These Soft Pretzels Taste Just Like You Got Them At The Stadium

Pretzel Rolls

These Soft Pretzels Taste Just Like You Got Them At The Stadium

Last spring when Sara and I were traveling, we were at an event in Pennsylvania and they had these rolls backstage. Being the silly Western-raised girls that we are, we said, “Hey, these taste pretzels! Only they’re rolls!” Little did we know that Pretzel Rolls are a thing, a big deal. A big tasty deal, I might add.

You know how there are ballpark/street vendor pretzels and there are mall/airport/Sam’s Club pretzels? And how the ballpark/street vendor pretzels have a very distinct taste and how the mall/airport/Sam’s Club pretzels taste buttery, salty, pretzel-shaped bread? These rolls taste ballpark/street vendor pretzels, only with the perk of not hanging out (literally) on a rotating wire rack under a heat lamp, potentially for hours  on end. I’m giving y’all fair warning because I foresee emails and comments in my future telling me that these rolls don’t taste Auntie Ann’s pretzels. You (hypothetical future “you,” not anyone in particular) are right; they don’t. If that’s what you’re after, don’t boil them in the baking soda water, but they’ll just be rolls, not pretzel rolls. Or you can try these rolls or these ones. They’re delicious by themselves or used as sandwich rolls. Or served with cheese. Or slathered with butter. Or dipped in soup.

You’ll need all-purpose flour, kosher salt, water, yeast, an egg yolk, and melted butter. You’ll also need baking soda for the soda water bath.

In a large measuring cup, combine the water, sugar, and yeast

and allow to stand for 10 minutes and the mixture is frothy. Word to the wise: if it still looks this after 10 minutes, try again. Which is what I had to do. Better to re-do the yeast-proofing than to think/say naughty words an hour later when your dough doesn’t rise.

While the yeast is proofing, combine the salt and 4 1/2 cups flour in the bowl of a heavy-duty mixer (or a large bowl, if mixing by hand). Add the melted butter,

egg yolk, and the bubbly yeast mixture. Mix until combined. If necessary, add up to an additional 1/2 cup of flour, about a tablespoon at a time, until the dough pulls off the sides of the bowl and barely sticks to your finger when you touch it.

Cover the bowl and place it in a warm, draft-free area and allow the dough to rise for an hour or until doubled in bulk.

When the dough has risen, turn it onto a surface lightly sprayed with non-stick cooking spray. Divide into 12 equal pieces or use a scale to measure out 3-ounce pieces of dough. Shape the dough into balls, place on a lined baking sheet (parchment or a silicone liner),

cover, and allow to rise for 30 minutes.

While the dough is rising the second time, preheat the oven to 425. Bring 8 cups of water to a boil in a medium saucepan. When the water begins to boil, add the baking soda

and bring back to a full boil. Working with one roll at a time, carefully place each roll, seam-side down into the baking soda bath. Boil for 30 seconds then flip and boil for another 30 seconds.

Use a slotted spoon to remove the boiled roll from the water and place, seam-side down, on the baking sheet. The rolls will be semi-deflated and ugly. Don’t be scared. It will all be okay.

Repeat with remaining dough balls.

Whisk together the reserved egg white and 2 tablespoons of water.

Brush the egg white over the boiled dough balls and then sprinkle with kosher salt. Bake for 12-18 minutes or until the tops are golden brown. Remove from oven and cool on baking sheets. Makes 12 rolls.

Print

These pretzel rolls are great for sandwiches, dipped in soup, or or even just devoured on their own.

Scale

Ingredients

  • 1 1/2 cups warm water (105–115 F)
  • 1 tablespoon rapid rise or bread machine yeast
  • 1 tablespoon sugar
  • 4 3/4–5 cups all-purpose flour
  • 2 teaspoons kosher salt, plus more for sprinkling
  • 1/4 cup melted butter
  • 1 egg, separated
  • 1/4 cup baking soda
  • 8 cups water

Instructions

  1. In a large measuring cup, combine the water, sugar, and yeast and allow to stand for 10 minutes and the mixture is frothy.
  2. While the yeast is proofing, combine the salt and 4 1/2 cups flour in the bowl of a heavy-duty mixer (or a large bowl, if mixing by hand). Add the melted butter, egg yolk, and the bubbly yeast mixture.

