NO COOK PRETZELS WITH A KICK
A spicy snack of pretzels with no baking required. Great for parties or poker night!
Provided by CASADESCARLETT
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Place vegetable oil, ranch dressing mix, garlic powder, lemon pepper, and cayenne pepper in a gallon-size resealable bag; seal and gently shake to mix oil with dry ingredients. Add pretzels and seal bag; shake to thoroughly coat pretzels with seasoned oil. Let pretzels marinate in the bag for 30 minutes. Shake bag and marinate another 30 minutes. Transfer pretzels to a paper towel-lined baking sheet to dry.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 2.9 g, Fat 16.4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 268 mg, Sugar 0.1 g
KIRSTEN'S KICKIN' PRETZELS
Broken sourdough pretzels seasoned with a combo of spices. This recipe is always requested, especially when enjoying with a cold brew! Beware, these are spicy....you can cut back the amount of cayenne (1 tsp seems to be tolerable for all palettes) I have tried many, but none seemed to have what I think makes these extra special, It's a Dilly and lemon pepper.
Provided by flightnurse
Categories Lunch/Snacks
Time 20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Break up pretzels into bite size pieces.
- Mix dry seasoning with oil then coat pretzles in a large bowl or ziplock and let marinate at least 30 minutes stirring occasionally.
- Spead on baking sheet and bake at 250 for 15 minutes stirring occasionally to dry out.
- Enjoy!
HOMEMADE SOFT PRETZELS
Edd Kimber demonstrates how to make perfect pretzels with a chewy crust and soft, fluffy interior. Mix honey and mustard for a fantastic dip to go with them
Provided by Edd Kimber
Categories Brunch, Snack, Treat
Time 25m
Number Of Ingredients 9
Steps:
- Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
- Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
- Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
- To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
- Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
- Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
- Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
- Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
- Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.
Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium
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