Bettys Pretzels Recipes

Steps:

• Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.
• Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.
• Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.
• Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.

Steps:

• Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.
• Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.
• In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set.
• Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
• In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, mix crust ingredients. Press in ungreased 13x9-inch pan. Bake 8 minutes; cool 10 minutes.
• In medium bowl, stir brownie ingredients until blended. Carefully spread batter over cooled crust. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely on cooling rack, about 1 hour.
• In medium bowl, beat powdered sugar, 2 tablespoons butter, melted chocolate and the vanilla with electric mixer on low speed until combined. Beat in 1 tablespoon milk until blended. Beat in additional milk, 1 tablespoon at a time, until frosting is desired spreading consistency. Frost cooled brownies; sprinkle with crushed pretzels. Cut into 8 rows by 4 rows.

Steps:

• Heat oven to 425°F. Spray cookie sheets with cooking spray. In medium bowl, stir Bisquick mix, onion powder, milk and oil until well blended.
• Gently smooth dough into a ball. Place dough on surface generously sprinkled with Bisquick mix; gently roll in Bisquick mix to coat; knead 5 times.
• Divide dough into 32 equal portions. Roll each portion into pencil-like strip, about 12 inches long. Twist each strip into pretzel shape on cookie sheets. Brush with egg; sprinkle with salt.
• Bake 5 to 7 minutes or until light golden brown.

Steps:

• Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour). In small bowl, dissolve yeast in warm water; set aside.
• In small bowl, mix flours, cornstarch, xanthan gum, guar gum and 1 teaspoon salt with whisk; set aside. In medium bowl, beat 3 eggs, the sugar and honey with electric mixer on medium speed 1 minute or until well blended. Add yeast mixture and flour mixture; beat 1 minute or until blended.
• Divide dough into 12 equal-size balls. On work surface sprinkled with additional garbanzo and fava flour, roll each ball into 13x3/4-inch rope. Carefully place ropes on cookie sheet; form into U shape and twist in middle. Spray tops of pretzels with cooking spray (without flour). Cover with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size.
• Heat oven to 375°F. In 4-quart saucepan or Dutch oven, stir baking soda into water until dissolved. Heat to full rolling boil. Carefully place 1 pretzel at a time in water; boil 25 seconds. Remove with slotted spoon and return to cookie sheet. Brush tops of pretzels with egg, being careful not to fill openings with egg; sprinkle with kosher salt.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.

Steps:

• Line large cookie sheet with waxed paper or cooking parchment paper. In medium microwavable bowl, microwave chocolates uncovered on High about 1 minute or until chocolates can be stirred smooth. Fold in cashews and marshmallows.
• Arrange pretzels on cookie sheet 2 inches apart. Spoon heaping teaspoon chocolate onto each pretzel. Let stand in cool place until set, about 15 minutes (do not refrigerate).

Steps:

• Heat the oven to 425°. Put the 1 1/2 cups flour, milk, vegetable oil, baking powder, sugar and salt in the medium bowl. Stir with the wooden spoon to make a soft dough.
• Sprinkle the 2 tablespoons flour over a clean surface, such as a kitchen counter or breadboard. Put dough on the surface. Divide dough in half to make 2 balls. Roll each ball of dough around 3 or 4 times. Curve your fingers around and fold dough toward you, then push it away with the heels of your hands, using a quick rocking motion. Repeat 10 times. Put bowl upside down over balls of dough for 15 minutes.
• Divide each ball of dough into 8 pieces. Roll each piece into a 12-inch rope. Use the ruler to measure, if you like. Twist halves together to make a pretzel shape. Pinch edges to seal. Put pretzels on the cookie sheet (you do not need to grease the cookie sheet).
• Crack the egg on side of the small bowl, letting egg slip into bowl. Beat egg with the fork until yolk and white are mixed. Brush egg over pretzels, using the pastry brush. Sprinkle lightly with your favorite topping, if you like.
• Bake 9 to 11 minutes or until pretzels are light golden brown. Use the pot holders to take cookie sheet out of oven. Take pretzels off cookie sheet, using the pancake turner. Cool pretzels for 10 minutes on the wire cooling rack.

Steps:

• Heat oven to 350°F. In medium bowl, mix crushed pretzels, sugar and butter. Press in ungreased 13x9-inch pan. Bake 8 minutes. Cool 20 minutes.
• In medium bowl, stir brownie mix, contents of chocolate syrup pouch (from brownie mix box), water, oil and eggs until blended. Carefully spread batter over cooled crust.
• Bake 19 to 22 minutes or until toothpick comes out almost clean. Cool completely on cooling rack, about 1 hour.
• Frost cooled brownies with vanilla frosting. Sprinkle with chopped pretzels and nuts. Cut into 4 rows by 6 rows.

Steps:

• In a large bowl, stir 2 cups of the flour, the sugar, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat 1 1/2 cups water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm water and oil to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
• Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Lightly spray a sheet of plastic wrap with cooking spray; cover the dough loosely with the plastic wrap, sprayed side down. Let rest 10 minutes.
• Move the oven rack to the middle of the oven. Heat the oven to 425°F. Spray cookie sheets with the cooking spray. In a shallow bowl, stir 1 cup water and the baking soda to make pretzel "wash."
• Divide dough into 16 equal pieces. With your hands, roll each piece into a 24-inch rope (dip hands in pretzel wash to make rolling dough easier). To make pretzel shape, form rope into a circle, crossing ends at top. Fold dough so crossed ends rest on bottom of circle. Stir pretzel wash; brush over both sides of pretzel, using a pastry brush. Place pretzel on cookie sheet. Repeat with remaining dough. Reserve remaining pretzel wash. Cover pretzels loosely with plastic wrap. To make thin pretzels, let rest about 5 minutes or until very slightly puffed. To make thicker pretzels, let rise in a warm place 15 to 20 minutes or until puffed.
• Just before baking, brush pretzels with reserved wash; sprinkle with coarse salt. Bake 1 cookie sheet at a time 10 to 13 minutes or until golden brown. Remove from cookie sheets to a cooling rack; cool at least 15 minutes. Serve warm or cooled.