Bettys Pretzels are a true delight, captivating taste buds with their crispy exterior and soft, chewy interior. The unique combination of flavors and textures makes them a popular snack enjoyed by people of all ages. Whether you crave a savory treat or a delightful accompaniment to your favorite beverage, discovering the best recipe for creating these pretzels is essential. This article delves into the culinary realm, exploring various recipes with step-by-step instructions and pro tips to help you achieve the perfect batch of Bettys Pretzels.
Here are our top 10 tried and tested recipes!
CHEESY PRETZELS
Squirt 'em with mustard or extra cheese, or eat these easy-to-make treats plain!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 20 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1280 mg
HOMEMADE SOFT PRETZELS RECIPE BY TASTY
Here's what you need: water, salt, sugar, active dry yeast, flour, oil, baking soda, eggs, coarse salt
Provided by Hannah Williams
Categories Snacks
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
- Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
- Remove the dough and use the remaining oil to cover the bowl.
- Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
- Preheat oven to 450°F (230°C).
- Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
- Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
- Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 332 calories, Carbohydrate 55 grams, Fat 7 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 gram
STRAWBERRY-PRETZEL SALAD
This phenomenal berry dish may have the word salad in the name, but it's okay if you call it a strawberry pretzel dessert instead. It's a great option if you need a sweet treat, and your oven is already full of tasty dishes. With a little prep, you'll be enjoying your Strawberry-Pretzel Salad in no time. The irresistible blend of creamy, crunchy, sweet and salty make it a hit for any season and occasion.
Provided by Jessica Walker
Categories Dessert
Time 6h40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 480, Carbohydrate 66 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 53 g, TransFat 1/2 g
SOFT PRETZELS
Enjoy these soft homemade pretzels made with basic bread ingredients and sprinkled with coarse salt.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Pretzel, Sodium 670 mg, Sugar 0 g, TransFat 0 g
BETTY'S PRETZELS
My best friend's mom used to make these for her card club. They are so easy, so good, and make GREAT HOSTESS gifts! I am honored that they shared this recipe with me!
Provided by DOREENBUCH
Categories Appetizers and Snacks
Time 2h
Yield 12
Number Of Ingredients 3
Steps:
- Preheat an oven to 275 degrees F (135 degrees C).
- Combine the melted butter and onion soup mix in a bowl; stir. Add the pretzel pieces; toss to coat. Spread the coated pretzels into the bottom of a large baking dish.
- Bake the pretzels in the preheated oven for 1 hour, stirring every 15 minutes. Allow pretzels to cool completely before storing in an airtight container.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 46.4 g, Cholesterol 40.7 mg, Fat 17.4 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 10.2 g, Sodium 1287.5 mg, Sugar 0.1 g
BETTY'S PRETZELS
My best friend's mom used to make these for her card club. They are so easy, so good, and make GREAT HOSTESS gifts! I am honored that they shared this recipe with me!
Provided by DOREENBUCH
Categories Appetizers and Snacks
Time 2h
Yield 12
Number Of Ingredients 3
Steps:
- Preheat an oven to 275 degrees F (135 degrees C).
- Combine the melted butter and onion soup mix in a bowl; stir. Add the pretzel pieces; toss to coat. Spread the coated pretzels into the bottom of a large baking dish.
- Bake the pretzels in the preheated oven for 1 hour, stirring every 15 minutes. Allow pretzels to cool completely before storing in an airtight container.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 46.4 g, Cholesterol 40.7 mg, Fat 17.4 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 10.2 g, Sodium 1287.5 mg, Sugar 0.1 g
BETTY'S PRETZELS
My best friend's mom used to make these for her card club. They are so easy, so good, and make GREAT HOSTESS gifts! I am honored that they shared this recipe with me!
Provided by DOREENBUCH
Categories Appetizers and Snacks
Time 2h
Yield 12
Number Of Ingredients 3
Steps:
- Preheat an oven to 275 degrees F (135 degrees C).
- Combine the melted butter and onion soup mix in a bowl; stir. Add the pretzel pieces; toss to coat. Spread the coated pretzels into the bottom of a large baking dish.