    Mix until combined. If necessary, add up to an additional 1/2 cup of flour, about a tablespoon at a time, until the dough pulls off the sides of the bowl and barely sticks to your finger when you touch it. Cover the bowl and place it in a warm, draft-free area and allow the dough to rise for an hour or until doubled in bulk.

  3. When the dough has risen, turn it onto a surface lightly sprayed with non-stick cooking spray. Divide into 12 equal pieces or use a scale to measure out 3-ounce pieces of dough. Shape the dough into balls, place on a lined baking sheet (parchment or a silicone liner), cover, and allow to rise for 30 minutes.
  4. While the dough is rising the second time, preheat the oven to 425. Bring 8 cups of water to a boil in a medium saucepan. When the water begins to boil, add the baking soda and bring back to a full boil. Working with one roll at a time, carefully place each roll, seam-side down into the baking soda bath.

    Boil for 30 seconds then flip and boil for another 30 seconds. Use a slotted spoon to remove the boiled roll from the water and place, seam-side down, on the baking sheet. Repeat with remaining dough balls.

  5. Whisk together the reserved egg white and 2 tablespoons of water.

    Brush the egg white over the boiled dough balls and then sprinkle with kosher salt. Bake for 12-18 minutes or until the tops are golden brown. Remove from oven and cool on baking sheets.

 

Source: https://ourbestbites.com/pretzel-rolls/

Easy Homemade Soft Pretzels + Video

These Soft Pretzels Taste Just Like You Got Them At The Stadium

This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious. The soft pretzel dough is a family recipe only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video in the blog post for how to shape pretzels!

Homemade soft pretzels are nothing new around here.

But listen up. We’ve never gone into making easy homemade soft pretzels in great detail. And we’ve certainly never watched it here before.

Especially that tricky shaping step! Which, after you’ll learn today, isn’t difficult at all. If you have zero skill in the kitchen, you can make homemade soft pretzels.

Soft pretzels that LEGIT taste better than the ball park and dare I say it? Auntie Anne’s.

Did I just go there? Oh yes, I did.

This recipe, which first appeared on my blog in 2012, comes from my husband’s family. Kevin taught me how to make them 5 years ago. I was utterly clueless about where to begin with soft pretzels and yes, my husband taught me everything. I remember feeling pleasantly surprised at the ease and speed– it took us only 30 minutes to make 1 batch!

Over the years, I’ve added a smidge of melted butter and brown sugar to the dough– just to achieve that Auntie Anne’s flavor and texture. Furthermore, we’ve introduced the baking soda bath.

While it sounds strange, this step is what gives pretzels that iconic flavor, golden brown texture, and super soft interior. If you get the water boiling ahead of time, it really only adds 5 minutes to the entire process.

We do it every time now. It’s worth it!

We’ve also made them soft pretzel bites and soft pretzel rolls.

There’s no wrong way to shape a pretzel, but let’s stick with tradition today. I have a lot of photos of the process and right before the recipe, you can watch a quick video tutorial. I promise you’ll no longer feel intimidated working with yeast, shaping pretzels, or the baking soda bath. I gotchu!!

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

STEP BY STEP PICS

Let’s chat about the dough. You need the simplest, most basic ingredients possible and I guarantee each one is in your kitchen right now. Warm water, 1 packet yeast, melted butter, brown sugar, salt, flour.

Let the yeast foam in the warm water for a sec, then add the rest of the ingredients and mix. You can use a stand mixer fitted with a dough hook attachment, a hand mixer, or– you’ll notice in the video– no mixer at all. Pretzel dough is no diva. Work with what you’ve got.

Guess what? You don’t have to wait to let this dough rise. YES YES YES!! Well, we’ll let it rest for 10 minutes while you get the baking soda + water boiling on the stove but that’s it.

Don’t have any patience? This is the recipe for you.

By the way, did you know that some pretzel recipes call for rising overnight? I bet they’re remarkable pretzels but I’m majorly satisfied with this ultra quick dough!

How to Shape Homemade Soft Pretzels

Now it’s time to shape.

Roll 1/3 cup of dough into a long 20-22 inch rope.

