Recipes for "pretzel bread"

Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.

Preheat oven to 400 degrees F.

Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.

Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.

1. to make the dough. In the bowl of a stand mixer, combine the water, yeast, honey, 3 1/2 cups flour, salt, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. if the dough feels too sticky, add the remaining 1/2 cup of flour.

In the bowl of a stand mixer, combine the water, yeast, honey, 3 1/2 cups flour, salt, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. if the dough feels too sticky, add the remaining 1/2 cup of flour.

2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

3. Meanwhile, make the filling. In a medium bowl, combine the mascarpone, fontina, parmesan, garlic, thyme, and a pinch of crushed red pepper and salt. Stir in the spinach and artichokes.

4. Line a 9×5 inch loaf pan with parchment paper.

5. When the dough has doubled in size, punch it down and turn out onto a floured surface. Roll the dough into a rectangle about 1/4 inch thick. Evenly spread the dough with the filling. Cut the rectangle into about 16 equal squares. Stack the squares into 4×4 stacks (see above photo) and then arrange the squares vertically in the prepared loaf pan. Cover the pan with a clean towel and let rise for 20-30 minutes, until puffy. Preheat the oven to 350 degrees F.

6. Brush the top of the bread with water and sprinkle with coarse salt. Transfer the bread to the oven and bake for 35-45 minutes or until the top is golden brown and the bread is cooked through. Remove from the oven and let sit 5 minutes. Carefully lift the dough out of the pan and transfer to a serving plate. Serve warm. Enjoy.

Transfer the bread to the oven and bake for 35-45 minutes or until the top is golden brown and the bread is cooked through. Remove from the oven and let sit 5 minutes. Carefully lift the dough out of the pan and transfer to a serving plate. Serve warm. Enjoy.

Place the pretzels in a food processor and pulse until finely ground, 15 to 18 pulses. (Alternatively, place the pretzels in a large resealable plastic bag, seal, and crush using a mallet or rolling pin until finely crushed.)

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Stir together the finely ground pretzels, ground mustard, salt, and pepper in a shallow dish. In a separate shallow dish, whisk together the eggs and 1 tablespoon honey.

Working with one chicken cutlet at a time, coat the chicken in the egg mixture, allowing excess to drip off, then place in the pretzel mixture, turning to coat and gently pressing to adhere the mixture. Place in a single layer on a plate.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Heat the oil in a large skillet over medium-high heat until shimmering (about 300°F), about 5 minutes. Add the breaded chicken cutlets in an even layer and cook, turning once halfway through, until golden brown and a thermometer inserted in the thickest portion of chicken registers 165°F, 6 to 8 minutes total. Let drain on a paper towel-lined plate. If needed, cook in 2 batches.

You can also air fry pretzel chicken. Preheat the air fryer to 400°F for 5 minutes. Coat the air fryer basket with cooking spray. Add the cutlets in an even layer, working in batches if needed, and lightly coat the chicken with cooking spray. Cook, turning once halfway through and spraying with additional cooking spray, until golden brown and a thermometer inserted into the thickest portion of chicken registers 165°F, about 8 minutes total.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

While the chicken is cooking, whisk together the mayonnaise, country Dijon mustard, and remaining 1 1/2 teaspoons honey in a small bowl. Set aside until ready to use. Serve cutlets with honey mustard sauce and garnish with parsley, if desired.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Spray a medium baking dish with cooking spray. Cut pretzel rolls into cubes; set aside.

Pulse coconut in a food processor for 30 seconds. Transfer to a saucepan with milk, sugar, raisins, butter, salt, almond extract, and vanilla. Cook over medium-low heat, stirring gently, until mixture is warm and sugar has dissolved, 3 to 5 minutes. Remove from the heat.

Beat eggs in a large bowl. Add warm milk mixture, pecans, and cubed pretzel rolls and stir until evenly coated. Let stand to absorb liquid, at least 10 minutes.

Transfer bread mixture to the prepared baking dish and set it inside a larger baking dish. Add hot water to the large baking dish to surround the bread pudding, approximately 1/2 inch to 1 inch up the side.

Carefully place on the center rack of the preheated oven and bake until golden brown and a knife inserted in the center comes out clean, 40 to 45 minutes. Let cool 10 minutes before serving.