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Auntie Anne’s Caramel Apple Soft Pretzels

Default Auntie Anne’s Caramel Apple Soft Pretzels



Auntie Anne’s Caramel Apple Soft Pretzels
1 1/2 cups warm water
2 Tb. sugar
2 1/2 tsp. dry active yeast (1 packet)
2 tsp. salt
4 1/2 cups (24 oz.) all-purpose flour + 1 Tb.
6 Tb. melted butter
1 1/2 cups diced apple
1/2 tsp. cinnamon
1/8 tsp. nutmeg
3 quarts water
3/4 cup baking soda
1 egg yolk + 1 Tb. water for egg wash
1 can Dulce de Leche
Course Sea Salt
Directions:
Place the water, sugar and salt in the bowl of an electric mixer and sprinkle the yeast on top of the water. Let it foam for 5-10 minutes begins.
Using the dough hook, mix in 24 oz. flour and the melted butter 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 5-6 minutes.
Remove the dough from the bowl, spray the bowl with nonstick spray, then place the dough back in the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size.
Meanwhile, peel and chop the apples into small chunks, toss the apples with cinnamon, nutmeg and 1 Tb. flour. After the dough has doubled, pour the apples into the dough and knead to combine.
Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper and spray with nonstick spray, Set aside.
Bring the water and the baking soda to a boil in large sauce pot.
In the meantime, dump the dough out onto a slightly floured work surface and divide into 8 equal pieces (or 16 pieces for mini pretzels.)
Spray a work surface with nonstick spray. Roll out each piece of dough into a 24-inch rope (12-inch for minis.) The apples will pop out a little, but keep rolling and you will reincorporate them.
Make a U-shape with the rope. Take the ends and cross them over each other twice, and press onto the bottom of the U to form the pretzel. Place onto the parchment-lined sheets.
Put the pretzels into the boiling water, one at a time, for 30 seconds. Remove from the water using 1-2 large spatulas. Return to the cookie sheet and brush each pretzel with the beaten egg yolk and water mixture.
Bake until dark golden brown, 12 to 14 minutes.
Transfer to a cooling rack and cool for at least 15 minutes before drizzling with caramel and sprinkling with salt.
For the Dulce e Leche Caramel Drizzle: Because Dulce de Leche doesn’t “set” like frosting, it’s best to drizzle the pretzels right before serving. Place them in an airtight container to keep fresh. When ready to serve, warm the dulce de leche until slightly thin. Then place in a zip bag. Cut a small hole in the corner of the bag and “pipe” the warm caramel over the soft pretzels. Sprinkle with course sea salt and serve.

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TGI Friday’s Pretzel Sticks and Beer Cheese Dip

TGI Friday’s Pretzel Sticks and Beer Cheese Dip

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Pretzel Sticks:
2 1/2 teaspoons or 1 package instant yeast
1 cup plus 2 tablespoons warm water (125 to 130 degrees)
2 tablespoons plus 1 teaspoon sugar, divided
4 1/2 cups to 5 cups of all-purpose flour, plus more for rolling
1 teaspoon salt
vegetable oil for bowl
8 cups for water
1/4 cup baking soda
1 egg white lightly beaten with 1 teaspoon water, for glaze
1 tablespoon coarse kosher salt, for sprinkling
Beer Cheese Sauce:
8 ounces American cheese
4 to 6 ounces of beer
To make the pretzel sticks:
Proof the yeast by combining it with 2 tablespoons warm water and 1
teaspoon sugar in a small bowl. Once the yeast begins to foam and
bubble, it is ready to use. Transfer the yeast mixture to the bowl
of a stand mixer and add the flour and salt ; and begin to mix,
using the dough hook. Slowly stream the remaining 1 cup of warm
water into the flour; a ball of dough will form. Continue to mix
for another minute to knead the dough.
Grease the bowl with vegetable oil, place the dough ball in the
bowl, cover with a towel, and let rise for approximately 35
minutes. The dough should double in size.
Four a cutting board and place the dough on the board. Knead and
then divide the dough into 16 portions. Roll each portion into a
cigar shape and use a sharp knife to cut 2 or 3 slits into the top.
Cove with a towel and let rise for another 25 minutes.
Preheat the oven to 375 degrees.
On the stovetop, bring the 8 cups of water to boil in a large
saucepan. Add the baking soda and the remaining 2 tablespoons of
sugar (the water will foam for a moment). Drop 4 pretzel sticks at
a time into the boiling water and cook for 30 seconds per side. Use
a slotted spoon to remove the sticks and place them on a baking
sheet.
Brush the pretzels with the egg white glaze and sprinkle generously
with coarse salt. Bake until brown, about 25 minutes. Transfer to a
wire wrack and let cool for 10 minutes. Serve warm or at room
temperature.
To make the cheese sauce:
Chop the cheese into 1 inch cubes and place in a small saucepan
with 4 ounces of beer. Warm and stir over low heat until the cheese
has melted.

