Moms Pretzels Recipes

Steps:

• With a sharp knife, cut pretzel rods in half; set aside. In a large saucepan over low heat, melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walnuts. , Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut end of each pretzel piece two-thirds of the way into caramel mixture (reheat in microwave if mixture becomes too thick for dipping). Allow excess caramel to drip off, then roll pretzels in the chip mixture. Place on waxed paper until set. Store in an airtight container.

Steps:

• With a sharp knife, cut pretzel rods in half; set aside.
• In a large saucepan over low heat, melt caramels with milk.
• In a large shallow bowl, combine the chips, toffee bits and walnuts.
• Pour caramel mixture into a 2 cup glass measuring cup.
• Dip the cut end of each pretzel piece two-thirds of the way into the caramel mixture (reheat in microwave if mixture becomes too thick for dipping).
• Allow excess caramel to drip off, then roll pretzels in the chip mixture.
• Place on waxed paper until set.
• Store in an airtight container.

Steps:

• In a large bowl, dissolve yeast in water.
• Add salt and sugar.
• Gradually blend in flour.
• Lightly coat counter or work area with flour and knead until smooth.
• Cut dough into small pieces.
• Roll into desired shapes and place on greased pan(s).
• I like to make a "snake" about 1/2" thick and 6" long, and form a cross over pretzel. Letters are fun as well as any shape that keeps the dough 1/2" to 3/4" thick.
• Brush with beaten egg and sprinkle with coarse salt.
• Bake at 425 degrees for 12-15 minutes or until starting to turn light brown.

Steps:

• In a large saucepan, combine the butter, sugar, milk and cocoa. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats; let stand 5 minutes to cool. Fold in pretzels and M&M's. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.

Steps:

• Sprinkle the yeast over 1 cup of warm water in a bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 10 minutes until the yeast softens and begins to form a creamy foam.
• Stir in 1 1/2 cups of flour, vegetable oil, and table salt, to make a thick, smooth batter. Stir in 1 1/4 cups of flour, and knead the dough on a well-floured surface until elastic, about 5 minutes. Form the dough into a ball, cover it with a cloth, and let it rest for 1 hour.
• Line a baking sheet with parchment paper.
• Cut the dough ball into 12 even pieces, and roll each out into a rope about 18 inches long and as thick as a pencil. To shape into pretzels, form a dough piece into a "U" shape, then cross the two tails to make a loop. Spread the two tail ends apart, bring them up, and press the ends into the top of the loop, to form the pretzel shape. Let the formed pretzels rest for 30 minutes on the prepared baking sheet.
• Preheat an oven to 475 degrees F (245 degrees C).
• Fill a large saucepan about half full of water, bring to a boil, and stir in the baking soda. Working one at a time, drop each pretzel into the boiling water, and let cook for 1 minute, to give the pretzel a skin. Place the boiled pretzels onto the prepared baking sheet, and sprinkle each one with coarse salt.
• Bake in the preheated oven until the pretzels are golden brown, about 12 minutes.