Best 20 Pretzels Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pretzels are a delicious and versatile snack that can be enjoyed by people of all ages. Originating in Germany, these delectable treats are characterized by their unique twisted shape, golden-brown crust, and slightly chewy texture. Whether you prefer them plain, salted, or covered in a variety of toppings, pretzels are sure to satisfy your cravings. With countless variations and flavor combinations to explore, finding the perfect pretzel recipe can be an exciting culinary adventure. So gather your ingredients, preheat your oven, and get ready to embark on a journey of pretzel-making delight.

Let's cook with our recipes!

SOFT HOMEMADE PRETZELS



Soft Homemade Pretzels image

Fun to make.

Provided by Pam English

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 1h40m

Yield 12

Number Of Ingredients 9

2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees F (43 degrees C))
3 ½ cups all-purpose flour
2 tablespoons white sugar
1 tablespoon shortening, melted
1 teaspoon salt
1 egg yolk
1 tablespoon water
coarse salt, or to taste

Steps:

  • Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
  • Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
  • Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

Nutrition Facts : Calories 158 calories, Carbohydrate 30.4 g, Cholesterol 17.1 mg, Fat 1.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 676.4 mg, Sugar 2.2 g

CHOCOLATE COVERED PRETZELS



Chocolate Covered Pretzels image

This is the easiest recipe I know for these! Enjoy!

Provided by KSTME

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Yield 12

Number Of Ingredients 3

2 (10 ounce) packages pretzels
1 tablespoon heavy whipping cream
2 cups semisweet chocolate chips

Steps:

  • Melt chocolate and cream in double boiler over low heat, stirring constantly.
  • Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper to set and cool.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 54.7 g, Cholesterol 1.7 mg, Fat 10.5 g, Fiber 3.1 g, Protein 5.4 g, SaturatedFat 5.6 g, Sodium 803.9 mg, Sugar 15.3 g

WHITE CHOCOLATE COVERED PRETZELS



White Chocolate Covered Pretzels image

Easy recipe, and fun to do with the kids! Top some of the pretzels with chopped peanuts for a treat!

Provided by Patty Vadinsky

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 55m

Yield 16

Number Of Ingredients 3

6 (1 ounce) squares white chocolate
1 (15 ounce) package mini twist pretzels
¼ cup red and green candy sprinkles

Steps:

  • Melt white chocolate in the top of a double boiler, stirring constantly.
  • Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
  • Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

Nutrition Facts : Calories 77.5 calories, Carbohydrate 8.9 g, Cholesterol 2.2 mg, Fat 4.3 g, Protein 0.9 g, SaturatedFat 2.2 g, Sodium 27.6 mg, Sugar 5.9 g

ALMOST-FAMOUS SOFT PRETZELS



Almost-Famous Soft Pretzels image

Provided by Food Network Kitchen

Time 1h

Yield 6 pretzels and 1/2 cup sauce

Number Of Ingredients 12

1 cup milk
1 package active dry yeast
3 tablespoons packed light brown sugar
2 1/4 cups all-purpose flour, plus more for kneading
10 tablespoons unsalted butter, plus more for greasing
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt
1/4 cup mayonnaise
1/4 cup dijon mustard
3 tablespoons packed light brown sugar
1/2 teaspoon cider vinegar

Steps:

  • Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
  • Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
  • Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
  • Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
  • Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
  • Illustration by Jason Lee

BUTTERY SOFT PRETZELS



Buttery Soft Pretzels image

After spending so much money on those Mall bought pretzels, I thought I'd try making some myself. So here's a recipe that has worked for me. These pretzels are a bit sweeter than other types and are buttery. These are great plain with a bit of pretzel salt or coated with cinnamon and sugar. Once finished, dip the hot pretzel in melted butter and coat with your favorite flavors. Enjoy!

Provided by CHRISTA ROSE

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 2h20m

Yield 12

Number Of Ingredients 10

4 teaspoons active dry yeast
1 teaspoon white sugar
1 ¼ cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
½ cup white sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil
½ cup baking soda
4 cups hot water
¼ cup kosher salt, for topping

Steps:

  • In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
  • In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
  • Bake in preheated oven until browned, about 8 minutes.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 48.9 g, Fat 1.7 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.3 g, Sodium 4681.1 mg, Sugar 8.8 g

AUNTIE ANNE'S PRETZELS - COPYCAT



Auntie Anne's Pretzels - Copycat image

Make and share this Auntie Anne's Pretzels - Copycat recipe from Food.com.

