Best Onion Pretzels Recipes

BUTTERY ONION PRETZELS

Steps:

• In a large skillet, melt butter. Stir in soup mix. Heat and stir until well mixed. Add pretzels; toss to coat. , Spread pretzel mixture in a baking pan. Bake at 250° for 1-1/2 hours, stirring every 15 minutes. Cool. Store in an airtight container.

ONION SOUP MIX PRETZELS

Steps:

• Spread pretzels out in an even layer in 9x13-inch baking pan.
• Melt butter.
• Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
• Add dry soup mix.
• Stir until well blended.
• Drizzle over pretzels; toss to coat all pieces.
• Bake for 45-60 minutes in 250°F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.

ONION PRETZELS

Steps:

• Heat oven to 425°F. Spray cookie sheets with cooking spray. In medium bowl, stir Bisquick mix, onion powder, milk and oil until well blended.
• Gently smooth dough into a ball. Place dough on surface generously sprinkled with Bisquick mix; gently roll in Bisquick mix to coat; knead 5 times.
• Divide dough into 32 equal portions. Roll each portion into pencil-like strip, about 12 inches long. Twist each strip into pretzel shape on cookie sheets. Brush with egg; sprinkle with salt.
• Bake 5 to 7 minutes or until light golden brown.

ONION HARD PRETZELS

Steps:

• Preheat oven to 425 degrees.
• In a bowl, break up hard pretzels into bite sized pieces. Pour melted butter over and stir quickly. Pour dried Onion soup overtop and mix well.
• Spread out on a large cookie sheet, trying not to have pieces touch. This assures crispiness. Bake 8-12 minutes. It depends on your oven, as some bake hotter than others. After 8 minutes, keep checking them. Do not let onion bits burn, if possible. You just want them crispy. Remove and cool completely. Store in covered container.
• ENJOY!

ONION PRETZELS RECIPE - (4/5)

Steps:

• Melt butter, add soup mix. Pour over pretzels & stir until coated. Bake at 200* for 2 hrs.

FRENCH ONION PRETZELS

Steps:

• Break up pretzels. Pour butter and onion soup mix over pretzels in a bowl. Mix around to coat the pretzels evenly. Put mixture in a 9"x13" baking pan and put in the oven at 350 for 5 minutes, then take out and mix around and put in for another 5 minutes. Be careful not to bake too long or they will burn!

GOUDA, PANCETTA, & ONION FONDUE WITH PRETZELS RECIPE - (4.4/5)

Steps:

• In a medium skillet, cook the chopped pancetta over moderately high heat, stirring occasionally, until it is crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the sliced onion, cover and cook over moderate heat until it is softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes longer. Stir in the cumin and season the onion with salt and pepper. In a bowl, toss the cheese with the flour. In a medium saucepan, bring the wine to a simmer over moderate heat. Add the cheese in handfuls and stir constantly until each batch is completely melted before adding more. Cook, stirring vigorously, until creamy, about 2 minutes longer. Stir in the pancetta and half of the onion and season generously with pepper. Float the remaining onion on top of the fondue and serve with warm pretzels, rye bread cubes, cornichons and pickled vegetables.

ONION PRETZELS

Steps:

• Preheat oven to 350 degrees. In a 9x12-inch cake pan, melt 2 sticks of butter. Mix in onion soup/ranch dip package. Add broken pretzels; coat thoroughly. Bake for 10 minutes, turning once.

NADIYA HUSSAIN ONION PRETZELS RECIPE | NADIYA BAKES

Steps:

• Prep tine: 45 minutes, plus rising. Cook time: 25 minutes Start by adding the flour to a large mixing bowl with the yeast, sugar, onions, onion granules and chives and mix until well combined. Add the butter and mix through using a cutlery knife. Make a well in the centre. Add the water and mix until the dough comes together. Attach the dough hook to a free-standing mixer and knead for 5 minutes on medium until the dough is smooth and stretchy. Cover and leave to double in size. Grease two baking trays. Take the dough out anddivide into 12 equal-sized balls, about 75g each. Rollout each ball to a 30cm sausage shape and then tieinto a knot (see photo overleaf), tuck the endsunderneath and pop onto the greased trays. Leave covered with greased clingfilm for just 15 minutes. Preheat the oven to 200°C/fan 180°C/gas 6. Bring a large saucepan of water to the boil. Add the bicarbonate of soda, stir in well until dissolved, then leave to simmer. Gently drop in a few of the dough knots (just enough so they don't touch) and cook for 10 seconds. Flip with a slotted spoon and leave in for another 10 seconds. Drain and pop back onto the greased tray. Repeat with the rest. Glaze them with the beaten egg. Mix the paprika, onion granules and salt together, sprinkle all over the knots and bake for 12 minutes. Take out, leave to cool a little on a rack and eat while they are still warm.