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3) Add the undissolved yeast and brown sugar to the milk mixture and stir. 4) Stir in salt and 2 cups flour, beat for 3 minutes. Slowly add enough remaining flour to make a soft dough.
Auntie Anne’s pretzels are more narrow than they are square or rounded. Storage: You can store leftover pretzels in an airtight container layered with parchment at room temperature for up to 2 days.
Spider Web Pretzels. Spider web pretzels make for a super cute Halloween snack that kids can help make. With no baking needed, you can whip these up in no time, perfect for school parties or ...
Don’t skip this step: it’s what sets a pretzel apart from a doughy roll. Remove the pretzels from the water with a slotted spoon and hold them over the pot to drain well, then place them on the lined baking sheets. Beat the egg with 1 teaspoon of water. Brush the pretzels with this egg wash and sprinkle with salt to taste.
Place the pretzels on the prepared baking pans, spacing them at least 3 inches apart, and arranging 4 pretzels on each pan. Cover the pans of pretzels loosely with sheets of food-safe plastic wrap. Let the pretzels rise at room temperature for 30 minutes, or until just puffy. Preheat the oven to 400 degrees F in advance of baking.
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Get the Chocolate-Covered Pretzels recipe. Parker Feierbach. Candied Orange Peel. Only requiring two ingredients, this is the finishing touch you should make when you really want your dessert to ...
In a small bowl, combine the oil, dressing mix, garlic salt and cayenne. Divide pretzels between two ungreased 15-in. x 10-in. x 1-in. baking pans. Pour oil mixture over pretzels; stir to coat. Bake at 200 degrees for 1-1/4 to 1-1/2 hours or until golden brown, stirring occasionally. Cool completely. Store in an airtight container. Yield: 3 quarts