Pretzel Rings Recipes

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and another with foil, then grease with nonstick spray.
• Trim the tops and bottom tips from the jalapeños. Cut the jalapeños in half crosswise and remove the seeds and ribs, taking care not to break the jalapeños.
• In a medium bowl, beat the cream cheese, sour cream, and cheddar cheese with an electric hand mixer on medium speed until well combined. Transfer the cheese mixture to a piping bag or zip-top bag with a corner snipped off.
• Pipe the cheese mixture into each jalapeño half to fill completely.
• Divide the pizza dough into 32 1-ounce portions and roll into balls. Gently press each piece of dough into a small, flat circle. Place a stuffed jalapeño half in the center, then gather the dough around the jalapeño and roll into a ball, sealing completely. Place on the parchment-lined baking sheet.
• Bring a large pot of water to a boil. Add the baking soda to the boiling water.
• Working in batches, boil the dough balls, until the dough begins to swell, about 20-30 seconds. Remove from the water and place on the foil-lined baking sheet, arranging in 2 concentric circles with a space in the middle.
• Brush the dough balls with the beaten egg yolk and sprinkle with coarse salt.
• Bake the poppers for about 25 minutes, until the dough is cooked through and tops are deep golden brown. Remove from the oven and let cool slightly.
• Meanwhile, make the creamy cilantro lime dip: Add the crema, avocado, cilantro, mint, lime zest and juice, and salt to a blender and blend until completely smooth. Transfer to a serving bowl that will fit into the center of the popper ring.
• Place the dip in the center of the ring, then serve.
• Enjoy!

Steps:

• Preheat the oven to 425°F (220°C).
• Cut pizza dough into 12 portions. Roll into balls.
• Boil water and add baking soda.
• NOTE: Make sure your pot is narrow enough that the water level covers the dough balls and make sure there's enough room left in the pot that it won't boil over when the baking soda is added.
• Place dough balls in the pot, boiling for 20-30 seconds in batches.
• Line a 10" (25 cm) skillet with the dough balls, making a ring along the outside edge.
• Scramble the egg and brush the dough balls with egg wash. Top with salt, to taste.
• Par-bake the dough for 15 minutes.
• While the dough is baking, combine the cream cheese, 1½ cups (150 g) of cheddar, sour cream, cayenne pepper, and garlic powder until smooth.
• Fill the center of the dip ring with the cheese dip. Top the dip and the dough balls with the remaining cheddar.
• Bake for an additional 10-15 minutes (or until the pretzel balls have browned and the dip has fully melted).
• Allow to cool before serving.
• Enjoy!

Steps:

• Preheat oven to 275* F, line a baking tray with waxed paper and spray with cooking spray.
• Lay out pretzels in a single layer, top each with a Hershey kiss in the center.
• Bake 2-3 minutes, just till chocolate is softened.
• Remove from oven and press an m&m into each kiss, flattening it a bit and creating a"bed" of chocolate.
• Firm up in the fridge for 10 minutes or so, but store at room temperature.

Steps:

• Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.
• Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).
• Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.
• Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.
• Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.

Steps:

• 1. Preheat oven to 200 degrees.
• 2. Place pretzel rings on a parchment paper lined cookie sheet.
• 3. Place chocolate drop (Hershey's Kiss) in the center of each pretzel ring.
• 4. Place in oven and melt slightly. Only 5 - 10 minutes!
• 5. Remove from oven and press chocolate down into pretzel with the back of a spoon.
• 6. Place candy-coated chocolate piece (M&M) in center of chocolate and gently press down.
• 7. Refrigerate until firm, about 30 minutes.
• 8. ENJOY! If there are any left (none at my house!)they can be stored in tightly covered containers. Or give as gifts for special occasions and holidays. (Says that right on the bag!)

Steps:

• 1. Put pretzels on greased (or parchment lined) cookie sheet. Place a chocolate star in the middle of each pretzel ring.
• 2. Bake @275 degrees for 3 minutes, just until chocolate is softened.
• 3. Remove from oven and press an M&M in the middle of each candy pressing down so chocolate fills the ring.
• 4. Let cool completely so the chocolate hardens.

Steps:

• Preheat oven to 200 degrees Fahrenheit.
• Place ring pretzels on a cookie sheet. (placement doesn't matter, just leave a little bit of wiggle room between the pretzels).
• Put Hugs inside the rings (if they don't fit, just change out pretzels until they do. It doesn't have to be perfect, but Hug should fit inside the ring, even if it's tight).
• Place in oven for approximately 2 minutes, until Hugs are mostly melted.
• Take out and put 1 M & M in the center of the ring.
• Place whole pan in the freezer until chocolate is frozen.
• Remove from pan and store.