I’ve always taken the easy way out and made them into bites. I’ve made pretzels before, quite a few times actually, but never have I made a traditional pretzel. There are a couple of breweries in the area that serve them right along side their special brews, and this has to be one of my favorite combos in the world! Nothing beats a warm, soft pretzel straight out of the oven. I’m a HUGE sucker for a good homemade pretzel. You will be surprised at how easy they can be to make, and you will get the hang of it in no time at all! (After a few trials, we prefer the 10 minutes to the 11 or 12 minutes.) Remove from pan and cool on a wire rack.Try something new, and make your own pretzels instead of buying them. Reduce the temperature to 350?F and bake for 10 to 12 minutes or until the loaves are evenly browned. Place in preheated oven and bake for 15 minutes. Brush with egg and cut a shallow cross in the top with a knife.Remove from water and place on a greased sheet pan. Add the dough to the boiling water and boil for 2 minutes, turning over after 1 minute. Form each piece into a tight, smooth ball. Punch the dough down and divide into 2 equal pieces.In a large saucepan, combine the water and baking soda.Place in a greased bowl, cover with a towel and let rise for 1 to 2 hours, or until doubled in size.Transfer dough to a floured surface and knead until smooth and elastic, 8 to 10 minutes.In the bowl of a mixer or a large mixing bowl, add the milk mixture, the undissolved yeast and coconut sugar or brown sugar to the milk mixture and stir.In a saucepan or microwave-safe bowl, heat the milk and butter until warm, between 120° to 130☏ the butter will not be melted completely.2 tablespoons coconut sugar or brown sugar.1 cup unsweetened almond or cashew milk (or milk of choice).Dark Chocolate Greek Yogurt Banana Bread.They will harden a touch but you can microwave to warm thru, if desired. Store in an airtight container for 3 days. or just on its own slathered with butter!.as the base for a killer ham + cheese sandwich.What to serve with this pretzel bread recipe This bath is super quick so please don’t skip this step! The baking soda bath is what gives pretzels their well-known flavor, the crispy crust, and soft, fluffy interior.
(After a few trials, we prefer the 10 minutes to the 11 or 12 minutes.) Remove from pan and cool on a wire rack.
Cook: Brush with egg and cut a shallow cross in the top with a knife.Form: Punch the dough down and divide it into 2 equal pieces.Boil: In a large saucepan, combine the water and baking soda.Rise: Place in a greased bowl, cover with a towel and let rise for 1 to 2 hours, or until doubled in size.Knead: Transfer dough to a floured surface and knead until smooth and elastic, 8 to 10 minutes.Slowly add enough remaining flour to make a soft dough. Stir in salt and 2 cups flour, beat for 3 minutes.Mix: In the bowl of a mixer or a large mixing bowl, add the milk mixture, undissolved yeast, and sugar to the milk mixture and stir.
Heat: In a saucepan or microwave-safe bowl, heat the milk and butter until warm, between 120° to 130☏ the butter will not be melted completely.Ingredients you’ll need for this pretzel bread Serve this pretzel bread recipe for your next game day with a side of warm cheese to dunk in or make into mini loaves and serve along the side a bowl of chili.
There is a longer rise time to contribute to a fluffier pretzel, making it ideal to slather butter on or stuff with your favorite lunch meat for one killer sandwich! This homemade pretzel bread recipe is quite simple to make with its few ingredients! It has all the flavor of traditional pretzels but made into a loaf form.
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