Buttery Onion Pretzels Recipes

BUTTERY PRETZELS

Steps:

• Add the yeast to 2 cups warm water (no hotter than 110 degrees F) in a bowl and whisk until dissolved. Slice 1/2 stick (4 tablespoons) of the butter into thin slices. Lightly whisk the butter slices and brown sugar into the yeast mixture, then fold in 2 cups of the flour with a rubber spatula until combined. Add the salt and remaining 2 1/2 cups flour and mix until combined; the dough will be sticky.
• Place the dough on a floured surfaced and knead until smooth but still slightly sticky, 8 to 10 minutes. Place in a bowl that has been sprayed with cooking spray and cover with plastic wrap. Allow the dough to double in size, about 1 hour 30 minutes.
• Preheat the oven to 425 degrees F. Grease a baking sheet with cooking spray.
• Deflate the dough by punching it in the center, then, on a lightly floured surface, divide it into 12 pieces. Roll the pieces until they are about 1/2 inch thick, then form each into a pretzel shape.
• Whisk the baking soda into 4 cups warm water until dissolved. Dip each pretzel into the mixture, then place on the prepared baking sheet. Sprinkle with pretzel salt and bake until golden brown, about 10 minutes.
• Meanwhile, melt the remaining 1 1/2 sticks butter and transfer to a shallow dish. When the pretzels are done, dip the salt side of each in the butter. Place on a drying rack and allow to cool slightly. Serve warm.

BUTTERY ONION PRETZELS

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.

ONION HARD PRETZELS

Steps:

• Preheat oven to 425 degrees.
• In a bowl, break up hard pretzels into bite sized pieces. Pour melted butter over and stir quickly. Pour dried Onion soup overtop and mix well.
• Spread out on a large cookie sheet, trying not to have pieces touch. This assures crispiness. Bake 8-12 minutes. It depends on your oven, as some bake hotter than others. After 8 minutes, keep checking them. Do not let onion bits burn, if possible. You just want them crispy. Remove and cool completely. Store in covered container.
• ENJOY!

ONION SOUP MIX PRETZELS

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.

ONION PRETZELS

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.