My sister and I have quite a few pretzel recipes on here, but this is our new favorite! These are light fluffy and buttery and they melt in your mouth! These really are easy to make, it looks like there are a lot of steps but there are more helpful tips than instructions, so don’t be scared :)
My daughter has been sick with pneumonia and living off of toast for the last few days so I though I would make these pretzel bites for her. After I made them, I put them in individual baggies. She said she was hungry so I have her a bag that had at least 15-20 pretzel bites. I went back to check on her a few minutes later and the bag was empty! I asked if she ate them all or gave some to the dog and she had eaten them all :)
I also gave some to my sister and she loved them and made me make her another batch the next day.
So this is what your bread should look like after being in the bread machine for a few minutes. If it’s too dry add a tablespoon of water at time until it looks right. If too wet do the same with tablespoons of flour.
Next put the dough out on a floured surface and divide into six pieces. Roll out each piece into a long rope about 1/2 inch thick.
Cut each rope into 1- 1 1/2 inch pieces and set aside.
Once you have cut all of them. Place half of them in your baking soda/water bath. They don’t need to sit in the bath for more than a few seconds. Take them out of the water and place on lined baking sheet. Repeat with the second half and put them on the second baking sheet.
Place both in the oven immediately. If you let them sit out for too long before you put them in the oven they will taste like baking soda. If your only going to cook one pan at a time, then wait to dip them in the soda bath until your ready to put them in the oven. Don’t overcook them!! Keep an eye on them, they should be light and starting to get lightly golden.
Once they have cooked, brush them with melted butter and sprinkle with salt. I like to just give them a light sprinkle with table salt, but you can use course salt if you prefer.
(If you don’t have a bread machine you could knead the dough by hand or with a stand-mixer).
Add all the Pretzel ingredients, milk, butter, yeast, brown sugar, flour and salt in you bread machine in that order. If your machine has a quick dough setting use that, if not just use regular dough setting. Check dough a few mins. after you start it. If it's too dry add a tablespoon or 2 of water if too dry, do the same with flour. Dough should be a nice ball.
Let dough rise for 20-30 min.
Preheat oven to 425 degrees. Line 2 baking sheets with nonstick mats or parchment paper. Once dough cycle is complete, put the dough on lightly floured surface and break into 6 pieces. Roll each of the 6 pieces out into long ropes about ½ inch thick, then slice into 1- 1½ inch long pieces. (see pics) Set cut pieces aside until they are all rolled and cut.
Mix baking soda and water in medium size bowl until dissolved . Take half of the dough pieces and dump them all in the soda water and then place on baking sheet. Repeat with the second half and place on second sheet.
Bake at 425 for 7-8 minutes. Melt 4 tablespoons of butter and brush pretzels with melted butter when removed from oven. Sprinkle with table salt or course salt. Serve with your favorite dip.
Soft pretzels are just a yeast bread is that formed into a pretzel shape. The one big difference in pretzel making, as opposed to a regular bread, is that pretzels are boiled and then baked. It is the boiling that gives the outside of the pretzel its beautiful golden brown color and uniquely crisp and chewy texture.
Soft pretzels can usually be baked in 15 minutes; hard pretzels, meanwhile, must be baked for up to an hour. The longer baking time further dries out the pretzel. And, as we have discussed, the lack of moisture is what gives the hard pretzel its brittle texture.
The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.
Refrigerating soft pretzels can turn them soggy and affect their flavor. Freezing pretzels, however, will help retain their texture and softness. You can freeze most food that's properly stored indefinitely, and the food will still be safe to eat.
Gluten helps provide structure, allowing a baked good to have more body and sturdiness. As a result, bread flour will make it easier for a pretzel to hold its shape. This can be an advantage to beginner bakers, especially since the shape of a pretzel is so important.
Our Original Pretzel only contains 5 grams of fat, and, yes, it is lightly dipped in butter. Since Auntie Anne's Pretzels are made fresh in our stores, you can request your pretzel without butter for a lower calorie option or order your pretzel without salt.
As you can see in the table above, one soft pretzel could contain 2.5 times more calories and carbs than one serving of hard pretzels. A soft pretzel also has twice as much salt per serving. Still, one soft pretzel contains more vitamins and minerals than a serving of hard pretzels.
Like bagels, pretzels are made in boiling water prior to baking to give them their snappy outsides and chewy insides (messy!). Soft pretzels must be boiled, or dipped in a baking soda bath (or lye if you're gusty and strict with your pretzel traditions).
As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.
Egg wash is a mix of beaten whole egg and water (or milk or cream), which is used to brush onto the top of baked goods before baking. The purpose of egg wash is to provide a nice golden brown, shiny finish on your baking.
What Gives Pretzels Their Pretzel Flavor? You have baking soda to thank for that distinct pretzel flavor. Baking soda is highly alkaline and imparts that subtly metallic taste onto the dough before your pretzels go into the oven. Some recipes call for a lye bath, which does the same thing.
Freeze, But Don't Refrigerate Soft Pretzels, If You Want Them To Remain Soft And Fresh. After correctly storing your soft pretzels for a few days, it's important to know how to check for signs of spoilage. First, take a whiff of the pretzel. Does it smell sour or rancid?
Pretzels are a type of yeast bread that comes in two main varieties: hard and soft. The popular snack food gets its shiny, brown appearance from a chemical solution called lye that causes a unique chemical reaction during baking.
The dough is first shaped into a long rope and then boiled in water before being baked at a higher temperature than bread. This process creates a distinctive pretzel shape and gives them their unique taste.
No, while there may be specific recipes for pretzels, the essential part of pretzels, what people mean when they say pretzel pizza, pretzel croissant, pretzel bagel, pretzel potsticker, etc is that it's a type of bread dipped in a strong alkaline solution, traditionally lye, but it's easier to get sodium carbonate ( ...
Hard dough: This is similar to bread dough, with a stiff consistency. The gluten network is well developed during mixing, so it is an elastic and extensible dough. ... There is also a short doughcalled soft dough, which contains higher levels again of fat and sugar resulting in an even softer consistency.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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