Soft Pretzels & Zucchini Bread

Hi Friends!

After we recovered from the party this morning (some of us…ahem Katharine…took longer than others), we had a little fun in the kitchen. We tried our hand at making soft pretzels!

Soft Pretzels

recipe image Soft Pretzels & Zucchini Bread

by Lindsay L

Cook Time: 12-14 minutes

Keywords: bake snack

Ingredients

  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water

Instructions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.

Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.

Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.

Place onto the parchment-lined half sheet pan. (Optional: instead of shaping into pretzels, you can just cut the ropes into bite sized pieces for pretzel bites).

Place the pretzels into the boiling water, a few at a time, for 30 seconds. Remove them from the water using a large flat spatula or a slotted spoon.

Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with salt or cinnamon & sugar if desired.

Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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 Soft Pretzels & Zucchini Bread

 

  Soft Pretzels & Zucchini Bread 
 Soft Pretzels & Zucchini Bread
 Soft Pretzels & Zucchini Bread
 Soft Pretzels & Zucchini Bread
 Soft Pretzels & Zucchini Bread

While we were waiting for the pretzel dough to rise, we used up the giant zucchini that was taking up room waiting patiently in my vegetable drawer.

 

Zucchini Bread

recipe image Soft Pretzels & Zucchini Bread

by Lindsay L

Prep Time: 10 min

Cook Time: 50 min

Keywords: bake bread breakfast snack zucchini greek yogurt summer fall

Ingredients (1 loaf)

  • 1 1/2 cups whole-wheat flour
  • 1 1/2 cups AP flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, room temperature
  • 1/3 cup canola oil
  • 3/4 cup plain yogurt (or Greek yogurt)
  • 1/3 cup buttermilk
  • 1 cup brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups finely grated zucchini, moisture squeezed out

Instructions

1. Preheat oven to 350°F. Oil a 9×4 inch loaf pan.

2. Sift together dry ingredients and set aside.

3. In a large bowl, beat eggs until foamy; beat in eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini.

4. Fold flour mixture into the wet ingredients and stir until combined.

5. Spoon batter into pan (or muffin tins or mini loaf pans). Bake for approximately 50 minutes.

6. Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.

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 Soft Pretzels & Zucchini Bread
 Soft Pretzels & Zucchini Bread

 Soft Pretzels & Zucchini Bread

The bread is pretty good but the pretzels are AWESOME icon smile Soft Pretzels & Zucchini Bread

Enjoy!

–Lindsay–

PS…We had a little fun with Poco and the pretzel dough!

 Soft Pretzels & Zucchini Bread
 Soft Pretzels & Zucchini Bread
About Lindsay

Lindsay Livingston is a Registered Dietitian from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


Comments

  1. Thanks for the pretzel recipe. I’ve been wanting to try making them again (did it a LONG time ago) and this sounds like a good recipe to start with.

  2. I made the soft pretzels today with half whole wheat flour and half white bread flour. I cut the batch into 16 pieces to make smaller pretzels for a Cuperbowl dinner and my husband made a beer cheese sauce to dip them in. Yum!
    Rachel (Hounds in the Kitchen) recently posted..We Killed and Ate a Backyard Chicken Today

Trackbacks

  1. […] all know how much I love soft pretzels. Now thanks to Julie @ Savvy Eats, I know the best way to freeze homemade […]

  2. […] happen if I just used the same recipe for the dough and then used the same techniques I use to make soft pretzels once the dough had risen. I wasn’t totally sure it would work out, but yesterday I decided to […]

  3. […] soft pretzels.  Since we are trying to cut back on our grocery bill, I was super excited to find this really easy recipe for homemade soft pretzels.  I have tried making them before, but the recipe I had was cumbersome […]

  4. […] to pop in a share this recipe with you. Homemade soft pretzels…or pretzel bites. I actually shared it on the blog way back in 2010, but since I have a lot of new readers now and Fall always seems to be the time of year when I make […]

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