At one time all I knew about pretzels were the hard crunchy snacks you bought in bags at the local 7-11 (I know!). Or those curious things that you watched people on tv or in movies buy from street vendors in New York city. I had no idea what I was missing out on until just a few years ago!
This homey, baked goody is quite the treat and there are no fancy-pants skills or baking equipment required when it comes to making them. Try one freshly baked and dipped in mustard or sprinkled with coarse salt, cinnamon sugar or even powdered sugar and you’ll soon discover why they are so popular.
Today’s Recipe Hit List is a collection of recipes that I’ve handpicked from around the ‘net…some basic versions included but you’ll also find several tasty twists too: try pizza stuffed, garlic, buttermilk, sourdough, whole wheat, spinach & feta stuffed, herbed, chocolate dough, cinnamon sugar topped…and lots more. Enjoy!
*Note: Descriptions below are quotes from the reference sites
- Auntie Anne’s : (as seen in picture) Well, I decided to give it a try and see for myself how authentic it really is and let me tell you- this is the real deal! Soft chewy center with a perfect crust- if I can even call it that. Pretzels don’t quite have a crust. It’s more of a flexible dense bite. I can’t quite put it into words, but you know what I”m talking about- well the baking soda bath is the trick to getting that pretzel stand authenticity! From Sprinkles of Parsley.
- Buttermilk : The pretzels were surprisingly easy to make, requiring only that I proof the yeast, add the other wet ingredients, them combine it all with the flour and salt in the bowl of a food processor. After mixing for two minutes the dough was chilled, then shaped, bathed and baked into deliciously soft pretzels. The thin, salted skin was slightly crispy – giving just the right amount of bite – while the inside was fluffy and oh so toothsome. From Baking And Books.
- Soft German : Provides lots of photos including how to roll the dough and shape the pretzels. From Georgia Pellegrini.
- New York : Yield: Makes 8 large pretzels. Though reminiscent of the warm soft pretzels you may have had at baseball games or on the street, these are even better because they’re fresh. Serve with yellow mustard. From Epicurious.
- Soft : This recipe for homemade chewy pretzels comes from Sigmund Pretzelshop owner Lina Kulchinsky. Found at Martha Stewart.
- With Cheese Sauce : Note: If you’re not sure you’re going to eat your pretzels all in the same day, may I suggest you omit sprinkling them with salt. The salt will make them soggy the next day. From And Then I Do The Dishes.
- Spinach Feta Stuffed : The dough couldn’t be easier to mix up but with the rising and assembly time required, I decided to keep the filling fast and easy. Ready-made creamed spinach with a spicy kick, gooey mozzarella, and flavorful crumbled feta. From 6 Bittersweets.
- Fresh Basil : You have three stages here. (1) dough prep and letting it rise, (2) shaping and boiling, (3) baking. Not difficult. Not a super long process, either. And making big fluffy soft pretzels is “cute.” The bonus? The pretzels fit inside our toaster to make sandwiches, too! From Worth The Whisk.
- Garlic : I used garlic salt to top off these pretzels and really give them a lot of flavor. This is one of those instances were garlic powder – or even already made garlic salt – is a great ingredient to have on hand. It’s perfect for sprinkling on top of the pretzel to give it an even coating and keep the outside of the pretzel crisp. From Baking Bites.
- Cinnamon Sugar & Coffee Glaze : I suspect that maybe adding a pinch of nutmeg to the cinnamon sugar mixture might enhance the flavors of the topping a bit. As for the glaze, if you prefer using vanilla instead of the coffee simply use 1 teaspoon of vanilla extract and instead of 2 teaspoons of milk, make it 3 teaspoons (1 tablespoon). From Sophisticated Gourmet.
- Chewy Sourdough : Once baked I took a bite and was rewarded with the taste and texture I had been hankering after for so long. A crisp golden surface and a soft, chewy interior with little hits of saltiness from the sea salt on top. Heaven! From Apple & Spice.
- Whole Wheat : I decided to make the pretzel dough partially whole wheat, and I also created a sweet cinnamon-raisin version. Although they may not soothe my aching muscles, they were a nice (and fairly healthy) reward for all of that hard work. From Peanut Butter And Julie.
- Onion : Enjoy these onion pretzels made using Original Bisquick mix that are ready in 30 minutes – perfect to serve a group. From Betty Crocker.
- Pizza Stuffed : Filled with thin pepperoni slices, shredded cheese, tomato paste and Italian seasonings. From Finding Joy In My Kitchen.
- Chocolate : A sprinkle of coarse sanding sugar is the embellishment on these sweet versions of the salty snack. From Martha Stewart.
- Soft : Makes six medium-sized pretzels, but please double or triple this recipe, because they disappear quickly! From Sugarlaws.
- Classic : These old-fashioned “Philadelphia-style” pretzels are almost like bagels — smooth and shiny on the outside, chewy within. From King Arthur Flour.