pretzel recipe

Basic Soft Pretzels! Necessary dippers for your beer cheese soup ♡

Basic Soft Pretzels

milk

yeast

brown sugar

butter

salt

all-purpose flour

flour

baking soda whisked into 3-4 cups warm water

Make the Dough

In a mixing bowl, gently whisk the warm milk, yeast, brown sugar, butter, and salt. Stir in the flour until a dough forms. Transfer the dough to a floured surface and knead 10-15 times.

Let the Dough Hang Out

Return to the bowl and drizzle with a little oil to prevent sticking. Cover with a cloth or plastic wrap and set aside for an hour to rise.

Pretzel-ify

When the dough has risen, punch it back down and divide it into 6-8 sections. Roll each section into a loooong skinny rope. Fold it into a pretzel. Dip into the baking soda solution and place on a parchment-lined baking sheet.

Bake

Brush with the beaten egg and sprinkle with salt. Bake at 450 degrees for 10-12 minutes, until golden brown. YUUUUUM! Dip in cheese sauce, mustard, or my personal favorite &#8211; beer cheese soup.

I tried this recipe and it worked out perfect for me. Definitely making these more often!

This looks so yumm!
http://beautifullyme.in/

Hey Lindsay…! Your basic soft ptetzels looks soooo good &amp; more delicious, sounds soooo yummy. I really enjoyed your recipe and i will try to making this in some few days after. Thanks for sharing ….keep shared your new idea with beautiful recipes……..!

Lip Smacking Recipe of Basic Soft Pretzels.
Waiting to see more such recipes.
Keep up the good work.

I have a current obsession with pretzels (and cheese sauce) so this was a no brainer for me! It was my first time making pretzels, I think I did well. Although when I got to the step were I needed to roll them in long loose pieces my dough started to separate. I made it work, but any tips or suggestions?

https://www.youtube.com/watch?v=ysDS3zTyFRI

Basic Soft Pretzels - necessary dippers for your beer cheese soup ♡ 

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These are the World&#039;s Greatest Soft Pretzels, you know the ones I&#039;m talking about! They&#039;re huge, soft, buttery and salty, not to mention totally addictive. This is a family recipe we&#039;ve been making for years and one that&#039;s a favorite at our house.

Soft Pretzels

water (lukewarm)

active dry yeast

tsp salt

tsp sugar

milk (lukewarm)

tbsp baking soda

butter (for brushing)

sea salt (for sprinkling)

Make the dough: In the bowl of your mixer, combine the warm water with the yeast and lightly stir. Let this mixture rest for about 10 minutes until the yeast dissolves. In another large bowl, mix the salt, sugar and flour together. When the yeast dissolves, add the flour mixture and the warm milk to the mixer bowl. Using the dough attachment, mix everything until the dough comes together and is no longer sticky, about 5 minutes.

Let the dough rise until doubled in size: Let the dough rise until it doubles in size in a greased bowl, and covered with a damp towel or plastic wrap. It should take about an hour but it depends on your environment and your yeast.

Form into pretzels: Punch down the dough and divide it into 9 equal pieces. Take each piece and roll it into a long rope, about 3 to 4 feet long and about 1 inch in diameter. Shape each rope into a pretzel shape and place them onto baking sheets lined with parchment paper. Allow the pretzels to rise again for another 15 minutes.

Prep the oven: Preheat oven to 500°F.

Boil the pretzels: In a large pot, make a bath with the baking soda and boiling water. Using a large spoon, lower each pretzel into the water and leave in for about 30 seconds to a minute. You don&#39;t have to wait until they float. Return the pretzels to the baking sheet using a large spatula. Brush them with melted butter and sprinkle them generously with the sea salt.

Bake: Transfer the baking sheet to the oven on the middle rack and bake until golden brown, about 10 to 12 minutes. When you take them out of the oven you can brush them again with butter and serve them hot and/or with mustard or your favorite dipping sauce.

These simple, 4-ingredient Salted Chocolate Caramel Pretzel Bars will quickly become your new favorite sweet and salty treat!  No bake and no candy thermometer needed.

Salted Chocolate and Caramel Pretzel Bars

chocolate

bags Kraft Caramel Bits (, or homemade caramel)

sea salt

Line a large, rimmed baking sheet with parchment paper.

Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.&nbsp;

Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate.&nbsp;

Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.

Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.

Refrigerate until hardened.

Cut or tear into pieces, Enjoy!

https://content.jwplatform.com/videos/EcgREsxM.mp4

Salted Caramel Pretzel Bars

How to make the BEST Homemade Pretzels you&#39;ll ever eat! These traditional Bavarian-style pretzels have a deeply browned exterior and chewy texture. Surprisingly easy to make. Thanks to my boyfriend Joe for helping me develop this recipe!

Homemade Pretzel Recipe

barley malt syrup or light brown sugar

(355 grams) warm water (about 110°F), (divided)

(635 grams) all-purpose flour

(40 grams) food grade lye,

(1000 grams) water, room temperature

salt salt

Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Spray with nonstick cooking spray or grease with butter.