Twist the ends and fold over. That’s a pretzel!

Now drop the pretzels into the boiling water + baking soda. Let them boil for 20-30 seconds each, then place onto a baking sheet. This pretzel dough makes 12 regular size soft pretzels, so I use 2 baking sheets. 6 on each.

Sprinkle with salt and bake in a hot oven. That’s it, you’re done.

And if you want to kick your soft pretzel status into major high gear, add some spicy nacho cheese sauce or beer cheese dip. Cheers!

Feeling hungry? Try my homemade bagels recipe next!Print

This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video in the blog post for how to shape pretzels!

  • 1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature)
  • 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 Tablespoon brown sugar or granulated sugar
  • 1 Tablespoon unsalted butter, melted and slightly cool
  • 3 and ¾-4 cups (460-500g) all-purpose flour, plus more for work surface
  • coarse sea salt for sprinkling

Baking Soda Bath (Optional, See Recipe Note)

  • ½ cup (120g) baking soda
  • 9 cups (2,160ml) water
  1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
  2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I to get the water + baking soda boiling as instructed in step 6.)
  3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
  4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
  5. Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
  6. (This step is optional, but promises a chewier pretzel and helps provide that traditional soft pretzel taste. See recipe note.) Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels.
  7. Bake for 12-15 minutes or until golden brown.
  8. Remove from the oven and serve warm with spicy nacho cheese sauce. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).
  1. Make Ahead & Freezing Instructions: Baked and cooled pretzels freeze well, up to 2 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave until warm. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.
  2. Baking Soda Bath (Step 6): The baking soda bath step is optional, but it helps create that chewy texture and distinctive pretzel flavor. I strongly recommend it. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. This is known as an egg wash. Sprinkle the brushed pretzels with salt. The egg wash will help the salt stick. If you don’t have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk.
  3. Cinnamon Sugar Pretzels: Skip the coarse salt topping (and skip the egg wash, see note above, if you aren’t doing the baking soda bath step). Bake as directed in step 7. Meanwhile, melt 4 Tablespoons (60g) of unsalted or salted butter (your choice). Brush the baked and warm pretzels with melted butter then dip the tops into a mix of cinnamon and sugar. I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon.
  4. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

More Pretzel Recipes:

Source: https://sallysbakingaddiction.com/easy-homemade-soft-pretzels/comment-page-5/

Go ahead, be salty with these 14 giant soft pretzels

These Soft Pretzels Taste Just Like You Got Them At The Stadium

It’s the staple of the baseball stadium, the biergarten and the bar-food menu. Here in Wisconsin, it’s practically its own food group. There’s just something quintessentially Midwestern about an enormous, fluffy-soft, salt-drenched, Bavarian-style pretzel.

Especially if it’s large enough to use as a replacement tire or impromptu manhole cover. We don’t care if the giant pretzels are baked on-site or outsourced to a talented local bakery. We’d just prefer that you please tear us off another piece.

The pretzels at these places are guaranteed to twist your taste buds into salty ecstasy.

The Biergarten at Olbrich Park

Clasen’s European Bakery provides the pretzel power at this outdoor east-side haunt, so you needn’t worry about the quality (or size) of the salty, crispy carbs. Along with the gorgeous lakeside view, it’s the sides that make this particular outdoor journey essential – not so much dips, but spreads, rich with tradition and flavor.

Don’t bother choosing between the traditional Bavarian obatzda beer cheese spread, thick with chunks of brie, or the Liptauer cheese spread, punched up with the power of capers – just splurge and get both. Not feeling so cheesy? Banzo hummus and honey mustard, the other two options, have you covered. 3527 Atwood Ave.

, 237-3548
Beer pairing: New Glarus Brewing Co.’s Moon Man

Capital Brewery

Outside of a ballpark, there’s no better place to enjoy a pretzel than at an outdoor biergarten, and there’s no better pretzel partnership than the Middleton-based pairing between Capital Brewery and Clasen’s European Bakery.

Seriously, who wouldn’t want to try to scale the Bavarian heights of Clasen’s chewy pretzel dusted with huge flakes of salt, with a freshly tapped local beer at the ready? It’s the very definition of a summer evening in Wisconsin. 7734 Terrace Ave.

