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
Cheesy Chicken Rigatoni
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.
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.