In the bowl of a stand mixer fitted with the dough hook, combine the yeast, barley malt syrup/sugar, and 1/4 cup of the water. Whisk to combine. Let stand for 5 minutes or until frothy.

Add the remaining 1 1/4 cups water, flour, and salt, and stir to combine. Mix on low speed until combined.

Increase speed to medium and knead for five minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding more flour if needed. This will be a very dense dough, so be careful not to step away from your mixer in case it decides to jump on the counter.

Make the dough:

There is no need to allow this dough to rise. Remove the dough to a clean work surface (do not flour). Divide into 10 equal pieces (each should be about 100 grams). Roll each piece against the counter or between your palms into about a 24-inch long log. The thinner the log, the crispier the pretzels. The thicker, the softer the pretzels.

Shape the log into a letter U. Cross the arms placing one over the other, then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on two greased parchment-lined baking sheets.

If you prefer softer spongier pretzels, allow the shaped pretzels to rise for 30 minutes before bathing in the lye.

Shape the pretzels:

Refer to the safety disclaimer in the blog post before using lye. If lye isn’t an option, see the baking soda bath directions below. Place safety gloves and goggles on, and a face mask too if you prefer. In a well-vented area, place a plastic or glass container (do not use metal) on top of a few pieces of parchment paper to protect your counter from splashes.  Carefully sprinkle the lye into the water. Use a silicone spatula to carefully stir the lye to dissolve. The lye is dissolved when the water looks clear.

Dip a shaped pretzel into the lye bath for about 30 seconds. Remove to the prepared greased parchment-lined baking sheets. Use a paring knife to score two slices into the thickest part of each pretzel. Sprinkle with pretzel salt as desired. Repeat until all pretzels have been lye dipped, scored, and salted.

Prepare the lye bath:

Bake both trays at 400°F for about 16 minutes, alternating the trays halfway through the baking time for even baking, until deeply golden brown. Bake for less time for softer pretzels and more time for crispier pretzels.

Let cool for 5 minutes before peeling away from the parchment paper. Serve warm or at room temperature the same day you bake the pretzels. To store, freeze the pretzels in an airtight container for up to 1 month.

Bake the pretzels:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750282/itIkK47KT.mp4

How to make the BEST Homemade Pretzels you'll ever eat! These traditional Bavarian-style pretzels have a deeply browned exterior and chewy texture. Surprisingly easy to make. Thanks to my boyfriend Joe for helping me develop this recipe!

How to Make Pretzels

Crisp and deeply golden on the outside and soft and fluffy inside, these homemade Pretzel Buns elevate any sandwich in just a couple of hours using simple pantry ingredients.

Pretzel Buns

(7 grams) instant yeast ((1 packet))

(14 grams) light brown sugar

(355 grams) warm water ((about 120°F))

(572 grams) all-purpose flour*

fine sea salt

Pretzel salt or coarse salt, (for topping)

(1422 grams) water

(60 grams) baking soda

In the bowl of a stand mixer fitted with the dough hook, combine all of the dough ingredients. Mix on low speed until combined.

Increase speed to medium and knead for 10 minutes, until the dough is smooth, elastic, and doesn’t stick to the sides of the bowl or your hands. Add a little more flour if needed.

Place in a greased bowl, turning to coat. Cover tightly with plastic wrap and let rise until about doubled in size, about 1 hour.

Line two baking sheets with parchment paper and lightly grease with nonstick cooking spray or butter, or line with ungreased silicone baking mats.

Press the dough down and turn out onto a clean work surface. Using a bench scraper, divide the dough into 12 equal pieces (about 78 grams each). Shape each piece into a smooth ball and place on the prepared baking sheets, arranging three buns per row (six buns per pan).

Cover and let rise for about 30 to 45 minutes, or until visibly puffed.

Meanwhile, preheat the oven to 400°F.

Shape the buns:

In a medium saucepan or pot, bring the water to a boil. Reduce heat to medium and gradually add the baking soda, taking caution as it will bubble up.

Working in batches of three, dip the pretzel buns into the baking soda solution for 15 seconds per side. Use a slotted spoon to carefully transfer back to the prepared baking sheets. Score the tops of each bun with a crisscross using a paring knife and sprinkle generously with pretzel salt immediately, while the buns are still wet. Don’t wait until all the buns are dipped, or the salt won’t stick. Repeat with remaining buns.

Prepare the baking soda bath:

Bake for about 15 to 16 minutes, until deeply golden brown. Bake for less time for softer buns and more time for crispier buns.

Let cool for 5 minutes before peeling away from the parchment paper. Serve warm or at room temperature the same day you bake the pretzels.

To store, freeze the baked pretzels in an airtight container for up to 1 month. To reheat, defrost for 30 seconds in the microwave, cut in half, and toast in a toaster oven to restore the crunchy exterior.

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Top 5 pretzel recipe recipes from across the web

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Basic Soft Pretzels

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The most viewed pretzel recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine