Recipes for "pretzels"

Place the semi-sweet chocolate in a microwave-safe bowl. Microwave for 1 minute and 30 seconds at 50% power.

Stir the chips. Microwave for 30 seconds at 100% power. Stir until chocolate is melted and smooth.

If the chocolate still has lumps, microwave in 15-second intervals at 100% power, stirring between each interval until smooth.

Place a mini pretzel in the semi-sweet chocolate and push it below the surface with a fork to coat.

Use a fork to remove the pretzel from the chocolate. Then tap it gently against the sides of the bowl until most of the chocolate has dripped off.

Wipe the bottom of the fork on the edge of the bowl to remove any excess chocolate then slide the pretzel onto the lined baking sheet (use a second fork if needed).

Repeat until you have coated half the pretzels. You should still have a little melted chocolate left.

Repeat the process for melting the chocolate using the white chocolate chips in a clean bowl. Repeat the coating process with the remaining pretzels in the white chocolate.

Dip a fork the remaining semi-sweet chocolate and drizzle it over the white chocolate-coated pretzels; repeat with the remaining white chocolate.

If you want more control over the drizzle, scoop the chocolate into a quart size freezer re-sealable bag. Snip a very small corner of the bag (1/16-inch) to make a tiny hole. Squeeze the bag to drizzle the chocolate in a more controlled manner.

Then remove from pan and store in an air-tight container in the fridge. The pretzels will keep for 7 to 10 days.

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Make the dough: Mix flour, sourdough starter, water, powdered milk, melted butter, brown sugar, yeast, and salt in a stand mixer fitted with a dough hook until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry.

Remove dough from the bowl and shape into a ball. Clean and dry the bowl, then grease lightly. Return dough to the bowl, cover, and let rise at room temperature for 1 hour.

Turn dough out onto a lightly greased surface. Fold and shape into a rectangle; divide into 12 equal pieces and cover with plastic wrap.

Roll one piece dough into an 18-inch long rope; keep remaining dough covered while you work. Loop and twist the rope into a pretzel shape, and place onto a baking sheet. Roll and shape remaining pretzels.

Preheat the oven to 450 degrees F (230 degrees C).

Prepare a water bath by bringing 3 cups water to a boil in a pot. Reduce the heat to medium-low and stir in baking soda until dissolved. Lower one pretzel into the water bath and cook for 30 seconds, flipping halfway through. Remove with a slotted spoon or spatula and place back onto the baking sheet. Repeat with remaining pretzels.

Beat egg with 1 tablespoon water in a small bowl. Brush egg wash over each pretzel, then sprinkle with coarse salt.

Bake in the preheated oven until dark golden brown, 12 to 15 minutes. Remove from the oven and brush pretzels with melted butter. Cool for 5 minutes before serving.

Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).

Spread pretzels evenly onto baking sheets. Unwrap candy kisses and place one in the center of each pretzel.

Bake in the preheated oven until kisses melt, 1 to 2 minutes. Remove from the oven, then gently press a candy-coated chocolate into the melted chocolate center of each pretzel.

Chill in the refrigerator until set.

Gather all ingredients.

Whisk 1 cup flour, yeast, and sugar together in a bowl. Stir in water and softened butter until well combined. Let stand until bubbles begin to form, about 15 minutes.

Stir salt into yeast mixture, then gradually stir in 2 1/2 cups flour until dough can be picked up in a ball.

Knead until smooth and elastic, about 8 minutes, adding more flour if needed.

Divide dough into 6 pieces and let rest for a few minutes.

Roll one piece into a 15-inch rope, then loop and twist rope into a pretzel shape. Place onto a baking sheet and form remaining pretzels. Cover and let rise for 15 minutes.

Preheat the oven to 450 degrees F (220 degrees C). Grease a baking sheet.

Bring 3 cups water to a boil in a pot. Stir in baking soda and remove from the heat.

Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through.

Transfer soaked pretzels to the prepared baking sheet; brush with melted butter and sprinkle with salt.

Bake in the preheated oven until golden brown, 8 to 10 minutes.

