Frosted Pretzels Recipes

WHITE CHOCOLATE COVERED PRETZELS

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.

HOMEMADE SOFT PRETZELS

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.

FROSTED PRETZELS

Steps:

• Place frosting in a 2-cup glass measure; microwave at HIGH 30-45 seconds or until frosting melts, stirring once.
• Dip half of each pretzel into frosting, allowing excess to drip.
• Place on wax paper; let dry 2 hours or until no longer sticky.
• Serve same day.

CHOCOLATE PRETZEL CUPCAKES WITH CARAMEL FROSTING

Steps:

• Preheat the oven to 350°F and prepare cupcakes according to package directions. Cool completely before proceeding.
• In a piping bag, add thick stripes of caramel to the sides of the bag before spooning in the chocolate frosting. This will give a caramel swirl when the frosting is piped onto the cupcake. Pipe frosting onto all cupcakes.
• Crush mini pretzels to sprinkle over the top of the frosting. Garnish each cupcake with one whole mini pretzel.

YOGURT COVERED PRETZELS

Steps:

• Preheat oven to 250°F.
• In a large mixing bowl, mix the confectioners sugar into the yogurt, one cup at a time with a hand blender.
• Using tongs or chopsticks, dip the pretzels, one at a time, into the frosting and place them on a wire cooling rack (place a cookie sheet under the wire rack to catch the excess frosting that will drip from the pretzels).
• Once all pretzels are coated, turn your oven off and place the wire rack and cookie sheet in, leaving the oven door slightly open. The excess heat will help the frosting dry without leaving the pretzels soggy.
• Allow frosting to harden for 3-4 hours, remove from oven, and store pretzels in an airtight container for up to 3 days.