Mini Soft Pretzels and Dip Recipe - Pillsbury.com Sprinkle with salt and bake in a hot oven. King Arthur Baking Company, Inc. All rights reserved. Bake 13 to 15 minutes or until golden brown. Web page addresses and email addresses turn into links automatically. Just those darn pretzel rolls. Mix on low speed until well combined, about 1 minute. I live in Stamford, Conn. Hi Michele, this product is exclusively available through at our flagship location in Norwich, Vermont, and through our. Let them boil for 20-30 seconds each, then place onto a baking sheet. See Pretzel Dough 9 Ways, part 2. Make the pretzel dough: Combine the warm water and yeast in the bowl of a stand mixer (or a medium-sized bowl, if kneading by hand). Remove the dough and use the remaining oil to cover the bowl. Lightly press down the overlapping tips to encourage sticking. Still, they all taste wonderful. Stir to dissolve the baking soda and syrup, then reduce the heat to medium to maintain a simmer. The solution causes a chemical reaction called the Maillard reaction, which results in browning and a distinctive taste. Heres a recipe for homemade sourdough starter. Don't expect to find food-grade lye (100% sodium hydroxide) in grocery stores, but it's readily available online in the US. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully springing during baking (as bread does) and giving pretzels their signature chewy crust. Alternatively, knead the dough against the counter for 5 to 7 minutes. Roll each piece of dough into an 18" rope. Yup, just 30 minutes. Can i use granulated sugar? The soft pretzel dough only needs to rest for 10 minutes before shaping. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Do you remember the first pretzel you ever had? Copyright Lye, also known as sodium hydroxide, is used to make soap and clean drains (it can even dissolve glass!). Mix the dough, knead it, and let it rise for 30 minutes. Step by step instructions 1. Mix on low speed until well combined, about 1 minute. Or let them rest at room temp only (no refrigeration) before putting in the lye. In a bowl, mix water, salt, and sugar until combined. Pretzel Bread Sticks: Prepare the dough as directed, but cut the dough into 16 pieces. Preheat the oven to 350 degrees F (175 degrees C). Thats a pretzel! Then remove the pretzel and place it on a steel rack over parchment paper to catch any excess solution. Ive made this recipe twice, once without a mixer and once with. In reply to Hi KJ, do you happen to by balpern. Part 1 Making the Dough 1 Proof the yeast. Copyright When youre making pretzels at home, wed recommend leaving lye to the experts and going the baking soda routeits a more accessible ingredient (that might already be sitting in your pantry!). Simply freeze your baked pretzels until you are ready to eat them. They're handy when you want to make something fresh and yummy but don't have enough time or all the ingredients you need. Bake for 10-15 minutes, until golden brown. Read my full disclosure policy. Use a bench scraper to divide the dough into 8 equal pieces. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Even if you have zero skill in the kitchen, you can make these homemade soft pretzels. The best way to store pretzels, however, is without freezing. Happy Baking! Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, self-rising flour, plus more for kneading, Two-Ingredient Dough Air Fryer Pretzel Bites. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Knead the dough: Knead the dough with a stand mixer fitted with a dough hook attachment on low speed for 5 minutes. Facebook Traditionally this alkaline bath was made using food-grade lye. Hi Sandra, the one way you can reduce the sodium is by cutting back a bit on the added salt. Use a slotted spoon to remove it from the bath and place it on the prepared baking sheet. Required fields are marked *. Finally, fold the tips up to overlap the sides of the pretzel loop (lower right, above). To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Thanks! When choosing what to serve with pretzels, its important to keep balance in mind. This means it's far less corrosive and safer to handle. *For a detailed list of ingredients and measurements, please reference the recipe card down below. Soft Pretzel Recipe - YouTube After much testing, I was surprised to see how well my baking soda pretzels turned out. 1 cup warm water (110 degrees F (43 degrees C)). Not only are homemade soft pretzels a fun and tasty treat to make with kids, they can also be customized to your liking whether you prefer a classic salted pretzel or a sweet cinnamon sugar flavor. You'll need to boil 4 tablespoons in water. Using two hands, gently dip each "rope" into the soda solution. After dipping the balls of dough in the water bath, slash a shallow "X" in the top of each one before baking. Mix on