Mimis Gourmet Pretzels Recipes

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Divide the pizza dough into 8 equal pieces. Using your hands, roll a piece into a rope about ¼ inch thick and 15 inches long. Arrange the rope in a U-shape, then twist the ends together once and bring the twisted ends up to rest over the top curve of the rope to make a pretzel shape. Repeat with the rest of the dough pieces.
• Bring 3 quarts of water to a boil in a large pot over high heat. When water is boiling, stir in the baking soda. Working a few at a time, gently lower the pretzels into the water for 45 seconds, flipping halfway through. Carefully transfer the pretzels to paper towels and blot-dry. Place the dried pretzels on the prepared baking sheet, spacing 1 inch apart.
• In a small bowl, whisk together the egg and remaining tablespoon of water. Using a pastry brush, brush the egg wash over the pretzels, then sprinkle with coarse salt.
• Bake the pretzels for 15-20 minutes. or until deep golden brown and cooked through.
• Serve the pretzels with Heluva Good!® Bacon Horseradish Dip.
• Enjoy!

Steps:

• Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
• Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
• Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
• Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Steps:

• In a microwave, melt candy coating; stir until smooth. Dip 1 pretzel in candy coating; let excess drip off. , Place on waxed paper-lined baking sheet. If desired, fill pretzel holes with candy coating. Decorate with orange sugar or sprinkles. For stem, dip the back of 1 gumdrop piece into candy coating; place above the pumpkin. Repeat. Let stand until set, about 30 minutes.