Mother Lode Pretzels Recipes

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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

MALL PRETZELS



Mall Pretzels image

Big chewy pretzels like those sold in the mall! You may substitute garlic salt or cinnamon sugar for the coarse salt if you wish.

Provided by Jeannie Yee

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 3h

Yield 12

Number Of Ingredients 10

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 ⅛ teaspoons salt
1 ½ cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt

Steps:

  • In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
  • Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
  • After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 34.6 g, Cholesterol 5.1 mg, Fat 2.4 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 1782.8 mg, Sugar 2.3 g

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