on the other side for 1 minute and 10 seconds.

This boiling step gives them a firm skin and adds some flavour. Not boiling long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough.

Fish them out of the water, let them drip off and place them on the greased cookie sheet.

When all the pretzels or sticks are done, sprinkle the coarse salt on them.

Bake for 12-15 minutes or till sticks or pretzels are golden brown.

You can double the recipe in proportion.





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