- Bake the pretzels in the preheated oven for 1 hour, stirring every 15 minutes. Allow pretzels to cool completely before storing in an airtight container.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 46.4 g, Cholesterol 40.7 mg, Fat 17.4 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 10.2 g, Sodium 1287.5 mg, Sugar 0.1 g
BETTY'S PRETZELS
My best friend's mom used to make these for her card club. They are so easy, so good, and make GREAT HOSTESS gifts! I am honored that they shared this recipe with me!
Provided by DOREENBUCH
Categories Appetizers and Snacks
Time 2h
Yield 12
Number Of Ingredients 3
Steps:
- Preheat an oven to 275 degrees F (135 degrees C).
- Combine the melted butter and onion soup mix in a bowl; stir. Add the pretzel pieces; toss to coat. Spread the coated pretzels into the bottom of a large baking dish.
- Bake the pretzels in the preheated oven for 1 hour, stirring every 15 minutes. Allow pretzels to cool completely before storing in an airtight container.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 46.4 g, Cholesterol 40.7 mg, Fat 17.4 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 10.2 g, Sodium 1287.5 mg, Sugar 0.1 g
PRETZELS WITH CHEESE FILLING
These homemade pretzels, filled with Cheddar, Swiss and cream cheese, are a must-try appetizer for game day.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- In large bowl, stir flour, yeast, salt and sugar with whisk. Add 1 cup warm water; stir to combine, slowly adding additional water as necessary to make dough easy to handle.
- Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.
- Meanwhile, in small bowl, stir together all of the filling ingredients.
- Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface. Using floured rolling pin, roll to 16x12-inch rectangle. Using pizza cutter, cut dough crosswise into 8 (2- x 12-inch) strips. Spoon cheese mixture down center of each dough strip. Press dough over filling, pinching edges and ends to seal. Gently press or roll each rope to 15-inch length.
- To make pretzel shape, form each rope into U shape. Twist ends twice. Overlap twisted ends to form X shape; press together where dough touches. Pick ends up and place on rounded portion of U shape. Tuck one end under dough; place other end on top of dough.
- In medium microwavable bowl, microwave 2 cups water on High 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, one at a time, into water mixture. Immediately remove from water with large pancake turner; place on cooling rack. Let stand at room temperature, about 5 minutes.
- Meanwhile, in small bowl, stir egg and 1 tablespoon water with fork. Brush pretzels with egg mixture; sprinkle with sea salt. Carefully transfer to cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool on cooling rack, about 10 minutes. Serve warm or cool completely.
Nutrition Facts : Fat 1, ServingSize 1 Pretzel, TransFat 0 g
BUTTERY ONION PRETZELS
"If you love the taste of onion, you'll love these zesty pretzels," writes Betty Claycomb of Alverton, Pennsylvania. "They're so crunchy and yummy they disappear fast!"
Provided by Taste of Home
Categories Snacks
Time 1h35m
Yield 6 cups.
Number Of Ingredients 3
Steps:
- In a large skillet, melt butter. Stir in soup mix. Heat and stir until well mixed. Add pretzels; toss to coat. , Spread pretzel mixture in a baking pan. Bake at 250° for 1-1/2 hours, stirring every 15 minutes. Cool. Store in an airtight container.
Nutrition Facts : Calories 318 calories, Fat 20g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 1047mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- For a crispy crust: Before baking, brush the pretzels with a mixture of water and baking soda. This will create a reaction that results in a golden brown, crispy crust.
- For a soft interior: Don't over-knead the dough. Over-kneading will make the pretzels tough.
- For a chewy interior: Let the pretzels rest for at least 30 minutes before baking. This will allow the dough to relax and develop flavor.
- For a shiny glaze: Brush the pretzels with melted butter immediately after baking. This will give them a beautiful shine and help them stay soft.
- For a variety of flavors: You can add different toppings to your pretzels before baking. Some popular options include salt, pepper, garlic powder, onion powder, and grated cheese.
Conclusion:
Betty's pretzels are a delicious and versatile snack that can be enjoyed by people of all ages. Whether you're looking for a crispy crust, a soft interior, or a chewy interior, there's a Betty's pretzel recipe that's perfect for you. So next time you're in the mood for a snack, be sure to give Betty's pretzels a try. You won't be disappointed!
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