Moms Pretzels Recipes

SEASONED PRETZELS

Steps:

• Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• Break the pretzels into pieces. Place them in a large zipped-top bag or in a large bowl. Add the oil and the spices. Shake/stir together very well. Sometimes I shake or it, let it sit for a minute, and shake or stir it again. You want every piece coated very well. If you find there aren't enough spices coating the pretzels, add more spices to your taste.
• Spread the pretzels onto the prepared baking sheet. If they don't all fit in a single layer, use two sheets. Bake for 50 minutes, stirring every 15 minutes. Remove from the oven and cool completely.
• Pretzels stay fresh covered tightly at room temperature for 3 weeks. They won't last that long!

AUNTIE ANNE'S PRETZEL RECIPE (COPYCAT)

Steps:

• In a small bowl, dissolve the yeast in warm water. Set aside for a few minutes until it starts to get foamy.
• In a large bowl, combine flour, sugar and salt. Add in the yeast water and vegetable oil.
• Mix into a dough.
• Knead the dough for 5 minutes until it is nice and smooth.
• Lightly oil a bowl and place dough inside. Cover and let rise in a warm space for 45 minutes or until it doubles in size.
• Preheat your oven to 425.
• You will want an area that will allow you to spread out a bit. You will need to create a water bath by mixing water and baking soda in a large pan. Stir until the baking soda mostly dissolves and bring to a gentle boil. reduce to simmer.
• Place a few paper towels on a plate and set next to your water bath. You will also need a parchment lined or lightly greased baking sheet.
• Divide the dough into 8 equal pieces.
• Roll each portion into a 3 foot long rope. (Remember making snakes with Play-Doh when you were younger? It's time to put those skills to action again!)
• Pick up both ends of the dough and give it a little spin so the middle of the dough spins around.
• Then flip the twisted ends down toward you to create the traditional pretzel look. Pinch the ends in place.
• Dip the pretzel in the water bath and let drip on the paper towel for any excess water to drain off.
• Place the pretzels on your baking sheet.
• Bake pretzels for 4 minutes. Then turn the baking sheet and cook for 5 more minutes. When golden brown the pretzels are done.
• Melt the butter. Brush over the pretzels and sprinkle with salt.*

MOM'S PRETZELS

Steps:

• Sprinkle the yeast over 1 cup of warm water in a bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 10 minutes until the yeast softens and begins to form a creamy foam.
• Stir in 1 1/2 cups of flour, vegetable oil, and table salt, to make a thick, smooth batter. Stir in 1 1/4 cups of flour, and knead the dough on a well-floured surface until elastic, about 5 minutes. Form the dough into a ball, cover it with a cloth, and let it rest for 1 hour.
• Line a baking sheet with parchment paper.
• Cut the dough ball into 12 even pieces, and roll each out into a rope about 18 inches long and as thick as a pencil. To shape into pretzels, form a dough piece into a "U" shape, then cross the two tails to make a loop. Spread the two tail ends apart, bring them up, and press the ends into the top of the loop, to form the pretzel shape. Let the formed pretzels rest for 30 minutes on the prepared baking sheet.
• Preheat an oven to 475 degrees F (245 degrees C).
• Fill a large saucepan about half full of water, bring to a boil, and stir in the baking soda. Working one at a time, drop each pretzel into the boiling water, and let cook for 1 minute, to give the pretzel a skin. Place the boiled pretzels onto the prepared baking sheet, and sprinkle each one with coarse salt.
• Bake in the preheated oven until the pretzels are golden brown, about 12 minutes.

BEER PRETZEL BURGERS

Steps:

• In large bowl mix beer, pretzels, onion, relish (optional), and salt.
• Add ground beef; mix well.
• Shape meat mixture into 8 thick patties.
• Cook over medium heat on gas or charcoal grill.
• Cook 14 to 18 minutes or until done (turning once half way through grilling).

CAROL'S STRAWBERRY PRETZEL SALAD

Steps:

• Layer one: Melt the butter in the pan. Mix pretzels with sugar and sprinkle over melted butter. Bake at 425 degrees for 5 minutes.Layer Two: Combine the cream cheese, sugar, Coolwhip, and drained pineapple. Mix and spread over pretzel crust.Layer Three: Dissolve Jell-O in hot water. Add cold water and stir to mix. Add frozen fruit. Pour carefully over 2nd layer. Chill to set.

SOFT PRETZELS

Steps:

• In a stand mixer bowl, stir together the warm water, sugar, and salt until the sugar has dissolved.
• Pour in the yeast and allow it to sit for 10 minutes until it starts to foam.
• Add in the flour and olive oil and mix thoroughly until a dough forms. This may take about 3-5 minutes.
• Grease a medium bowl with some olive oil or non-stick spray. Transfer the dough to the bowl and shape it into a ball. Loosely cover the bowl with plastic and allow it to sit for 1 hour. Do not refrigerate, the dough needs to stay at room temperature.
• Preheat your oven to 450 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
• Turn the dough out onto a lightly floured surface. With a sharp knife or a dough cutter, divide the dough into 8 even pieces. Between your hands roll the dough pieces into long snake-like strands, about 2 feet in length. Loop each strand under and around to create a pretzel shape.
• Add 1/3 cup baking soda to a large pot of water (a deep pan works too) and bring to a boil. Place each pretzel in the water for 30 seconds on each side. (I usually boil 4 at a time.)
• Move the boiled pretzels to the prepared baking sheet and brush lightly with a beaten egg. Sprinkle with as much or as little coarse salt as desired.
• Bake for 8-10 minutes, until golden brown. Remove from the oven and let cool slightly before enjoying with your favorite dipping sauce.