Does anyone know of a good recipe?

Question

I'm baking fresh goodies for christmas and would lioke to know if anyone has a better suggewstion for making pretsils.

Answer 1

Mall Prezels

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt

DIRECTIONS

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in an 8 inch square pan.

After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.

Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Answer 2

Out of the ballpark!preztels

the list below is the items you will need,

1 1/4 C.lukewarm water
1 t.sugar
1 T.active dry yeast
1 1/2 t. salt
4 C. flour
1 T . olive oil
4 t. baking soda
1 quart water
1 egg,beaten with 2 t.water kosher salt, to taster
1pinch (htter)

instructions below

Combine water,sugar and yeast in a mixing bowl; setin a warmspot. after 15 minutes, it should to foam and bubble. Add the salt and halh the flour; mix well with a wooden spoon.

Turn dough onto a floured surface;gradually knead in the remaining flour to form a smooth dough. Knead for 5minutes ;transfer to an oiled bowl and coat evenly withoil. Cover bowl with a towel;set in a warm,draft-free spot untildoubled in bulk,about 30 minute. preheat oven to 450F. punch dough down and roll into a log. divide evenly into 12 piece; roll each into a16- to 18-inch rope.shape pretzels into dollar signs or bats or whatever you want,or forma traditional pretzel by tying dough into knot and pinching ends across loops.

Combine baking soda and water in a saucepan and boil. Lower each pretzelin a boiling water until it floats, about 30 seconds.drain; transfer to a greased baking sheet. brush with egg mixture; sprinkle generously withkosher salt. Cover pretzels with a cloth and let rise again for5 minutes. Bake for 15 minutes. Serve hot, and enjoy!

Answer 3

Pretzels

1 package active dry yeast
4 cups flour, unbleached
1 1/2 cups water (110-120 degrees)
1 egg, large,beaten
1 teaspoon salt
1 dash coarse salt
1 tablespoon sugar

Dissolve yeast in warm water.
Add salt and sugar to yeast mixture.
Blend in flour and knead dough until smooth, about 7 to 8 minutes.
Cover and let dough rise until double in bulk.
Punch down.
Cut dough into small pieces and roll into ropes.
Twist ropes into pretzel shapes and place on greased cookie sheet.
Using a pastry brush, brush pretzels with egg and sprinkle with coarse salt.
Allow pretzels to rise until almost double in bulk.
Bake at 425 degrees f.
For 10 to 15 minutes or until browned.

White Chocolate Covered Pretzels

INGREDIENTS
6 (1 ounce) squares white chocolate
1 (15 ounce) package mini twist pretzels
1/4 cup red and green candy sprinkles (optional)
DIRECTIONS
Melt white chocolate in the top of a double boiler, stirring constantly.
Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

Answer 4

Pretzel Rolls - I make these all the time

Pretzel Rolls

2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 cup Hot Water -- (about) plus 2 tbsps (125F to 130F)
Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white -- beaten to blend (glaze)
Coarse salt

Combine bread flour, 1 envelope yeast, 1 tsp salt, 1 tsp sugar and celery
seeds in food processor and blend. With machine running, gradually pour hot
water through feed tube, adding enough water to form smooth elastic dough.
Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to
coat. Cover bowl with plastic wrap, then towel; let dough rise in warm
draft-free area until doubled in volume, about 35 minutes.

Flour baking sheet. Punch dough down and knead on lightly floured surface
until smooth. Divide into 8 pieces. Form each dough piece into ball. Place
dough balls on prepared sheet, flattening each slightly. Using serrated
knife, cut X in top center of each dough ball. Cover with towel and let
dough balls rise until almost doubled in volume, about 20 minutes.

Preheat oven to 375°F. Grease another baking sheet and sprinkle with
cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and
2 tbsps sugar (water will foam up). Add 4 rolls and cook 30 seconds per
side. Using slotted spoon, transfer rolls to prepared sheet, arranging X
side up. Repeat with remaining rolls.

Brush rolls with egg white glaze. Sprinkle rolls generously with coarse
salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool
10 minutes. Serve rolls warm or room temperature. (Can be prepared 6 hours
ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.)

