#pretzel recipe

[beautyandtheuniverse]

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

[ryeisenberg]

Does anyone watch videos on Tumblr? Let’s find out. Here’s a new video for one of the recipes from my upcoming cookbook!

https://smallbatchbreads.com

[brunchbinch]

German pretzels (laugenbrezel)

[detectiverickitubbs]

If anyone wants the pretzel recipe:

They really do taste like Auntie Anne’s. 

I’ll leave the link here X

[whatsupjocom]

Pretzel Rolls

[askwhatsforlunch]

Cinnamon Soft Pretzels

After my savoury Sea Salt Soft Pretzels, my sweet pretzels are also deliciously traditional. Honestly, I love chocolate, I love cream, I love heaps of fruit that could make sweet pretzels original and tasty; but I think I’d always come back to the comforting and blissful simplicity of these Cinnamon Soft Pretzels. They are a delight!

Ingredients (makes 4):

28 grams/1 ounce unsalted butter

250 grams/1 1/4 cup strong white flour

a pinch of salt

1 tablespoon light muscavado sugar

1/2 tablespoon active dry yeast

300 millilitres/1 cup + 2 tablespoons lukewarm water

3 tablespoons bicarbonate of soda

1 egg

4 heaped tablespoons caster sugar

1 heaped teaspoon ground cinnamon

1 tablespoon unsalted butter

Melt butter in a small saucepan; set aside.

In a large bowl, combine strong white flour, salt, muscavado sugar and yeast, making sure salt and yeast do not touch at this point.

Stir water into the melted butter.

With a wooden spoon, give a good stir to combine dry ingredients, then dig a well in the middle and gradually stir in water and butter mixture, until a rough dough comes together.

Tip dough out onto a very lightly floured surface, and knead thoroughly, for 10 minutes, until dough is soft and elastic.

Pop dough into a lightly oiled bowl, cover with cling film, and prove, about one hour.

Line a baking tray with baking paper; set aside.

Once it has risen, and almost doubled in size, punch dough down to knock out the air. Divide into 4 equal portions. Roll each piece into a long rope, about 60cm/23.5″

To shape the pretzels, take one dough rope, and lay it onto the work surface into a U-shape, with the ends pointing towards you. Pick up the ends, cross them over, give a twist and press them gently, a bit apart, into the curve of the U-shape. Place onto prepared baking tray. Repeat with remaining dough. Once your four pretzels are shaped, cover with cling film, and let them rise a bit (not fully prove), for 20 minutes.

Preheat oven to 205°C/400°F.

Fill a medium-sized pot to three-quarters with water, and bring to the boil. Once boiling, stir in bicarbonate of soda, and reduce heat to medium-low, so water is just simmering.

Using a slotted spoon, lower one of the pretzels into the water. Cook, 20 seconds on one side, then flip it over, and cook, another 20 seconds. Lift it gently from the water with the slotted spoon, and return to the baking tray. Repeat with remaining pretzels.

Lightly beat the egg; and generously brush the pretzels with egg wash.

Place in the middle of the hot oven, and bake, at 205°C/400°F, 20 to 23 minutes, until a deep, rich dark brown colour.

In a jar combine caster sugar and ground cinnamon. Close tightly, shake energetically. Pour cinnamon sugar into a shallow plate. Set aside.

Melt butter in a small saucepan, over a low flame. Set aside.

Once the pretzels are cooked, take them out of the oven, and immediately and generously brush them with melted butter. Then, roll them and toss them, one at a time, into cinnamon sugar until completely coated.

Serve Cinnamon Soft Pretzels warm.

[gabrielle-glass-blog]

Pretzel Rolls

[askwhatsforlunch]

Sea Salt Soft Pretzels

A great thing to eat on a Saturday night is a just-out-of-the-oven pretzel. They are not too complicated to make either. When Bread Week happened in the Great Australian Bake Off shed, and the showstopper was to make savoury and sweet soft pretzels; I knew that’s what I’d bake. And you know me, I love playing with flavours and experimenting; but it was my first time making these so I wanted to make them simple but tasty as heck. And my Sea Salt Soft Pretzels certainly are! I’ve never been to Germany, but I did ate pretzels just outside the Cathedral in Strasbourg, in Eastern France, and I reckon mine are just as good (Jules approves, too!)

Ingredients (makes 4):

28 grams/1 ounce unsalted butter

250 grams/1 1/4 cup strong white flour

a pinch of salt

1 tablespoon light muscavado sugar

1/2 tablespoon active dry yeast

300 millilitres/1 cup + 2 tablespoons lukewarm water

3 tablespoons bicarbonate of soda

1 egg

fleur de sel or coarse sea salt

Melt butter in a small saucepan; set aside.

In a large bowl, combine strong white flour, salt, muscavado sugar and yeast, making sure salt and yeast do not touch at this point.

Stir water into the melted butter.

With a wooden spoon, give a good stir to combine dry ingredients, then dig a well in the middle and gradually stir in water and butter mixture, until a rough dough comes together.

Tip dough out onto a very lightly floured surface, and knead thoroughly, for 10 minutes, until dough is soft and elastic.

Pop dough into a lightly oiled bowl, cover with cling film, and prove, about one hour.

Line a baking tray with baking paper; set aside.

Once it has risen, and almost doubled in size, punch dough down to knock out the air. Divide into 4 equal portions. Roll each piece into a long rope, about 60cm/23.5″

To shape the pretzels, take one dough rope, and lay it onto the work surface into a U-shape, with the ends pointing towards you. Pick up the ends, cross them over, give a twist and press them gently, a bit apart, into the curve of the U-shape. Place onto prepared baking tray. Repeat with remaining dough. Once your four pretzels are shaped, cover with cling film, and let them rise a bit (not fully prove), for 20 minutes.

Preheat oven to 205°C/400°F.

Fill a medium-sized pot to three-quarters with water, and bring to the boil. Once boiling, stir in bicarbonate of soda, and reduce heat to medium-low, so water is just simmering. 

Using a slotted spoon, lower one of the pretzels into the water. Cook, 20 seconds on one side, then flip it over, and cook, another 20 seconds. Lift it gently from the water with the slotted spoon, and return to the baking tray. Repeat with remaining pretzels.

Lightly beat the egg; and generously brush the pretzels with egg wash. Sprinkle with fleur de sel or coarse sea salt.

Place in the middle of the hot oven, and bake, at 205°C/400°F, 20 to 23 minutes, until a deep, rich dark brown colour.

Remove from the oven, and allow to cool, at least 5 minutes, before serving Sea Salt Soft Pretzels with honey mustard.

Strasbourg, Alsace, France (June 2011)