Pretzel Parmesan Chicken Bites Recipes

PRETZEL BITES

Steps:

• Add cream, milk and sugar to a small saucepan and bring the mixture to a simmer over medium heat stirring occasionally. Turn off the heat and let the mixture cool down to below 110°F.
• Sprinkle active dry yeast over the liquid surface and let it bloom for 10 - 15 minutes, the mixture should puff up.
• Add the flour and salt to a stand mixer bowl and stir to distribute. Add the yeast mixture to the flour mixture and knead with the dough hook on speed 2 until the dough comes together.
• Scrape the dough out of the mixing bowl onto a floured countertop and shape into a ball.
• Place the dough ball into an oiled bowl, cover, and let rise in a warm place for 1 - 2 hours until at least double in size.
• Dump the risen dough out onto a lightly floured countertop, divide into 4 equal portions and roll each into a log about 10" to 12" long. Cut each log into 10 to 12 pieces about 1" each. You can keep the dough on a floured countertop or a parchment-lined baking sheet, keep them apart so they don't stick together.
• Bring 2 cups of water to a boil in a saucepan, turn the heat down and add baking soda to the boiling water a little at a time, it will bubble vigorously, allow the bubbles to subside before adding more so it doesn't boil over. Once all the baking soda is added, give it a stir and bring the baking soda water back to a simmer.
• Grease a wire rack with oil and set it over a large baking sheet.
• Use a slotted spoon to transfer a few pieces of dough into the simmering baking soda water and let it boil for 10 seconds. Remove the dough and set it on the oiled wire rack to drain the excess water. Continue to boil the rest of the pretzel bites and set them on the wire rack. If you run out of space on the wire rack, wait to boil the second batch when the first batch goes into the oven.
• Preheat the oven to 425°F.
• Beat one egg with a tablespoon of whole milk to make egg wash.
• Use a tong, carefully with a light hand, to transfer the boiled pretzel bites from the wire rack onto a lined baking sheet. You will need to bake in two batches. Brush egg wash over the top and sides of the dough. Sprinkle some coarse salt on top and bake for 10 - 12 minutes until golden brown.
• Remove from the oven and allow to cool for 5 - 10 minutes before serving.

PRETZEL PARMESAN CHICKEN BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick spray.
• Arrange 16 Snack Factory® Pretzel Crisps® on prepared baking sheet. Top each with a piece of the popcorn chicken, a teaspoon of sauce, and a sprinkle of cheese.
• Bake in preheated oven until cheese is melted, about 5 minutes.

PRETZEL AND PARMESAN CRUSTED CHICKEN

Steps:

• Whisk together olive oil, minced garlic, basil, rosemary, thyme, and black pepper in a bowl.
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1 inch.
• Transfer chicken breasts to the bowl with the olive oil marinade; cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pretzels and Parmesan cheese into a food processor; pulse until the pretzels are finely crushed and combined with cheese.
• Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish.
• Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
• Press chicken into pretzel mixture, coating both sides.
• Arrange coated chicken in a baking dish. Sprinkle about 1 tablespoon additional pretzel mixture on top.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cover chicken with a foil tent and allow to rest for 10 to 15 minutes before slicing and serving.

GARLIC-PARMESAN PRETZELS

Steps:

• Toss 4 cups mini pretzel twists with 6 tablespoons melted butter, 1/2 teaspoon garlic powder and 1 grated garlic clove in a large bowl. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup grated parmesan and 2 tablespoons finely chopped parsley.

PRETZEL CRUSTED CHICKEN NUGGETS RECIPE BY TASTY

Steps:

• Cut chicken breasts into 2 inch (5 cm) pieces.
• Mix pretzels and cheese in food processor.
• Add pepper to flour and mix in a separate bowl. Whisk eggs in another bowl, and pour cheese/pretzel mix in a third.
• Bread chicken by first covering in flour, then dipping in egg, and finally coating in pretzel/ cheese mix.
• Fry in vegetable oil. Flip several times until fully cooked.
• Serve with ketchup or your favorite dipping sauce!
• Enjoy!

PARMESAN PRETZEL BITES WITH PARMESAN DIPPING SAUCE

Steps:

• In a large bowl, add warm water, sugar, salt, and yeast. Stir to combine and set aside for five minutes. When the yeast is bubbly, add half of the flour, the melted butter, Italian Seasoning, and Parmesan cheese. Stir until combined, and then add additional flour, ½ a cup at a time, stirring after each addition, until soft dough begins to form.
• Remove the dough from the bowl onto a lightly floured surface. Knead in additional flour, until dough is soft but not sticky. Knead by hand an additional 5-8 minutes. You can also use a stand mixer with a dough hook attachment. Form the dough into a ball, and place in a lightly greased bowl. Cover with plastic wrap and allow to rise for 45 minutes.
• Towards the end of the rising time, heat 3 quarts of water in a large stock pot to boiling. Add 2/3 cup baking soda, and stir to combine. Preheat oven to 450 degrees.
• After the dough has risen, remove from the bowl and divide into 10 equal parts. Working with one part of dough at a time, on a lightly floured surface, roll into a 10 to 12-inch rope. Cut each rope into 1-1 ½ inch pieces using a sharp knife or pizza wheel (This will make pretzel bites- you can also turn the rope into a traditional pretzel shape, tie them in knots, or twist the ends together, depending on the type you want. This is a great step to involve children.). Repeat with remaining dough, creating your desired pretzel shapes.
• Working with a few pieces at a time, carefully drop formed pretzels into boiling water. Boil for 30 seconds and remove from water with slotted spoon. Place on a parchment or baking mat-lined baking sheet. Repeat step with remaining pretzel dough pieces.
• In a small bowl, add egg yolk and water. Beat with a fork and combine well. Using a pastry brush, brush egg yolk mixture over dough and sprinkle with pretzel salt. Bake for 12-15 minutes, until pretzels are deep golden brown. Pretzel bites will cook more quickly than traditional pretzels or pretzel knots. Remove the pretzels to a wire rack and cool for 5 minutes, before enjoying warm.
• To make the Parmesan cheese dipping sauce, heat a medium saucepan over medium heat. Add the butter. When the butter is melted, sprinkle the flour over the butter and whisk to combine. Let the butter mixture cook for 1 minute, whisking constantly. Slowly, whisk in the milk. Bring mixture to a slow simmer and simmer for 1 minute, until thickened. Add the Parmesan cheese and whisk until fully incorporated. Add salt and pepper to taste.
• Serve warm pretzels with hot Parmesan cheese dipping sauce and warmed marinara.