seemed way to high even at 415, so on the second batch I decreased it to 400 degrees for 8 minutes - they got browned very quickly on top. After putting the pretzels in the soda/water mixture, I put them on parchment paper which I sprayed with Olive Oil spray (instead of greasing) and then I sprinkled Kosher salt on the tops of them (on a few others I did cinnamon w/Raw sugar). I used organic pure cane sugar and All Natural sea salt and instead of vegetable oil (I used super healthy 'Organic Virgin Coconut Oil by Tropical Traditions') and also used that to grease the bowl the dough was to rise in. The changes I made = I used 4 cups of flour instead of 5. They all said they tasted BETTER than the ones at the mall - I agree ! And a lot cheaper making them yourself ! I was puzzled why the recipe called for them to be dunked in a baking soda and water mixture - if anyone knows why, please explain? I did it anyways. These are better than Auntie Anne's or Pretzel Time!! My kids ate all 12 within 10 minutes - I couldn't believe how good these were !! I wish I had made a triple recipe. This baking soda / lye bath step is paramount in making a pretzel a pretzel. Without the baking soda bath the pretzel exterior ends up pale/white, and taste more like bread. The baking soda, and resulting reaction, is also responsible for the unique taste of a pretzel. The reaction accelerates in an alkaline environment, which - you guessed it - has been provided by the baking soda bath. This is a chemical reaction sortof like carmelization, which allows the exterior crust to become a deep rich brown color. Once the pretzels begin baking, a 'Maillard reaction' occurs. Because most people aren't comfortable mixing lye and water to make pretzels, baking soda - a much weaker alkaline - is now used in most pretzel recipes. Lye is a very strong and caustic alkaline. Another reviewer asked why the baking soda bath is necessary: Old world Germans used to dip their brezels (pretzels) in a solution of sodium hydroxide (lye) and water before baking. Good recipe, though I replaced the oil with butter and used less flour. But speaking as a vegan, I think you'll enjoy the options you'll find here so you can create an entire feast or even just include a few of the dishes for the vegetarian/vegan eaters at your Thanksgiving table.
#SOFT PRETZELS FREE#
Speaking as a Southerner, I know it's rare to swap out meat-filled Thanksgiving dishes like collard greens and baked beans for a side that is free of animal products. I've rounded up vegetarian and vegan recipes that deliver all the downhome deliciousness you're craving, minus the meat and/or dairy. And, of course, if you're starting with bone-in chicken breasts, here's a quick tutorial for how to bone a chicken breast.ġ5 Vegetarian and Vegan Recipes for a Southern Thanksgiving Feast If you love the traditional flavors of a Southern Thanksgiving dinner, but you or your guests are eating meat-free, I have great news for you.
And to make your chicken dinners even easier to pull together, may we recommend these top-rated recipes - from chicken Marsala to chicken bulgogi, saltimbocca to cordon bleu, they're all crowd favorites and ready in 30 minutes or less. Keep a pack of super-versatile boneless, skinless chicken breasts in the freezer, and you'll always have access to quick-and-easy, family-pleasing meals. 17 Best Boneless Chicken Breast Recipes Ready in 30 Minutes or Less When the chips are down and we need dinner on the table fast, we turn, like the rest of America, to skinless, boneless chicken breasts to save the day.
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