Barbecue Pretzels Food

BBQ SNACK MIX

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crackers, pretzels, cereal squares, and peanuts in a large bowl. Slowly drizzle oil over cracker mixture and gently stir mixture with your hands until well coated, adding more oil, if necessary.
• Combine barbecue seasoning and paprika in a small bowl. Add to cracker mixture and toss gently until coated. Spread out on a baking sheet.
• Bake in the preheated oven for 15 to 20 minutes, stirring halfway through. Allow to fully cool before serving or storing.

SCARY BARBECUE SNACK MIX

Steps:

• Heat oven to 300°F with rack in middle. Grease rimmed baking sheet with oil.
• Combine popcorn, tortilla chips, cheese crackers, and corn nuts in a large bowl.
• Melt butter in a small saucepan over medium heat. Remove pan from heat and whisk in barbecue sauce, Worcestershire sauce, sugar, paprika, chili and garlic powders, and Tabasco, if using.
• Drizzle barbecue sauce mixture over snack mix and stir until combined well.
• Evenly spread mixture in baking sheet and bake, stirring and turning mixture over every 10 minutes, for a total of 40 minutes. Cool in pan on a wire rack (it will crisp as it cools), then break into pieces.

SMOKY PRETZEL MIX

Steps:

• Melt 1/2 stick butter with 3 tablespoons brown sugar, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne. Toss with 3 cups mini pretzels and 2 cups mixed nuts. Spread on a baking sheet and bake 20 minutes at 325 degrees F, stirring.

BARBECUE PRETZELS

Steps:

• Seperate dough into 10 pieces.
• Flour hands and a flat surface.
• Roll each piece of dough into a 10" rope.
• Wind each dough rope around a stick, leaving space between spirals and pinching dough together tightly at each end.
• If desired, roll in salt or sesame seeds, pressing coating into dough.
• Bake over coals, turning to bake and toast evenly (about 4 minutes per pretzel).
• To remove from stick, twist pretzel counter clockwise, then turn clockwise and pull off.
• Serve with tangy barbecued Beans.

BARBECUE PARTY SNACK MIX

Steps:

• Preheat your smoker to 300 degrees F (150 degrees C). If using a Gateway Drum Smoker, move the rack to the top level.
• In the large foil tray, combine the various Chex, Cheez-its, pretzels, pecans, and walnuts.
• Melt together the butter, BBQ sauce, spicy sauce, and BBQ rub. Stir to combine well.
• Pour the melted mixture over the snack mix and stir until well combined.
• Place the foil tray into the preheated smoker and cook for one hour stirring every 15 minutes.
• Transfer to a serving bowl and serve hot, warm, or cold.

HOMEMADE SOFT PRETZELS

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.