Does anybody know of a quick and simple recipe for pretzels ?

Very quick


1.) Put on Coat


2.)Walk to supermarket


3.)Pick up Pretzels


4.)Pay for Pretzels


5.)Walk home with the pretzels.


6.) Empty onto plateDoes anybody know of a quick and simple recipe for pretzels ?
Easy Pretzels Recipe





recipe is ready in 30-60 minutes Ready in: 30-60 minutes


Serves/Makes: 10


Kid Friendly Recipe





Ingredients:


10 ounces refrigerated pizza dough


1 Egg, beaten


1 tablespoon Water


Poppy seeds


Sesame seeds


Coarse salt


Garlic salt





Directions:





Unroll pizza dough onto an 18-inch piece of lightly floured waxed paper. Roll dough into a 16 by 10 inch rectangle. Cut dough lengthwise into 10 1 inch-wide strips. Shape each strip of dough into a circle, overlapping about 4 inches from each end and leaving ends free.





Taking one end of the dough in each hand, twist at the point where the dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck ends under to seal. Place pretzels 1 inch apart on an ungreased baking sheet. Stir together egg and water.





Brush pretzels with egg mixture. Sprinkle with sesame seed, poppy seed, coarse salt, garlic salt or onion salt. Bake in a 350F degree oven for 15 to 17 minutes or until golden. Serve warm.





This recipe for Easy Pretzels serves/makes 10








Honey Mustard Pretzels


INGREDIENTS:





* 1 1/2 cups milk


* 1/4 cup dijon mustard


* 1/4 cup honey


* 2 1/2 Tablespoons vegetable oil


* 2 1/2 cups bread flour ( or you can use all purpose flour)


* 1 pkg. active dry yeast


* 1 cup whole wheat flour ( or just use all white flour)


* 3 Tablespoons Kosher Salt


* .


* Glaze


* 1 large egg white


* 2 Tablespoons water





PREPARATION:


In a medium saucepan, heat milk, mustard, honey, oil and 1/2 teaspoon salt until 120 degrees. In a large mixer, mix together flour and yeast. Add warm milk mixture. Beat at low speed for 30 seconds and at high speed for 3 minutes. Stir in whole wheat flour 1/2 cup at a time until stiff dough forms. Make sure it isn't too dry. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, 1-1/2 hours. Punch down dough and place on floured surface. Cover and let rest for 15 minutes.





Using a floured rolling pin, roll dough out to a 12x10 inch rectangle and cut into twenty 12x1/2 strips. Roll each strip into 16 inch ropes. Preheat oven to 475 and grease two baking sheets. On a floured surface form dough rope into a half circle. Cross rope 4 inches from each end and twist twice. Moisten tips with water and press tips to seal. Place on cookie sheet 2 inches apart. Bake pretzels for 5 minutes and remove from oven. Reduce oven to 350.





Meanwhile in a large kettle of water bring water to a boil and place the Kosher salt in the water to dissolve. When water comes to a simmer place pretzels 4 at a time into water and simmer for 2 minutes....one minute for each side. Don't cook longer or they will be tough. Transfer to paper towels to drain.





Regrease cookie sheet and replace pretzels. Make the glaze with egg and water and brush glaze over pretzels and sprinkle with kosher salt. Bake until golden brown, 25-30 minutes. Transfer to a wire rack to cool.Does anybody know of a quick and simple recipe for pretzels ?
Pretzels





1 package active dry yeast





1/2 C. warm water





1 egg, separated





1/4 C. honey





1/4 C. margarine, softened





1 C. milk





1 t. salt





5 C. flour





2 T. coarse salt





Dissolve yeast in warm water in bowl. Mix in egg yolk, honey, margarine and milk. Add salt and enough flour to make stiff dough.





Knead on floured surface for 5 minutes. Place in greased bowl, turning to grease surface. Let rise for 1 hour or until doubled in bulk.





Roll out on floured surface. Cut into 1-inch-wide strips. Fold strips in half. Roll into ropes. Shape into pretzels.





