{"id":3173,"date":"2020-02-28T13:06:53","date_gmt":"2020-02-28T20:06:53","guid":{"rendered":"https:\/\/uwyoextension.org\/uwnutrition\/?post_type=recipes&p=3173"},"modified":"2021-11-09T15:25:52","modified_gmt":"2021-11-09T22:25:52","slug":"soft-pretzels","status":"publish","type":"recipes","link":"https:\/\/uwyoextension.org\/uwnutrition\/recipes\/soft-pretzels\/","title":{"rendered":"Twisted Soft Pretzels"},"content":{"rendered":"\t\t
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Twisted Soft Pretzels<\/h2>\n
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Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Appetizer, Breakfast, Side Dish, Snack<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> pretzels<\/span><\/span><\/div>\n\n
Author: <\/span>Food Network<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 1<\/span> cup<\/span> milk<\/span><\/li>
  • 1 <\/span> package<\/span> (2 1\/4 tespoons) active dry yeast<\/span> not rapid rise yeast<\/span><\/li>
  • 3<\/span> Tablespoons<\/span> light brown sugar<\/span> packed<\/span><\/li>
  • 2 1\/4<\/span> cups<\/span> all-purpose flour<\/span> plus more for kneading<\/span><\/li>
  • 5<\/span> Tablespoons<\/span> unsalted butter<\/span> divided<\/span><\/li>
  • 1 <\/span> teaspoon<\/span> salt<\/span> fine<\/span><\/li>
  • 1\/3 <\/span> cup<\/span> baking soda<\/span><\/li>
  • to taste<\/span> coarse salt<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Wash hands with soap and water for 20 seconds.<\/span><\/div><\/li>
    • Do not taste or eat any raw dough or batter made with uncooked flour and\/or raw eggs.<\/span><\/div><\/li>
    • Warm the milk in a small saucepan until it's 110\u00b0F or warm it in a microwave for about 30 seconds; pour the milk into a medium bowl and sprinkle in the yeast. Let the yeast rest for 5 minutes.<\/span><\/div><\/li>
    • Stir in the brown sugar and 1 cup of the flour with a spoon. Melt 2 Tablespoons of the butter and stir into the mix. Add the remaining 1 1\/4 cups flour and fine salt to make a sticky dough. Add more flour if necessary to form dough into a ball. <\/span><\/div><\/li>
    • Turn dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.<\/span><\/div><\/li>
    • Preheat the oven to 450\u00b0F. Line a large baking sheet with parchment paper and spray with non-stick cooking spray.<\/span><\/div><\/li>
    • Punch the dough to deflate it, then turn out onto a lightly floured surface. Divide the dough into 6 equal pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. <\/span><\/div><\/li>
    • Form each into a pretzel shape \u2013 form a U-shape, then holding the ends of the rope, cross them over each other, and press firmly onto the bottom of the pretzel.<\/span><\/div><\/li>
    • Dissolve the baking soda in 3 cups of warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on a prepared baking sheet and sprinkle lightly with coarse salt. <\/span><\/div><\/li>
    • Bake until golden, 10 \u2013 12 minutes. Remove pretzels from oven. <\/span><\/div><\/li>
    • Melt the remaining 3 Tablespoons butter and brush on baked pretzels. The pretzels are best enjoyed fresh on the same day.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      Notes<\/h3>
      If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with melted butter after baking and sprinkle generously with cinnamon sugar.<\/span>
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      Twisted soft pretzels are the perfect food for game day!<\/p>\n","protected":false},"featured_media":3174,"parent":0,"template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_links_to":"","_links_to_target":""},"categories":[1923],"class_list":["post-3173","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","category-recipe"],"acf":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/recipes\/3173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/types\/recipes"}],"version-history":[{"count":9,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/recipes\/3173\/revisions"}],"predecessor-version":[{"id":12011,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/recipes\/3173\/revisions\/12011"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media\/3174"}],"wp:attachment":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media?parent=3173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/categories?post=3173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}