Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Home made pretzels?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Home made pretzels?),it will help you,my kids.
I am looking for a recipe not for soft pretzels but for the crunchy ones. Can anyone help me? I know I know get in your car and go to the store and buy a bag. But I love to cook and I have made soft pretzels now I want to try the crunchy ones
Answers:
Soda Pretzels
breads
: dipping solution
5 c Water 1/3 c Baking soda : Dough------------- 1 1/2 c white flour 1 1/2 c whole wheat flour 1 ts Baking soda 4 tb Honey 1 c Buttermilk : Course/Kosher salt This recipe for pretzels uses traditional Irish soda bread dought instead of a yeast based dough. It's quick and works great! The pretzels come out excellent--like the street vendor type. I hope you enjoy... Combine water and soda in a non-aluminum pot (Corning works well). Heat to a boil or until all soda dissolves. Take off heat and set aside. This will be your dipping solution. Preheat oven to 400 deg F Sift flours and soda together and mix homogeneously. Add honey and slowly add buttermilk while working with hands until it is a firm dough. With a pin, roll dought into a flat sheet. Cut dough in long strips to make large pretzel twists, or cut into bite sized pieces (like I do!). Dip the prepared pieces of dough completely into the dipping solution. This will create the brown crunchy pretzel shell. Once dipped, place on an oven rack (if bite sized pieces are being made, cover the rack with aluminum foil and spray with PAM). Sprinkle with course salt if desired. Cook for 10 minutes of until dark brown on the second oven rack from the bottom. This method works great. Pretzels are basically regular bread dough dipped in a baking soda solution before baking. The advantage to this method is that soda bread, a quick bread, has no yeast and does not require the time needed for rising before cooking. As soon as the dought is made, it is ready for the oven!
hope this is what u are looking for
Other Answers:
SOFT PRETZELS
1 pkg. yeast
1 1/2 c. warm water
1 tsp. salt
1 tbsp. sugar
4-5 c. flour
Pretzel salt
In large bowl combine water and yeast. Add sugar and salt. Add flour until you have a stiff, ply-able dough. Place on floured surface and let the kids knead 5 to 8 minutes. Let kids shape as they like (not too thick though). Brush with beaten egg, sprinkle with pretzel salt. Bake at 425 degrees for 5 minutes or until golden.
BAKED PRETZELS
1 (18 oz.) bag broken hard pretzels
1 c. oil
1/2 tsp. garlic powder
1/2 tsp. lemon pepper
1 1/2 tsp. dill weed
1 pkg. Hidden Valley Ranch Mix
Break up pretzels, pour all ingredients over pretzels and shake in a container. Place in 13x9 pan and bake at 350 degrees for 15 minutes.
HARD PRETZELS
2 boxes sour dough pretzels
2 sticks butter
2 boxes dry onion soup mix
Break pretzels into small pieces. Melt butter and stir into dry onion soup; mix well. Pour onion soup mixture over pretzels and spread on 2 cookie sheets. Bake on 2 cookie sheets for 2 hours at 200 degrees.
For more recipe go to cooks.com Hard pretzels had their beginning in Pennsylvania. One story tells of a baker's apprentice that overslept while the pretzels were in the oven and accidentally baking them twice as long as normal.
It was an accident in this process that led to the first hard pretzel being made, according to Greiner.
One night a baker fell asleep while pretzels were in the oven. The fire burnt out and the pretzels left inside the oven became hard. Sturgis then began experimenting, beginning to roll the dough into thinner strips making it easier for the pretzels to bake and dry out, she said.
"Everybody knew how to make soft pretzels, but no one made hard pretzels until Julius," Greiner said.
Sturgis then approached a baker to sell the hard pretzels in stores. In 1861, he quit his job and opened his own bakery, the first commercial pretzel-only bakery in the country, Greiner said. Pretzels would be baked and then laid out on racks on the second floor. Heat rising from the four 500-degree ovens would dry the pretzels, she said.
Source(s):
http://www.hgtv.com/hgtv/ah_recipes_snacks/article/0,1801,HGTV_3196_1391457,00.html
http://www.duluthsuperior.com/mld/duluthsuperior/business/14138144.htm
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Home made pretzels?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Home made pretzels?),it will help you,my kids.
