Latest recipes

Ball Park Pretzels

Ball Park Pretzels

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


1/4 cup warm water

2 tablespoons sugar

1 package instant yeast

3/4 cup Blue Diamond Original Unsweetened Almond Breeze
1 tablespoon stoneground mustard

1 teaspoon sea salt

2 1/2 to 3/4 cups flour, plus extra for kneading

2 tablespoons baking soda

Freshly ground coarse sea salt

Mustard Cheddar Pretzel Dipper

Place water in a large mixing bowl and sprinkle sugar and yeast over the top. Let stand for 5 minutes or until yeast starts to foam. Add Almond Breeze, mustard and salt, then using a dough hook, slowly beat in just enough flour to make a smooth dough. Transfer to a lightly floured board and until knead several times or until dough is smooth and elastic. Place in a lightly oiled bowl and cover with a cloth; let rise in a warm spot for 45 minutes. Divide dough into 6 pieces. Roll each into a 16-inch long piece and twist into a pretzel shape; let rise for 15 minutes. Preheat oven to 450°F. Grease a large baking sheet and sprinkle with a few grinds of salt. Bring a large wide pot of water to a boil with baking soda. Drop pretzels 2 or 3 at a time into boiling water cooking for 1 minute on each side. Remove with a slotted spoon and place on baking sheet. Sprinkle with additional salt and bake for 10 to 12 minutes or until pretzels are golden brown. Serve with Cheddar Cheese Pretzel Dipper.

Watch the video: Homemade Soft Pretzel Recipe (August 2022).