HOW TO COOK SOFT PRETZELS RECIPES

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HOMEMADE SOFT PRETZELS RECIPE | ALTON BROWN | FOOD NETWORK



Homemade Soft Pretzels Recipe | Alton Brown | Food Network image

For a taste of the fair at home, try Alton Brown's Homemade Soft Pretzels recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Total Time 1 hours 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 pretzels

Number Of Ingredients 11

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Steps:

  • Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  • Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  • Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  • Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

COPYCAT AUNTIE ANNE'S SOFT PRETZEL RECIPE - TOP SECRET RE…



Copycat Auntie Anne's Soft Pretzel Recipe - Top Secret Re… image

The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions. Find more of my copycat recipes for famous muffins, bagels, and rolls here.  Source: Even More Top Secret Recipes by Todd Wilbur. Try my improved version in Top Secret Recipes Step-by-Step.

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Nutrition Facts : Calories 543 calories

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SOFT BEER PRETZEL NUGGETS RECIPE: HOW TO MAKE IT
What goes together better than beer and pretzels? Not much that I can think of. That’s why I put them together into one recipe. I’m always looking for new ways to combine fun flavors. I love the way this recipe turned out! —Alyssa Wilhite, Whitehouse, Texas
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Reviews 4.3
Total Time 01 hours 10 minutes
Category Appetizers, Snacks
Cuisine Europe, German
Calories 144 calories per serving
  • In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 12-in. rope. Cut each rope into 1-in. pieces., In a Dutch oven, bring 10 cups water and baking soda to a boil. Drop nuggets, 12 at a time, into boiling water. Cook for 30 seconds. Remove with a slotted spoon; drain well on paper towels., Place on greased baking sheets. In a small bowl, whisk egg yolk and 1 tablespoon water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.
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COPYCAT AUNTIE ANNE'S SOFT PRETZEL RECIPE - TOP SECRET RE…
The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions. Find more of my copycat recipes for famous muffins, bagels, and rolls here.  Source: Even More Top Secret Recipes by Todd Wilbur. Try my improved version in Top Secret Recipes Step-by-Step.
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Reviews 4.9
Total Time 25 minutes0S
Calories 543 calories per serving
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SOFT BEER PRETZEL NUGGETS RECIPE: HOW TO MAKE IT
What goes together better than beer and pretzels? Not much that I can think of. That’s why I put them together into one recipe. I’m always looking for new ways to combine fun flavors. I love the way this recipe turned out! —Alyssa Wilhite, Whitehouse, Texas
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 10 minutes
Category Appetizers, Snacks
Cuisine Europe, German
Calories 144 calories per serving
  • In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 12-in. rope. Cut each rope into 1-in. pieces., In a Dutch oven, bring 10 cups water and baking soda to a boil. Drop nuggets, 12 at a time, into boiling water. Cook for 30 seconds. Remove with a slotted spoon; drain well on paper towels., Place on greased baking sheets. In a small bowl, whisk egg yolk and 1 tablespoon water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.
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