Pretzel Wreaths Recipes

PRETZEL WREATHS

Steps:

• In a large bowl, dissolve yeast in water. Add 2 cups flour, sugar and salt. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let rest for 15 minutes. Preheat oven to 425°., Divide dough into 16 portions. Roll each portion into a 15-in. rope. Fold each rope in half and twist two or three times; shape into a circle and pinch ends together. , Place on greased baking sheets. Brush with egg white; sprinkle with salt or sugar. Bake for 12-15 minutes.

CHOCOLATE-DIPPED PRETZEL WREATH

Steps:

• In a microwave, melt white baking chips; stir until smooth. Dip pretzels in chocolate, allowing excess to drip off. Add sprinkles; place on waxed paper until set. Arrange pretzels in a circle on a decorative serving plate.

PRETZEL WREATHS

Steps:

• Line 2 cookie sheets with waxed paper.
• In small saucepan, melt vanilla chips over low heat, stirring constantly.
• Using 6 pretzels, form a circle on waxed paper-lined cookie sheet, placing side of pretzel with 1 hole on outside of ring.
• Remove 1 pretzel from circle; dip inner section (side with 2 holes) halfway into melted vanilla chips.
• Place dipped pretzel back into circle formation. Continue with remaining pretzels in circle.
• To form top layer of wreath, dip 6 additional pretzels, one at a time, in coating. Place over first circle so that coated holes overlap 2 pretzels.
• Repeat to make 5 additional wreaths. Refrigerate wreaths 15 minutes or until coating is firm.
• Weave 1 piece of string licorice through coated holes in each pretzel. Tie bow with licorice ends.
• MICROWAVE DIRECTIONS: Place vanilla chips in 2-cup microwave-safe measuring cup.
• Microwave on MEDIUM for 2 to 3 minutes or until melted, stirring once halfway through cooking. Stir until smooth. Continue as directed above.

SOFT PRETZEL WREATH

Steps:

• Dissolve the sugar in the warm water. Sprinkle the yeast over the top of the water and allow that to sit and foam up for 5-6 minutes.
• In a large bowl, combine the salt, bread flour, and all-purpose flour. Pour the yeast water into the bowl. Stir until combined. Turn out onto a floured surface and knead for 5-6 minutes. This flour is probably more water-based than you might be used to (if you bake bread often), so feel free to really flour your hands or the surface as you work. Place in an oiled bowl, cover, and allow to rise for 1 hour (or until doubled in size).
• Fill a large pot with 3 cups water and 3 tablespoons baking soda. Stir to dissolve. Heat the water to a low boil. While the water heats up, on a floured surface, divide the dough into small balls, or roll into long ropes and shape like pretzels.
• Place each pretzel in the boiling water for 30 seconds, flipping halfway through cooking. Use a slotted spoon to remove them from the water, draining away as much water as you can. Place on a baking sheet lined with parchment paper. Allow to rest for 15 minutes.
• Brush the tops of the pretzels with melted butter and sprinkle on the sea salt. Bake at 375°F for 20-25 minutes. The pretzels should look golden brown but still feel slightly spring-y to the touch.

CHOCOLATE PRETZEL TREATS

Steps:

• Preheat oven to 175 degrees F ( 80 degrees C).
• Arrange pretzels on a baking sheet. Place a candy kiss on the center of each pretzel.
• Warm pretzels in the preheated oven until candy kiss is shiny and slightly softened, 2 minutes.
• Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.