Soft Pretzel Twists (5 Ways

• Meat

  • 1 Pepperoni, Mini thin

• Produce

  • 5 cloves Garlic
  • 4 tsp Garlic, dried
  • 4 tsp Onion, dried
  • 3 tbsp Rosemary, Fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 cup Baking soda
  • 1 tbsp Cinnamon mixed with
  • 4 1/2 cups Flour
  • 2 1/4 tsp Instant yeast
  • 12 tsp Sea salt
  • 1 tbsp Sugar

• Dairy

  • 5/8 cup Butter
  • 1 Mozzarella cheese, thin
  • 3 tbsp Parmesan cheese, grated

• Liquids

  • 9 1/2 cups Water

Found on portandfin.com

Description

Ingredients

• Pretzel Dough:
• 1½ cups warm water
• 1 Tbsp sugar
• 2 tsp sea salt
• 2¼ tsp instant yeast
• 4½ cups flour
• ¼ cup (1/2 a stick) butter, melted
• 8 cups water
• ½ cup baking soda
• 1 egg, lightly beaten
• .
• Garlic Parmesan:
• 5 cloves garlic, crushed
• 3 Tbsp butter, melted
• 3 Tbsp grated Parmesan cheese
• .
• Cinnamon Sugar:
• 1 Tbsp cinnamon mixed with 4 Tbsp sugar
• 3 Tbsp butter, melted
• .
• Everything:
• 4 tsp poppy seeds.
• 4 tsp sesame seeds.
• 4 tsp dried garlic
• 4 tsp dried onion
• 1 tsp sea salt
• .
• Sea Salt & Rosemary:
• 3 Tbsp fresh rosemary
• 3 Tbsp sea salt
• .
• Pepperoni Pizza:
• Mini pepperoni, sliced thin
• Mozzarella cheese, sliced thin

Directions

• Preheat oven to 200°F.
• 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°. Line two large baking sheets with parchment paper; set aside.
• Bring 8 cups 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.
• 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.
• 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.
• Everything topping: Mix together 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.
• Sea Salt & Rosemary topping: Sprinkle rosemary and sea salt over the pretzels. Bake 12-14 minutes, until golden and puffed. Serve warm.
• Pepperoni Pizza topping: Place the pepperoni and mozzarella slices on the pretzel tops, making sure to get some in all the crevaces. Bake 12-14 minutes, until golden and puffed. Serve warm.