Soft Pretzels – 1 WW pt each!

This is the final recipe I made for our Beirut finals. Along with the pizza roll and Frito candy, I made these pretzels. I made one batch half salted and half unsalted. I made a second batch, half the garlic Parmesan and half the sun dried tomato variation.

I also made some beer/cheese/mustard dip to serve with the pretzels. Everyone loved these. My favorites were the sun dried tomato ones. They were very tasty and very pretty.

Once you get the motion of how to make these little guys, they’re pretty easy to do. It would definitely be a fun project to do with kids or a friend.
Soft Pretzels (Recipe from Amber) – makes 24
1/8 cup hot water
1 package active dry yeast
1 1/3 warm water
1/3 cup brown sugar
4+ cups flour
Coarse kosher salt
Baking soda
Butter or shortening (to generously grease cookie sheets)

In a large bowl mix together hot water and yeast until the yeast dissolves. Stir in the warm water and brown sugar and stir until the brown sugar dissolves.

Slowly add 4 cups of flour, stirring constantly. Continue stirring until the mixture is smooth and does not stick to the sides of the bowl.

Lightly flour counter. Dip your hands into extra flour. Knead the dough until it is stretchy and smooth. (Push it down and away from you with the palms of your hands, turning the dough as you work)

Grease cookie sheets generously with butter or shortening. Sprinkle greased cookie sheet(s) with kosher salt. Preheat oven to 475. (It is very important that you grease the cookie sheets very well)

Using liquid measuring cup fill a large saucepan at least 1/2 full of water. For each 1 cup of water, add 1 tbsp baking soda.

Divide the dough into equal sized pieces.

Using the following 4 steps shape each dough ball into a pretzel shape…
1). Roll the dough into a rope 14″ long and as thick as your thumb. Bend the dough into a U shape. (if you have trouble rolling the dough into a rope slightly wet your hands and try again).

2). Cross one end of the rope over the other one. The ropes should cross about three inches from the tips.

3). Twist the crossed ends, making a full turn. Fold the ends back, towards the middle of the U.

4). Open the ends slightly to form a pretzel shape. Press the ends into the dough firmly.

Bring water into saucepan to a gentle boil (not to many bubbles) Use pancake turner to lower each pretzel into the saucepan. Count slowly to 30. Then lift the pretzel onto the greased and salted cookie sheet (shaking off excess water back into the saucepan). Repeat until all the pretzels are done.
Sprinkle some kosher salt on top of the pretzels and put them in preheated oven. Bake for 8 minutes or until the pretzels are golden.
Variation Recipes
Garlic Parmesan Pretzels Add 4-6 cloves pressed garlic and 2/3 cup Parmesan cheese into the liquid ingredients before adding the flour.
Sun-dried Tomato and Basil Pretzels Add 4-6 chopped sun-dried tomatoes, 1 tsp basil and 2 tsp parm cheese to the liquid ingredients before adding in the flour

Recipe notes
* You can make the dough up to 24 hours in advance, just cover the bowl and store in refrigerator.

* These also freeze very well. Just pop them into the microwave for a few seconds to reheat.

* This recipe will yield 20-24 shaped pretzels depending on the size you make them.

*You can also make pretzel sticks with this recipe. Instead of rolling dough into pretzel shapes just roll into 2-3″ long ropes a little thicker than your thumb.
Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)

1 salt-free pretzel: 80.4 Calories, 0.3 g Fat, 0.0 mg Cholesterol, 1.2 mg Sodium, 25.4 mg Potassium, 15.7 g Carbs, 1.5 g Dietary Fiber, 1.7 g Sugar, 2.6 g Protein WW POINTS = 1

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31 Responses to “Daring Bakers POP! (Dairy-free cheesecake pops with recipe)”

  1. #
    1
    HoneyB — April 27, 2008 at 3:21 pm

    Wow, these look great! Kudos for your success at another baking first!

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    Mcwhisky — April 27, 2008 at 3:31 pm

    Your cheesecake pops looked clean-cut. Perfect cubes and they really look good in cubes! Nicely coated!! Unlike mine, lol.

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    3
    Marye — April 27, 2008 at 3:48 pm

    The squares look great.
    bakingdelights.com

  4. #
    4
    BC — April 27, 2008 at 4:25 pm

    Mine had footprints.. and finger prints from the pint sized assistant!

  5. #
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    Susan — April 27, 2008 at 5:02 pm

    Wow, your shapes are so clean and perfect. Very nice job!

