Best 3 Mother Lode Pretzels Recipes

MOTHER LODE PRETZELS

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.

MOTHER LODE PRETZELS

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.

MALL PRETZELS

Steps:

• In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
• Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
• After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
• Preheat an oven to 450 degrees F (230 degrees C).
• Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.