Baked Soft Pretzel Sticks The Chunky Chef

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Let rise in a warm spot until doubled in size, 1 to 2 hours. Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray. In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water. Stir until the baking soda is dissolved; set aside.

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To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave frozen pretzels until warm. The prepared pretzel dough can be covered and refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight.

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Activate the yeast. To get started, whisk the 2¼ teaspoons of yeast into a bowl containing 1½ cups of warm water. Then, allow the mixture to sit for 1 full minute. Make the dough. Next, whisk in the 1 teaspoon of salt, 1 tablespoon of brown sugar, and 1 tablespoon of melted butter.

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To reheat a day-old pretzel, microwave for about 20-30 seconds, just until warmed through. For best results, reheat the pretzels in the oven or toaster oven. Preheat the oven to 325° F, wrap the pretzel in foil, and bake for 5 minutes. For a crispier exterior, don't wrap in foil.

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For this recipe, sprinkle 2 1/4 tsp. active dry yeast over 1/2 cup warm water in the bowl of a stand mixer or in a large bowl. Add the sweetener, either 1 Tbsp. barley malt syrup or 1 Tbsp. firmly.

Baked Soft Pretzel Sticks The Chunky Chef

In a large, wide pot, bring 6 cups water and 2 tablespoons baking soda to a boil. Then, transfer one shaped pretzel to the bath using a slotted spatula and let sit for 1 minute. Then move the pretzel to a cooling rack on top of parchment paper. This allows any excess solution to drip away.

Baked Soft Pretzel Sticks The Chunky Chef

Ingredients for Soft Pretzels. Flour - Since it has more gluten, bread flour is best for soft, stretchy pretzels, but all-purpose flour can also be used.. Yeast - Use active dry yeast, equal to 2 ½ teaspoons, and make sure to check the expiration date.To "proof" the yeast, dissolve it in water and sugar and let it sit for 5-10 minutes until it becomes foamy.

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Bring the water to a boil. Place a wire rack on top of a rimmed baking sheet. Preheat the oven to 425°F. Working with one foil sheet at a time, carefully and very gently peel the risen pretzels off, and place them top-side down in the boiling water. Boil for 10-15 seconds.

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Step 2. Prepare the dough: In a glass measuring cup or small bowl, combine 1¼ cups warm water with the yeast and 1 teaspoon of the brown sugar. Set aside until foamy, about 5 minutes. Step 3. In the bowl of a stand mixer, combine the flour, butter, salt and remaining 3 tablespoons brown sugar.

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Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, barley malt syrup/sugar, and 1/4 cup of the water. Whisk to combine. Let stand for 5 minutes or until frothy. Add the remaining 1 1/4 cups water, flour, and salt, and stir to combine. Mix on low speed until combined.

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Combine yeast, water, and brown sugar in the bowl of a standing mixer fitted with the dough hook. (or in a large bowl, mix by hand with a wooden spoon). Let mixture rest for 5-10 minutes (until foamy). One the yeast is proofed, add the melted butter and milk to the yeast and stir to combine.

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Instructions. Preheat the oven to 425°F and line a large baking sheet with parchment or a silicone baking mat. Cut each biscuit into 4 pieces and carefully roll each piece into a ball. Use a knife to make a small slit in the top of each ball of dough.

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Bring to a boil. Place 8-10 pretzel bites into the boiling water for a quick 10-15 seconds. (Any longer and your pretzels could take on a metallic taste.) Using a slotted spatula or spoon, lift the pretzel bites out of the water and allow as much of the excess water to drip off. Place bites onto prepared baking sheets.

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Let dough rise: Cover and let rise until doubled. Prep oven: Preheat oven to 450 degrees. Create pretzel shape with dough: Divide the dough into 6 equal pieces. Then roll each piece into a long rope and twist into a pretzel shape. Wet pretzel dough and add salt: Line two baking sheets with parchment paper.

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How to make Soft Pretzels. 1. Combine the water, sugar, and yeast and let it bubble for a few minutes. Add the butter, salt, and 2 cups of flour whilst using a wooden spoon to mix everything together. 2. Using a dough hook attachment knead the dough whilst adding the rest of the flour gradually.