Recipes

Party Pretzels

February 22, 2021  Online Recipe Guide Avatar

Makes 48 small pretzels

Dough

4 to 4-1 / 2 cups all-purpose flour

2 tablespoons sugar

1 envelope FLEISCHMANN’S RapidRise Yeast

1-1 / 2 teaspoons salt

1 cup milk

1 / 2 cup water

2 tablespoons butter or margarine

 

Egg Glaze

1 egg, beaten with 1 tablespoon water

 

Coarse salt, grated Parmesan cheese, poppy seed,

sesame seed or dill seed

Directions
In a large bowl, combine 1- 1 / 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 48 equal pieces. Roll each piece to 12-inch rope. To make pretzels, curve ends of each rope to make circle; cross ends at top. Twist ends once and lay down over bottom of circle. Cover; let rest in warm, draft-free place for 5 to 10 minutes, until risen slightly.

In large pot, bring 2 quarts of water and 2 tablespoons salt to boil; reduce heat to simmer. Place 4 to 5 pretzels in water; cook 20 seconds, turning once to cook both sides.* Remove; drain on wire rack. Repeat with remaining pretzels. Place pretzels on greased baking sheet. Brush with Egg Glaze; sprinkle with salt, Parmesan cheese, poppy, sesame, or dill seeds. Bake at 350oF for 25 to 30 minutes or until done. Cool on wire rack. Serve with Bacon and Cheddar Spread, Olivade Spread, mustards or other dips, if desired.

* Variations:
Baked Cocktail Pretzels Prepare and shape pretzels as directed. Omit boiling step. Place shaped pretzels directly on greased baking sheets. Cover; let rest and bake as directed.

Herb Pretzels To dry ingredients, add 3 / 4 teaspoon each of thyme, marjoram, and oregano leaves. Sprinkle with dill seed before baking.

BACON AND CHEDDAR SPREAD
Makes about 2-1 / 2 cups

1 (4-ounce) jar diced pimientos, well drained
2 cups grated Cheddar cheese
4 ounces cream cheese, softened
1 / 4 cup (about 4 strips) cooked and crumbled bacon
2 tablespoons sour cream
1 tablespoon minced parsley

Finely mince 2 tablespoons pimiento; put in medium bowl. Add cheese, cream cheese, bacon, sour cream and parsley. Mix well.* Stir in remaining pimientos. Chill.

*To use food processor: Insert metal blade in work bowl; place 2 tablespoons pimientos, Cheddar cheese, cream cheese, bacon, sour cream, and parsley in bowl; process until smooth. Transfer to serving bowl. Stir in remaining pimientos. Chill.

OLIVADE SPREAD
Makes about 1-1 / 2 cups

1 (7.6-ounce) can (about 1 cup) chopped black olives, well drained
1 (4-ounce) jar diced pimientos, well drained
3 tablespoons finely chopped walnuts, lightly toasted
1 clove garlic, finely minced
2 tablespoons walnut or olive oil
Salt and pepper, to taste

In small bowl, combine olives, pimientos, walnuts, and garlic. Stir in oil, salt and pepper. Blend well.

Nutrition Information
Per Serving (without spread):
Serving size: 1 pretzel
Serving weight: 0.7 ounce
Calories 50; Total fat 0.5 g; Saturated fat 0 g;
Cholesterol 0 mg; Sodium 80 mg; Carbohydrates 9 g; Dietary fiber 0 g; Sugars 1 g; Protein 1 g

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