Place white chocolate into the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.

Dip pretzels into melted chocolate to completely cover half of each one. Roll in candy sprinkles, then place onto waxed paper. Refrigerate for 15 minutes to harden.

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.

After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.

Preheat an oven to 450 degrees F (230 degrees C).

Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Break the pretzels into a large bowl.

Blend olive oil, ranch-style dressing mix, garlic powder, and dill weed in a medium bowl; pour the mixture over pretzels. Let pretzels marinate for 1 hour, tossing approximately every 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Spread marinated pretzels on a large cookie sheet. Bake in the preheated oven for 8 to 10 minutes. Allow the pretzels to cool, then serve.

Mix together oil, dressing mix, garlic salt, cayenne, and lemon pepper in a small bowl until combined.

Place pretzels in a large resealable plastic bag. Pour in ranch dressing mixture. Seal the bag and shake to coat. Allow pretzels to marinate for about 2 hours before serving. Shake occasionally to maintain coating.

Preheat the oven to 200 degrees F (95 degrees C).

Mix vegetable oil, dry ranch dressing mix, garlic salt, and cayenne pepper together In a medium bowl.

Place pretzels in a medium baking dish; coat with vegetable oil mixture.

Bake pretzels in the preheated oven, stirring occasionally, until toasted and crispy, about 2 hours.

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease baking trays.

Mix water and sugar together in a bowl until sugar is dissolved; add yeast. Let mixture stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Whisk flour, butter, and salt together in a bowl until well mixed; add yeast mixture and stir with a fork until dough starts to cling. Turn dough onto a floured work surface and knead until smooth.

Cut dough into 15 equal pieces and roll each piece between your hands into rope shapes at least the thickness of a pencil. Twist dough into desired shapes.

Pour 4 cups hot water into a bowl; stir in baking soda until dissolved. Dip each pretzel into the baking soda solution and arrange on baking sheets. Brush with egg and sprinkle coarse salt over each.

Bake in the preheated oven until pretzels are browned and cooked through, 8 to 12 minutes.

Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.

Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.

Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

Melt chocolate and cream in double boiler over low heat, stirring constantly.

Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper to set and cool.

Place pretzel twists in a large bowl.

Whisk vegetable oil and ranch dressing in a separate bowl until smooth. Pour mixture over the pretzels. Gently stir to coat. Let stand 15 minutes.

Preheat the oven to 275 degrees F (135 degrees C). Gently toss pretzel mixture again; let stand 15 minutes while the oven preheats.

Divide pretzels between two large rimmed baking sheets; spread out in a single layer.

Bake in the preheated oven for 20 minutes. Remove to cool for 15 minutes. Store in an airtight container.

Place pretzel twists in a large bowl.

Whisk vegetable oil and Frank's seasoning in a separate bowl until smooth. Pour mixture over the pretzels. Gently stir to coat. Let stand for 15 minutes.

Preheat the oven to 275 degrees F (135 degrees C). Gently toss the pretzel mixture again; let stand for 15 minutes while the oven preheats. Divide pretzels between 2 large rimmed baking sheets in an even layer.

Bake in the preheated oven until crisp, about 20 minutes. Remove baking sheets from the oven to cool for 15 minutes. Store in an airtight container.

Gather all ingredients.

Mix brown sugar and warm water until dissolved. Sprinkle yeast over top and let sit for 10 minutes.

Add melted butter and beer to the yeast mixture and whisk until combined. Add bread flour and salt. Mix and then knead with your hands or an electric mixer for a few minutes until a dough ball forms.

Grease a bowl with 1 teaspoon butter. Place dough in the bowl, cover, and let rise until doubled in size, about 8 hours, or overnight.

Punch down the dough and knead until a smooth ball of dough is formed, about 1 minute. Place back in the bowl, cover, and let rise until dough has almost doubled in size, 2 to 3 more hours.

Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Place baking soda in an oven-safe dish. Place baking soda in the preheated oven for 1 hour. Let cool, and then whisk into a shallow bowl of 2 1/2 cups hot water until dissolved. Mixture can be strained to remove any dissolved pieces. Reserve until needed.

