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Working with 1 dough piece at a time, roll into a 22-inch-long rope and fold into a pretzel shape: first, make a tall, skinny U shape, then cross the ends down and across each other to the opposite sides of the U. Pinch the pretzel to hold its shape. Form the other pretzels and let them rest for 20 minutes. Preheat the oven to 425°F.
Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel is still one of the most common pretzel types to date. Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction .
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Typically they are cut in half and buttered, as large soft pretzels often are in Germany and Switzerland as well. Other toppings for lye rolls nowadays also include poppy, sesame, and other seeds as an alternative to the usual salt. In Germany, they are sold in many shapes and forms, with many having unique names. [3]
The soft pretzel was first introduced as a snack offering inside the Hersheypark Arena, mere steps from the park, in 1998.After four years of rapidly-growing sales, the pretzel made its debut ...
This page was last edited on 19 April 2019, at 03:36 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
In a food processor fitted with the dough blade (or a stand mixer fitted with the dough hook), whirl together the flour, yeast, sugar, and salt. With the motor running (at low speed for a stand ...
Photo: Shutterstock. Design: Eat This, Not That!When you're craving something salty, pretzels really hit the spot. They're crunchy and pair well with just about anything. Many people consider ...
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