Description:
"These really do taste like pretzels, but they're shaped like regular dinner
rolls. Quick-rising yeast makes them a cinch to prepare, and boiling them
before baking is the secret to their superb texture." Serving Size : 8

Answer 5

chocolate or caramel dipped. or chocolate dipped pretzels covered in crush peppermint.

Answer 6

Cinnamon Toast Pretzels

Ingredients:
1 bag (18oz) pretzel nubs
2/3 cup oil
1/3 cup granulated sugar
1 1/2 teaspoon cinnamon
1/4 cup Hershey Cinnamon chips

Directions:

In microwave safe bowl, pour in pretzels. Mix together oil, sugar and cinnamon in small bowl. When mixed well, pour over pretzels, making sure to fold over pretzels untill they are coated. Place in microwave for 2 minutes on high. Check after first minute as they might burn. Keep stirring the mixture over the pretzals. Microwave for 1 minute more.

When out of microwave, stir again to make sure they are all coated. While the pretzels are still hot, toss in the chips, or the homemade chips, and fold into pretzels. Put in Tupperware container while they are still hot and with lid on, shake the container, this coats the pretzels more. Let cool.

This recipe for Cinnamon Toast Pretzels serves/makes 6

Chocolate Pretzels
3/4 C. margarine or butter softened

3/4 C. sugar

1 large egg

1 t. vanilla extract

2 C. all-purpose flour

1/3 C. unsweetened cocoa

2 t. baking powder

1/2 t. salt

Assorted sprinkles for garnish

Preheat oven to 350°F.

In a large bowl, with mixer at medium speed, beat margarine or butter with sugar until creamy. Beat in egg and vanilla.

At low speed, beat in flour, cocoa, baking powder and salt just until blended, occasionally scraping bowl with rubber spatula.

Divide dough in half. Wrap 1 piece of dough with plastic wrap and set aside. Place sprinkles in pie plate. Working with half of dough, on an unfloured work surface, shape 1 tablespoon dough with hands into a 9-inch-long rope. Shape rope into a loop-shape pretzel; press ends lightly to seal. Gently press pretzel, top-side down into sprinkles. Place pretzels decorated-side up, about 1/2 inch apart, on ungreased large cookie sheet.

Bake pretzels 13 minutes or until bottoms are lightly browned. Transfer pretzels to wire rack to cool completely. Repeat with remaining dough. Store pretzels in an air-tight container up to 3 weeks.

Makes about 3 dozen pretzels.

Vanilla Covered Pretzels
1 package (12 oz.) vanilla baking chips

1 package ( 10-12 oz.) pretzel logs

Sprinkles

Fill the bottom pan of the double boiler with water, making sure that the water does not touch the bottom of the top pan. Heat the water to just under boiling temperature.

Place the vanilla chips in the clean and dry top pan. Place the top pan on top of the bottom pan.

Once the chips begin to melt, stir with a wooden spoon. Continue stirring until completely melted.

Dip half to three-quarters of each pretzel log in the melted vanilla and place on a nonstick cookie sheet or wax paper.

While the vanilla is still soft, sprinkle lightly with sprinkles. Allow vanilla mixture to harden before eating.

PRETZEL ROLLS
These really do taste like pretzels, but they're shaped like regular dinner rolls. Quick-rising yeast makes them a cinch to prepare, and boiling them before baking is the secret to their superb texture.
2 3/4 cups bread flour
1 envelope quick-rising yeast

1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)

Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar

1 egg white, beaten to blend (glaze)
Coarse salt

Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.

Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.

Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.)

Makes 8.

Salted Pretzels

Prep time: about 30 minutes

Ingredients:

1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt
Directions:

Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
Sprinkle flour on a cutting board. Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.
Break off a piece of dough that's about the size of a big gumball or superball. Use your hands to roll it into a skinny snake.
Twist the snake into a medium-size pretzel shape, and put it on a baking sheet that has been sprayed with nonstick spray. Do this with all the dough, making 12 pretzels.
Bake your pretzels for 10 minutes. Let them cool and take a bite!

Hope you enjoy your pretzels.