Punch down the dough and divide into 8 equal portions. Roll each one into a ball; let sit for 5 minutes.

To form a pretzel, roll a dough ball into a sausage shape, and then press into a small rectangle with your fingers. Fold the outside third of the dough into the center, and press flat with your fingertips, and then repeat with the edge closest to you.

Roll the dough into a rope 15 to 18 inches long, with the center (belly) of the rope being twice as thick as the ends. Cross the ends once or twice and fold them back over the pretzel so the ends are just past the belly. Repeat to form remaining pretzels.

Put on some thin, food-safe gloves and transfer a pretzel to the baking soda bath; soak for 20 to 30 seconds, gently splashing liquid over the top of the pretzel to coat. Transfer to a parchment-lined baking sheet that's been greased with cooking spray. Sprinkle the still-damp pretzel with large-grain sea salt. Repeat with remaining pretzels and let rise for 30 minutes.

Preheat the oven to 475 degrees F (245 degrees C). Use a razor or sharp knife to make a slash across the "belly" of each pretzel. Smaller cuts can also be made on other sides of the pretzel if desired.

Bake in the preheated oven until well browned, about 12 minutes. Transfer to a cooling rack and let sit for 5 to 10 minutes before serving.

Serve and enjoy!

Melt butter in a small saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting, stirring constantly for 30 seconds to 1 minute.

Stir in the milk, mustard, Worcestershire, garlic powder, and salt. Cook until mixture starts to bubble and thicken, 3 to 4 minutes.

Remove from heat and gradually stir in Cheddar cheese until melted and smooth. Keep in mind that the sauce will thicken as it cools, so if necessary, add a little more milk to reach dipping consistency.

Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.

Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).

Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.

Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.

Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.

Combine 8 cups water and baking soda in a large pot and bring to a rolling boil over high heat. Once boiling, reduce heat and keep water at a simmer.

Start at the large end and roll each crescent roll triangle into a large rope, about 12 inches long. Form rope into the shape of a pretzel.

Using a spider strainer, lower 1 pretzel at a time into the simmering water for 7 to 8 seconds. Place pretzels on parchment lined baking sheet. Combine egg and 1 tablespoon water in a small bowl. Brush each pretzel with egg mixture.

Bake in the preheated oven until golden brown, 12 to 14 minutes.

Remove from oven. Brush each pretzel with melted butter and sprinkle with coarse salt while still hot.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and top with a wire rack.

Mix brown sugar, chili powder, and cayenne pepper together in a bowl. Dredge both sides of each bacon slice in the brown sugar mixture. Wrap a coated bacon slice around each pretzel rod, leaving a small space at the bottom of pretzel uncovered for easy handling. Arrange wrapped pretzels on the wire rack atop the baking sheet.

Bake in the preheated oven until bacon is crisp, 15 to 20 minutes.

1. Combine the flour and instant yeast in the bowl of a stand mixer. Add the water and 3 tablespoons butter. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour, 1 tablespoon at a time. Cover the bowl and place in a warm spot 15-20 minutes.

2. Meanwhile, make the casserole. Preheat the oven to 425° F.

3. Heat the olive oil, butter, and onion in a large, oven-safe skillet with sides. Cook until fragrant, about 5 minutes. Whisk in the flour, garlic, paprika, and cayenne and cook until golden, 2 minutes. Gradually whisk in the broth until smooth. Add the broccoli and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 10 minutes.

4. Stir in the milk and 2 cups of cheese until melted and creamy. Let cook 5-10 minutes, until slightly thickened. Remove from the heat. If needed transfer the mix to a casserole dish. Top with 1/2 cup cheese.

5. Bring a large pot of water to a boil.

6. Remove the pretzel dough from the bowl and place on a floured surface. Divide the dough into 8 equal balls. Add the baking soda to the boiling water. Boil the pretzels, 4 at a time, for 30 seconds. Remove with a large slotted spoon, then place on top of the broccoli. Brush each roll with a beaten egg, sprinkle with salt. Bake until the broccoli is bubbling and the pretzels are golden, 25 minutes.