Auntie Anne Pretzel Pizza Rolls

Default Auntie Anne Pretzel Pizza Rolls https://www.recipesecrets.net




1 cup milk
1 tablespoon active dry yeast
3 tablespoons brown sugar
2 tablespoons butter, melted
2 1/4 cups flour (or more)
1/2 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1 teaspoons fine salt
1 cup shredded mozzarella
1/2 cup chopped pepperoni
1/3 cup baking soda
3 cups warm water
Coarse salt (I used kosher, but the coarser the better)
5 tablespoons butter, melted
Pizza, sauce for dipping
Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1/2 cup at a time and the add the fine salt, seasoning, and garlic powder. Add a little more flour if it’s still too wet. Knead for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with a wet cloth. Let rise for 30-60 minutes in a moist, warm place until about doubled in size. Preheat the oven to 400º. In a large bowl (or 4 cup measuring cup) combine the warm water and baking soda. Punch down the dough and divide in half. Roll one half into a thick rope/log. Flatten and top with half of the cheese and pepperoni. Pinch together trying to seal the cheese and pepperoni in the best you can. Dunk the whole rope in the baking soda water for only a couple seconds. Remove from water and slice into bite sized pieces with a serrated knife. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 8 minutes or until browned. Dip each in the melted butter while hot. Serve with pizza sauce.

Auntie Anne’s Cinnamon Sugar Pretzel Bites (Nuggets) with Cream Cheese Dipping Sauce

Auntie Anne’s Cinnamon Sugar Pretzel Bites (Nuggets) with Cream Cheese Dipping Sauce

https://www.recipesecrets.net

Small and sweet pretzel nuggets, sprinkled with simple cinnamon sugar, and dipped in a creamy dipping sauce. Tastebuds dance with every single bite.
• 1 (1/4 oz) pkg active dry yeast
• 1 cup warm water, 110 degrees
• 2 Tbsp granulated sugar
• 2 Tbsp packed light-brown sugar
• 1 Tbsp vegetable oil
• 1 tsp salt
• 1 1/2 cups bread flour
• 1 to 1 1/4 cups all-purpose flour, plus more for dusting
• 3 cups hot water
• 1/4 cup baking soda
Coating
• 1/2 cup butter, melted
• 1/2 cup granulated sugar
• 1 Tbsp ground cinnamon
Cream Cheese Dipping Sauce
• 4 oz cream cheese, softened
• 2 Tbsp butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 2 Tbsp heavy cream

• For the pretzel bites:
• In the bowl of an electric stand mixer, combine 1 cup warm water, yeast and 1/2 tsp granulated sugar, whisk to dissolve and allow to rest 10 minutes. Fit mixer with whisk attachment and mix in remaining granulated sugar (1 Tbsp + 2 1/2 tsp), brown sugar, vegetable oil and salt. With mixer set on low speed, slowly add in bread flour and mix until well blended. Switch attachment to the hook attachment and slowly add in all-purpose flour. Knead mixture on low speed until smooth an elastic, adding up to an additional 1/4 cup flour as needed (you want a soft dough and it may seem slightly sticky). Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size (I like to let mine rest in the oven with the light on), 1 1/2 hours.
• Punch dough down and divide into 6 equal portions. Preheat oven to 425 degrees. Dust tops of dough lightly with flour and cover the ones you aren’t currently rolling loosely with plastic wrap (to prevent drying). Roll each portion into a rope about 24 to 28-inches long (you can do this by rolling or the method of pulling on each side and flicking upward like a jump rope while slapping onto the countertop). Cut into bite size pieces (about 1 1/4-inches each). Pour hot water and baking soda into a mixing bowl and whisk to dissolve. Using a slotted spoon, dip several pieces of dough into the water mixture, then lift and allow excess water to drip off, then transfer to a Silpat lined baking sheet. Repeat process working in batches and using two baking sheets, and rewarm water in microwave until hot between batches. Bake in preheated oven 8 – 11 minutes until tops are nicely golden brown. Remove from oven and using a slotted spoon, dip into melted butter, toss to evenly coat then lift and shake off excess. Transfer to a plate and allow to rest 2 minutes (I felt this just gave them time to absorb the butter, rather than having it all end up clumping the cinnamon sugar mixture).
• Meanwhile in a small mixing bowl, whisk together granulated sugar and cinnamon until well blended. Dip butter coated pretzels into cinnamon sugar and toss to evenly coat. Serve warm with cream cheese dipping sauce (these are best served warm so I’d recommend rewarming them once they’ve cooled. To do so microwave on a plate for 10 – 20 seconds).
• For the cream cheese dipping sauce:
• In a mixing bowl using an electric mixer, whip cream cheese and butter until smooth and fluffy. Stir in powdered sugar and vanilla and mix until combined. Add heavy cream and whip until fluffy, about 2 minutes longer. Store in refrigerator in an airtight container.

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