, Middleton, 836-7100
Beer Pairing: Capital Brewery’s Munich Dark

Coopers Tavern
Chef Cooper Booth knows the pretzel’s place in the pub firmament. “We use the pretzel to complement the beer,” he says.

“It goes back to the casual way of thinking about food – breaking bread together with a pint of something in your hand.” The tavern uses an unusual vendor – the Turano Baking Co. in Chicago. Turano’s pretzels are soft yet hefty, with the lightest dusting of salt.

The in-house dipping options are no second-thought sauces: a Guinness mustard that’s thick with caraway seeds and, even better, a creamy beer-cheese dip made from the remains of the Emmi Roth and Carr Valley cheeses that fuel the tavern’s charcuterie platters.

Now that’s high-class beer cheese. 200 W. Mifflin St., 256-1600
Beer Pairing: Krombacher Brauerei’s German Pilsner

Der Rathskeller
Locals know there’s no shortage of reasons to head to the Memorial Union in the summer, starting with the terrace and the beautiful lakeview.

While you’re there, why not avail yourself of another one by trying the giant Bavarian Hot Pretzel? The shareable version is a sizable beast that easily serves four people, managing to split the difference between the hard and crispy texture you’d find in your typical bag of pretzels and a softer side. In other words, there’s something for everybody. The same is true for your sauce options, which include two from a list that offers stone-ground or Dusseldorf mustard and beer cheese dip. Your best choice, as ever, is the spicy Rath sauce. 800 Langdon St., 262-7324
Beer Pairing: New Glarus Brewing Co.’s Spotted Cow

Dexter’s Pub
We’ll give assistant manager Evan Christiansen props for nailing the description of the 17-ounce, Batch Bakery-created giant pretzel at Dexter’s, a breaded octopus that overruns the edges of the pub’s standard dinner platter.

“They’re bigger than your face,” he says. Some of the sauces that accompany this delicious monster, provided daily by Madison’s own Batch Bakery, feel they’ve punched you in the face – in the best possible way.

There are six to choose from – including two crowd faves, the Peppadew mustard and the habanero mustard – that pack enough heat to have you reaching early and often for the nearest beer stein. Heat not your beat? No worries.

The sweet and smooth honey mustard dip, also made on-site, makes everything go down smoothly. 301 North St., 244-3535
Beer pairing: Any of Dexter’s Pub’s six to eight rotating IPAs

Drumlin Ridge Winery
Beer is the preferred pairing for most pretzel lovers, but at Drumlin Ridge, it’s possible to wash your pretzel down with a refreshing glass of Wauna White – or Wauna Red, if you’d rather – or any of the other wines on offer at this family-owned winery. Milwaukee Pretzel Co. provides the 8- to 9-inch pretzels, which are great to pair with Drumlin’s Dijon mustard with white wine or queso- beer cheese dip. 6000 River Road, Waunakee, 849-9463
Wine pairing: Wauna White or Wauna Red

Graze

About a year ago, Graze’s bakery chef, Katie Dramm, made a couple of important changes to the way in which her restaurant puts together the soft pretzels that appear on all of Graze’s menus.

Instead of boiling the dough in baking soda and salt, a process she found makes the pretzels too tough, she switched to bathing them in lye. The difference is obvious the moment you break off a piece and pop it in your mouth.

This pretzel tastes light and fluffy –  a croissant, perfect for soaking up any of the three mustards (honey, stone-ground and spicy) that come with it. Condiment No. 4 may be where it’s really at: a creamy white cheese spread from Widmer’s Cheese Cellars in Theresa, Wisconsin.

Let’s put it this way: This plate is designed for sharing, but you honestly may not want to. 1 S. Pinckney St., 251-2700
Beer Pairing: O’so Brewing Co.’s Infectious Groove

Grumpy Troll Brew Pub
Plenty of places that serve giant pretzels stage the dipping sauces in the open spaces between the dough strands, creating that dramatic and crowd-pleasing smiley-face effect.

The Troll’s Uff Da Pretzel adds an Edvard Munch “Scream” vibe to the plate with a big ol’ mouth- ramekin of nacho cheese dip to go alongside the honey mustard and the Dijon mustard beer cheese dip, made with the Troll’s own Spetsnaz Stout. The pretzel itself is a fluffy 1-pounder from Milwaukee Pretzel Co.