7. In a bowl mix 1 tablespoon melted butter with 1 clove grated garlic and the thyme. Brush the rolls with garlic butter. Top enjoy!

1. Preheat oven to 300° F.

2. Melt the butter in a large bowl. Add the saltines, pretzels, sesame seeds, poppy seeds, parsley, chives, dill, smoked paprika, garlic powder, onion powder, chili flakes, salt, pepper, parmesan, and rosemary. Then add the Worcestershire sauce. Gently toss for 3-5 minutes or until the mixture is evenly coated. Spread the mix evenly over 2 rimmed baking sheets.

3. Bake 35-45 minutes, flip halfway through cooking. Serve, or store in an airtight container for up to 1 week. But we loved these best fresh!

1. Dip each pretzel twist in melted chocolate and place on a parchment lined baking sheet. Split an Oreo in half and use for the eyes. Place the pretzels in the freezer to set for 10 minutes. Once the chocolate is set, add a small dot of melted chocolate to the center of each Oreo and attach the candy eyes. Drizzle a line of chocolate above the eyes for the eyebrows and attach 2 (1 inch) pieces of licorice to each eye. Dot a small amount of chocolate in between the Oreos and insert an M&M to create a nose. If desired, sprinkle the owl lightly with black or grey sanding sugar. Place back in the freezer for 10 minutes to set. The owls can be made with both chocolate and white chocolate covered pretzel twists.

ip each pretzel twist in melted chocolate and place on a parchment lined baking sheet. S

plit an Oreo in half and use for the eyes.

Place the pretzels in the freezer to set for 10 minutes. Once the chocolate is set, a

dd a small dot of melted chocolate to the center of each Oreo and attach the candy eyes. Drizzle a line of chocolate above the eyes for the eyebrows and attach 2 (1 inch) pieces of licorice to each eye. Dot a small amount of chocolate in between the Oreos and insert an M&M to create a nose. If desired, sprinkle the owl lightly with black or grey sanding sugar. Place back in the freezer for 10 minutes to set. The owls can be made with both chocolate and white chocolate covered pretzel twists.

1. Dip each pretzel twist in melted white chocolate and place on parchment lined baking sheet. Insert two chocolate candy melts to create the eyes. Place the pretzels in the freezer to set for 10 minutes.

1. Dip each pretzel twist in melted white chocolate and place on a parchment lined baking sheet. Fill in the three pretzel holes by drizzling melted white chocolate inside. Insert 2 candy eyes. Place the pretzels in the freezer to set for 10 minutes.

1. Dip each pretzel rod in chocolate and return to the parchment lined baking sheets. Place the pretzels in the freezer to set for 10 minutes. Once set, drizzle melted chocolate up and down the pretzel rods and then sprinkle with gold stars. Freeze 10 minutes to set.

1. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.

2. In a bowl, toss the pretzels, with melted butter and vanilla. In another bowl, mix the brown sugar, espresso powder, and cinnamon (if using). Toss the pretzels with half the sugar, then arrange on the prepared baking sheet. Sprinkle each pretzel with any remaining sugar.

3. Bake for 8-10 minutes, until the pretzels are lightly caramelized. Watch close as the sugar can burn. Remove from the oven, let cool.

4. Melt the chocolate. Dip each pretzel in melted chocolate and place on a parchment-lined baking sheet. Repeat with the remaining pretzels. Freeze for 10 minutes, until set. Store in an air-tight container in the fridge.

1. Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.

2. Add the beer, butter, and flour. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.

3. Meanwhile, mix the ranch seasoning. Combine all ingredients in a bowl.

4. Preheat the oven to 425° F. Line 2 baking sheets with parchment. Bring a large pot of water to a boil.

5. Remove the dough from the bowl and place on a floured surface. Divide the dough into 16 equal balls. Roll each ball into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.

