Best One Big Philly Pretzel Recipes

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ONE BIG PHILLY PRETZEL



One Big Philly Pretzel image

Provided by Dave Lieberman

Time 1h

Yield 1 giant pretzel

Number Of Ingredients 5

Flour, for dusting
1 (14-ounce) package refrigerated pizza dough
1 egg, lightly beaten
Kosher salt
Spicy mustard, for serving (recommended: Gulden's)

Steps:

  • Preheat oven 450 degrees F.
  • Lightly flour a clean work surface. Knead dough into a ball. Roll dough out into a large rope. Form a large figure-8 with the dough on a baking sheet. Brush with the egg and sprinkle generously with salt. Bake 15 to 20 minutes until risen and nicely browned.
  • Let cool before serving. Serve with good, spicy mustard.

SOFT GIANT PRETZELS



Soft Giant Pretzels image

My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. -Sherry Peterson, Fort Collins, Colorado

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 8 pretzels.

Number Of Ingredients 7

1 cup plus 2 tablespoons water (70° to 80°), divided
3 cups all-purpose flour
3 tablespoons brown sugar
1-1/2 teaspoons active dry yeast
2 quarts water
1/2 cup baking soda
Coarse salt

Steps:

  • In a bread machine pan, place 1 cup water and next 3 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-in. rope; form into pretzel shape. , Preheat oven to 425°. In a large saucepan, bring 2 quarts water and the baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels., Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with remaining 2 Tbsp. water. Sprinkle with salt.

Nutrition Facts : Calories 193 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

THE BEST PHILADELPHIA SOFT PRETZELS EVER



The Best Philadelphia Soft Pretzels Ever image

I read somewhere that Philadelphians eat nearly half of all the pretzels made in America. Well, these pretzels are to die for, and are just like the ones you pay several dollars for at the concession stand. I've made these many times with my kids, and we absolutely LOVE them, especially dipped in warm mustard or melted cheese. Prep time is approximate, and includes letting the dough rise for 30 minutes.

Provided by Annisette

Categories     Yeast Breads

Time 1h12m

Yield 12-15 pretzels

Number Of Ingredients 9

1 cup warm water
4 1/2 teaspoons active dry yeast
2 tablespoons sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 egg
coarse salt, to sprinkle on top (kosher salt)
warm mustard
melted cheese

Steps:

  • In mixing bowl add warm water and yeast. Stir until the yeast is completely dissolved.
  • Add the sugar. Stir. Gradually stir in the flour. The dough will become stiff and dry. That's what you want.
  • Sprinkle some flour on the counter or on a board. Flour your hands, too. Knead the dough for about 5 minutes.
  • Form the dough into a ball. Place the ball of dough back in the bowl and cover the bowl with a dish towel. Let the dough rise in a warm, dark place for at least 30 minutes, or until the dough has doubled in size.
  • While the dough rises, heat the oven to 400F degrees. Grease or butter a cookie sheet.
  • Fill a saucepan half full of water, add the baking soda, and bring the water to a slow boil.
  • When the dough is finished rising, put it on a floured surface. Flour a rolling pin and roll the dough into a square shape, about 1/4-1/2 inch (6-10 mm) thick. Cut the dough into 1/2-inch (or so) wide strips. They don't have to be perfect.
  • Twist each strip into a pretzel shape, pinching the ends so they don't fall apart. Be careful not to let the strips stretch too thin as you handle them.
  • Place a pretzel on a spatula and lower it into the boiling water for 5-10 seconds. It will puff up and float. Use the spatula to remove the pretzel from the water. Place the pretzel on the greased cookie sheet. Repeat this with the other pretzels.
  • In a small bowl, beat the egg for 1 minute. Use a pastry brush to coat the top of each pretzel with the egg. Sprinkle salt over the pretzels.
  • Bake for about 12-15 minutes, or until golden brown.
  • Serve with warmed mustard or melted cheese. YUM!

