Moms Pretzels Recipes

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SEASONED PRETZELS



Seasoned Pretzels image

Baked hard pretzels seasoned with lemon pepper, dill, and garlic powder. You will not be able to stop snacking on these!

Provided by Sally

Categories     Snacks

Time 1h

Number Of Ingredients 6

one 12-16 ounce bag hard pretzels
3/4 cup (180ml) oil (vegetable or olive)
1 and 1/2 Tablespoons lemon pepper
2 teaspoons garlic powder
2 teaspoons dried dill weed
optional: additional spices, see notes

Steps:

  • Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Break the pretzels into pieces. Place them in a large zipped-top bag or in a large bowl. Add the oil and the spices. Shake/stir together very well. Sometimes I shake or it, let it sit for a minute, and shake or stir it again. You want every piece coated very well. If you find there aren't enough spices coating the pretzels, add more spices to your taste.
  • Spread the pretzels onto the prepared baking sheet. If they don't all fit in a single layer, use two sheets. Bake for 50 minutes, stirring every 15 minutes. Remove from the oven and cool completely.
  • Pretzels stay fresh covered tightly at room temperature for 3 weeks. They won't last that long!

MOTHER LODE PRETZELS



Mother Lode Pretzels image

I brought these savory-sweet pretzels to a family gathering, and they disappeared from the dessert tray before dessert was even served! My family raves about how awesome they are. -Carrie Bennett, Madison, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4-1/2 dozen.

Number Of Ingredients 7

1 package (10 ounces) pretzel rods
1 package (14 ounces) caramels
1 tablespoon evaporated milk
1-1/4 cups miniature semisweet chocolate chips
1 cup plus 2 tablespoons butterscotch chips
2/3 cup milk chocolate toffee bits
1/4 cup chopped walnuts, toasted

Steps:

  • With a sharp knife, cut pretzel rods in half; set aside. In a large saucepan over low heat, melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walnuts. , Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut end of each pretzel piece two-thirds of the way into caramel mixture (reheat in microwave if mixture becomes too thick for dipping). Allow excess caramel to drip off, then roll pretzels in the chip mixture. Place on waxed paper until set. Store in an airtight container.

Nutrition Facts :

MOTHER LODE PRETZELS



Mother Lode Pretzels image

Posting here for safe keeping. This was submitted to Taste of Home magazine Feb & March 2008 issue by Carrie Otepka, Middleton, WI. Time does not include standing time.

Provided by KaraRN

Categories     Dessert

Time 35m

Yield 50 serving(s)

Number Of Ingredients 8

1 (10 ounce) package pretzel sticks
1 (14 ounce) package caramels
1 tablespoon evaporated milk
1 1/4 cups miniature semisweet chocolate chips
1 cup butterscotch chips
2 tablespoons butterscotch chips
2/3 cup chocolate-covered toffee bits
1/4 cup walnuts, chopped and toasted

Steps:

  • With a sharp knife, cut pretzel rods in half; set aside.
  • In a large saucepan over low heat, melt caramels with milk.
  • In a large shallow bowl, combine the chips, toffee bits and walnuts.
  • Pour caramel mixture into a 2 cup glass measuring cup.
  • Dip the cut end of each pretzel piece two-thirds of the way into the caramel mixture (reheat in microwave if mixture becomes too thick for dipping).
  • Allow excess caramel to drip off, then roll pretzels in the chip mixture.
  • Place on waxed paper until set.
  • Store in an airtight container.

Nutrition Facts : Calories 97.6, Fat 3.6, SaturatedFat 2, Cholesterol 0.7, Sodium 101.2, Carbohydrate 16.1, Fiber 0.5, Sugar 10.3, Protein 1.3

MOM'S PRETZELS



Mom's Pretzels image

These pretzels are good sprinkled with cheese before baking. Homemade pretzels are the best!

Provided by Jamie Willhight

Categories     Pretzels

Time 2h22m

Yield 12

Number Of Ingredients 8

1 (.25 ounce) package active dry yeast
1 cup warm water (100 degrees F/40 degrees C)
1 ½ cups all-purpose flour
2 tablespoons vegetable oil
½ teaspoon table salt
1 ¼ cups all-purpose flour
2 tablespoons baking soda
2 tablespoons coarse salt

Steps:

  • Sprinkle the yeast over 1 cup of warm water in a bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 10 minutes until the yeast softens and begins to form a creamy foam.
  • Stir in 1 1/2 cups of flour, vegetable oil, and table salt, to make a thick, smooth batter. Stir in 1 1/4 cups of flour, and knead the dough on a well-floured surface until elastic, about 5 minutes. Form the dough into a ball, cover it with a cloth, and let it rest for 1 hour.
  • Line a baking sheet with parchment paper.
  • Cut the dough ball into 12 even pieces, and roll each out into a rope about 18 inches long and as thick as a pencil. To shape into pretzels, form a dough piece into a "U" shape, then cross the two tails to make a loop. Spread the two tail ends apart, bring them up, and press the ends into the top of the loop, to form the pretzel shape. Let the formed pretzels rest for 30 minutes on the prepared baking sheet.
  • Preheat an oven to 475 degrees F (245 degrees C).
  • Fill a large saucepan about half full of water, bring to a boil, and stir in the baking soda. Working one at a time, drop each pretzel into the boiling water, and let cook for 1 minute, to give the pretzel a skin. Place the boiled pretzels onto the prepared baking sheet, and sprinkle each one with coarse salt.
  • Bake in the preheated oven until the pretzels are golden brown, about 12 minutes.

