CINNAMON-SUGAR PRETZELS
Make and share this Cinnamon-Sugar Pretzels recipe from Food.com.
Provided by Cindi M Bauer
Categories Kid Friendly
Time 32m
Yield 16 ounces cinnamon-sugar flavored pretzels
Number Of Ingredients 4
Steps:
- Preheat the oven to 300Fº.
- In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.
- In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.
- Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.
- Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).
- Place baked pretzels onto a baking sheet that has been lined with wax paper.
- Spread pretzels out as evenly as you can, to allow them to cool before serving.
- Store pretzels in an airtight container.
Nutrition Facts : Calories 213.2, Fat 9.8, SaturatedFat 1.3, Sodium 385.5, Carbohydrate 29.2, Fiber 1, Sugar 7, Protein 3
CINNAMON SUGAR PRETZELS
Provided by Food Network Kitchen
Time 15m
Yield 4 cups
Number Of Ingredients 0
Steps:
- Toss 4 cups pretzel snaps with 6 tablespoons melted butter and 1/2 teaspoon cinnamon. 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 sugar mixed with 1 teaspoon cinnamon.
ALMOST-FAMOUS SOFT PRETZELS
Provided by Food Network Kitchen
Time 1h
Yield 6 pretzels and 1/2 cup sauce
Number Of Ingredients 12
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
CANDY COATED PRETZELS
Wonderful candied pretzel twists that your family and friends will enjoy.
Provided by JOYCEINDAYTON
Categories Appetizers and Snacks
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 250 degrees F (120 degrees C). Lightly grease a baking sheet. Arrange pretzels in a single layer baking sheet.
- Combine butter, brown sugar, corn syrup, and salt in a large saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 244 degrees F (117 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
- Pour hot mixture over pretzels; toss to coat evenly.
- Bake pretzels in preheated oven for 10 minutes. Stir; continue to bake until crisp, about 10 minutes. Remove from oven and break into individual pieces. Cool on wire rack or parchment paper.
Nutrition Facts : Calories 737.2 calories, Carbohydrate 125.1 g, Cholesterol 61 mg, Fat 25.5 g, Fiber 2.2 g, Protein 6.7 g, SaturatedFat 15.1 g, Sodium 1268.1 mg, Sugar 58.9 g
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- In the bowl of a stand mixer fitted with the paddle, mix the warm milk with the yeast and 1 teaspoon of the sugar. Let stand until foamy, 5 minutes. Add the eggs, flour, baking powder, salt, cardamom and 1/4 cup of the sugar and mix at medium speed, scraping down the side of the bowl, until a shaggy dough forms, about 2 minutes. Add the stick of butter and mix until the dough comes together and is smooth and shiny, about 5 minutes. Shape the dough into a loose ball and cover the bowl with plastic wrap. Let stand at room temperature until doubled in bulk, about 1 hour.
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- Preheat the oven to 425°. Bake the pretzels for 12 to 15 minutes, shifting the pans once, until pale golden. Let cool slightly.
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