PARMESAN GARLIC RANCH SEASONED PRETZELS
Learn how to make the most addicting parmesan garlic ranch seasoned pretzels. We use large hard pretzels and season them with a garlic ranch butter and bake them until they are crispy and golden!
Provided by Marzia
Categories Appetizers
Time 40m
Number Of Ingredients 6
Steps:
- PREP: Position a rack in the center of the oven and preheat the oven to 250ºF. Line a large baking tray with parchment paper, or if you line it with foil, spray generously with cooking spray.
- MIX: Break the pretzels into bite-sized pieces either by hand or by placing them in a zip-top bag and giving them a couple of whacks. Be careful not to make crumbs, you want the pieces to be bite-sized so that they don't over bake. Place them in a large bowl. In a 2 cup measuring cup, whisk together the ranch seasoning, garlic powder, parsley, sugar, vegetable oil, melted butter, and parmesan cheese. Pour the prepared sauce and stir or toss the pretzels to coat them evenly. Alternately, you could also do this in a clean (crumb-free) gallon-sized zip-top bag and just shake to combine the ranch mix and the pretzels.
- BAKE: Spread the pretzels out on to the prepared baking tray in an even, single layer. If they don't all fit on one baking sheet, it's best to spread them out onto two so that they bake evenly. Bake them for 35-40 minutes, stirring them every 15 minutes so that they brown evenly. Allow them to cool completely and then place them in an airtight container for up to 1 week!
SOFT PRETZELS
Similar to Auntie Anne's, these soft pretzels are a touch sweet and deliciously buttery.
Provided by Jennifer Segal, adapted from Food Network
Categories Breads
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, yeast, and salt. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk/butter mixture to the bowl. When the dough forms a cohesive mass, switch from the paddle attachment to the dough hook. Knead on medium-low speed until the dough is smooth but still slightly tacky, about 5 minutes. (Alternatively, the dough can be mixed and kneaded by hand.) Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 to 2 hours.
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray.
- In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water. Stir until the baking soda is dissolved; set aside. (Dipping the pretzel dough in a baking soda solution gives the pretzels a nice golden brown crust.)
- Punch the dough to deflate it, then turn it out onto a clean work surface. (If the dough seems sticky, you can dust it with a bit of flour as needed.) Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dishtowel so the dough doesn't dry out. Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.
- Using two hands, gently dip each "rope" into the soda solution. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other -- making a twist in the center -- and press the ends onto the bottom of the pretzel). Sprinkle evenly with the coarse salt. Bake until golden, 8 to 12 minutes; watch the bottoms carefully as they can burn.
- Melt the remaining 3 tablespoons of butter and brush on the baked pretzels. The pretzels are best enjoyed warm out of the oven or fresh on the same day (reheat in the oven or microwave).
- Note: Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm milk and butter, let it sit until frothy, about 10 minutes, and then proceed with the recipe.
- Note: If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with butter after baking and sprinkle generously with cinnamon sugar (½ cup sugar plus about ¾ teaspoon cinnamon)
- Make-Ahead Instructions: After the dough has risen, it can be refrigerated for up to three days or frozen for a few months. Thaw the frozen dough in the refrigerator before using. The dough can be shaped into pretzel bites while still cool, but allow about 30 minutes for the bites to puff up a bit before dipping and baking.
Nutrition Facts : ServingSize 1 pretzel, Calories 331, Fat 12 g, Carbohydrate 49 g, Protein 7 g, SaturatedFat 7 g, Sugar 9 g, Fiber 2 g, Sodium 2540 mg, Cholesterol 30 mg
CHEESE PRETZELS
Here's a Cheese Pretzels recipe for an easy snack that's quite addictive! These crunchy, buttery, cheddar cheese flavored pretzels are perfect for parties
Provided by The Gunny Sack
Categories Snack
Time 3h
Number Of Ingredients 4
Steps:
- Pour the pretzel twists in a large rimmed baking sheet or a roasting pan.
- Whisk together the oil, powdered cheese, and garlic powder. Pour over the pretzel twists in the pan and stir to coat.
- Continue stirring every 15 minutes until all of the cheese and oil mixture is absorbed.
Nutrition Facts : Calories 210 calories, Carbohydrate 23 grams carbohydrates, Fat 12 grams fat, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 grams, Sodium 406 grams sodium, Sugar 1 grams sugar, UnsaturatedFat 5 grams unsaturated fat
HERBED GARLIC CHEESE SPREAD
I've taken this creamy spread to many holiday gatherings and parties- and there's never any left to bring home! Well-seasoned with a blend of herb flavors, this cheesy treat tastes great on slices of French bread, too.
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield about 3 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, beat the cream cheese, butter and seasonings until well blended. Cover and refrigerate for at least 2 hours. Serve with crackers.
Nutrition Facts : Calories 100 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 105mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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