GERMAN-STYLE SOFT PRETZELS WITH SWEET BROWN-MUSTARD BUTTER
A lot of soft pretzels are fun to eat, but they lack flavor. In these, molasses and cider give it flavor! Instead of adding fine salt or even kosher salt, I love the pop of flavor a more coarse salt like fleur de sel or another coarse sea salt lends both inside the dough and sprinkled on top. Therefore, instead of a uniformly flavored dough, you get bits of malty sweetness with a pop of flavor from the salt. Maldon salt would also work here, but doesn't quite have the crunch. You can make these all in one day if you wish. A longer overnight ferment increases ease of working with the dough and develops flavor, but will also work with a 4 hour room temperature rise. Shaping is fun, don't let it intimidate you! If you (or the kids!) can't get a perfect pretzel shape right out of the gate, you can make pretzel rolls or buns instead-same great flavor and finish! We love doing half of these as pretzels and half as pretzel rolls, which stay super soft inside and keep better for a second day. Once you get the hang of these, mix them up: You can add in flavor like caraway seeds, poppy seeds or even dried mustard powder. The baking soda wash before baking mimics the lye often used in traditional Bavarian pretzels, and gives the signature mahogany finish of the pretzel and the unmistakable flavor and crust. Finally, to dip the warm finished pretzels in, either butter or yellow mustard is a winner. But we love mixing some soft butter with some grainy brown mustard and a touch of honey for a really delicious spread.
Provided by Sarah Copeland
Categories appetizer
Time 9h45m
Yield 8 large pretzels
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the water and yeast. Stir in the molasses and set aside until the yeast is bloomed and foamy, 5 to 7 minutes.
- In a large bowl, add the flour, butter and sea salt and use your hands to press and pinch the butter so that it's coated in flour. Add the yeast mixture and cider and stir together with a fork or a Danish dough whisk to make a loose, shaggy dough.
- Use your hands to combine the dough or beat the dough in a stand mixer fitted with the dough hook attachment, until the dough forms a loose ball, about 1 minute. The dough will be firm. (If it feels sticky, add in a bit more flour, a teaspoon at a time, until it is tacky.)
- Knead the dough by hand on a lightly floured surface or beat the dough on medium-high speed, until it's smooth and springs back when pressed, 5 to 7 minutes. Transfer the dough, seam-side down, to a well-buttered bowl, turn to coat completely and cover tightly. Let the dough rise until it has doubled in size, 2 to 3 hours at room temperature, or at least 8 hours or up to overnight in the refrigerator (a longer resting time develops the flavor of the dough even further).
- Lightly flour a clean work surface and turn out the dough. Press down gently to deflate. Cut the dough into 8 equal-sized pieces. Cover the dough and, working with 1 piece at a time, roll between your palms and the surface to create a long rope, about 12 inches long. (The dough will spring back as you work with it. If it's being stubborn, set it aside under a towel and come back to it.) Continue with the remaining dough until all 8 pieces are in long ropes, using a bit of a damp hand to create more friction as needed. Let all the ropes rest while you prepare the baking sheets.
- Line 2 baking sheets with parchment or silicone baking mats. Begin rolling each rope again, working them into a long 25- to 30-inch rope with a slightly thicker center and tapered ends (Don't worry if they're not perfect, they will still be delicious!).
- Shape each rope into a U shape. Hold the ends in each hand and lift and cross to make an X a third of the way down from the ends. Fold the ends of the dough toward the bottom, creating a slight overhang, and pinch to seal against the fatter part of the dough, creating a pretzel shape. If this is challenging or your dough is really puffy, fold and loop the dough around itself into a spiral, creating a pretzel bun instead. Transfer to the prepared sheets, leaving space between them.
- Spray a piece of plastic wrap with cooking spray and lay over the top. Let them rest in a warm (but not hot) place until they have doubled in size, about 45 minutes.
- Meanwhile, position the racks in the middle and lower third of the oven, then preheat the oven to 475 degrees F on convection setting if available.
- Bring 6 cups of water and the baking soda to a gentle simmer in a wide stainless-steel saucepan. Using a large skimmer, fish spatula or slotted spoon, lower 1 to 2 pretzels into the soda water and cook, keeping the water at a low simmer, 10 seconds per side. Remove, letting all the water drip off, and return to the baking sheet. Repeat with the remaining pretzels.
- Before baking, reshape each pretzel as needed, schooching them with a spoon or gloved hand (they can be slippery) to guide them into shape. Brush the tops of each pretzel with the egg wash, then sprinkle with salt. Bake, rotating the pans halfway through, until deep golden brown, 11 to 12 minutes.
- Serve warm with Sweet Brown Mustard Butter. Eat within 24 hours, or cool completely, wrap well and freeze for afternoon snacks.
- Combine the butter, mustard and honey, working together with a spoon or a spatula until lightly streaked and flavorful (do not fully combine, as the mustard can break the butter). Serve at room temperature. Makes 1/4 cup.
2BLEU'S SWEET MUSTARD SAUCE FOR PRETZELS AND MORE!
This is a wonderful dip for pretzels that is also great on burgers, salads, hot dogs, etc. The possibilities are endless and it will keep about two months in the refrigerator. Try it with Recipe #252656 or Recipe #295738 NOTE: Based on reviews and myself trying it, I have edited out the oil in the ingredient list. It works great without it. Reviews are great as they really do help us to be better cooks and recipe developers. :)
Provided by 2Bleu
Categories Low Protein
Time 1h5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Chill covered in fridge at least 1 hour.
