SOFT PRETZEL TOPPINGS RECIPES
AUNTIE ANNE'S PRETZELS - COPYCAT RECIPE - FOOD.COM
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
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
CHOCOLATE PRETZELS RECIPE | ROBIN MILLER | FOOD NETWORK
Provided by Robin Miller : Food Network
Categories dessert
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Melt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.
- Tip: Package pretzels in clear cellophane bags or in vase for festive gift giving!
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Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop single servings into the freezer. —Lori Lee, Brooksville, Florida
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Reviews 4.4
Total Time 50 minutes
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Reviews 4.4
Total Time 50 minutes
Category Dinner, Lunch
Calories 316 calories per serving
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I always wanted to make my own bagels, so I searched to find a bagel recipe I could try. For variation and flavor, I sometimes add cinnamon and raisins or honey and sesame seeds to the dough.
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Reviews 4.1
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Reviews 4.1
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Category Breakfast, Brunch
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- In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. , Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
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Reviews 4.4
Total Time 50 minutes
Category Dinner, Lunch
Calories 316 calories per serving
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