Nutrition Facts : Calories 132.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 17.6, Sodium 217.4, Carbohydrate 26.6, Fiber 1.2, Sugar 2.2, Protein 4.3

PHILLY STYLE PRETZEL DOUGH



Philly Style Pretzel Dough image

From Giant Food's Healthy Ideas Summer 2010 issue, this looks cool so I wanted to share it. This recipe can be used to make things like cheese logs if using string cheese or hot dogs to make pretzel dogs, as well as traditional pretzels. The key to pretzel baking is really with the baking soda bath which gives pretzels their dark shiny appearance. This is definitely not a rush-hour recipe-- a weekend project for sure! (1 cup AP flour + 1 TB vital wheat gluten = 1 cup bread flour)

Provided by the80srule

Categories     Yeast Breads

Time 2h10m

Yield 12 pretzels, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups warm water
1 1/8 teaspoons active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons kosher salt
1 cup bread flour
3 cups all-purpose flour
2 cups warm water
2 tablespoons baking soda

Steps:

  • Sprinkle the yeast on the 1 1/2 cups warm water in mixing bowl and agitate slightly to dissolve. Add the sugar and dissolve.
  • Add the flours and salt, knead until smooth and elastic.
  • Let rise until doubled, about an hour. The card didn't specify if it should be covered or not.
  • When the dough is almost done rising, make the baking soda bath with the baking soda and 2 cups warm water. Make sure to stir it often!
  • After the dough has risen, punch the air out of it.
  • Divide the dough into 12 pieces on a clean surface, roll into a long rope about 1/2 inch thick, and shape-- such as circles, twists, nuggets, hearts, traditional shape, etc.
  • For traditional pretzel shape, shape the rope like a U cross the two ends over each other, pull the ends down and attach them at the bottom of the U.
  • Carefully dip each pretzel in the the baking soda bath for 20 seconds, and place on a greased baking sheet.
  • Allow the pretzels to rise again til doubled in size-- not listed on the recipe card (they need to describe some of these recipes better!) but I am assuming it to be roughly another 60 minutes because the prep time is listed as 120 minutes total.
  • Bake at 450F for about 10 minutes or until golden-brown.
  • Now here's the fun part-- brushing and seasoning/decorating! Melted butter and olive oil work for brushing, about 4 tablespoons (more or less depending on how much you like) will work for 12 pretzels, that's what is listed on the recipe card but I decided not to include it because some people may not want to brush it on. If youdidn't bake your toppings on, brush with butter and oil and proceed with your own ideas or the ones I and the magazine suggest.
  • For toppings, kosher salt is the main one for traditional pretzels. But why not try a cinnamon-sugar mixture like coarse pearl sugar and primo quality cinnamon? Sesame seeds, or a mix of black and toasted sesame seeds by themselves or with some garam masala and olive oil. Garlic salt and parmesan cheese (the powdery kind!) for Italian pretzels, with your favorite pizza or pasta sauce as a dipper! Use your favorite herbs, fresh or dried! Dulce de leche sauce and dried apples for gourmet pretzels! The sky's the limit!

PHILLY-STYLE PRETZELS



Philly-style Pretzels image

These old-fashioned "Philadelphia-style" pretzels are almost like bagels -- smooth and shiny on the outside, chewy within.

Provided by Pa. Hiker

Categories     Lunch/Snacks

Time 2h15m

Yield 16 pretzels

Number Of Ingredients 12

1 tablespoon sugar
2 cups water (warm)
1 tablespoon active dry yeast or 1 tablespoon instant yeast
3 cups wheat flour
2 teaspoons non-diastatic malt drink powder or 2 teaspoons sugar
1 tablespoon salt
2 1/2 cups all-purpose flour
6 cups water
2 tablespoons baking soda
pretzel salt or kosher salt
1 large egg
1 tablespoon water

Steps:

  • Mix the sugar, water and yeast; stir to dissolve.
  • (If you're using instant yeast, skip this step, simply combining all of the ingredients at once.) Add the white wheat flour, malt, salt, and enough unbleached flour to make a soft (but not sticky) dough.
  • Knead well, place in a bowl, and let rise till doubled.
  • Divide the dough into 16 pieces.
  • Roll each piece into a log, and shape the logs into pretzels.
  • In a large pot, boil together 6 cups of water and 2 tablespoons baking soda.
  • Put 4 pretzels at a time into the boiling water, and cook for 1 minute.
  • Transfer boiled pretzels to a lightly greased baking sheet.
  • When all the pretzels have been cooked, paint them with an egg glaze (1 egg mixed with 1 tablespoon water) and sprinkle with salt or seeds (if desired), then bake in a preheated 450°F oven for 12 to 15 minutes, or until the pretzels are well-browned.

Nutrition Facts : Calories 160.8, Fat 1, SaturatedFat 0.2, Cholesterol 13.2, Sodium 916, Carbohydrate 33.1, Fiber 3.5, Sugar 1.6, Protein 5.8

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