Best 9 Dsfs Pretzel Bread Recipes

DSF'S PRETZEL BREAD

Steps:

• Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
• Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
• Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
• Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
• Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.

HOMEMADE PRETZELS

Steps:

• Make the dough: In a big bowl, mix the yeast, sugar and 1 1/3 cups warm water and let it sit until the yeast blooms, about 7 minutes. Add the melted butter, kosher salt, egg yolks, bread flour and all-purpose flour and knead the dough until smooth, 15 to 20 minutes.
• Brush the bowl and the dough with olive oil, set the dough in the bowl and cover tightly with plastic wrap. Let rise on top of the fridge or in any warm, dry place for 30 to 40 minutes, or until doubled in size.
• Make the pretzels: In a medium saucepan, mix the baking soda and 4 cups warm water until it is milky, then bring to a simmer over low heat. Preheat the oven to 425 degrees F. Cover 3 baking sheets with parchment and spray with cooking spray.
• Punch down the dough. Cut into 12 to 16 pieces and let rest for 5 minutes. Roll each piece into a 2-foot-long rope. Lift the ends of the rope to make a "U," then cross one end over the other twice to make a double twist in the middle. Fold down the two ends and attach them to the bottom of the ?U? to form a pretzel shape.
• Working in batches, dip the pretzels into the simmering liquid for 30 seconds, flipping once. Remove using a spider or two wooden spoons and shake off any excess liquid; place on a prepared baking sheet. Lightly flour the pretzels, cover loosely in plastic wrap and let rise for 20 minutes.
• Brush the pretzels with the melted butter and use cooking spray to coat any little corners you can?t reach with butter. Sprinkle with the pretzel salt. Bake until browned, 8 to 12 minutes. Let cool for a few minutes and serve with mustard.

DSF'S PRETZEL BREAD

Steps:

• Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
• Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
• Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
• Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
• Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.

DSF'S PRETZEL BREAD

Steps:

• Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
• Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
• Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
• Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
• Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.

DSF'S PRETZEL BREAD

Steps:

• Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
• Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
• Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
• Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
• Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.

DSF'S PRETZEL BREAD

Steps:

• Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
• Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
• Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
• Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
• Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.

DSF'S PRETZEL BREAD

Steps:

• Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
• Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
• Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
• Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
• Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.

DSF'S PRETZEL BREAD

Steps:

• Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
• Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
• Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
• Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
• Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.

HOMEMADE SOFT PRETZELS RECIPE BY TASTY

Steps:

• In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
• Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
• Remove the dough and use the remaining oil to cover the bowl.
• Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
• Preheat oven to 450°F (230°C).
• Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
• Enjoy!