Snyder's Jalapeno Pretzel Pieces 125g, 10 Pack

Product Information

That depends on who you talk to. I’m sure the Germans want the claim to fame, but most lean towards 610 AD in an Italian monastery. The story goes that an Italian monk used scraps of bread dough to make little rewards or pretiola for the children he taught. The pretiola is supposed to be the symbol of children’s arms in prayers. On top of all that, the three holes are to represent the holy trinity; father, son, and holy ghost.

Make Ahead & Freezing Instructions: Baked and cooled pretzels freeze well for up to 3 months. To reheat, cover and bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through, or you can microwave frozen pretzels until warm. The prepared pretzel dough can be frozen in an airtight container for 2–3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the shaped pretzels to puff up before the baking soda bath. Bake for 10 minutes, remove pretzels from the oven, and sprinkle 2–3 Tablespoons of shredded cheese on top of each. Return to the oven for 8–12 more minutes, until the pretzels are golden brown and the cheese is melted. You know the best part about making pretzels? That’s the only rest/rise time for the dough. Just 10 minutes—a little power nap—while you get the baking soda + water boiling on the stove. Let’s chat about the soft pretzel dough. You need just a few basic bread-making ingredients you probably already have in your kitchen:

You may also like

The story goes that a baker’s apprentice fell asleep when overseeing a batch of pretzels. He thought they weren’t cooked through and cooked them again. When the master baker saw the pretzels he started to throw them out, but tasted one and deemed it delicious! It also meant that the batch of pretzels would store longer than their soft counterparts. Shape the dough into a ball. Cover lightly with a clean kitchen towel and allow to rest for 10 minutes, or cover tightly and refrigerate for up to 1 day. To freeze, see freezing instructions in recipe Notes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 7.) lt;p>For Allergens, see the ingredients in <strong>bold</strong>. May contain traces of <strong>Mustard, Celery, Peanuts, Sesame</strong> and <strong>Milk Products</strong>.</p> lt;p><strong>Wheat flour</strong>, Vegetable oils (Palm, Rapeseed), Jalapeno Seasoning 6.8% [Sugar, Salt, Pepper Powder, Paprika Powder, Jalepeno Pepper Powder 1%, Corn Starch, Flavourings], Salt, Sugar, Yeast, Emulsifier (Sunflower Lecitin). Contains <strong>Gluten</strong>.&nbsp;</p> Germany claims that local dignitaries held bakers hostage. Lord knows why they would hold bakers hostage. But the story is that these bakers created brezel for their captures. I guess to woo them with the deliciously salty and tender taste of pretzels? It seems a bit far-fetched for me.

Place the shaped pretzels onto baking sheets lined with silicone mats or greased parchment paper. This pretzel dough makes 12 regular-size soft pretzels, so I use 2 baking sheets, 6 pretzels on each.Preheat oven to 400°F (204°C). Line 2 baking sheets with greased parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. Set aside. lt;p><strong>Nutrition</strong>&nbsp;<strong>Information:</strong></p> Water: Use warm water. No need to take the temperature, but think lukewarm to the touch, about 100°F (38°C). Sugar:1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough; it also balances out all the saltiness. In a large bowl or in the bowl of a stand mixer, whisk the yeast into the warm water. Cover and allow to sit for 1 minute.