Best Veronicas Healthy Pretzel Snack Recipes

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KIDS CAN MAKE: HEALTHY CINNAMON-RAISIN SOFT PRETZELS



Kids Can Make: Healthy Cinnamon-Raisin Soft Pretzels image

Plump, chewy and a little bit sweet and salty-these healthy pretzels have it all. We used white whole wheat flour because it has a more kid-friendly taste than its cousin, regular whole wheat, and more fiber than all-purpose flour. For little and big kids: Let them help measure ingredients, roll and shape the pretzels and sprinkle them with cinnamon sugar.

Provided by Food Network Kitchen

Time 2h20m

Yield 24 pretzels

Number Of Ingredients 10

3 tablespoons unsalted butter, at room temperature, cut into small pieces, plus 2 tablespoons melted unsalted butter plus more melted butter for greasing bowl
1/3 cup packed dark brown sugar
One 1/4-ounce package active dry yeast
5 cups white whole wheat flour
1 cup raisins, finely chopped
2 teaspoons kosher salt
2 teaspoons ground cinnamon
Cooking spray
1 tablespoon baking soda
3 tablespoons granulated sugar

Steps:

  • Combine 2 cups warm water (110 to 115 degrees F), butter pieces and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand until foamy, about 10 minutes. Whisk together the flour, raisins, 1 teaspoon of the salt and 1 teaspoon of the cinnamon in a large bowl.
  • Add half the flour mixture to the yeast, and mix on low speed until incorporated, scraping down the side of the bowl as needed. Add the remaining flour, increase the speed to medium and continue to beat until the dough gathers around the hook and pulls away from the side of the bowl. Once this happens, continue to beat until the dough is smooth, about 5 minutes more. Remove the dough ball, butter the inside of the bowl, return the dough ball to the bowl, cover and let rise in a warm spot until doubled in size, about 1 hour.
  • Position 2 racks in the upper and lower thirds of the oven, and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper, and spray generously with cooking spray. Punch down the dough, and cut it in half. Divide each half into twelve even pieces, and cover with a towel.
  • Roll each piece of dough into an 18-inch rope, working from the middle out. (It helps to hold the dough ends and slap the center of the length on the counter as you stretch and roll.) Make a U shape with one of the dough ropes, lift the ends and twist in the center twice; fold the ends over and down, and pinch to secure them to the bottom of the U to finish the pretzel shape. Transfer the pretzels to the prepared baking sheets. Cover loosely with plastic wrap, and let rest at room temperature until the pretzels rise slightly, about 30 minutes.
  • Meanwhile, combine 10 cups water and the baking soda in a large, wide pot, and bring to a low simmer (190 to 200 degrees F), whisking until the baking soda dissolves. Stir together the granulated sugar and the remaining 1 teaspoon salt and 1 teaspoon cinnamon in a small bowl.
  • Cut the parchment paper with scissors around each pretzel. Leaving the pretzel on the paper (so it keeps its shape while transporting to the simmering water), remove the pretzels from the baking sheets. Reline each baking sheet with parchment, and spray generously with cooking spray.
  • Put each pretzel, top-down, into the simmering water, and remove the paper. Simmer until the pretzels plump, about 1 minute. Carefully flip the pretzels, and continue to simmer 45 seconds more. Remove each with a slotted spoon, shake off excess liquid, place on the prepared baking sheets and sprinkle with some of the cinnamon-sugar mixture.
  • Bake the pretzels until they're a few shades darker and the bottoms are nicely browned, 16 to 18 minutes, rotating about halfway through. Brush with the melted butter.
  • Store the pretzels at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 month (let thaw at room temperature).

Nutrition Facts : Calories 160 calorie, Fat 3 grams, SaturatedFat 1.5 grams, Cholesterol 5 milligrams, Sodium 320 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 4 grams, Sugar 8 grams

VERONICA'S HEALTHY PRETZEL SNACK



Veronica's Healthy Pretzel Snack image

This is one of my 3 1/2 yr old daughter's favorite snacks.Check out the ingredient list on here; pretty healthy and tasty too. Add or subtract from the ingredient list; possibilites are endless. We've used drizzled honey, chopped dried pineapple, etc... This is so interchangeable and versatile for allergies, but to keep it healthy be sure to use organic or at the very least, all natural ingredients. You can even use a sub for the peanut butter; there are other butters out there that are nut free. Carob bars are hard to find if you dont have a Wholefoods or healthfood store nearby. Whether or not you choose to use unsweetened or sweetened ingredients is totally up to you. Obviously, all measurements are estimates (this amount is just for her and i) and "recipe" can easily be doubled or tripled for a party. Cooking time is optional refrigeration time.NOTE: THIS SITE DIDNT RECOGNIZE PRETZEL "RODS" SO THEY ARE LISTING IT AS STICKS; IT WILL ONLY WORK WITH THE RODS. STICKS ARE TOO FINE.

Provided by jennifer in new jer

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 cups paul newman spelt pretzels
4 organic unsalted pretzel rods
1/2 cup organic no-sugar-added peanut butter
1/3 cup organic chocolate chips or 1/3 cup chocolate shavings
1/3 cup dried flaked coconut
1/3 cup dried papaya, diced very fine (optional)
1/3 cup crumbled graham cracker (optional)
1/3 cup roasted sunflower seeds (optional)

Steps:

  • Spread 3/4 of the pretzel rods and other pretzels with peanut butter, leaving enough uncovered to hold it.
  • Roll each prezel in, or cover each pretzel with the toppings listed above or of your choice.
  • Refrigerate for 30 minutes or eat right away.

Nutrition Facts : Calories 920.2, Fat 9.9, SaturatedFat 4.7, Sodium 3109.2, Carbohydrate 186.8, Fiber 7.3, Sugar 11.6, Protein 23.9

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