Barbecue Pretzels Recipes

BARBECUE PRETZELS

Barbecue Pretzels image

Great for the bbq, or even camping out. Enjoy. (Requires 10 sticks of wood, with bark peeled off, as cooking implements)

Provided by Anna P.

Categories Camping

Time 25m

Yield 10 serving(s)

Number Of Ingredients 3

Ingredients

1 (8 ounce) package pillsbury refrigerated buttermilk biscuits or 1 (8 ounce) package sweetmilk biscuits
1 tablespoon flour
2 tablespoons sesame seeds or 2 tablespoons coarse salt (optional)

Steps:

Seperate dough into 10 pieces.
Flour hands and a flat surface.
Roll each piece of dough into a 10" rope.
Wind each dough rope around a stick, leaving space between spirals and pinching dough together tightly at each end.
If desired, roll in salt or sesame seeds, pressing coating into dough.
Bake over coals, turning to bake and toast evenly (about 4 minutes per pretzel).
To remove from stick, twist pretzel counter clockwise, then turn clockwise and pull off.
Serve with tangy barbecued Beans.

HOMEMADE SOFT PRETZELS

Homemade Soft Pretzels image

For a taste of the fair at home, try Alton Brown's Homemade Soft Pretzels recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories side-dish

Time 1h55m

Yield 8 pretzels

Number Of Ingredients 11

Ingredients

1 1/2 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
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Steps:

Combine the 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 butter 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 side 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 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

SMOKY PRETZEL MIX

Smoky Pretzel Mix image

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 0

Ingredients

Steps:

Melt 1/2 stick butter with 3 tablespoons brown sugar, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne. Toss with 3 cups mini pretzels and 2 cups mixed nuts. Spread on a baking sheet and bake 20 minutes at 325 degrees F, stirring.

PRETZEL-CRUSTED BURGERS

Pretzel-Crusted Burgers image

Add some excitement to your next backyard barbecue with these deliciously different burgers. After one bite of the beef patties coated with pretzel crumbs, your guests will be asking for the recipe.-Shirley Zembsch, Cherokee, Iowa

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 eggs, lightly beaten
1 can (8 ounces) tomato sauce
1-1/2 cups crushed pretzels, divided
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 pounds ground beef
8 hamburger buns, split

Steps:

In a large bowl, combine the eggs, tomato sauce, 1 cup pretzel crumbs, onion, salt, pepper and garlic powder. Crumble beef over mixture and mix well. Shape into eight 3/4-in.-thick patties. Coat with remaining pretzel crumbs., Grill patties, uncovered, over medium heat for 7-8 minutes on each side or until a thermometer reads 160°. Serve on buns.

Nutrition Facts : Calories 453 calories, Fat 19g fat (7g saturated fat), Cholesterol 139mg cholesterol, Sodium 1002mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

BARBECUE AND COLESLAW PRETZEL CRISPS® BITES

Barbecue and Coleslaw Pretzel Crisps® Bites image

Everything you'd expect to see at a Southern barbecue joint--smoked barbecue, creamy coleslaw, and sweet sauce--all in an easy appetizer quickly made with store bought items.

Provided by Paula

Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®

Time 15m

Yield 10

Number Of Ingredients 4

Ingredients

20 Original Snack Factory® Pretzel Crisps®
½ pound shredded, fully cooked pork shoulder (or other favorite barbecued meat)
1 pint prepared coleslaw (homemade or from the deli)
1 tablespoon Favorite barbecue sauce

Steps:

Top each Pretzel Crisp® with 1 teaspoon or so of barbecue. Top the barbecue with a bit of coleslaw.
Arrange on a serving platter. Serve with barbecue sauce to drizzle on top.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 11.5 g, Cholesterol 16.7 mg, Fat 2.1 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 229.9 mg, Sugar 0.4 g

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