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<\/p>\nSoft Pretzel Twists<\/p>\n
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Pretzel Dough:<\/p>\n
1\u00c2\u00bd C. warm water<\/p>\n
1 T. sugar<\/p>\n
2 tsp. sea salt<\/p>\n
2\u00c2\u00bc tsp. instant yeast<\/p>\n
4\u00c2\u00bd C. flour<\/p>\n
\u00c2\u00bc C. (1\/2 a stick) butter, melted<\/p>\n
8 C. water<\/p>\n
\u00c2\u00bd C. baking soda<\/p>\n
1 egg, lightly beaten<\/p>\n
.<\/p>\n
Garlic Parmesan:<\/p>\n
5 cloves garlic, crushed<\/p>\n
3 T. butter, melted<\/p>\n
3 T. grated Parmesan cheese<\/p>\n
.<\/p>\n
Cinnamon Sugar:<\/p>\n
1 T. cinnamon mixed with 4 T. sugar<\/p>\n
3 T. butter, melted<\/p>\n
.<\/p>\n
Everything:<\/p>\n
4 tsp. poppy seeds.<\/p>\n
4 tsp. sesame seeds.<\/p>\n
4 tsp. dried garlic<\/p>\n
4 tsp. dried onion<\/p>\n
1 tsp. sea salt<\/p>\n
.<\/p>\n
Sea Salt & Rosemary:<\/p>\n
3 T. fresh rosemary<\/p>\n
3 T. sea salt<\/p>\n
.<\/p>\n
Pepperoni Pizza:<\/p>\n
Mini pepperoni, sliced thin<\/p>\n
Mozzarella cheese, sliced thin<\/p>\n
<\/p>\n
Preheat oven to 200\u00c2\u00b0F. To make the dough: In the bowl of a stand mixer fitted with the dough hook, mix together warm water, sugar, salt and yeast; let sit for 5 minutes until frothy. Add the flour and butter and mix on low speed until dough pulls away from the sides of the bowl, approximately 5 minutes. Transfer dough to a lightly oiled bowl, cover with aluminum foil, and place in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 1 hour until it has doubled in size. Turn the dough out onto a lightly floured surface and divide into 10 equal pieces. Roll each piece into a 16-inch rope, fold it in half, twist end over end, and shape into a circle, pinching the ends together. Preheat the oven to 425\u00c2\u00b0. Line two large baking sheets with parchment paper; set aside. Bring 8 C. of water and baking soda to a boil in a large pot. Using a flat spatula, drop the pretzel twists into the boiling water and boil for 45 seconds. Depending on the size of your pot you may need to boil one at a time. Remove twists from the water and brush lightly with the beaten egg. Proceed with your topping of choice.<\/p>\n
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Garlic Parmesan topping: Spread the garlic over the tops of the pretzels, then sprinkle lightly with Parmesan. Bake for 12-14 minutes, until golden and puffed. Remove from oven and brush a bit of melted butter over the tops, then sprinkle with more Parmesan. Serve warm.<\/p>\n
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Cinnamon Sugar topping: Bake pretzels for 12-14 minutes, until golden and puffed. Remove from oven and brush lightly with melted butter, then generously cover with cinnamon sugar mixture. Serve warm.<\/p>\n
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Everything topping: Mix the poppy seeds, sesame seeds, dried garlic, dried onion, and salt, then sprinkle over top of the pretzels. Bake for 12-14 minutes, until browned. Serve warm.<\/p>\n
<\/p>\n
Sea Salt & Rosemary topping: Sprinkle rosemary and sea salt over the pretzels. Bake 12-14 minutes, until golden and puffed. Serve warm.<\/p>\n
<\/p>\n
Pepperoni Pizza topping: Place the pepperoni and mozzarella slices on the pretzel tops, making sure to get some in all the cervices. Bake 12-14 minutes, until golden and puffed. Serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
Soft Pretzel Twists Pretzel Dough: 1\u00c2\u00bd C. warm water 1 T. sugar 2 tsp. sea salt 2\u00c2\u00bc tsp. instant yeast 4\u00c2\u00bd C. flour \u00c2\u00bc C. (1\/2 a stick) butter, melted 8 C. water \u00c2\u00bd C. baking soda 1 egg, lightly beaten . Garlic Parmesan: 5 cloves garlic, crushed 3 T. butter, melted 3 T. grated Parmesan cheese . Cinnamon Sugar: 1 T. cinnamon mixed with 4 T. sugar 3 T. butter, melted . Everything: 4 tsp. poppy seeds. 4 tsp….<\/p>\n