“It’s ginormous,” says general manager Taylor Zander. 105 S. Second St., Mount Horeb, 437-2739
Beer Pairing: Why not amplify? Grumpy Troll’s Spetsnaz Stout

Karben4
Pretzels don’t have to be gigantic to pack huge flavor. Witness the pretzel bites, a staple of the appetizer menu at Karben4’s cozy taproom.

These triangle-shaped nuggets of pretzel goodness are baked to order daily on-site by kitchen manager Dana Jelle, who works Karben4’s Block Party ale into the dough. Block Party also forms the basis of the Dijon mustard dipping sauce that often accompanies the bites.

Every few months, Karben4 switches it up, serving a beer cheese dip anchored by its Lady Luck Imperial Red. “That’s why people come here,” says taproom manager Sammi Ervin of the bites, which also happen to be the top-selling item on the apps menu.

“When they’re out, people are upset.” 3698 Kinsman Blvd., 241-4812
Beer Pairing: Karben4’s Chocolate Oatmeal Stout

Longtable Beer Cafe

most of the Middleton locations on our list, Longtable relies on Clasen’s European Bakery to provide the pretzel goodness on its appetizer menu. And as we’ve noted elsewhere, it’s a smart choice.

Longtable oven-warms and garnishes the pretzels with melted butter and sea salt before serving them, creating a crisp and chewy effect. The beer mustard sauce pairs a grain mustard with a Central Waters Brewing Co. stout, introducing a coffee note to the mix.

The beer cheese sauce is a symphony of local players: Hook’s 1-year cheddar mixed with Sassy Cow milk and Capital Brewery’s Wisconsin Amber. That’s something that makes chef Joshua Chavez especially proud. “I’ve been a fan of Hook’s since my Galena days,” says Chavez of the main ingredient.

“I know I’m late to the party, but it’s a revelation.” 7545 Hubbard Ave., Middleton
Beer Pairing: Longtable Beer Cafe is all about the bottles. Grab a Belgian-style ale or stout from the massive list and go to town.

One Barrel Brewing Co.
Batch Bakehouse provides the pretzel at this cozy brewpub, and it’s as firm and tasty as it is on the other side of East Washington Avenue (see Dexter’s Pub). What’s unique here are the mustards that flank it when the barkeep places the pretzel board in front of you.

Both are One Barrel specialties: On the right is sweet, hot stone-ground mustard that balances smooth and sizzling in a single bite. On the left is scorching chipotle mustard that leaves any sense of sweet lying dead on the wooden floor. 2001 Atwood Ave., 630-9286
Beer Pairing: One Barrel Brewing Co.

’s The Commuter

Signature Grill at Vitense Golfland

A pretzel masterpiece of epic proportions lurks on Madison’s west side in one of the last places you might expect – within the bustling, colorful atmosphere of Vitense Golfland. The Signature Grill’s Pretzel Board was a labor of love for owner Sarah Weitz, who developed it in response to customers requesting more shareable items.

For several months she was driving to Milwaukee a couple times a week to keep the massive 1-pound giant pretzels from Milwaukee Pretzel Co. in stock. (She’s since convinced her food vendor to begin supplying them.

) That pretzel provides a perfect perch for a jaw-dropping list of upscale munchables: Genoa salami, andouille sausage, summer sausage, roasted pecans, grapes and three different types of cheese from Madison’s Rock Cheese Co. And we haven’t even gotten to the dips, including a bacon beer cheese dip.

“We don’t want to just run a concession stand,” says Weitz of the grill. With a pretzel this, they’re definitely not. 5501 Schroeder Road, 271-1411
Beer Pairing: Karben4’s Fantasy Factory

State Street Brats
Regulars know that only the most popular items make it to the signature “Football Menu,” the list of entrees and apps State Street Brats sells on Badger Saturdays when the crowds are as copious as they are voracious.

It’s the Rock & Roll Hall of Fame of Food, and yes, the Pretzel Sticks make the cut – a trio of pillowy, butter-drenched sticks only slightly less imposing than the Badger offensive line. Manager Keegan Meuer says some patrons even cut them up and sprinkle the pieces over a signature Red Bratwurst.

