1 packet (2-1/4 teaspoons) active dry yeast
1 Tablespoon honey or sugar
1-1/2 cups warm (105 to 115 degrees F.) water
1 Tablespoon vegetable oil
1 teaspoon salt
2 cups whole wheat flour
4 to 6 ounces sharp Cheddar cheese, coarsely shredded (1 to 1-1/2 cups packed), optional
2 to 2-1/2 cups white bread flour (or unbleached flour)
Glaze and Topping:
1 egg, beaten with 1 teaspoon water
Coarse (kosher) salt, very coarse pretzel salt, or seeds, such as poppy, caraway, or sesame (your choice)
In a large bowl, mix the yeast and honey with the warm water. Let the mixture sit for about 5 minutes, or until it is foamy.
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Stir in the oil, salt, whole wheat flour, Cheddar cheese (if used), and about 2 cups of the white flour, or enough to make a soft dough. Turn out onto a lightly floured board and knead it for 5 to 10 minutes, or until it is smooth and just a bit tacky. Add small amounts of flour as necessary. (Note: The dough may also be mixed and kneaded in a heavy duty mixer or in a food processor, if desired. Follow the manufacturer's directions.)
Grease or coat with non-stick spray some baking sheets. Preheat the oven to 425 degrees F. To make the pretzel shapes, pinch off a piece of dough; then roll it on a flat surface until it forms a rope that is 1/8 inch to 1/2 inch thick. Shape the pretzels on a flat surface; then immediately transfer each one to a greased baking sheet as soon as it is made. Keep the pretzels about 1 inch apart.
Brush the top of each pretzel with some of the egg glaze; then sprinkle it with coarse salt or your choice of poppy, caraway, or sesame seeds. Vary the seeds used on the different parts of a single pretzel, for an interesting and attractive look. For chewy pretzels with well-defined shapes, bake them immediately, without rising, in a preheated 425-degree F. oven for 15 to 20 minutes, or until they are browned and well done. (They will rise slightly in the oven.) (For softer, fatter, bread-like pretzels, let them rise in a warm place for 30 to 45 minutes, or until they are almost doubled; then bake them as above until they are lightly browned.) Immediately remove the pretzels from the baking sheets (gently loosening them with a metal spatula, if necessary), and cool them completely on wire racks. Store them in an airtight container.
Yield: about 16 large, standard-shaped soft pretzels; the number of holiday shapes depends on their size. Source: The Jewish Holiday Cookbook by Gloria Kaufer Greene (Times Books)
Reprinted with permission.
Do you have a recipe for pretzels that you would bake using yeast and would be like a bun?
3 ½ C of flour
4 Tbl. brown sugar
2 t salt (sea salt preferably)
1 Tblsp. yeast, dissolved in the water
1 C water (120°) fairly warm but not hot.
Tbl.. baking soda mixed with 1 Cup boiling water
in a small bowl.
1 egg beaten with 1 teaspoon water in a small bowl.
Mix water , yeast, brown sugar and salt in a food processor, or a large mixing bowl. Add flour and mix until dough is smooth. Add more flour if sticky. (If possible let the dough sit overnight in a plastic container in the fridge.)
Now let the dough raise for 30 minutes or till about double in size. Brush with the water-soda solution
Brush the dough with the egg and the water that was whipped up in a small bowl. ( a cereal bowl is perfect)
This gives the pretzel a nice shinny glaze.
Bake in a hot oven 400 to 450 degrees (225 degrees C) for 12 to 15 minutes or until well browned.
This is a great pretzel dough recipe shaping them into a bun is all that is left to do..10
- Amish Baked Pretzels
1/2 pkg. or 1/4 tsp. dry yeast
1- 1/2 tsp. Sugar
2 c. flour
3/4 c. warm water
1/2 tsp. Salt
1 beaten egg with 1 teaspoon water
Dissolve yeast in warm water. Add salt. Blend in flour with fork on floured board. Knead dough until smooth. Pull off pieces of dough about size of golf balls. Roll into 14 inch ropes and twist into pretzel shapes (alphabet shapes are fun for young children.) Brush with beaten egg and water; sprinkle with salt. Bake on greased cookie sheets at 350 degrees for 15-18 minutes.10
1 tablespoon sugar
1 package active dry yeast
3 3/4 to 4 cups all-purpose flour
1 large egg, lightly beaten
2 teaspoons pretzel salt
Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110 F) in a glass measuring cup, then let stand until foamy, about 5 minutes.
Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms a dough. Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes.
Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 8 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape.
Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.
Let pretzels stand, uncovered, about 20 minutes. Meanwhile, put oven rack in upper third of oven and preheat oven to 425 F. Bring a wide 6-quart pot of water to a boil.
Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.
Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt. Bake until golden brown and lightly crusted, about 35 minutes.10
- BREAD STICK PRETZELS
1 can refrigerator bread sticks
Pizza sauce or melted cheese
Use refrigerated bread sticks to form pretzels, letters, shapes or numbers. Bake for 10 minutes at 375 degrees. Dip in pizza sauce or melted cheese. You can also roll them in cinnamon/sugar mixture or Parmesan cheese before baking.
Cinnamon Sugar topping
Use this mixture of cinnamon and granulated sugar as a sprinkle-on.
1/4 cup granulated sugar
4 tsp cinnamon
Spice bottle with shaker lid
Thoroughly stir together sugar and cinnamon. Place a small funnel over the spice bottle; carefully pour in cinnamon sugar.
Makes 10 Pretzels
·One 1/4-ounce package active dry yeast
·1 cup warm water (105 to 110 degrees)
·3 3/4 cups all-purpose flour
·3 tablespoons light corn syrup
·2 tablespoons (1/4 stick) butter; softened
·1 teaspoon salt
·4 cups cold water
·1/3 cup baking soda
·Coarse pretzel salt (such as kosher salt)
1.Dissolve the yeast in the warm water in a large bowl.
2.Add 2 cups of the flour and beat until smooth.
3.Add the corn syrup, butter, and salt, and mix well about 2 minutes.
4.Add the remaining flour and knead with your hands until all the flour is worked into the dough.
5.Cover the bowl and set the dough in a warm, cozy place where it can ponder the meaning of "Rise, you gooey glob!" Allow the dough to double in size, from 1 to 1 1/2 hours.
6.Remove the dough from the bowl and divide into 10 equal pieces.
7.With your hands, roll each piece of dough out on a flat surface until it's about 2 feet long.
8.Holding the dough at both ends, give each strip of dough a twist. Lay the twists well spaced on greased cookie sheets (refer to the illustration for design specifics). Let these rise for another 30 to 45 minutes.
9.When the dough has nearly doubled again, combine the cold water and baking soda in a large saucepan and bring to a boil. This will be your browning solution (a.k.a. caustic bath).
10.Preheat the oven to 350 degrees.
11.Drop each pretzel, one at a time, into the boiling solution. Soak each pretzel for 1 minute, carefully turning after 30 seconds. Return to the cookie sheets.
12.Bake the pretzels for 12 to 15 minutes, or until they are golden brown.
13.Eat the pretzels hot or allow them to cool and freeze them. If you want salt, lightly moisten the surface of the pretzel with a pastry brush and apply a generous sprinkling of coarse salt.
14.Frozen pretzels can be reheated in a microwave set on high for about 30 seconds.
- Here ya go:
Bretzel Rolls (Bavarian Pretzel Sandwich Rolls)
These rolls are wonderful stuffed with your favorite sandwich ingredients. This makes about a dozen
1 1/3 cups warm water
2 tablespoons warm milk
2 1/2 teaspoons active dry yeast
1/3 cup light brown sugar
2 tablespoons butter, melted
4 cups all-purpose flour
kosher salt or pretzel salt
2 quarts cold water
1/2 cup baking soda
In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue). Add flour and mix on dough cycle or med-low speed. Remove dough from bread machine once it forms a nice a firm, pliable dough ball. Add more flour if necessary.
Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic and a damp cloth and let sit for 10 minutes.
Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes.
Preheat the oven to 425°. Lightly oil 2 baking sheets.
In a large stockpot, bring the cold water to a rolling boil and add baking soda.
Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or slotted spoon and hold above pot and let drain. Sprinkle lightly with salt. Repeat with the remaining rolls.
Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
Serve warm or at room temperature.11
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