I am looking for a recipe not for soft pretzels but for the crunchy ones. Can anyone help me? I know I know get in your car and go to the store and buy a bag. But I love to cook and I have made soft pretzels now I want to try the crunchy ones
Answers:
Soda Pretzels
breads
: dipping solution
5 c Water 1/3 c Baking soda : Dough------------- 1 1/2 c white flour 1 1/2 c whole wheat flour 1 ts Baking soda 4 tb Honey 1 c Buttermilk : Course/Kosher salt This recipe for pretzels uses traditional Irish soda bread dought instead of a yeast based dough. It's quick and works great! The pretzels come out excellent--like the street vendor type. I hope you enjoy... Combine water and soda in a non-aluminum pot (Corning works well). Heat to a boil or until all soda dissolves. Take off heat and set aside. This will be your dipping solution. Preheat oven to 400 deg F Sift flours and soda together and mix homogeneously. Add honey and slowly add buttermilk while working with hands until it is a firm dough. With a pin, roll dought into a flat sheet. Cut dough in long strips to make large pretzel twists, or cut into bite sized pieces (like I do!). Dip the prepared pieces of dough completely into the dipping solution. This will create the brown crunchy pretzel shell. Once dipped, place on an oven rack (if bite sized pieces are being made, cover the rack with aluminum foil and spray with PAM). Sprinkle with course salt if desired. Cook for 10 minutes of until dark brown on the second oven rack from the bottom. This method works great. Pretzels are basically regular bread dough dipped in a baking soda solution before baking. The advantage to this method is that soda bread, a quick bread, has no yeast and does not require the time needed for rising before cooking. As soon as the dought is made, it is ready for the oven!
hope this is what u are looking for
Other Answers:
SOFT PRETZELS
1 pkg. yeast
1 1/2 c. warm water
1 tsp. salt
1 tbsp. sugar
4-5 c. flour
Pretzel salt
In large bowl combine water and yeast. Add sugar and salt. Add flour until you have a stiff, ply-able dough. Place on floured surface and let the kids knead 5 to 8 minutes. Let kids shape as they like (not too thick though). Brush with beaten egg, sprinkle with pretzel salt. Bake at 425 degrees for 5 minutes or until golden.
BAKED PRETZELS
1 (18 oz.) bag broken hard pretzels
1 c. oil
1/2 tsp. garlic powder
1/2 tsp. lemon pepper
1 1/2 tsp. dill weed
1 pkg. Hidden Valley Ranch Mix
Break up pretzels, pour all ingredients over pretzels and shake in a container. Place in 13x9 pan and bake at 350 degrees for 15 minutes.
HARD PRETZELS
2 boxes sour dough pretzels
2 sticks butter
2 boxes dry onion soup mix
Break pretzels into small pieces. Melt butter and stir into dry onion soup; mix well. Pour onion soup mixture over pretzels and spread on 2 cookie sheets. Bake on 2 cookie sheets for 2 hours at 200 degrees.
For more recipe go to cooks.com Hard pretzels had their beginning in Pennsylvania. One story tells of a baker's apprentice that overslept while the pretzels were in the oven and accidentally baking them twice as long as normal.
It was an accident in this process that led to the first hard pretzel being made, according to Greiner.
One night a baker fell asleep while pretzels were in the oven. The fire burnt out and the pretzels left inside the oven became hard. Sturgis then began experimenting, beginning to roll the dough into thinner strips making it easier for the pretzels to bake and dry out, she said.
"Everybody knew how to make soft pretzels, but no one made hard pretzels until Julius," Greiner said.
Sturgis then approached a baker to sell the hard pretzels in stores. In 1861, he quit his job and opened his own bakery, the first commercial pretzel-only bakery in the country, Greiner said. Pretzels would be baked and then laid out on racks on the second floor. Heat rising from the four 500-degree ovens would dry the pretzels, she said.
Source(s):
http://www.hgtv.com/hgtv/ah_recipes_snacks/article/0,1801,HGTV_3196_1391457,00.html
http://www.duluthsuperior.com/mld/duluthsuperior/business/14138144.htm
correctness,It's Non-profit and only for informational purposes.
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