low speed until well combined, about 1 minute. Super easy and super delicious. As a final note, I encourage you to branch out once youve tried the knotted pretzel shape. Are you ready? Two-Ingredient Dough Soft Pretzels - Allrecipes Let rise at least 1/2 hour. Simply grab a can of Pillsbury refrigerated classic pizza crust and pop it open whenever the craving for pretzels strikes. They lose a little softness over time. Plop the pretzels onto a baking sheet, and sprinkle with coarse salt (included in the mix). With the mixer on low, gradually add the warm milk/butter mixture to the bowl. While American pretzels commonly use baking soda to boil the pretzels before baking, Bavarian pretzels are dipped in a lye solution before they are baked. Serve with ketchup and mustard. Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms. Yields will be different, but the techniques are all the same. Step 4: Brush pretzel with beaten egg; sprinkle with salt. Bake for 20 minutes. Far exceeded expectations. Thank you to the author for this recipe. Gently dip each rope into the soda solution. Hot Buttered Soft Pretzels is one of the most popular recipes on our site. 2 Pretzels come in a variety of shapes, sizes and types. Pretzel sandwich buns? Cut each rope crosswise into about 12 pieces. Looking for tips, techniques, and all kinds of great information about sourdough baking? Aiming for more of a smooth, shiny surface. Every parent needs a delicious soft pretzel recipe in their baking arsenal, as they make a fun rainy day baking project for kids of all ages (just prepare for a bit of mess in the kitchen!). You can use a stand mixer fitted with a dough hook attachment, a hand mixer, orlike youll notice in the video below the recipeno mixer at all. Feed your starter to active it. Work with what you have in the kitchen. 1 18 teaspoons salt 1 cup bread flour 3 cups flour 2 cups warm water 2 tablespoons baking soda coarse salt 2 -4 tablespoons butter (melted) directions Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. This constant thickness makes them perfect for slicing and making into a sandwich. If you choose to skip the baking soda solution, the resulting pretzels will be flat and pale. Cover and let rise in a warm place until doubled, about 45 minutes. Cover the dough and let it rest for 45 minutes. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. 3. Simmer for another 30 seconds, then scoop the pretzels out of the water and return them to the baking sheet. But then there are times when there's nothing better than a pretzel stuffed like a sandwich. Delicious and my first time using yeast and I didnt fail. I think next time I'll do that for the pretzel buns, since I didn't have them rest at all after dividing and flattening the rounds. [not sure if this comment got posted previously so sent it again], Hello. Read more. Then, transfer one shaped pretzel to the bath using a slotted spatula and let sit for 1 minute. Grease a baking sheet. Cover bowl with plastic wrap, and leave in a warm place for 1 hour. Hi Kimberly, I know that KAs bag has 120 grams as the equivalent of 1 cup, but I consistently get 130 grams for 1 cup, so Id stick with what I have in the recipe for the most accurate measurements. There's nothing quite like a freshly-baked pretzel, and this recipe delivers the goods! Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Texturally, the interior was still quite chewy and soft. My husband wanted a large Bavarian pretzel as we recently got home from Germany so I halved the recipe and made one large pretzel. The dough has finished kneading when it is soft, slightly tacky, and holds a ball-shape. However, lye can be tricky to get your hands on and trickier to use its a hazardous chemical and requires special precautions in order to use it safely. Lye Bath for Pretzels: If you are interested in making soft pretzels using a traditional lye bath, I recommend picking up a copy of Pretzel Making at Home by Andrea Slonecker. But don't worry; that doesn't happen. My husband took one bite and said these taste just like Auntie Annes, but BETTER! (and we LOVE auntie Annes). Knead, adding more flour as needed, until the dough is smooth but still slightly tacky, about 5 minutes. While I do prefer using lye, for both taste and texture, I'd still be happy with the results using baking soda. Add the sweetener, either 1 Tbsp. (Alternatively, the dough can be mixed and kneaded by hand.) Then move the pretzel to a cooling rack on top of parchment paper. thank you. Bring 6 cups of water to a low boil in a large pot. My kids absolutely love these homemade soft pretzels they are slightly sweet, buttery, and almost identical to Auntie Annes famous mall pretzels. Roll and stretch each piece with the palms of your hands into a 24-inchrope, holding the ends and slapping the middle of the rope on the counter as you