Pretzel Twists (Homemade Soft Pretzels) Recipe

If you’ve ever craved that delightful combination of a soft, warm pretzel with a slightly salty crust, you’re in for a treat. Making homemade pretzel twists is easier than you might think, and the results are incredibly satisfying. Here’s a step-by-step recipe to create your own soft pretzels at home.

Ingredients:

For the Pretzel Dough:

• 1 1/2 cups warm water (110°F-115°F or 43°C-46°C)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 1/4 cup unsalted butter, melted
• Cooking spray or vegetable oil (for greasing)

For the Pretzel Bath:

• 10 cups water
• 2/3 cup baking soda

For Topping:

• Coarse sea salt or pretzel salt
• 1/4 cup unsalted butter, melted (for brushing)

Instructions:

1. Activate the Yeast:

• In a mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until it becomes foamy. This indicates that the yeast is active.

2. Mix the Dough:

• Add the melted butter and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing well after each addition.
• Once the dough comes together, turn it out onto a lightly floured surface and knead for about 5 minutes until it’s smooth and elastic. If the dough is too sticky, add a bit more flour as needed.

3. Let it Rise:

• Place the dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm, draft-free place for about 1 hour or until it has doubled in size.

4. Preheat the Oven:

• Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper and set them aside.

5. Prepare the Pretzel Bath:

• In a large, wide pot, bring 10 cups of water to a boil. Once it’s boiling, add the baking soda (be prepared for some fizzing). Reduce the heat to a simmer.

6. Shape the Pretzels:

• Divide the risen dough into 12 equal pieces. Roll each piece into a rope about 20 inches long. Twist each rope into a pretzel shape, then place them on the prepared baking sheets.

7. Pretzel Bath:

• Carefully place each pretzel, one at a time, into the simmering baking soda bath. Let them cook for about 30 seconds, flipping them once.

8. Salt and Bake:

• Remove the pretzels from the bath using a slotted spatula and place them back on the baking sheets.
• Sprinkle the pretzels with coarse sea salt while they’re still wet.
• Bake in the preheated oven for 12-15 minutes or until they are beautifully golden brown.

9. Brush with Butter:

• As soon as you take the pretzels out of the oven, brush them generously with melted butter. This gives them that irresistible sheen and flavor.

10. Enjoy Warm:

• Pretzel twists are best enjoyed warm. Serve them with your favorite mustard, cheese sauce, or simply on their own.

There you have it – homemade pretzel twists that are soft on the inside, slightly chewy on the outside, and perfectly salty. Whether you’re making these for a snack, game day, or a movie night, they are sure to be a hit. Enjoy your homemade pretzel goodness!

Source: greatgrubdelicioustreats.com

Yield: 8 people

Cheesy Chicken Rigatoni

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Cheesy Chicken Rigatoni is a comforting, hearty dish that brings together tender chicken, al dente pasta, and a creamy cheese sauce. Perfect for a weeknight dinner or a special occasion, this dish is sure to become a family favorite. It's easy to make and packed with flavor, making it an ideal choice for busy households or when you want to impress your guests.

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Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

• 12- oz Rigatoni (4-½ cups dry)
• 4 cups cooked chopped chicken
• 1 (10.5-oz) can Unsalted Cream of Chicken Soup
• 1 cup shredded mozzarella cheese
• ¼ cup parmesan cheese
• Cheese Sauce:
• 1 (10.5-oz) can cheese soup
• 1 (5-oz) can evaporated milk
• 1¼ cup heavy cream
• 2 tsp minced garlic
• 1 cup shredded mozzarella cheese
• ½ cup parmesan cheese
• ¼ tsp black pepper

Instructions

• Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.

• Cook pasta according to package directions. Drain.

• In a large saucepan, combine cheese soup, evaporated milk, heavy cream and garlic. Cook over medium-high heat until sauce comes to a boil. Reduce heat and simmer 5 to 7 minutes, until sauce thickens. Remove from heat. Stir in mozzarella cheese, parmesan cheese and pepper.

• In a large bowl combine cooked pasta, cooked chicken, cream of chicken soup and cheese sauce.

• Spoon pasta into prepared dish. Sprinkle casserole with remaining 1 cup of mozzarella cheese and ¼ cup parmesan cheese.

• Bake uncovered for 45 minutes, until bubbly and cheese is golden brown.