Southwestern Pretzels Recipes

SOUTHWESTERN PORK CUTLETS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Toss the sweet potatoes and peppers with the olive oil, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet; spread in a single layer. Bake on the lower oven rack until tender and charred in spots, about 35 minutes. Meanwhile, set a wire rack on another rimmed baking sheet and coat with cooking spray. Stir the mayonnaise, milk, chili powder and 1 teaspoon salt in a large bowl. Place the panko in another large bowl. Add the pork to the mayonnaise mixture and turn to coat. One at a time, transfer each cutlet to the bowl of panko and turn to coat; arrange on the wire rack. Coat both sides of the cutlets generously with cooking spray. Bake the cutlets on the upper oven rack until golden brown and cooked through, 12 to 18 minutes. Serve the pork with the roasted vegetables, salsa verde and lime wedges.

SOUTHWEST PRETZELS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast, salt, minced onion and spices. Add water. Beat just until moistened. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 16 equal portions; roll each into a 15-in. rope. Cover and let rest 10 minutes longer., Twist into pretzel shapes. Place on greased baking sheets; brush with egg. Bake at 350° for 15 minutes. Brush again with egg; sprinkle with coarse salt. Bake until golden brown, 10-13 minutes longer. Remove to wire racks. Serve pretzels warm with dip.

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.

SOFT HOMEMADE PRETZELS

Steps:

• Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
• Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
• Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

SOUTHWESTERN PRETZELS

Steps:

• disolve yeast in the warm water for ten minutes.
• combine flour, chili powder, red pepper flakes,and salt.
• add egg, water and yeast, garlic, zucchini and cheese.
• knead about 10 times.
• cover and place in a warm damp place until doubled in size.
• kneed a few more times with flour and split into 6 pretzels.
• bake at 350 for 25 minutes.
• baste with egg whites while baking.

STRAWBERRY PRETZEL DELIGHT

Steps:

• Heat oven to 350°F
• In large bowl, combine all crust ingredients; mix well.
• Press in bottom of ungreased 13x9-inch pan. Bake for 8 minutes.
• Cool for 10 minutes.
• Meanwhile, in same large bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes with electric mixer at medium speed. Refrigerate for 5 minutes.
• Fold whipped topping into thickened pudding mixture. Spread over cooled baked crust. Refrigerate about 1 hour or until filling is firm.
• Spoon strawberry pie filling over filling. Cover; refrigerate at least 1 hour or until serving time. If desired, garnish individual servings with chocolate dipped tree-shaped pretzels.
• Store in refrigerator.