Now that’s the kind of condiment we can sink our teeth into. 603 State St., 255-5544
Beer Pairing: Ale Asylum’s Hopalicious

Viking Brew Pub

Sometimes when it’s time to enjoy a pretzel, the setting really matters. And the opportunity to enjoy a jumbo soft pretzel at a bar shaped a Viking ship, complete with a dragon head that spews actual smoke, is simply too much to pass up.

Viking’s doughy offering is oh-so-shareable – a huge affair that arrives in front of you on a 12-inch pizza tray.

a lot of the restaurants on this list, Viking serves the dipping sauces — a honey mustard and a beer cheese made from the pub’s Soot in Your Eye Black IPA — in the pretzel’s open spaces, making them look eyes in a gargantuan smiley face.

“The general reaction when people see it is, ‘Oh, my gosh,'” says owner Lori Malling. “Sometimes we have a hard time keeping them in stock.” 211 E. Main St., Stoughton, 719-8041
Beer Pairing: One of Viking’s beers on tap

Aaron R. Conklin covers the local food and theater scenes for Madison Magazine.

COPYRIGHT 2020 BY MADISON MAGAZINE. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

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Source: https://www.channel3000.com/go-ahead-be-salty-with-these-14-giant-soft-pretzels/

Garlic Parmesan Soft Pretzels

These Soft Pretzels Taste Just Like You Got Them At The Stadium

Please welcome the lovely Rachael from Eazy Peazy Mealz! She’s here to share this mouthwatering Garlic Parmesan Soft Pretzel recipe with you and will be sharing a new recipe every month. Please give her a warm welcome! -Tessa

I don’t know about you guys, but there is just something about a soft pretzel that takes me straight to a sporting stadium. Usually baseball, but really it could be any stadium. I am kind of a “Go Sports!” “Yay Team!” kind of girl.

I sports, but mostly participating in them. But one thing I LOVE is the food associated with sports. If I hear the word “meatballs” I immediately think “Tailgating”. I love a good game day spread.

Tailgating, carbs, and the smell of stadium hot dogs, popcorn, and my all-time-favorite: Soft Pretzels!

My husband on the other hand can’t get enough sports, and my son follows right in his footsteps. I constantly get to hear the ESPN updates, and random facts about this player or that.

I made the mistake of letting my son install the ESPN app to his iPod and so every time he gets a notification, I get a very excited boy telling me whatever it was he just read from the screen.

The upside is, he is reading…A LOT!

But anyway, I sports, I LOVE food. And soft pretzels rate pretty high on my list.

There is just something so good about a nice crispy outside, and a pillowy soft inside, with the tang of salt, and the various dipping sauces that makes my mouth water! I typically go for the sweet over the savory, so when I was making these soft pretzels I made a few different versions, one with cinnamon and sugar. But I kept coming back to the idea of a garlic parmesan pretzel. It just sounded so good. And so I went to work, and these beauties were the result!

I to make my soft pretzels a little smaller than what you would find at the stadium. I have kids, and thought these would be a fun after school snack, but didn’t want them to be too full for dinner. So I divided my dough into 12 evenly sized balls (You can use a kitchen scale to make sure they are exact), and rolled them out!

My whole family loved them, and I hope you will too.

Don’t they just look so great? Well here are a few tips to help you get great results:

  1. Knead: You need to knead. This lets the gluten develop, which in turns helps them be stretchy and elastic so you can get a nice pretzel shape.
  2. Baking Soda Bath: Don’t be afraid of this step. It is really easy, and makes a big difference in getting that crispy outside with the soft inside. Just remember to do them one at a time.
  3. Egg wash: This helps them brown up. Don’t skip it!

Bonus: Brush them with melted butter after removing from oven for even more delicious flavor!

If you love soft pretzels as much as I do, be sure to check out these Sun Dried Tomato and Cheese Stuffed Soft Pretzel.

