Dilly Pretzels Food

DILL/RANCH PRETZELS

Steps:

• 1. Put pretzels into large bowl
• 2. Pour half of the oil over the pretzels and "toss" like a salad to coat the pretzels
• 3. Pour remaining half of oil over pretzels and "toss" again
• 4. Add dill weed to package of ranch dressing mix and mix slightly in the package
• 5. Sprinkle about half the dill weed/ranch mix over pretzels and "toss" like a salad
• 6. Sprinkle remaining dill weed/ranch mix and toss pretzels again
• 7. "Toss" pretzels every 10-15 minutes (give or take) until they are no longer shiny (oil is dry)- prob about 45 min - 1 hr
• 8. Store in plastic bags or airtight container. Pretzels are good for at least 2-3 weeks.

EASY SEASONED PRETZELS WITH GARLIC, DILL AND RANCH SEASONING.

Steps:

• Add 8 oz of Orville Redenbacher oil to seasonings.
• Drizzle about 1/4 of the seasoning & oil mixture. Stir. Repeat until all of the seasoning and oil mixture has been added to the pretzels.
• Store covered for freshness. I like putting them in mason jars with lids and giving some away!
• Here's the hard part. Give these garlic and dill seasoned pretzels a good 24 hours before serving them. The flavors will soak into the pretzels and will be so delicious!! Make sure to give the pretzels a good stir every hour or so.
• Store in a sealed container for freshness. I like putting these pretzels in mason jars and giving them away (think teacher gift or hostess gift).

ALMOST-FAMOUS SOFT PRETZELS

Steps:

• Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
• Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
• Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
• Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
• Illustration by Jason Lee

GARLIC DILL PRETZELS

Steps:

• Put the pretzels into a huge bowl and sprinkle with all the seasonings. Add the oil and butter buds and stir well.
• Cover and let sit for about 4 hours. I've often eaten them right away but they will taste better after a few hours or even the next day.

DILLY MINI CHEESE BALLS

Steps:

• In a small mixing bowl, combine the first 6 ingredients. Shape tablespoons of cheese mixture into balls. Roll in walnuts and parsley. Cover and refrigerate for 20 minutes before serving. Serve with pretzel sticks or crackers.

MUSTARD DILL PRETZEL DIP

Steps:

• Mix all ingredients together. Cool. Serve with pretzels. Keeps 1-2 weeks refridgerated.
• Also makes a good sauce for salmon, burgers, hot dogs, etc.