Provided by JustaQT

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups water
1 1/4 teaspoons active dry yeast (1 pkg.)
2 tablespoons brown sugar
1 1/4 teaspoons salt
1 cup bread flour
3 cups flour
2 cups water
2 tablespoons baking soda
coarse salt
2 -4 tablespoons butter (melted)

Steps:

  • Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
  • Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.
  • Let rise at least 1/2 hour.
  • While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.
  • Be certain to stir often.
  • After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
  • Dip pretzel in soda solution and place on greased baking sheet.
  • Allow pretzels to rise again.
  • Bake in oven at 450 for about 10 minutes or until golden.
  • Brush with melted butter.
  • Toppings: After you brush with butter try sprinkling with coarse salt.
  • Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar.
  • Dip the pretzel into the butter, coating both sides generously.
  • Then dip again into the cinnamon mixture.
  • Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.

CHOCOLATE-DIPPED PRETZELS



Chocolate-Dipped Pretzels image

You're just minutes away from a snack to satisfy your craving: Pretzel rods dipped in smooth, semisweet chocolate are the perfect blend of salty and sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 18 pretzels

Number Of Ingredients 2

8 ounces semisweet chocolate
18 pretzel rods (from a 10-ounce bag)

Steps:

  • Line a rimmed baking sheet with waxed paper; set aside. Break semisweet chocolate into small pieces; place in a microwave-safe dish. Microwave on high in 30-second increments, stirring after each, until chocolate is just melted, about 1 minute. Remove; stir until smooth.
  • One at a time, roll one end of pretzel rods into melted chocolate, and, using a spoon, coat each 3/4 of the way up.
  • Place pretzels on prepared baking sheet. Refrigerate until set, about 15 minutes.

CHOCOLATE PRETZELS



Chocolate Pretzels image

Provided by Robin Miller : Food Network

Categories     dessert

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 7

2 bags chocolate chips (dark or milk chocolate)
1 bag pretzels (logs work well for this, but you can try any of the medium to thick variety of twists)
Chopped nuts, for garnish, optional
Colored nonpareils, for garnish, optional
Sprinkles, for garnish, optional
Coconut, for garnish, optional
Crushed cookies, for garnish, optional

Steps:

  • Melt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.
  • Tip: Package pretzels in clear cellophane bags or in vase for festive gift giving!

CHOCOLATE PRETZELS



Chocolate Pretzels image

These are unlike any chocolate pretzel I have ever had before! My aunt gave me the recipe and they are wonderful.

Provided by Mel

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 12m

Yield 24

Number Of Ingredients 3

24 circular pretzels
24 milk chocolate candy kisses
1 (1.69 ounce) package mini candy-coated chocolates

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
  • Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.

Nutrition Facts : Calories 61.6 calories, Carbohydrate 9.7 g, Cholesterol 1.3 mg, Fat 1.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 70.1 mg, Sugar 1.5 g

PAPA DREXLER'S BAVARIAN PRETZELS



Papa Drexler's Bavarian Pretzels image

Fun to make, traditional pretzels are great with a nice mug of beer!

Provided by Tim Drexler

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 35m

Yield 6

Number Of Ingredients 10

3 cups all-purpose flour, divided
1 tablespoon active dry yeast
1 teaspoon white sugar
2 tablespoons butter, softened
1 ⅓ cups water
¼ teaspoon salt
3 tablespoons baking soda
3 cups water
2 tablespoons butter, melted
1 tablespoon coarse sea salt, or to taste

Steps:

  • In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
  • Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
  • Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
  • Bake in the preheated oven until golden brown, 8 to 10 minutes.

Nutrition Facts : Calories 304 calories, Carbohydrate 49.2 g, Cholesterol 20.4 mg, Fat 8.4 g, Fiber 2.1 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 2800.8 mg, Sugar 0.9 g

HOMEMADE PRETZELS



Homemade Pretzels image

These pretzels are crisp on the outside and chewy inside. They rival many of the hot pretzels found in stores.-Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories     Snacks

Time 40m

Yield 20 pretzels.