Place on baking sheet. Brush with a mixture of egg white and 1 tablespoon water. Sprinkle with coarse salt.





Bake at 425掳F. for 15 to 20 minutes or until golden brown. Serve with mustard











Easy Pretzels Recipe





Ingredients:


10 ounces refrigerated pizza dough


1 Egg, beaten


1 tablespoon Water


Poppy seeds


Sesame seeds


Coarse salt


Garlic salt








Directions:





Unroll pizza dough onto an 18-inch piece of lightly floured waxed paper. Roll dough into a 16 by 10 inch rectangle. Cut dough lengthwise into 10 1 inch-wide strips. Shape each strip of dough into a circle, overlapping about 4 inches from each end and leaving ends free.





Taking one end of the dough in each hand, twist at the point where the dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck ends under to seal. Place pretzels 1 inch apart on an ungreased baking sheet. Stir together egg and water.





Brush pretzels with egg mixture. Sprinkle with sesame seed, poppy seed, coarse salt, garlic salt or onion salt. Bake in a 350F degree oven for 15 to 17 minutes or until golden. Serve warm.





This recipe for Easy Pretzels serves/makes 10








Baked Pretzels





INGREDIENTS:


1 cup beer


1 tablespoon margarine


2 tablespoons white sugar


1 teaspoon salt


3 cups all-purpose flour


3/4 teaspoon active dry yeast


1 egg


1 tablespoon warm water (110 degrees F/45 degrees C)


2 tablespoons kosher salt





DIRECTIONS:


Measure first 6 ingredients in order listed into baking pan. Select: Dough/Pasta Setting and press start.


When the cycle is complete remove dough to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a 14X9 inch rectangle. With a sharp knife, cut into eighteen 14X1/2 inch strips. Gently pull each strip into a rope 16 inches long. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking sheets. DO NOT LET RISE.


Combine lightly beaten egg and 1tablespoon water; brush on pretzels. Sprinkle with kosher salt. Bake in a preheated 350 degrees F (175 degrees C) oven for 18-20 minutes or until done. Remove from sheets and let pretzels cool on wire rack. Enjoy!








Bread Pretzels





INGREDIENTS:


1 1/2 teaspoons active dry yeast


3/4 cup warm water (110 degrees F/45 degrees C)


1/2 teaspoon white sugar


1/4 teaspoon salt


2 cups bread flour





1 egg, beaten


2 tablespoons kosher salt





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DIRECTIONS:


In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.


In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume.


Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.


Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt.


Bake in preheated oven for 12 to 15 minutes, until golden brown.








Mustard Garlic Pretzels





1 package active dry yeast





1/4 C. warm water





Pinch granulated sugar





1 1/4 C. lukewarm milk





2 T. vegetable oil





2 T. granulated sugar





1/4 C. spicy Dijon-style mustard





1 t. dried thyme





1 t. salt





4 to 4 1/4 C. Hodgson Mill Naturally White flour, divided use





3 quarts water





1 T. baking soda





1 egg white mixed with 1 T. water, for egg wash








Garlic-Cheese Topping:





1/2 C. grated parmesan cheese





2 t. garlic powder





Heat oven to 450掳F. while the shaped pretzels are rising.





Proof the yeast: Combine yeast, warm water and a pinch of sugar in a small bowl; stir to dissolve. Let stand 5 to 10 minutes or until foamy.





Prepare the dough:


Combine milk, oil, 2 table spoons sugar, mustard, thyme and salt in medium mixing bowl; stir to mix. Add yeast mixture; mix well. Add 3 cups of flour, 1 cup at a time, mixing thoroughly after each addition. Add enough of the remaining 1 to 1 1/4 cups flour to make a moderately stiff dough.





Knead, raise the dough: Turn out dough onto a lightly floured surface. Knead 5 minutes. Lightly oil the surface of the dough and put in the rinsed mixing bowl. Cover and let rise in a warm, draft- free place 60 to 75 minutes, or until doubled. Punch down dough, knead lightly to work out the larger air bubbles. Let dough rest 10 minutes.





