SEASONED PRETZELS
I make this for all of my big events. I have no idea how many this actually serves - but I do know that this is one of my most requested recipes.
Provided by GotBoxer
Categories Kid Friendly
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Mix all of the ingredients in order, in a large bowl and stir until well combined.
- Let pretzels stand for atleast three or four hours, stirring every hour or so from the bottom to make sure that the topping doesn't settle on the bottom of the bowl before it has "dried". Depending on the weather and humidity, it could take up to a day, just stir the mix every couple of hours.You could also put the mix in large ziplock baggies and shake it up instead of stirring if that is easier.
- Store in an air-tight container.
Nutrition Facts : Calories 662.9, Fat 40.1, SaturatedFat 5.5, Sodium 1277.2, Carbohydrate 64.6, Fiber 8.5, Sugar 5.1, Protein 18.9
MARINATED PRETZELS
Large, salted sourdough pretzels work best for this appetizer. The marinade gives them a tangy, addictive flavor that's wonderful for parties, and goes well with any beverage.
Provided by Sue
Categories Appetizers and Snacks
Time 1h20m
Yield 16
Number Of Ingredients 5
Steps:
- Break the pretzels into a large bowl.
- In a medium bowl, blend the olive oil, ranch-style dressing mix, garlic powder and dill weed. Pour the mixture over the pretzels. Marinate 1 hour, tossing approximately every 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the marinated pretzels on a large cookie sheet. Bake approximately 10 minutes. Allow the pretzels to cool, then serve.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 3.1 g, Fat 10.2 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 140.4 mg, Sugar 0.4 g
SEASONED PRETZELS
This recipe is one my great grandmother used to bring to every party! It wasn't a family party until her pretzels were on the table! these are delicious and have made many many times.
Provided by billiemarie
Categories Lunch/Snacks
Time 5m
Yield 2 1 gal. ice cream buckets, 30-40 serving(s)
Number Of Ingredients 5
Steps:
- Mix together oil, dressing and seasonings.
- Pour over pretzels
- Shake well every few hours (or whenever you remember) until seasonings well coated and oil mostly absorbed.
- Note: This makes a lot of preztels, find a very large container and make sure it has a tight sealed lid!
Nutrition Facts : Calories 247.3, Fat 16.4, SaturatedFat 2.2, Cholesterol 0.3, Sodium 398.8, Carbohydrate 23, Fiber 0.9, Sugar 0.8, Protein 3
HOMEMADE SOFT PRETZELS
Edd Kimber demonstrates how to make perfect pretzels with a chewy crust and soft, fluffy interior. Mix honey and mustard for a fantastic dip to go with them
Provided by Edd Kimber
Categories Brunch, Snack, Treat
Time 25m
Number Of Ingredients 9
Steps:
- Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
- Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
- Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
- To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
- Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
- Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
- Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
- Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
- Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.
Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium
GARLIC-PARMESAN PRETZELS
Provided by Food Network Kitchen
Time 15m
Yield 4 cups
Number Of Ingredients 0
Steps:
- Toss 4 cups mini pretzel twists with 6 tablespoons melted butter, 1/2 teaspoon garlic powder and 1 grated garlic clove in a large bowl. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup grated parmesan and 2 tablespoons finely chopped parsley.
SEASONED HARD PRETZELS
This recipe is adapted from a submission by Sharon Roth in the Fairplay Wilderness Camp School cookbook in Westminster, SC. My son Anthony attended the camp from 2000-2002. These are great taken on camping and fishing trips as they keep well once cooled.
Provided by 2Bleu
Categories Lunch/Snacks
Time 40m
Yield 1 pound, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F Break pretzels into bite size peices.
- Mix the garlic powder and dry dressing mix. Add oil and stir. Pour mixture over pretzels.
- Toss gently to coat then let stand 10 minutes. Stir again and let stand again for another 10 minutes.
- Spread on cookie sheet in a single layer and bake for 7 minutes.
- Turn pretzels and bake another 7 minutes. Serve with warm mustard.
SEASONED PRETZELS
Make and share this Seasoned Pretzels recipe from Food.com.
Provided by DZ4468
Categories Lunch/Snacks
Time 1h10m
Yield 2 lbs.
Number Of Ingredients 6
Steps:
- Place pretzels in a large roasting pan.
- Mix remaining ingredients.
- Pour over pretzels.
- Stir.
- Bake in a 250 degree oven 1 hour.
- Stir every 15 minutes.
Nutrition Facts : Calories 3181.3, Fat 175.5, SaturatedFat 23.4, Sodium 7166.3, Carbohydrate 363.1, Fiber 13.8, Sugar 12.8, Protein 48.8
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- Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
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- Spread the pretzels onto the prepared baking sheet. If they don’t all fit in a single layer, use two sheets. Bake for 50 minutes, making sure to stir the pretzels around two or three times during baking. Remove front he oven and allow to cool.
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