Number Of Ingredients 7

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
4-1/2 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking soda
1/2 cup cold water
Coarse salt

Steps:

  • In a large bowl, dissolve yeast in warm water. Add flour and salt; stir to form a soft dough. Turn onto a floured surface; knead 4-5 times. Cover and let rise in a warm place for 15 minutes. , Punch dough down and divide into 20 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. Combine baking soda and cold water; brush over pretzels. Sprinkle with coarse salt. , Place on greased baking sheets. Bake at 450° for 15-20 minutes or until golden brown.

Nutrition Facts :

SOFT GIANT PRETZELS



Soft Giant Pretzels image

My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. -Sherry Peterson, Fort Collins, Colorado

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 8 pretzels.

Number Of Ingredients 7

1 cup plus 2 tablespoons water (70° to 80°), divided
3 cups all-purpose flour
3 tablespoons brown sugar
1-1/2 teaspoons active dry yeast
2 quarts water
1/2 cup baking soda
Coarse salt

Steps:

  • In a bread machine pan, place 1 cup water and next 3 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-in. rope; form into pretzel shape. , Preheat oven to 425°. In a large saucepan, bring 2 quarts water and the baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels., Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with remaining 2 Tbsp. water. Sprinkle with salt.

Nutrition Facts : Calories 193 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

RANCH PRETZELS



Ranch Pretzels image

"For a fast, fun snack, start with plain pretzels and add a new taste twist," suggests Lois Kerns of Hagerstown, Maryland. "It takes just a few minutes to coat them with seasonings and pop them into the oven to bake."

Provided by Taste of Home

Categories     Snacks

Time 1h5m

Yield 12 cups.

Number Of Ingredients 5

1 package (20 ounces) large thick pretzels
1 envelope ranch salad dressing mix
3/4 cup canola oil
1-1/2 teaspoons dill weed
1-1/2 teaspoons garlic powder

Steps:

  • Break pretzels into bite-size pieces and place in a large bowl. Combine remaining ingredients; pour over pretzels. Stir to coat. , Pour into an ungreased 15x10x1-in. baking pan. Bake at 200° for 1 hour, stirring every 15 minutes.

Nutrition Facts :

HOMEMADE HARD PRETZELS



Homemade Hard Pretzels image

Provided by Alton Brown

Time 3h25m

Yield 36 pretzel sticks

Number Of Ingredients 9

1 3/4 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
1 large whole egg yolk beaten with 1 tablespoon water
Vegetable oil, for pan
Water
Pretzel salt

Steps:

  • Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  • Preheat the oven to 350 degrees F.
  • Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  • Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat.
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. Cover the dough not being used with a slightly damp towel to help prevent drying out.
  • Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Transfer to a cooling rack for at least 20 minutes before serving. Store in an airtight container for up to 1 week.

SUPER SIMPLE CHOCOLATE COVERED PRETZELS



Super Simple Chocolate Covered Pretzels image

Make and share this Super Simple Chocolate Covered Pretzels recipe from Food.com.

Provided by lricesk8rgirl

Categories     Dessert

Time 45m

Yield 22 pretzels, 4 serving(s)

Number Of Ingredients 2

1/2 cup milk chocolate chips
22 miniature pretzel twists

Steps:

  • Put chocolate in small bowl.
  • Microwave for 35 seconds.
  • The chips will still look whole, DO NOT MICROWAVE ANY LONGER! IT WILL BURN, instead stir for 20 seconds and all lumps will be smooth.
  • Lay out a piece of foil.
  • Dip pretzels with fingers in chocolate scrape off excess and lay on foil.
  • Wait 30 minutes to cool (Better if not put in fridge or freezer, they melt when they come out).

