If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Soft Pretzels Hot Sam-Type
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- #68629
Homemade soft pretzels take a bit of work, but they're beyond worth it in the end. The second you pull apart that first warm twist and dip it in some spicy mustard, you'll understand.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 cups warm water
2 packages dry yeast
1/2 cup sugar
2 teaspoons salt
1/4 cup margarine, softened
1 egg
7 cups unsifted flour
TOPPING
1 egg yolk
2 tablespoons warm water (105 to 115 degrees F)
coarse salt
directions
Pour warm water (105 F to 110 F) into large bowl. Sprinkle in yeast and stir until dissolved.
Add sugar, salt, softened margarine, egg and 3 cups flour. Beat until smooth.
Add enough additional flour to make a stiff dough. Cover bowl tightly with aluminum foil. Refrigerate 2 to 24 hours.
Turn dough onto lightly floured board. Divide in half. Cut each half into 16 pieces. Roll each piece into pencil shapes about 20-inches long. Shape into pretzels. Place on lightly greased baking sheets.
TOPPING: Blend together egg yolk and water. Brush pretzels with egg yolk mixture. Sprinkle with coarse salt. Let rise in warm place, free from draft, until doubled in size, about 25 minutes.
Bake at 400 degrees F 12 to 15 minutes. Cool on wire racks. Delicious when served with mustard or cream cheese.
added by
laurine
nutrition data
260 calories, 4 grams fat, 48 grams carbohydrates, 7 grams protein per serving.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
October 6, 2019
These are sooo good. However if you can use bread flour. Then before you cook them simmer 4 cups of water with a half cup of baking soda and dip eat pretzel in for 10 seconds. This also proofs them so you don't have to wait as long. After which you can egg white coat them. Cook them as directed. Then brush with butter and add salt. (If you add the salt before cooking it meltsbinto the dough) the baking soda dip is necessary to have the Browning and the pretzel flavor otherwise they come out like bread. I wouldnt change any of the other steps or ingredients. They were fantastic.