Best 3 Alton Browns Soft Or Crunchy Pretzels Recipes

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In this article, we will explore the tantalizing world of "Alton Brown's Soft or Crunchy Pretzels," a culinary journey that promises to transform your taste buds and elevate your pretzel-making skills to new heights. Whether you prefer the melt-in-your-mouth softness or the satisfying crunch, this comprehensive guide will provide you with the knowledge and techniques necessary to create pretzels that are both visually appealing and bursting with flavor. Get ready to embark on a pretzel-making adventure that will leave you craving more with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE HARD PRETZELS



Homemade Hard Pretzels image

Provided by Alton Brown

Time 3h25m

Yield 36 pretzel sticks

Number Of Ingredients 9

1 3/4 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
1 large whole egg yolk beaten with 1 tablespoon water
Vegetable oil, for pan
Water
Pretzel salt

Steps:

  • Combine the warm 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, 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 sides 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 350 degrees F.
  • Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  • Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat.
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. Cover the dough not being used with a slightly damp towel to help prevent drying out.
  • Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Transfer to a cooling rack for at least 20 minutes before serving. Store in an airtight container for up to 1 week.

HOMEMADE SOFT PRETZELS



Homemade Soft Pretzels image

For a taste of the fair at home, try Alton Brown's Homemade Soft Pretzels recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Time 1h55m

Yield 8 pretzels

Number Of Ingredients 11

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
Pretzel salt

Steps:

  • 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.

ALTON BROWN'S SOFT (OR CRUNCHY) PRETZELS



Alton Brown's Soft (Or Crunchy) Pretzels image

Make and share this Alton Brown's Soft (Or Crunchy) Pretzels recipe from Food.com.

Provided by DeSouter

Categories     Low Protein

Time 1h15m

Yield 8 pretzels

Number Of Ingredients 10

2 ounces butter, melted
1 1/2 cups water, heated to 115 degrees Farenheit
1 tablespoon sugar
2 teaspoons kosher salt
2 1/2 teaspoons fast rising yeast or 1 (7 1/4 g) packet fast rising yeast
22 ounces all-purpose flour or 4 1/2 cups all-purpose flour
10 cups boiling water
2/3 cup baking soda
1 egg, beaten
1/4 cup kosher salt or 1/4 cup pretzel salt

Steps:

  • Combine yeast, sugar, salt and water.
  • In the bowl of a large mixer with the hook attachment, combine flour, dry ingredients and melted butter Mix until all ingredients come together. Knead on medium speed for 4-5 minutes. Remove dough from bowl and form into ball. Lightly spray or oil bowl, return dough and cover with a tea towel for 1 hour or until doubled in size.
  • Preheat oven to 450 degrees Farenheit. Line two large baking sheets with parchment.
  • Separate dough into 8 equally sized pieces.
  • In a large, wide pan, combine 10 cups of water and bring to a boil. Add 2/3 cups of baking soda.
  • Lightly wet hands to help with formation of "logs" of dough. Roll each piece into a 24" piece. Form into a traditional pretzel shape - or any shape you wish. Place onto baking sheet and cover with a barely damp towel.
  • Two at a time, "bathe" pretzels in the water and baking soda mixture for 30 seconds and remove back to the baking sheets.
  • Beat an egg and brush each "boiled" pretzel with the glaze, then sprinkle with salt.
  • Bake for 14-15 minutes, until mahogany brown. Remove and cool. Delicious hot, warm or cooled.
  • For crunchy pretzel rods, use the same ingredients EXCEPT increase the water in the dough to 1 3/4 cups and ELIMINATE the butter. Proceed as above but cut risen dough into 36 equal pieces and roll out to 14" and boil in plain water, then bake for 15 minutes.

Nutrition Facts : Calories 355.9, Fat 7.2, SaturatedFat 4, Cholesterol 38.5, Sodium 9302.3, Carbohydrate 62.1, Fiber 2.5, Sugar 1.8, Protein 9.5

Tips:

  • Use a digital kitchen scale to measure your ingredients for the most precise results.
  • Make sure your water is at the correct temperature before adding the yeast. If the water is too hot, it will kill the yeast and your pretzels won't rise. If the water is too cold, the yeast won't activate and your pretzels will also fail to rise.
  • Knead the dough until it is smooth and elastic. This will help to develop the gluten in the dough, which will give your pretzels their chewy texture.
  • When shaping the pretzels, make sure to tuck the ends under so that they don't come undone during baking.
  • Before baking, brush the pretzels with a baking soda solution. This will help to give them their signature golden brown color and crispy crust.
  • Bake the pretzels until they are golden brown and cooked through. The baking time will vary depending on the size and shape of your pretzels.

Conclusion:

With a little patience and attention to detail, you can easily make delicious soft or crunchy pretzels at home. These pretzels are perfect for snacking, parties, or as a side dish with your favorite soup or salad. So next time you're craving a salty, savory snack, give these pretzels a try. You won't be disappointed!

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