Best 5 Onion Pretzels Recipes
In this culinary adventure, we embark on a delectable journey to discover the art of crafting "onion pretzels", a harmonious fusion of savory and crispy indulgence. Prepare to be tantalized as we unravel the secrets behind these golden-brown delights, exploring various recipes that cater to diverse tastes and dietary preferences. From classic renditions that harken back to traditional Bavarian origins to innovative twists that push the boundaries of flavor, this comprehensive guide will equip you with the knowledge and inspiration needed to create irresistibly delicious onion pretzels in the comfort of your own kitchen.
Let's cook with our recipes!
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.
ONION SOUP MIX PRETZELS
I'm not exactly sure where I got this one from-it may have been a variation on the "Chex Mix" party mix. It's fast, easy to prepare & is a great snack for playing cards (good beer food!). Not for those watching sodium content.
Provided by bellisima
Categories Lunch/Snacks
Time 1h5m
Yield 6-10 serving(s)
Number Of Ingredients 4
Steps:
- Spread pretzels out in an even layer in 9x13-inch baking pan.
- Melt butter.
- Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
- Add dry soup mix.
- Stir until well blended.
- Drizzle over pretzels; toss to coat all pieces.
- Bake for 45-60 minutes in 250°F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.
Nutrition Facts : Calories 139.4, Fat 15.3, SaturatedFat 9.7, Cholesterol 40.7, Sodium 164.5, Carbohydrate 1.1, Sugar 0.6, Protein 0.2
ONION PRETZELS
Enjoy these onion pretzels made using Original Bisquick® mix that are ready in 30 minutes - perfect to serve a group.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 32
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Spray cookie sheets with cooking spray. In medium bowl, stir Bisquick mix, onion powder, milk and oil until well blended.
- Gently smooth dough into a ball. Place dough on surface generously sprinkled with Bisquick mix; gently roll in Bisquick mix to coat; knead 5 times.
- Divide dough into 32 equal portions. Roll each portion into pencil-like strip, about 12 inches long. Twist each strip into pretzel shape on cookie sheets. Brush with egg; sprinkle with salt.
- Bake 5 to 7 minutes or until light golden brown.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 170 mg, Sugar 0 g, TransFat 0 g
ONION PRETZELS RECIPE - (4/5)
Provided by kelsbe
Number Of Ingredients 3
Steps:
- Melt butter, add soup mix. Pour over pretzels & stir until coated. Bake at 200* for 2 hrs.
FRENCH ONION PRETZELS
Steps:
- Break up pretzels. Pour butter and onion soup mix over pretzels in a bowl. Mix around to coat the pretzels evenly. Put mixture in a 9"x13" baking pan and put in the oven at 350 for 5 minutes, then take out and mix around and put in for another 5 minutes. Be careful not to bake too long or they will burn!
Tips:
- Use fresh yeast: Fresh yeast is more active than active dry yeast and will result in a lighter, fluffier pretzel.
- Proof the yeast: Proofing the yeast before adding it to the dough ensures that it is active and will help the pretzels rise properly.
- Knead the dough thoroughly: Kneading the dough develops the gluten and creates a smooth, elastic dough that will be easy to shape.
- Let the dough rise in a warm place: The dough should rise in a warm place until it has doubled in size, about 1 hour.
- Shape the pretzels: To shape the pretzels, roll the dough into long ropes and then twist them into a pretzel shape. You can also make other shapes, such as knots or buns.
- Boil the pretzels: Boiling the pretzels before baking them gives them their characteristic chewy texture and helps to develop their flavor.
- Bake the pretzels: Bake the pretzels in a hot oven until they are golden brown, about 20 minutes.
- Serve warm: Pretzels are best served warm, right out of the oven.
Conclusion:
Onion pretzels are soft, fluffy, and have a slightly sweet and savory flavor. They are perfect for a snack or a light meal. They can be made with fresh or active dry yeast. If you use fresh yeast, be sure to proof it before adding it to the dough. The dough should be kneaded thoroughly and then let rise in a warm place until it has doubled in size. The pretzels are then shaped into pretzels, boiled, and baked. Onion pretzels are best served warm, right out of the oven.
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