Tripledippedpretzels Recipes

CHOCOLATE-DIPPED PRETZELS

Steps:

• Line a rimmed baking sheet with waxed paper; set aside. Break semisweet chocolate into small pieces; place in a microwave-safe dish. Microwave on high in 30-second increments, stirring after each, until chocolate is just melted, about 1 minute. Remove; stir until smooth.
• One at a time, roll one end of pretzel rods into melted chocolate, and, using a spoon, coat each 3/4 of the way up.
• Place pretzels on prepared baking sheet. Refrigerate until set, about 15 minutes.

HOMEMADE PRETZELS

Steps:

• Make the dough: In a big bowl, mix the yeast, sugar and 1 1/3 cups warm water and let it sit until the yeast blooms, about 7 minutes. Add the melted butter, kosher salt, egg yolks, bread flour and all-purpose flour and knead the dough until smooth, 15 to 20 minutes.
• Brush the bowl and the dough with olive oil, set the dough in the bowl and cover tightly with plastic wrap. Let rise on top of the fridge or in any warm, dry place for 30 to 40 minutes, or until doubled in size.
• Make the pretzels: In a medium saucepan, mix the baking soda and 4 cups warm water until it is milky, then bring to a simmer over low heat. Preheat the oven to 425 degrees F. Cover 3 baking sheets with parchment and spray with cooking spray.
• Punch down the dough. Cut into 12 to 16 pieces and let rest for 5 minutes. Roll each piece into a 2-foot-long rope. Lift the ends of the rope to make a "U," then cross one end over the other twice to make a double twist in the middle. Fold down the two ends and attach them to the bottom of the ?U? to form a pretzel shape.
• Working in batches, dip the pretzels into the simmering liquid for 30 seconds, flipping once. Remove using a spider or two wooden spoons and shake off any excess liquid; place on a prepared baking sheet. Lightly flour the pretzels, cover loosely in plastic wrap and let rise for 20 minutes.
• Brush the pretzels with the melted butter and use cooking spray to coat any little corners you can?t reach with butter. Sprinkle with the pretzel salt. Bake until browned, 8 to 12 minutes. Let cool for a few minutes and serve with mustard.

PRETZELS

Steps:

• Add warm water to the bowl of a stand mixer, sprinkle the yeast over the water. Let sit for 5 minutes or until foaming.
• Sift together the 1½ cups flour with the sugar and salt onto parchment paper or a medium bowl. Add flour mixture and butter to yeast mixture in the stand mixer. Mix dough in the stand mixer fitted with a dough hook on medium speed about 3 to 5 minutes. If necessary, with a spatula, scrape down the sides of the bowl to incorporate all the flour. Sift 1 cup flour, add to dough and mix in. If the dough is still really sticky, add remaining ¼ cup flour.
• Transfer dough to a lightly floured work surface and knead by hand so that the dough is no longer sticky. Place dough in a lightly oiled large bowl. Cover with saran wrap. Place dough in a warm place. Let rise until doubled in size, about 1 hour.
• Line 2 baking sheets with parchment paper.
• Punch down the dough and divide it into eight equal pieces. Roll out each piece with the palms of your hands until the piece is approximately 22-inches long. Form each long piece into a pretzel shape or leave shape and make pretzel sticks.
• Transfer pretzels to prepared baking sheets leaving 1 1/2-inch space between pretzels, that is, about 4 pretzels per baking sheet. Place in a warm place and let rise until doubled in size, about 30 minutes.
• Preheat the oven to 475 degrees F.
• In a large non-reactive pot, bring water and baking soda to a boil.
• Carefully add 4 pretzels, right side up, in the boiling baking soda solution with a slotted spoon. Flip the pretzel over. The pretzels are only in the solution for about 20 seconds total time. Carefully transfer pretzels back to baking sheet, right side, spacing again apart and 4 per sheet. Sprinkle each one generously with coarse sea salt. Repeat with cooking process with 4 remaining pretzels.
• Bake in oven until the pretzels are crispy and brown, about 10 to 12 minutes. Remove from oven and let cool briefly before eating. Serve with mustard if desired.

TRIPLE DIPPED PRETZELS

Steps:

• Put caramels and milk in a microwave-safe bowl.
• Microwave on high for 3 minutes, or until melted, stirring after each minute.
• Pour into a coffee mug, and dip the broken end of each pretzel into the melted caramel, leaving about an inch uncovered.
• Shake off the excess caramel, and let set on a greased baking sheet.
• Melt the white chocolate in the microwave on high, stirring every 30 seconds.
• Pour into another coffee mug.
• Dip the caramel-coated pretzels into the white chocolate, leaving some of the caramel showing.
• Place on greased baking sheet.
• Microwave the chocolate chips on high until melted, stirring after every 30 seconds.
• Move the pretzels so they are touching on the baking sheet.
• Drizzle the melted milk chocolate over them and let set.

TOTALLY RANDOM CHOCOLATE DIPPED PRETZELS

Steps:

• Melt you Chocolate chips in the microwave or chocolate melter for as long as it takes to make the chocolate smooth and easy to use.
• Then using a fork put the pretzel on the fork and dip has much as you feel necessary. (If your using a stick like pretzel you can just hold it and dip if you like).
• Before chocolate cools sprinkle on your sprinkles,coconut,crushed peacons,etc.
• Put in fridge for about 10mins to harden.
• Enjoy!

CRAZY DIPPED PRETZELS AND CHIPS

Steps:

• Line baking sheets with wax paper.
• Microwave 1 cup morsels and vegetable shortening in small, dry, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• Dip chips and/or pretzels into melted morsels, tilting bowl to easily dip. (I use a measuring cup.) Use side of bowl to remove excess. Place on prepared baking sheets. Sprinkle with Toppers. Refrigerate for 15 - 20 minutes or until set. Store in airtight container at room temperture. Potato chips are best when eaten within a few hours of preparation.
• Pretzels and chips may be dipped and drizzled in any variety of melted chocolate for different looks. For example, dip them in semi-sweet chocolate and drizzle them with melted white morsels. Or dip them in milk chocolate and drizzle them with melted semi-sweet chocolate. Don't forget the sprinkles--that's the best part!