Garlic Reunion Pretzels Food

GARLIC PRETZELS

Steps:

• Preheat oven to 250 degrees F.
• Mix worcestershire sauce, butter and garlic powder.
• Pour over pretzels and mix well.
• Spread on a baking sheet in a single layer.
• Bake for one hour, stirring every 15 minutes.

GARLIC-PARMESAN PRETZELS

Steps:

• Toss 4 cups mini pretzel twists with 6 tablespoons melted butter, 1/2 teaspoon garlic powder and 1 grated garlic clove in a large bowl. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup grated parmesan and 2 tablespoons finely chopped parsley.

GARLIC PRETZELS

Steps:

• In a saucepan, melt the butter, garlic and essence.
• Stir and mix until boiling.
• Place the pretzels in a large bowl.
• Drizzle the butter mixture over the pretzels and coat as best you can.
• Spread the coated pretzels into an ungreased baking pan (can be split into two pans for easier tossing).
• Bake at 250 degrees for 45 minutes (or until the pretzels are no longer wet), stirring every 15 minutes (to recoat the pretzels.) Cool and store in Ziploc or resealable container.
• GREAT with ice cold PEPSI (or beer if you must!).

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.

MUSTARD PRETZELS

Steps:

• Preheat oven to 400F.
• Spray large baking pan with nonstick coating.
• Arrange pretzels in the pan.
• In a small bowl, mix prepared mustard, honey, vinegar and dry mustard.
• Slowly pour over pretzels, stirring to coat.
• Spread out pretzels so they are in one or two layers.
• Bake 8-10 mins, stirring once, or til they begin to brown.
• Cool the pan on a wire rack til they begin to crisp.
• They will keep at room temperature for 1-2 weeks.