Calories in soft pretzel. Lose weight feel great.
Calories In Soft Pretzel
The Pretzel Cookbook: A New Twist on Everyone's Favorite Snack
Pretzels have been a beloved snack ever since their creation more than 1200 years ago. Today, everybody has their own favorite pretzel-be they sweet or savory, crunchy or soft-all of which are included in this great collection of more than 150 different recipes, twists, toppings, and fillings for the world’s favorite snack! Packed with fun tidbits and information about the pretzel’s history and lore, The Pretzel Cookbook helps indulge and entertain pretzel lovers with a variety of ways to enjoy their favorite snack, and helps new pretzel lovers learn that the world of pretzels goes way beyond the plain hard-salted variety.
Homemade Soft Pretzels
Tino and I are behaving like little kids...The empty nesters we are!!! We're having fun baking and making lots of fun food. We made these tonight and they have no added salt.
Do we have to tell our sons ???
Here's the recipe for soft pretzels by Alton Brown. I basically omiitted the salt in and out.
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving
Homemade Soft Pretzels
I decided to come home after a long day staring at the computer and make soft pretzels. It's my first time making them. They didn't keep their shape very well but tasted excellent. It kind of tasted like NY bagels. So with that in mind I'll be making bagels soon.
1 cup warm water
1 package dry active yeast
1 1/2 cups flour
2 tbs. vegetable oil
1/2 tsp. salt
1 1/4 cup flour
4 cups water
2 tbs. baking soda
2 tbs. coarse salt
Dissolve the yeast in the warm water and let stand for 10 minutes. Add the vegetable oil, salt and 1 1/2 cups flour. Stir togrther until thoroughly combined. Add remaining flour and knead dough for 5 minutes. Let the dough rest for 1 hour.
Divide the dough into 12 equal shapes and reform them into small balls. Let them rest for 15 minutes. Roll them into 18" lengths and form them into pretzel shapes or cut each length in half to make sticks. Preheat oven to 475 degrees.
In a large pot, place the baking soda and water to a boil. Let the pretzels rise for a 1/2 hour. Add the pretzels to the boiling water for 1 minute. Remove and place on a greased sheetpan. Sprinkle with coarse salt and bake for 12 minutes.
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