stretch. Pretzel Rolls: Prepare the dough as directed, but roll each piece of dough into a ball-shape. Here's the crucial step to the signature dark brown, chewy exterior of a soft pretzel recipe: Use a slotted spoon to dip the pretzel dough into a hot water/baking soda mixture for 10 seconds. Combine the baking soda with warm water in a 2-quart baking dish and stir until dissolved. Im a fairly serous baker and intend to try this recipe in spite of your poor review! Super easy recipe. The exterior crust will still be somewhat soft; the coloring looks brown rather than deep mahogany; there's far less of a sheen on the crust; and the typical pretzel flavor is there, just not at the same magnitude. Facebook Purchase our classic fresh sourdough starter itll be ready for baking soonafter it arrives at your door. Transfer to cookie sheet. Make sure you watch the video for how to shape pretzels! Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt. The type of parchment paper we sell is safe to use up to 450F. Sprinkle each with coarse sea salt. Sprinkle evenly with the coarse salt. Simmer for 30 seconds, then use a slotted spoon to flip the pretzels over. I used the recipe again this week but used the cooking times and simmering method described here and had very good results. Place boiled pretzel dogs on a sprayed baking sheet. Have you noticed that the classic street-vendor soft pretzel has made its way out of the stone canyons of New York City and Philadelphia and Chicago, and into mainstream Fast Food Nation? Enjoy the pretzels warm out of the oven, or reheat them in an oven or microwave. You can make these pretzels on a moment's notice, too: the recipe calls for sourdough starter straight from the refrigerator, no need to feed it first. Towards the end of the rising time, preheat the oven to 350F. I should have weighed my flour. Mix. After processing, transfer each pretzel to a baking sheet lined with silicone or parchment paper. Take the tip at the right side and fold it over the left. In reply to Sigh. How to Make Pretzels By Pillsbury Kitchens Created April 3, 2018 Our easy, kitchen-approved method for making soft pretzels at home is easier than you think. Step 2: To make pretzel shape, form dough into U shape. Hi Kersie, yes if you are looking to avoid the small blisters on the surface then you will want to skip the refrigerator. And also because I believe everyone should get to relive their best memories with a piping-hot soft pretzel every once in a while. Bake until soft and warmed through, about 10 minutes. Then tuck those hanging ends into the center, and squeeze them together. First, divide the dough into 16 pieces. Don't forget the mustard. Homemade Soft Pretzels Recipe | Alton Brown | Food Network Substitute our high-gluten flour in place of the bread flour called for; no additional changes are necessary. When stored overnight under wraps, the salt tends to melt and disappear. These pretzels are soft and chewy in the middle, golden brown on the outside, and have that delicious iconic. Then, transfer one shaped pretzel to the bath using a slotted spatula and let sit for 1 minute. In reply to Could this mix be used to make crackers with a cheddar/salt top by David R Van Gelder (not verified), In reply to Is there somewhere locally I can buy the soft pretzel mix? First, preshape your dough into "cigars" and let them rest until slightly relaxed. Pretzel purists often argue a pretzel isn't really a pretzel unless lye is used. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Preheat oven to 375 degrees F (190 degrees C). The dough is a family recipe and only needs to rest for 10 minutes before shaping. After a few minutes, transfer the dipped pretzel to a silicone or parchment paper-lined baking sheet. I actually do refrigerate after forming the dough into pretzel just so it creates a skin (before the lye) - for about 30minutes. That being said, we have frozen these shaped pretzels AFTER the bath too. 1 cup self-rising flour, plus more for kneading. As he states in his book, he made upward of thousands of pretzels a week if there's anyone who knows pretzels, I daresay it's him. Thaw the frozen dough in the refrigerator before using. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Increase the acids. Have both of your cookbooks and really enjoy your recipes and teaching style! Next time will go easy on the salt on top. Perfect way to spoil our Father on Fathers Day. You can update your privacy settings to enable this content. There are generally two methods for shaping pretzels into a traditional knot form: In southwest Germany (Swabia), pretzels are usually shaped with an exaggerated bulge at the bottom accompanied by a large pretzel loop. I did not have white flour, so I used whole wheat, and they still turned out fabulous!

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