Shape the pretzels:


Divide dough into 12 equal pieces. Roll each piece into a rope about 18 inches long. Shape ropes into pretzels. Place on heavily greased baking sheets and let rise 15 minutes.





Bake, boil the pretzels:


Place pan(s) of pretzels in preheated oven and bake 5 minutes, then remove from oven. Reduce oven temperature to 350掳 F.. Bring 3 quarts of water to a boil in a deep skillet, pan or pot. Dissolve baking soda in boiling water. Lower pretzels one by one into boiling water; let boil one minute, then turn pretzel over and boil one minute. Gently remove pretzel from water with tongs or slotted spoon; place on paper towel to drain. Repeat until all pretzels have been boiled.





Bake pretzels:


Place boiled, drained pretzels on well-greased baking sheet, about 1/2 inch apart. Brush pretzels with egg wash. Bake in preheated 350掳F. oven 20 to 25 minutes, or until golden brown.





Prepare garlic-cheese topping:


Mix parmesan cheese and garlic powder. About five minutes before the pretzels are ready to come out of the oven, sprinkle the tops with garlic-cheese top ping. Remove from the pans and allow to cool slightly on wire racks.





Serve warm.





Makes 12 large pretzels.











Hot Buttered Pretzels


Dough





2 1/2 C. unbleached all-purpose flour





1/2 t. salt





1 t. sugar





1 package (1/4 oz.) active dry yeast





7/8 to 1 C. warm water





Baking Soda Wash





1/2 C. warm water





2 T. baking soda





Coarse or kosher salt





3 T. unsalted butter, melted





Preliminaries:


Heat oven to 500掳F. after the dough has been allowed to rest (see next step).





Prepare dough:


Place all of the dough ingredients into a bowl and beat by hand or machine until well-combined. Knead the dough for about 5 minutes, until it's soft, smooth and quite slack. Flour the dough and place it in a plastic bag, al lowing it to rest in a warm place for 30 minutes.





Prepare baking sheets: Prepare two baking sheets by spraying them with nonstick vegetable oil spray.





Divide the dough:


Transfer the dough to a lightly greased work surface and divide it into eight equal pieces (about 2 1/2 ounces each). Allow the pieces to rest uncovered for 5 minutes.





Prepare the dip:


Combine the 1/2 cup warm water and the baking soda in a shallow bowl, making sure the baking soda is thoroughly dissolved, or it'll make a splotchy glaze.





Shape the pretzels:


Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), form into a pretzel. Dip each pretzel in the baking-soda wash (this will give the pretzels a nice, golden brown color), drain on paper towel to re move excess water and place them on prepared baking sheets. Sprinkle lightly with pretzel salt. Allow pretzels to rest uncovered 10 minutes.





Bake the pretzels:


Bake the pretzels for 8 to 9 minutes or until they're golden brown, reversing the baking sheets halfway through. Remove the pretzels from the oven to a cooling rack. Brush them thoroughly with the melted butter. Continue brushing until all the butter is used; that's what gives these pretzels their ethereal taste.





Pretzels are best fresh from the oven or reheat them in an oven or microwave.





Makes 8 pretzels.








Vanilla Covered Pretzels


1 package (12 oz.) vanilla baking chips





1 package ( 10-12 oz.) pretzel logs





Sprinkles





Fill the bottom pan of the double boiler with water, making sure that the water does not touch the bottom of the top pan. Heat the water to just under boiling temperature.





Place the vanilla chips in the clean and dry top pan. Place the top pan on top of the bottom pan.





Once the chips begin to melt, stir with a wooden spoon. Continue stirring until completely melted.





Dip half to three-quarters of each pretzel log in the melted vanilla and place on a nonstick cookie sheet or wax paper.





While the vanilla is still soft, sprinkle lightly with sprinkles. Allow vanilla mixture to harden before eating.
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