Chloes Spicy Pretzels No Cook Recipes

Steps:

• Mix everything except pretzels in a large bowl(I use a big plastic salad bowl).
• Just a pinch of cayenne for the little ones.
• Pour pretzels in on top of the sauce. Stir until well coated. I just toss it like a salad.
• Make sure all of the goodies are off of the bottom of the bowl and on the pretzels.
• You can eat them right away, but they are less messy if you let them sit a bit while the pretzels absorb the oil.
• Store in an airtight container.
• Enjoy!

Steps:

• Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
• Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
• Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
• Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
• Illustration by Jason Lee

Steps:

• Pour pretzels into a 9x13 pan.
• Mix together the oil, dressing mix, cayenne and garlic powder.
• Pour the mixture over the pretzels and mix to coat.
• Bake at 225 for 2 hours, mixing every 30 minutes to evenly coat pretzels.

Steps:

• Place vegetable oil, ranch dressing mix, garlic powder, lemon pepper, and cayenne pepper in a gallon-size resealable bag; seal and gently shake to mix oil with dry ingredients. Add pretzels and seal bag; shake to thoroughly coat pretzels with seasoned oil. Let pretzels marinate in the bag for 30 minutes. Shake bag and marinate another 30 minutes. Transfer pretzels to a paper towel-lined baking sheet to dry.

Steps:

• In a small bowl, combine the oil, dressing mix, garlic salt and cayenne. Divide pretzels between 2 ungreased 15x10x1-in. baking pans. Pour oil mixture over pretzels; stir to coat. , Bake at 200° for 1-1/4 to 1-1/2 hours or until golden brown, stirring occasionally. Cool completely. Store in an airtight container.

Steps:

• In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, ranch-style dressing mix and vegetable oil.
• Place pretzels in a large, sealable plastic bag. Pour in mixture from bowl. Shake well. Allow pretzels to marinate in the mixture approximately 2 hours before serving. Shake occasionally to maintain coating.

Steps:

• Place pretzels in a large bowl. Whisk the egg white and water until frothy; stir in the brown sugar, cinnamon, allspice and chipotle pepper. Pour over pretzels; toss to coat., Arrange in single layer on parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until dry. Cool completely on a wire rack. Store in an airtight container.