  6. #
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    landa — April 27, 2008 at 5:25 pm

    Everything looks so perfect. Great job

  7. #
    7
    Annemarie — April 27, 2008 at 5:33 pm

    Well done in getting them dairy-free. I don’t have access to Tofutti in the UK and have had to go for the whole-dairy version, which I have to take a lactaid just to look at. Yours are lov-er-ly looking.

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    Bumblebutton — April 27, 2008 at 6:00 pm

    Perfect geometrics! Nice job–and glad you enjoyed them with the extra, dairy-free challenges.

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    sterling — April 27, 2008 at 6:04 pm

    I love how perfectly cut those are – well done!
    My first batch of pops I coated by microwaving the chocolate, I think I am going to try it over the water like you did, to try to get a more consistent coating this time – they’re just in the freezer now…

  10. #
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    C.L. — April 27, 2008 at 6:47 pm

    These turned out beautifully..they are such clean lines! Very nice!

    Carrie

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    Jaime — April 27, 2008 at 7:51 pm

    your pops look so perfect! i wish my cheesecake had been that firm! congrats on adapting the recipe to suit your needs 🙂

  12. #
    12
    Jen Yu — April 27, 2008 at 8:11 pm

    Aw, bummer about the lactose intolerance (I too have lactose issues normally). I’m so glad you could figure a way around it and isn’t the new DB site awesome?! 🙂 Your pops turned out beautifully! Great job.

  13. #
    13
    Maggie — April 27, 2008 at 8:43 pm

    Wow! Did you cut your squares with a knife or dental floss? They are really pretty and precise looking! I’m glad the soymilk/margarine substitute worked for you.

  14. #
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    Amy J. — April 27, 2008 at 9:08 pm

    Awesome. I love your squares!

  15. #
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    Jenny — April 27, 2008 at 11:19 pm

    I really love the square pops, they are so elegant. Thanks for the tips on dairy-free pops!

  16. #
    16
    Jen — April 27, 2008 at 11:47 pm

    Maggie, I used a knife to cut my shapes.

  17. #
    17
    Candace — April 28, 2008 at 1:02 am

    Great job! I did squares too.

  18. #
    18
    Gail — April 28, 2008 at 6:25 am

    Congratulations on your lactose-free pops. I love their cute little square shape!

  19. #
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    StickyGooeyCreamyChewy — April 28, 2008 at 7:29 am

    Your pops are adorable! I was so happy to see a dairy free version. My little nephews are on a dairy free diet. This is a perfect treat for them. Thanks!

  20. #
    20
    L Vanel — April 28, 2008 at 8:33 am

    Great looking pops and a nice adapation of the recipe.

  21. #
    21
    ~Amber~ — April 28, 2008 at 1:23 pm

    Ooo I love the squares and triangles. Very cute. Congratulations on completing the challenge and being able to adapt it to something you can enjoy!

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    moowiesqrd — April 28, 2008 at 4:16 pm

    I love the square pops! I’m also lactose intolerant, but I admit to loving dairy too much to give it up. Lactaid is my friend!

  23. #
    23
    Deborah — April 28, 2008 at 5:26 pm

    Your squares are absolutely perfect!! Great job on this challenge – especially with adapting it so that you could enjoy it!

  24. #
    24
    Dolores — April 29, 2008 at 12:14 am

    Love your geometric cheesecake pop shapes. I wish my cheesecake had been firm enough to try that approach. I may try tofutti next time…

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    Lunch Buckets — April 29, 2008 at 4:29 am

    Gorgeous cube pops! They remind me of those chocolate See’s suckers 🙂

  26. #
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    SweetDesigns — April 29, 2008 at 12:58 pm

    woot!! Cute little square pops 😉 they look wonderful, and so perfect..soo very perfect lol

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    Barbara — April 30, 2008 at 8:39 pm

    Your pops look wonderful!

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    Jigginjessica — May 3, 2008 at 12:45 am

    Wow! Your pops look awesome. Does it taste like real cheesecake with your toffuti substitute.

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    marion-il en faut peu pour ... — May 4, 2008 at 9:37 pm

    perfect squares 🙂 I love them !
    Great job ! congrats !

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    vertigoxcured — August 21, 2009 at 1:00 am

    i know this post is old but i was wondering if you could share the orginal recipe that isnt dairy free? my email is vertigoxcured@gmail.com

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    Keith — November 23, 2010 at 9:41 pm

    They look and sound great! I will have to try these out.

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