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Insert into a freezer-safe container for up to 3 months. To freeze pretzels, let cool completely and wrap individually in plastic wrap. Bring a large pot of water to a boil, and add baking soda. Serve the warm pretzels with your favorite sauce. Soft pretzels can be stored, covered, at room temperature for up to 7 days. Whisk in the chocolate-hazelnut spread.Ĩ. While the pretzels are baking, heat the milk in a small saucepan over medium until the milk just begins to bubble, about 4 minutes. Bake the pretzels, switching the baking sheets top rack to bottom rack halfway through, until deeply browned, about 12 minutes.ħ. Brush the pretzels with the remaining 2 tablespoons melted butter.Ħ. Boil the pretzels, 2 at a time, until puffed and shiny, about 2 minutes, transferring to the prepared baking sheets as they are ready. Bring to a brisk simmer over medium-high. Fill a large, wide pot with about 3 inches of water, and add the baking soda. Bring the 3-inch tails down, and attach to the dough under the bottom of the U-shape (1 end at about 5 o’clock and the other at about 7 o’clock), forming the shape of a pretzel. Cross the ends again, twisting them together much like a twist tie. San Diego Pretzel Company is a wholesale bakery supplying a variety of handcrafted, all natural soft pretzels to restaurants, bars, amusement parks, ballparks, supermarkets & more. Leaving about a 3-inch tail on each end, cross the dough ends. Holding 1 end of the dough rope in each hand, make a U-shape on the floured surface. Roll each piece into a 20-inch-long rope. Preheat the oven to 475☏ with the racks in the upper third and lower third of the oven.
#Soft pretzels free
Cover the dough with plastic wrap, and let rise in a warm place (80☏ to 85☏), free from drafts, until almost doubled in bulk, about 1 hour.ģ. Place in a lightly greased bowl, turning to grease the top. Knead until the dough is smooth and elastic, about 5 minutes. Turn the dough out onto a lightly floured surface. Add the flour, and stir with a wooden spoon until the dough starts to come together.Ģ. Stir in 3 tablespoons of the melted butter. Stir in the yeast, and let stand until foamy, about 5 minutes. Combine the warm water, sugar, and salt in a large bowl. Now, I’ve got to finish unpacking and start dreaming up more delicious recipes.1. Whatever memory may to be to blame, I’m sure glad I stumbled across it because these pretzels were very easy to prepare, and such a scrumptious snack with a side of spicy mustard. Not only would they make for a pretty popular bite at barbecues, but they’d also be great for a kids’ birthday party, a casual get-together with friends, or as a yummy snack to savor while watching the game at home. Or, it could be the fact that pretzels just remind me of the good, old-fashioned fare and happy times at the Fenway Park baseball games we used to go to every spring. I’m still not sure what inspired me to make pretzels last week, but I can attribute it to two possible things: First, it could be the Modern Marvels “SnackFood Tech” episode that left Mark and I in a trance-like state after they featured an amazing little gadget that ties 2,000 pounds of pretzels an hour.
#Soft pretzels full
I just hopped off the plane a few hours ago, and while I’d love to say I’ve already been back in the kitchen and baking up a storm, there’s a big suitcase full of clothes on the bed proving that there are more productive things I should be doing at the moment… like sharing this incredibly easy and irresistible pretzel recipe with you! Brush the pretzels with the yolk mixture and sprinkle with coarse salt. Well hello there, sports fans! I’m back in the swing of things after a brief trip to Chicago to visit family, and have I got a fun, city-inspired treat for you… Beat the egg yolk with the 11/2 teaspoons water in a small dish.