does anyone have a pretzel recipe?

Answer 1

HOT SOFT PRETZELS

1 1/2 c. warm water
1 pkg. dry yeast
4 c. flour
1 tsp. sugar
1 tsp. salt
1 egg
1 tbsp. flour

Dissolve yeast in warm water. Mix flour, sugar, and salt. Beat egg slightly with one tablespoon of water.
With a large soft, work flour mixture into yeast mixture in a large bowl. With about 3 cups of the flour mixture worked in, begin to knead dough on pastry board or counter top. Continue mixing in remaining flour. Divide dough into 20-25 equal pieces. Roll with hands and shape into pretzel and place on greased cookie sheet. Brush tops with egg water, add salt. Bake at 425 degrees for 25 minutes.

Answer 2

Homemade Pretzel Recipe

1 pkg. dry yeast
1 1/2 c. lukewarm water
3/4 tsp. table salt
1/2 tsp. sugar
4 c. flour
1 egg, beaten
Coarse salt

Mix water and yeast in a large bowl. Let mixture set until you see tiny bubbles, then add the table salt and sugar. Stir in flour, 1 cup at a time.
Turn the dough onto a floured board and knead with your hands until it attains a soft, smooth consistency. Cut the dough into small pieces; roll each into a pencil shaped stick.

To form the pretzel shape, first make a "U" with the dough stick. Bring each tip of the "U" down and across to meet the opposite side. Press lightly where the tips overlap the base of the "U".

Place the pretzels on a foil lined cookie sheet lightly dusted with flour. Brush each with well beaten egg and sprinkle with coarse salt. Bake at 400 degrees for 15 minutes. Let cool, then enjoy!!

Answer 3

Soft pretzel or hard?

Mix 3 cups flour, 1 tablespoon of yeast, and 1 tablespoon of sugar, then add water to make a dough. If your yeast is very active, you'll want to add a teaspoon of salt, too. It'll be about a cup of water needed, but that depends on the humidity. Kneed it until it's no longer sticky, and let it rise until it doubles.

Grab a gob of dough, and make a rope of it. Grab the ends and bring them up to form the pretzel shape.

Plop the pretzel into boiling soda water (3 tablespoons of baking soda in 6 cups water, in a non-aluminum saucepan).

Let each pretzel boil for a minute or a tad more. The boiling gives pretzels both their color and flavor.

The pretzel will sorta "bloat". Fish it out and put it on a greased cookie sheet, and sprinkle very coarse salt on it while it's still very wet. Then boil another pretzel, continuing until you're done.

Bake the pretzels for 12 to 15 minutes at 450F.

The difference between soft pretzels and hard pretzels is that you dry out the hard ones. The soft pretzels often have other stuff added to the pretzel dough, like butter. Seyfert's adds butter to their pretzels, but most pretzel companies don't.

Answer 4

1 tablespoon sugar
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
3 3/4 to 4 cups all-purpose flour
1 large egg, lightly beaten
2 teaspoons pretzel salt



Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms a dough. Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes. (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).

Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 8 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)

Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.

Let pretzels stand, uncovered, about 20 minutes. Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F. Bring a wide 6-quart pot of water to a boil.

Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.

Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.

Makes 8 large pretzels.