LONG STICK PRETZELS RECIPES

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HOMEMADE HARD PRETZELS RECIPE | ALTON BROWN | FOOD NETWORK



Homemade Hard Pretzels Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Total Time 3 hours 25 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 5 minutes

Yield 36 pretzel sticks

Number Of Ingredients 9

1 3/4 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
1 large whole egg yolk beaten with 1 tablespoon water
Vegetable oil, for pan
Water
Pretzel salt

Steps:

  • Combine the warm 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, 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 sides 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 350 degrees F.
  • Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  • Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat.
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. Cover the dough not being used with a slightly damp towel to help prevent drying out.
  • Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Transfer to a cooling rack for at least 20 minutes before serving. Store in an airtight container for up to 1 week.

AUNTIE ANNE'S PRETZELS - COPYCAT RECIPE - FOOD.COM



Auntie Anne's Pretzels - Copycat Recipe - Food.com image

Make and share this Auntie Anne's Pretzels - Copycat recipe from Food.com.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups water
1 1/4 teaspoons active dry yeast (1 pkg.)
2 tablespoons brown sugar
1 1/4 teaspoons salt
1 cup bread flour
3 cups flour
2 cups water
2 tablespoons baking soda
coarse salt
2 -4 tablespoons butter (melted)

Steps:

  • Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
  • Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.
  • Let rise at least 1/2 hour.
  • While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.
  • Be certain to stir often.
  • After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
  • Dip pretzel in soda solution and place on greased baking sheet.
  • Allow pretzels to rise again.
  • Bake in oven at 450 for about 10 minutes or until golden.
  • Brush with melted butter.
  • Toppings: After you brush with butter try sprinkling with coarse salt.
  • Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar.
  • Dip the pretzel into the butter, coating both sides generously.
  • Then dip again into the cinnamon mixture.
  • Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.

Nutrition Facts : Calories 536.2, FatContent 7.1, SaturatedFatContent 3.9, CholesterolContent 15.3, SodiumContent 2667.3, CarbohydrateContent 102.7, FiberContent 3.7, SugarContent 7, ProteinContent 13.5

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