Pretzel Dough

  • 1 1/2cupswarm water
  • 1tablespoonwhite sugar
  • 2teaspoonssalt
  • 1tablespoonactive dry yeast
  • 4-4 1/2cupsflour
  • 1tablespooncorn starch
  • 4tablespoons(2 ounces) melted butter
  • 1/2cupParmesan cheese
  • 1/4cupJohnny's Garlic Spread and Seasoning (*or use 1 1/2 Tbs garlic salt)
  • 1/2tablespoonvegetable oil

Egg Wash

  • 1large egg
  • 1tablespoonwater
  • Salt for garnish (Large crystals)
  1. Combine water, sugar, salt, and active dry yeast in a stand mixer
  2. Let yeast proof by letting it stand for about 5 minutes. When it starts to foam, move to next step.
  3. Using a kneading hook attachment, turn your mixer on, and slowly add flour, corn starch, and melted butter a little at a time.
  4. Mix on low to combine ingredients.
  5. Add in parmesan cheese and garlic spread and let combine
  6. Increase to medium speed, and knead for 5-7 minutes, until dough pulls away from the sides of the bowl.

    Kneading allows the gluten to develop, so do not skip this step.

  7. Remove from bowl, put a little oil in bowl, and put dough back in, cover, and let rise until double in size.
  8. Preheat oven to 450 degrees F
  9. Line sheet with parchment paper
  10. Bring 9 cups of water and baking soda to a boil in a large pot.

  11. Divide dough into 12 even balls, and form into pretzel twists
  12. Once water is boiling, place each twist, one at a time, into boiling water for 30 seconds.
  13. Remove, and put on cookie sheet, about an inch or so apart, and continue until all pretzels have had a water bath.
  14. Beat egg yolk and water together and brush over top of pretzels with a pastry brush
  15. Sprinkle with large crystal salt and bake 13-17 minutes until golden brown.
  16. Allow to cool for 5-10 minutes, then serve.

Rachael Yerkes at Eazy Peazy Mealz

Hi, I'm Rachael, mom to 4 little ones, and lover of all things food. I believe families should eat together, but know there is a lot of hassle and stress around dinner time. I try to make it easy peasy by making great food that is simple to make!

Source: https://www.handletheheat.com/garlic-parmesan-soft-pretzels/

These Soft Pretzels Taste Just You Got Them At The Stadium

These Soft Pretzels Taste Just Like You Got Them At The Stadium

Soft pretzels are my favorite anytime snack. I love these things so much but I get tired of buying the frozen kind and hoping that they turn out ok.

I really love getting pretzels at ballparks and stadiums but I can’t very well run to a stadium every time I have a craving, so I am glad that I found this amazing soft pretzel recipe.

If you love soft pretzels then you are definitely going to want to check this one out.

Any good pretzel takes some time to make. These take about an hour and a half but they are so very well worth the time. This traditional German treat is really easy to make – you spend most of the prep time waiting on the dough to rise.

You did know that good pretzels are boiled in water, right? That means that these are also a much healthier snack alternative to potato chips and you make eight pretzels with every batch. You can even freeze them for later if you want.

And, be sure to check out this amazing homemade guacamole that goes great with homemade pretzels.

Seriously, if you love pretzels then you are going to really love this recipe. The pretzels are really simple and they make the most wonderful snacks. These are great for game nights or anytime you want a delicious snack.

And, if you are planning a trip to the stadium, you could even take along your own homemade pretzels and make the other sports fans jealous. These work really well for appetizer night, too.

Serve them alongside these zucchini balls at your next party.

  • Soft pretzels
    • Ingredients:
      • For the dough:
      • For cooking:

Prep Time: 1 hour 20 minutes

Cook Time: 15 minutes

Total time: 1 hour 35 minutes

Yield: 8 pretzels

Serving size: 100 g (3.5 oz)

Cuisine: German

Type: Bread

For the dough:

1 ½ cup of warm water
1 tbsp. of sugar 2 tbsps. of salt

1 tbsp. of dry yeast

4 cups of flour
¼ cup of olive oil
Sea salt for sprinkling

For cooking:

½ cup of baking soda 1 tbsp. of salt

6 cups of water

Nutrition Information:

35100
Amount Per Serving: Calories: 847Total Fat: 21gCarbohydrates: 138gProtein: 23g

Source: https://www.diyncrafts.com/37284/food/recipes/these-soft-pretzels-taste-just-like-you-got-them-at-the-stadium