Soft Ball Pretzels Courtesy Of Paula Deen Recipes

CHOCOLATE-PRETZEL CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil leaving a 2-inch overhang on the two short ends. Lightly coat the foil with butter.
• Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt and then the cereal and pretzels until well mixed. Transfer to the prepared baking dish and press into an even layer. Set aside at room temperature until cooled and firm, about 30 minutes.
• Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, stirring, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes. Cut into bars.

SOFT BALL PRETZELS COURTESY OF PAULA DEEN

Steps:

• In a large mixing bowl, combine warm water and yeast.
• When the yeast dissolves, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes.
• Stir in the remaining flour.
• Turn dough out onto a floured surface and knead until the dough is no longer sticky.
• Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes.
• Punch down the dough and divide into 12 pieces.
• Roll each piece of dough into 18-inch long ropes.
• On a greased cookie sheet, shape each rope into a pretzel shape.
• Let rise again until almost doubled, about 30 minutes.
• Preheat oven to 500 degrees F.
• In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil.
• Using a large slotted spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float.
• Return the pretzels to the cookie sheet and brush with melted butter then sprinkle with kosher salt.
• Bake in oven until browned, about 12 minutes.
• Serve hot with mustard or eat as is.

STRAWBERRY PRETZEL SALAD PAULA DEEN

Steps:

• Preheat oven to 400.
• For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
• Press this mixture into a 9 x 13 inch pan and bake for 7 minutes.
• Set aside and allow to cool.
• In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
• Fold in the whipped topping, and spread over the cooled crust.
• Refrigerate until well chilled.
• In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
• Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
• To serve, cut slices and serve with a dollop of whipped topping or whipped cream.

BACON-WRAPPED PRETZELS PAULA DEEN RECIPE - (3.7/5)

Steps:

• Pre-heat oven to 350 Line baking sheet with foil. Place cooling rack inside sheet pan. Wrap 1 piece of bacon around each pretzel stick. Combine brown sugar and chili in a shallow dish. Roll each bacon wrapped pretzel in coating to cover. Bake 20 minutes, turning once or until bacon is crispy. Let cool and serve.