Best 2 Ingredient Dough Pretzels Recipe By Tasty Recipes

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MINI SOFT PRETZELS RECIPE BY TASTY



Mini Soft Pretzels Recipe by Tasty image

Here's what you need: pizza dough, water, baking soda, large egg, kosher salt, Heluva Good!® Bacon Horseradish Dip

Provided by Heluva Good

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 6

¾ lb pizza dough
3 qt water, divided
½ cup baking soda
1 large egg
kosher salt, for sprinkling
1 container Heluva Good!® Bacon Horseradish Dip

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Divide the pizza dough into 8 equal pieces. Using your hands, roll a piece into a rope about ¼ inch thick and 15 inches long. Arrange the rope in a U-shape, then twist the ends together once and bring the twisted ends up to rest over the top curve of the rope to make a pretzel shape. Repeat with the rest of the dough pieces.
  • Bring 3 quarts of water to a boil in a large pot over high heat. When water is boiling, stir in the baking soda. Working a few at a time, gently lower the pretzels into the water for 45 seconds, flipping halfway through. Carefully transfer the pretzels to paper towels and blot-dry. Place the dried pretzels on the prepared baking sheet, spacing 1 inch apart.
  • In a small bowl, whisk together the egg and remaining tablespoon of water. Using a pastry brush, brush the egg wash over the pretzels, then sprinkle with coarse salt.
  • Bake the pretzels for 15-20 minutes. or until deep golden brown and cooked through.
  • Serve the pretzels with Heluva Good!® Bacon Horseradish Dip.
  • Enjoy!

Nutrition Facts : Calories 322 calories, Carbohydrate 39 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, Sugar 2 grams

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

TWO-INGREDIENT DOUGH SOFT PRETZELS



Two-Ingredient Dough Soft Pretzels image

You won't believe how easy it is to make homemade pretzels. With this 2-ingredient dough, you can have fresh, warm, and golden soft pretzels on your table in no time. Keep the toppings simple with melted butter and coarse salt, or take things over the top with cinnamon sugar or Parmesan Cheese. A quick bath in a baking soda solution will create the iconic, chewy crust you love from a soft pretzel.

Provided by Annie Campbell

Categories     Pretzels

Time 50m

Yield 4

Number Of Ingredients 5

2 tablespoons baking soda
1 cup self-rising flour, plus more for kneading
1 cup plain Greek yogurt
3 tablespoons butter, melted
1 teaspoon coarse salt, or as needed

Steps:

  • Bring 6 cups of water to a low boil in a large pot. Add baking soda.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
  • Cut the dough into 4 equal pieces. Roll each segment into a long, thin rope, 22 to 24 inches in length. Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope.
  • One by one, carefully drop each pretzel into the water and boil until the pretzel floats to the top, 2 to 3 minutes. Drain on paper towels or a cooling rack.
  • Transfer to the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes. Remove from the oven and increase the oven's temperature to 425 degrees F (220 degrees C). Brush the pretzels with some of the melted butter; continue to bake until golden brown, 4 to 5 minutes more. Brush with remaining butter and top with coarse salt.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 25.2 g, Cholesterol 34.1 mg, Fat 13.9 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 8 g, Sodium 2252.7 mg

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