Valentine’s Day Heart-Shaped Pretzels Recipe

AuthorSteve Nubie
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Pretzel dough is easy to make in the bread machine but it requires some shaping, glazing and baking in the oven. The heart-shaped pretzels we’re going to make are actually easier to make than traditional pretzels, and you can top them with coarse sea-salt or coarse sugar crystals if you want to do something sweet.

INGREDIENTS:
 1 1/4 cups of water (80°F./27°C.)
 1 egg yolk at room temperature
 1 tablespoon oil
 2 tablespoon sugar
 1 1/2 teaspoon salt
 1/8 teaspoon white pepper
 3 1/2 cups bread flour
 2 1/4 teaspoon active dry yeast
DIRECTIONS:
1

Select pizza dough course. When dough cycle is complete remove dough to a lightly floured surface and cut dough into 16 equal pieces. Roll each piece with both hands to form a 16-inch rope of dough. Fold the dough into a heart shape.

2

Place on a greased baking sheet and brush with a glaze of 1 egg white and 1 tbsp. of water beaten together. Top with coarse sea salt and/or parmesan cheese, course sugar like “Sugar in the raw,” or whatever toppings you like.

3

Bake in a preheated oven at 375°F/190°C for 15 to 20 minutes or until browned.

Ingredients

INGREDIENTS:
 1 1/4 cups of water (80°F./27°C.)
 1 egg yolk at room temperature
 1 tablespoon oil
 2 tablespoon sugar
 1 1/2 teaspoon salt
 1/8 teaspoon white pepper
 3 1/2 cups bread flour
 2 1/4 teaspoon active dry yeast

Directions

DIRECTIONS:
1

Select pizza dough course. When dough cycle is complete remove dough to a lightly floured surface and cut dough into 16 equal pieces. Roll each piece with both hands to form a 16-inch rope of dough. Fold the dough into a heart shape.

2

Place on a greased baking sheet and brush with a glaze of 1 egg white and 1 tbsp. of water beaten together. Top with coarse sea salt and/or parmesan cheese, course sugar like “Sugar in the raw,” or whatever toppings you like.

3

Bake in a preheated oven at 375°F/190°C for 15 to 20 minutes or until browned.

Valentine’s Day Heart-Shaped Pretzels Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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