lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. i was puzzled why the recipe called for them to be dunked in a baking soda and water mixture – if anyone knows why, please explain? i was puzzled why the recipe called for them to be dunked in a baking soda and water mixture – if anyone knows why, please explain? i used to work in one of the pretzel places in the mall- and this recipe is on point! i bring the soda solution almost to a simmer and soak the pretzels for about 10 seconds each. when i dumped it out of the bowl the dough was perefect. but i did read the reviews before hand, and decreased the flour. these are very yummy and i have others ask for the recipe. i also brushed with egg whites along with the baking soda solution to give it more of a shinier apperance. the first time i made them they were a little tough because of this…second time i used about four cups and added a bit more water until the consistency was right. i used to be a manager at a pretzel shop years ago and this is how we made them. i dipped the pretzels into the water/baking soda solution and let it sit for a few minutes. i sprinkled some with a sugar/cinnamon mix and topped the others with just a little kosher salt. i made the mistake of making this without reading the reviews and it failed miserably…and i’m usually pretty good at making bread. the second time i made it i decreased the flour to 4 1/2 cups and it worked great. as soon as i got them out of the oven, i sprayed some low calorie fat free spray butter on them and brushed the butter into them with a pastry brush. i’ve made it where i kneaded it for 8 min and also where i used the hook attachment on a kitchenaide.
the only change i made is to replace oil with butter and to baste the dough in butter before adding the salt and baking. the only changes i made was reduced the flour to 4 cups and baked @ 400. we just had them with cheese and they were to die for! the only thing i did different was half the baking soda and water solution because it seemed like a lot that didn’t get used in the end. i followed another reviewer’s recommendations on less flour and less baking soda in the water, and they didn’t turn out pretzel like, more like a bread texture. i did read the other reviews and used only 4 cups of flour. i made the buns 3 1/2″ in diameter, and 1/2″ thick. i boiled the last half of the batch and they came out better with that unique taste of pretzels. i managed to get a total of 16 pretzels, and received raves for the finished product. this is the best pretzel recipe i have found to date! my kids and i preferred the ones with the 1/2 c sugar. i had trouble with them sticking a bit to the pan as well. i added a fair amount of water to the dough. all in all it was a really great recipe, and i plan on using it all the time. only used 4 cups of flour and 3/4 tsp of salt in the dough and it was plenty. i have added cinnamon and raisins to the dough and it was delicious. i bought some apple chicken sausage and wrapped them in the dough. i just put a little more butter on them and added more salt and stuck them in the over for about 4 minutes.
the best homemade soft pretzels are easier to make than you think. this post contains affiliate links to products i use and love. there’s something almost therapeutic about working with a soft yeast dough in the way that it takes time to coax into something tasty to eat. this soft pretzel recipe is really simple and yields the most tender pretzels imaginable. soft pretzels, if you’re not familiar with them, are actually a treat made of dough and twisted into a knot. philly soft pretzels are very thick and super chewy but in the best way possible. we’ve been craving carbs and these pretzels are so simple to make we whip them up once a week to satisfy that craving. you can do this with a stand mixer and the dough attachment or by hand. but if you only have dry active yeast, simply proof it before adding to the dry ingredients.
next, add the water and butter to the dry ingredients and mix until the dough becomes a ball. bring a pot of water with baking soda to a boil while you’re shaping your pretzels and preheat the oven to 450˚f. transfer one pretzel to the boiling water and boil for 30 seconds. using a wide spatula, transfer the pretzel to the baking sheet and repeat with the remaining dough. you don’t want to skip the baking soda bath if you want a true soft pretzel. the best salt to use for soft pretzels is “pretzel salt”, i found mine online but if you can’t get your hands on pretzel salt you can use a course sea salt or kosher salt. we love to serve our pretzels with a spicy mustard usually but sometimes we like to dip them in blue cheese dressing or a spicy buffalo sauce! creating recipes and happy bellies is my favorite thing in the world. welcome to my little corner of the internet!
ingredients 1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature but around 100°f (38°c) is great) 2 and 1/4 teaspoons (7g) an easy and quick recipe for homemade soft pretzels. have soft pretzels at home in only 30 minutes! 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, homemade pretzels without yeast, homemade pretzels without yeast, hard pretzel recipe, bavarian pretzel recipe, soft pretzels.
1 1/2 cups warm water (360ml) at 110f ; 1 packet active dry or instant yeast (2 and 1/4 teaspoons) ; 1 tablespoon granulated sugar ; 1 teaspoon make the dough: in the bowl of a stand mixer fitted with the dough hook, combine the yeast, sugar, and 1/4 cup of the water. whisk to combine. ingredients. 1x 2x 3x 1 1/2 cups warm (110 to 115ºf) water 1 tablespoon white sugar 2 teaspoons kosher salt 1 (1/4-oz.) package active dry yeast 4 1/2 cups, auntie anne’s pretzel recipe, pretzel dough walmart, homemade soft pretzel calories, magnolia table pretzel recipe.
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