Nutrition Facts : Calories 126.1 calories, Carbohydrate 22.1 g, Fat 2.6 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 1645.7 mg, Sugar 0.1 g

MOM'S PRETZELS



Mom's Pretzels image

These pretzels are good sprinkled with cheese before baking. Homemade pretzels are the best!

Provided by Jamie Willhight

Categories     Pretzels

Time 2h22m

Yield 12

Number Of Ingredients 8

1 (.25 ounce) package active dry yeast
1 cup warm water (100 degrees F/40 degrees C)
1 ½ cups all-purpose flour
2 tablespoons vegetable oil
½ teaspoon table salt
1 ¼ cups all-purpose flour
2 tablespoons baking soda
2 tablespoons coarse salt

Steps:

  • Sprinkle the yeast over 1 cup of warm water in a bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 10 minutes until the yeast softens and begins to form a creamy foam.
  • Stir in 1 1/2 cups of flour, vegetable oil, and table salt, to make a thick, smooth batter. Stir in 1 1/4 cups of flour, and knead the dough on a well-floured surface until elastic, about 5 minutes. Form the dough into a ball, cover it with a cloth, and let it rest for 1 hour.
  • Line a baking sheet with parchment paper.
  • Cut the dough ball into 12 even pieces, and roll each out into a rope about 18 inches long and as thick as a pencil. To shape into pretzels, form a dough piece into a "U" shape, then cross the two tails to make a loop. Spread the two tail ends apart, bring them up, and press the ends into the top of the loop, to form the pretzel shape. Let the formed pretzels rest for 30 minutes on the prepared baking sheet.
  • Preheat an oven to 475 degrees F (245 degrees C).
  • Fill a large saucepan about half full of water, bring to a boil, and stir in the baking soda. Working one at a time, drop each pretzel into the boiling water, and let cook for 1 minute, to give the pretzel a skin. Place the boiled pretzels onto the prepared baking sheet, and sprinkle each one with coarse salt.
  • Bake in the preheated oven until the pretzels are golden brown, about 12 minutes.

Nutrition Facts : Calories 126.1 calories, Carbohydrate 22.1 g, Fat 2.6 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 1645.7 mg, Sugar 0.1 g

MIMI'S GOURMET PRETZELS



Mimi's Gourmet Pretzels image

These are for the gourmet pretzel lover. This is a recipe for the basic pretzel and then four gourmet fillings. I got the idea from Barnes & Noble who has the spinach ones. I asked them what the ingredients were and this is what I came up with. If you like a savory pretzel this is delicious. If you like a sweet pretzel, one of the other filling is just as yummy. NOTE: You may use all white flour if you don't have bread flour. Enjoy!

Provided by Mimi in Maine

Categories     Yeast Breads

Time 2h

Yield 12 serving(s)

Number Of Ingredients 22

1/2 cup warm water
1 (1/4 ounce) dry yeast
1 egg (separated and saved)
1/4 cup sugar
1/4 cup butter (melted and cooled)
1 cup milk
1 teaspoon salt
4 cups white flour
1 cup bread flour
1 (12 ounce) package frozen chopped spinach (thawed and all moisture wrung out)
3/4 cup feta cheese
1/2 egg (beaten (approximately)
2 tablespoons parmesan cheese
1/2 small garlic cloves, minced or 1/16 teaspoon garlic powder
3/4 cup soft cream cheese spread
1/3 cup raspberry jam
1 cup fresh raspberry (optional)
3/4 cup soft cream cheese spread
3 tablespoons cinnamon sugar
3 tablespoons chopped sliced almonds
1 (21 ounce) can blueberry pie filling or 1 (21 ounce) can apple pie filling
3/4 cup soft cream cheese spread

Steps:

  • Mix the yeast and warm water and let sit for a couple of minutes to proof.
  • Separate the egg and set the egg white aside.
  • Mix the yolk, sugar, cooled milk, and salt together.
  • Add the flour gradually to make a non-sticky dough.
  • Knead for 5 minutes.
  • Rise for 1 hour.
  • WHILE RISING MAKE THE FILLING--one batch of filling for 12 pretzels or 1/2 batch of two fillings for 12 pretzels--SEE BELOW FOR INSTRUCTIONS.
  • Divide into 12 pieces.
  • Roll each piece into a 2-foot rope that is pencil thin; flatten each rope so you can put the filling on.
  • Place fillings in a baggie that you have cut a small hole in the bottom corner.
  • Pipe the desired filling down the center of each flat rope and then bring edges up and seal back into a rope.
  • Twist into a pretzel shape and --.
  • Let rise for about 25 minutes.
  • Bake at 425 degrees for about 12-15 minutes or till brown.
  • FILLINGS:.
  • SPINACH--thaw and wring out and mix with other ingredients; place in baggie with rather large hole to pipe down center of pretzel.
  • RASPBERRY--pipe cream cheese first and then pipe the jam; if desired put a few fresh raspberries down the center; if not it is good without them.
  • CREAM CHEESE/CINNAMON--pipe cream cheese; sprinkle with cinnamon sugar and sprinkle chopped almonds.
  • CHERRY--place contents of can in a bowl and rough chop; pipe cream cheese down center and then the pie filling.

Nutrition Facts : Calories 535.9, Fat 21.8, SaturatedFat 13, Cholesterol 89, Sodium 694.3, Carbohydrate 71.8, Fiber 3, Sugar 14.1, Protein 13.6

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