These soft and chewy homemade Bavarian pretzels come with a savory beer cheese for optimal dipping and dunking.

With only a 10-minute proofing time, an hour is all you need to make this homemade pretzel recipe! (Based on “Easy Homemade Soft Pretzels” by Sally McKenney at Sally’s Baking Recipes.) ...

When they’re done, the pretzels will be golden brown. Transfer to a cooling rack and allow them to cool for a full 30 minutesreally: this sets their texture. Recipe from Can It, Bottle It ...

This recipe originally appeared on The Nosher ... I decided it was time to whip up some homemade pretzel challah rolls to go with some burgers. Spoiler alert: They were delicious.

You will need several cycles to reach the length required. Now shape the pretzels – the bakers use a slinging method, but there is a simpler, slower way to do this. Make sure the ends of the ...

To form the pretzels, place the dough on a lightly floured ... returns sweetly scented surfaces. Recipe courtesy of Baking Style: Art, Craft, Recipes by Lisa Yockelson/Wiley, 2012.

Magical! For this recipe you will need a 25cm/10in fluted loose-bottom tart tin, a food processor and a chef's blowtorch. Start by making the pastry. Blitz the nuts and pretzels in a food ...