CHEESY PRETZELS
Squirt 'em with mustard or extra cheese, or eat these easy-to-make treats plain!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.
- Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.
- Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.
- Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 20 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1280 mg
SOFT BAKED PRETZELS AND A CHEESY MUSTARD DIP
Who doesn't like pretzels and cheese dip. This is simple, easy, quick and a great appetizer. Try MNF (Monday Night Football), a Sunday tail gate, or just a pot luck dinner. Just easy. If you don't want salt, pepper, poppy seeds, parmesan, lots of other topping can be put on the pretzel if you don't want salt..
Provided by SarasotaCook
Categories Kid Friendly
Time 40m
Yield 24 pretzels, 24 serving(s)
Number Of Ingredients 8
Steps:
- Cheese sauce -- Add the beer (or milk), cheese, mustard, and onion to a small sauce pan and heat up. Garnish with the sauteed bacon.
- Bread -- Separate the 12 bread sticks and then cut each lengthwise in half to make 24 bread sticks. Now roll each one to make a small rope. Now make a knot. I don't care how you make the knot, use any design you want. I like to make a '"O" the cross the bottom and twist and then flip the cross piece back over the "O", but again, just make a knot, it isn't important that they look perfect.
- Brush the breadstick with egg and then add the salt. Bake 375 for about 15 minutes until golden brown.
- Serve with the cheese sauce. The perfect quick appetizer.
Nutrition Facts : Calories 87, Fat 3.5, SaturatedFat 1.6, Cholesterol 16.3, Sodium 824.3, Carbohydrate 10.1, Fiber 0.4, Sugar 1, Protein 3.4
EASY NO YEAST SOFT CHEDDAR PRETZELS
Steps:
- Gather the ingredients. Preheat the oven to 400 F. Lightly grease 2 baking sheets.
- Combine the flour, baking powder, salt, and sugar in a medium bowl; cut in the margarine with a pastry blender until the mixture resembles coarse meal.
- Add the cheese and milk, stirring until the dry ingredients are just moistened.
- Turn the dough out onto a lightly floured surface and knead about 12 times.
- Divide the dough in half and roll each half into a 12 x 8-inch rectangle.
- Cut the dough lengthwise into 8 (1-inch) strips.
- Twist each strip into a pretzel shape. Brush with the beaten egg and sprinkle with the coarse salt.
- Place the pretzels on the greased baking sheets and bake for 15 minutes or until golden brown. Cool for a few minutes on wire racks. Serve pretzels warm.
Nutrition Facts : Calories 79 kcal, Carbohydrate 10 g, Cholesterol 14 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 357 mg, Sugar 1 g, Fat 3 g, ServingSize 16 pretzels (16 servings), UnsaturatedFat 0 g
CHEESY SOFT PRETZELS
Steps:
- 1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside. 2. Stir yeast into warm water until dissolved, about 60 seconds. Stir in salt and sugar and slowly add in 3 cups of the flour. With a wooden spoon, mix until the dough is thick. Add more flour until the dough is no longer sticky, about 3/4 cup. The dough is ready to knead when you poke it with your finger and the dough bounces back.3. On a floured surface, knead the dough for about 3 minutes. Shape into a ball and, with a sharp knife, cut the dough into 1/3 cup sections. 4. Roll the dough into a rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. Place on the baking sheet. 5. Use the beaten egg as an egg wash and sprinkle the pretzels with cheese .6. Bake for about 10 minutes then turn the oven to broil add chopped parsley and bake for 5 additional minutes. Watch to avoid burning the pretzels. Serve hot or store in an airtight container for later consumption.
CHEESY SOFT PRETZELS
"Fresh and warm from the oven, these chewy twists are a yummy snack even kids can make," jots field editor Ruth Ann Stelfox of Raymond, Alberta.
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cheese, baking powder, sugar and salt. Cut in butter until crumbly. Stir in milk just until moistened. , Knead on a floured surface for 1 minute; divide in half. Roll each portion into a 12x8-in. rectangle; cut each into 8-in.-long strips. Fold strips in half, pinching the edges, and twist into pretzel shapes. , Place on greased baking sheets. Brush with egg and sprinkle with coarse salt. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 71 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 183mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BEER CHEESE AND SOFT PRETZEL BITES
This recipe uses one of maybe my favorite hacks ever! I take deli or bakery pizza dough and turn it into browned-and-crunchy on the outside, chewy on the inside pretzel bites that beg to be dipped in a cheesy beer sauce. Serve these at your next tailgate or party and watch them disappear!
Provided by Kardea Brown
Categories appetizer
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
- Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
- While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
- When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
- Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
- For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
EASY CHEESY PRETZEL DIP
I was craving soft pretzels and cheese when I thought this one up. First I tried just melting some American cheese--that didn't work, but after a few trial and errors I came up with this easy cheese dip with simple household ingredients.
Provided by Molly 6
Categories Cheese
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a medium sauce pan over medium heat melt butter, then add cornstarch.
- Slowly pour in the milk. Stir continually until milk thickens.
- Once it has thickened add salt and American cheese. Continue stirring until cheese has melted.
- Once cheese has melted add mustard to mixture.
- Serve with soft or hard pretzels and enjoy.
Nutrition Facts : Calories 443.1, Fat 34.3, SaturatedFat 21.5, Cholesterol 95.2, Sodium 1179.5, Carbohydrate 15.7, Fiber 0.1, Sugar 0.1, Protein 18.9
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