PRETZELS WITH CHEESE DIP



Pretzels with Cheese Dip image

These are by far the best soft pretzels I've ever tasted. I make them often to serve as a snack or even as part of a meal. Chewy and golden brown, they're delicious! -Shannon Cooper, S. Gibson, Pennsylvania

Provided by Taste of Home

Categories     Snacks

Time 45m

Yield 1 dozen.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons butter, softened
1 tablespoon sugar
1/2 teaspoon salt
2-3/4 cups all-purpose flour
4 cups water
2 tablespoons baking soda
Coarse salt
8 ounces process cheese (Velveeta), cubed
3 ounces cream cheese, softened
1 to 2 tablespoons whole milk
Prepared mustard

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes. , Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. , In a large non-aluminum stockpot, bring water to a boil; add baking soda. Drop two pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased baking sheet; sprinkle with coarse salt. Repeat for each pretzel. , Bake at 475° for 10-12 minutes. Remove from pan to wire racks to cool., For dip, combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk. Serve pretzels with cheese dip and mustard.

Nutrition Facts : Calories 214 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 994mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

LARGE SOFT PRETZELS (QUICK)



Large Soft Pretzels (Quick) image

Delicious soft pretzels in about 20 minutes!

Provided by Cam

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 30m

Yield 15

Number Of Ingredients 8

1 ½ cups warm water
1 tablespoon white sugar
5 teaspoons active dry yeast
4 cups all-purpose flour
¼ cup melted butter
1 teaspoon coarse salt
1 egg, beaten
coarse salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix water and sugar together in a bowl until sugar is dissolved; add yeast. Let mixture stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  • Whisk flour, butter, and salt together in a bowl until well mixed; add yeast mixture and stir with a fork until dough starts to cling. Turn dough onto a floured work surface and knead until smooth.
  • Cut dough into 15 equal pieces and roll each piece between your hands into rope shapes at least the thickness of a pencil. Twist dough into desired shapes and arrange on a baking sheet; brush with egg and sprinkle coarse salt over each.
  • Bake in the preheated oven until pretzels are browned and cooked through, 8 to 12 minutes.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 26.8 g, Cholesterol 20.5 mg, Fat 3.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 210.2 mg, Sugar 1 g

MARINATED PRETZELS



Marinated Pretzels image

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

1 (15 ounce) package pretzels
¾ cup olive oil
1 (1 ounce) package dry Ranch-style dressing mix
3 tablespoons garlic powder
3 tablespoons dried dill weed

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

CHOCOLATE COVERED PRETZELS



Chocolate Covered Pretzels image

Make and share this Chocolate Covered Pretzels recipe from Food.com.

Provided by Karen..

Categories     Candy

Time 25m

Yield 24 pretzels

Number Of Ingredients 3

6 ounces milk chocolate chips
2 tablespoons shortening (or 1/8 block paraffin wax)
24 pretzels (3 inch)

Steps:

  • Melt chocolate and shortening or wax over a double boiler or in the microwave.
  • Stir until smooth and combined.
  • Remove from heat, leaving mixture over hot water if using a double boiler.
  • If using microwave you may need to reheat if mixture gets too thick for dipping.
  • Dip each pretzel in chocolate, allowing excess to drip off.
  • Place on wax paper lined cookie sheets and chill until firm.

GARLIC-PARMESAN PRETZELS



Garlic-Parmesan Pretzels image

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.

Tips:

  • Use the right flour. Bread flour or all-purpose flour can be used to make pretzels, but bread flour will produce a chewier pretzel.
  • Dissolve the sugar in the warm water before adding the yeast. This will help to activate the yeast and ensure that the pretzels rise properly.
  • Knead the dough until it is smooth and elastic. This will help to develop the gluten in the dough and make the pretzels chewy.
  • Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
  • Shape the dough into pretzels. There are many different ways to shape pretzels, but the most common way is to roll the dough into a long rope and then twist it into a knot.
  • Boil the pretzels in a baking soda solution before baking them. This will give the pretzels their characteristic chewy texture and brown color.
  • Bake the pretzels until they are golden brown. This will take about 15 minutes.
  • Serve the pretzels warm with your favorite dipping sauce.

Conclusion:

Pretzels are a delicious and versatile snack that can be enjoyed by people of all ages. They are perfect for parties, picnics, and road trips. With a little practice, you can easily make pretzels at home. So next time you are looking for a tasty snack, give pretzels a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #healthy     #appetizers     #lunch     #snacks     #low-fat     #dietary     #low-cholesterol     #low-saturated-fat     #low-in-something

Related Topics