Nutrition Facts : Calories 117.4, Fat 7.7, SaturatedFat 1.1, Cholesterol 5.7, Sodium 242.3, Carbohydrate 12.4, Fiber 0.3, Sugar 7.7, Protein 0.6
SWEET SOFT PRETZELS
This dough is excellent with any of the mix-ins listed; experiment to find your favorite.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Place dough on a lightly floured work surface; sprinkle with nuts, chocolate, or fennel seed. Gently knead to incorporate. Transfer to an oiled bowl, cover with plastic wrap, and let rest 1 hour.
- Divide dough into 8 equal pieces. On a lightly floured work surface, roll each piece into an 18-inch-long rope. To shape dough into pretzels, form each dough rope into a U-shape and twist ends twice. Fold twisted end down and pinch to secure. Transfer pretzels to an oiled baking sheet and let rest 20 minutes.
- Preheat oven to 475 degrees. Bring a large pot of water to a boil; add baking soda. In batches, boil pretzels until puffed and slightly shiny, about 1 minute. With a slotted spoon, transfer to a wire rack to drain. Return pretzels to baking sheet; sprinkle with sugar. Bake until golden brown and cooked through, 10 to 15 minutes, rotating sheet halfway through. Serve warm or at room temperature.
Nutrition Facts : Calories 202 g, Fat 8 g, Fiber 1 g, Protein 4 g
SWEET AND SALTY DIPPED PRETZELS
Craving a sweet and salty snack? Try dipped pretzels rolled in crunchy cereal and coconut or nuts.
Provided by Betty Crocker Kitchens
Categories Snack
Time 50m
Yield 16
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper.
- Coarsely crush cereal. Mix cereal and coconut on another sheet of waxed paper.
- Place candy coating in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.
- Dip each pretzel halfway into almond bark; allow excess to drip off. Roll in crushed cereal mixture. Place on cookie sheet. Let stand until set, about 30 minutes.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Pretzel, Sodium 200 mg, Sugar 9 g, TransFat 0 g
SWEET & SPICY PRETZELS
These are so absolutely yummy & really easy to whip together.... My husband loves them with a cold beer. I sometimes stir these up and add a little more cayenne (although I have little ones in the house and I don't want to make these too spicy). But the heat level is up to you add as much as you like.... watch out these are...
Provided by Joelle Johnson
Categories Other Snacks
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 250.
- 2. In large bowl place pretzel sticks.
- 3. In pyrex measuring cup melt butter, add remaining ingredients mix well. Pour mixture over pretzels. Mix with 2 big spoons coating pretzels very well.
- 4. Let mixture sit for around 10-20 minutes stirring ever 5 minutes for coating to absorb. Stir well after letting pretzels sit and place on a baking sheet evening out the layer.
- 5. Bake for about 25 minutes stirring every 5-10 until pretels are crunchy (taste one:) and dried. Remove from oven and let cool. Put any leftovers in a covered container.
SWEET PRETZELS
Swedish pearl sugar stands in for coarse salt in this sweet take on the soft pretzel.
Provided by Melissa Roberts
Categories Bread Breakfast Brunch Bake Easter Picnic Vegetarian Kid-Friendly Family Reunion Bon Appétit snack snack week Small Plates
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Line 2 large baking sheets with parchment. Punch down dough; divide into 12 equal pieces.
- Working with 1 piece at a time and keeping remaining dough covered with a kitchen towel, roll dough on a lightly floured surface into a 17"- long rope. Form rope into a U shape. Lift top of left end; fold over or under opposite side; press together gently about two-thirds down from the top of right side. Lift right end up, fold over, and press in or tuck under, forming a pretzel shape. Repeat with remaining dough. Divide pretzels between sheets, spacing about 2" apart. Loosely cover with plastic wrap or a kitchen towel. Let dough rise in a warm, draft-free area until slightly puffed but not doubled in size, 30-45 minutes.
- Meanwhile, arrange racks in upper and lower thirds of oven; preheat to 375°F. Beat egg white and 2 teaspoons warm water in a small bowl. Brush each pretzel all over with egg wash, then sprinkle each with 1/2 tablespoon pearl sugar.
- Bake for 10 minutes; rotate baking sheets and continue baking until pretzels are golden, 6-8 minutes longer. Let pretzels cool on a wire rack.
- Serve warm or at room temperature.
SWEET CHIPOTLE PRETZELS
Pretzels are a great snack food. I love this recipe because it is sweet as well as spicy, but not too spicy. It's a great combination for munching. -Geraldine Saucier, Albuquerque, New Mexico
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- Place pretzels in a large bowl. Whisk the egg white and water until frothy; stir in the brown sugar, cinnamon, allspice and chipotle pepper. Pour over pretzels; toss to coat., Arrange in single layer on parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until dry. Cool completely on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 209 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 524mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET & SALTY PRETZELS
This is a nice sweet and salty treat I created for gifts!
Provided by Karen Sills
Categories Other Snacks
Time 15m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350. Spray a cookie sheet with oil. Pour the pretzels into a large bowl.
- 2. In a sauce pan over medium-low heat melt the butter, bringing it to a boil.
- 3. Add the sugar, stirring till dissolved. Take off heat and stir in the chocolate chips.
- 4. Pour mixture over pretzels, toss to coat.
- 5. Pour pretzels on prepared cookie sheet, spreading them out. Bake 5 to 10 minutes. Cool and remove to a serving bowl.
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