32369 homemade pretzels no yeast Recipes

yeast, warm water, salt, sugar, flour (i use 4), kosher salt, egg beaten

active dry yeast, warm water (110 degrees f (43 degrees cup)), all-purpose flour, white sugar, shortening, melted, salt, egg yolk, water, coarse salt , or to taste

oil, lemon pepper, garlic (use granules ), dry ranch dressing mix, cayenne pepper, pretzels (use small clover shaped or sticks, the big ones break when you stir)

yeast, warm water, brown sugar, bread flour, water, baking soda, coarse salt (optional), butter, melted (optional)

yeast or 1 (1/4 oz) package, warm water, sugar, salt, flour (approximately )

yeast, brown sugar, salt, warm water, flour (all-purpose), bread flour (i used italian flour because i didn tsp had ), warm water, baking soda, melted butter, kosher salt

pretzel-crusted chicken, simple & delicious, taste of home magazine, boneless skinless chicken breast halves (6 oz each), honey mustard, deli ham, butter, melted, crushed pretzels, cut a horizontal slit in 1 side of each chicken breast half to within 1/2 in. of the opposite side., spread honey mustard inside each pocket ; stuff with two ham slices., place in a greased 13-in. x 9-in. baking dish ., brush with butter; sprinkle with pretzels., bake , uncovered, at 350o for 40-45 minutes or until chicken juices run clear. .

pretzel crusted cod, light salad dressing, seasoned salt, pretzels, cod fillets, crisco puritan canola oil with omega-3 dha, apricot dijon sauce, apricot low sugar preserves, dijon mustard, fat free half-and-half, minced flat-leaf parsley , if desired

yeast, sugar, water, sugar, salt, water, oil, vinegar, flour (white , whole wheat or a mix of each), wheat germ (optional)

homemade pretzels, great recipe to make your own pretzels ., pk yeast ; active, dry, water, warm 110-120 degrees, salt, sugar, flour; unbleached, egg; large, beaten, salt (coarse ), instructions, dissolve yeast in warm water, add salt and sugar to yeast mixture, blend in flour and knead dough until smooth, about 7 to 8, minutes, cover and let dough rise until double in bulk, punch down, cut dough into small pieces and roll into ropes, ropes into pretzel shapes and place on greased cookie, using a pastry brush , bursh pretzels with egg and sprinkle, coarse salt, allow pretzels to rise until almost double in bulk, bake at 425 degrees f for 10 to 15 minutes or until browned, makes 12 6-inch pretzels .

active dry yeast, warm water (110o to 115o), king arthur unbleached all-purpose flour, salt, baking soda, cold water, coarse salt

remember-you are working with yeast....and it s alive-so don tsp kill it before it has a chance to do it s job. use baby bottle warm water-not hot. make the sponge starter at least 2 (or as many as 16) hours before you plan to make the bread., stir the above ingredients together to make a thickish pudding-like mixture. cover loosely with plastic wrap and let it sit on your kitchen counter for at least 2 hours (or as many as 16-the longer you let it sit-the more flavor will be enhanced)., all of the sponge starter, warm (not hot) water, sugar (for browning crust-not flavor), salt (i use kosher ), active dry yeast, bread flour, if you prefer, you can use instant yeast-use 1/2 tsp in starter , and 1/2 tsp in dough)

yeast, lukewarm water, honey, all-purpose flour, parmesan cheese, melted butter or 2 tbsp olive oil

yeast, warm water, all-purpose flour, salt, sugar, honey, eggs, beaten, honey butter mix , recipe follows, kosher salt, for sprinkling

yeast, warm water, all-purpose flour, salt, sugar, honey, eggs, beaten, honey butter mix , recipe follows, kosher salt, for sprinkling

pretzel-small pretzels smashed/crust, margarine softened/crust, sugar crust, cream cheese softened, sugar, cool whip, strawberry jello, frozen strawberrys thawed

homemade chicken broth, cornstarch, cold water, scallion , including some of the green part, cut into 1/4 inch pieces, egg, well beaten, garlic salt, freshly ground pepper