6. Add the baking soda to the boiling water. Boil the pretzels, 1-2 at a time, for 30 seconds. Remove with a large slotted spoon. Place the pretzel on a parchment-lined baking sheet. Brush the pretzels with the egg and sprinkle liberally with ranch seasoning. Bake for 10 to 15 minutes or until pretzels are golden brown.

7. Meanwhile, make the cheese. In a saucepan, melt the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute. Gradually whisk in the milk, then add both cheeses, stirring until the sauce is smooth. Stir in the buffalo sauce and season with seasoned salt.

8. Serve the pretzels along with the warm cheese.

1. Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.

2. Add the cider, butter, flour, and salt. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.

3. Preheat the oven to 425° F. Line 2 baking sheets with parchment. Bring a large pot of water to a boil.

4. Remove the dough from the bowl and place on a floured surface. Divide the dough into 8 equal balls. Roll each ball into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.

5. Add the baking soda to the boiling water. Boil the pretzels, 1-2 at a time, for 30 seconds. Remove with a large slotted spoon. Place the pretzel on a parchment lined baking sheet. Brush the pretzels with the egg and sprinkle liberally with salt. Bake for 10 to 15 minutes or until pretzels are golden brown.

6. Meanwhile, make the honey mustard. Combine all ingredients in a bowl and whisk until smooth and creamy.

7. Serve the pretzels warm, with lots of honey mustard for dipping.

1. Combine the water, honey, and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

2. Add the melted butter, salt, and flour to the mixture and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

3. Meanwhile, make the cookie dough. In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs, one at a time, beating until combined and creamy. Beat in the vanilla. Add the flour, and baking soda, beat until combined. Stir in the the chocolate chips.

4. Preheat the oven to 425 degrees F. Fill a large bowl with warm water.

5. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11×3 inches). Spread about 1 1/2-2 tablespoons cookie dough along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together. Very gently roll the dough with your hands to form an even cylinder and fully enclose the filling (see above photos).

6. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Add 2 tablespoons baking soda to the bowl of warm water. Submerge the pretzels in the water, 2 at a time for 30 seconds. Remove and transfer to a  parchment paper lined baking sheet, placing 4 pretzels on each baking sheet. Brush the tops with the beaten egg wash and season liberally with salt. Bake for 15 to 18 minutes or until pretzels are golden brown.

7. Remove pretzels from oven and let cool 5 minutes. Serve and enjoy! If needed, the pretzels can be reheated in a 350 degrees F. for 5 minutes.

1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

2. Add the beer, melted butter, salt, and flour to the mixture and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

3. Meanwhile, make the dip. In a medium bowl, combine the cream cheese, mozzarella, parmesan, garlic, and a pinch of crushed red pepper and salt. Stir in the spinach and artichokes.

4. Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.

5. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2 tablespoons spinach and artichoke dip along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling (see above photos).

6. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Line two baking sheets with parchment paper placing 4 pretzels on each. Brush the tops with the beaten egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.

7. Remove pretzels from oven and let cool 5 minutes. Serve and enjoy! If needed, the pretzels can be reheated in a 350 degrees F. for 15 minutes.

1. Preheat the oven to 350 degrees F.

2. On a parchment lined baking sheet, combine the nuts and spread in a single layer. Transfer to the oven and roast for 15-20 minutes or until lightly golden and toast. Remove from the oven and add the pretzels, butter, soy sauce, maple, rosemary, cayenne, chili powder, paprika, onion powder, garlic powder, and salt. Toss well to evenly combine. Return to the oven and roast for another 10-15 minutes or until the nuts are glazed.

3. Serve warm with additional rosemary or cool completely and store in an air tight container for up to 2 weeks.

Make the Dough: In a mixing bowl, gently whisk the warm milk, yeast, brown sugar, butter, and salt. Stir in the flour until a dough forms. Transfer the dough to a floured surface and knead 10-15 times.

Let the Dough Hang Out: Return to the bowl and drizzle with a little oil to prevent sticking. Cover with a cloth or plastic wrap and set aside for an hour to rise.

Pretzel-ify: When the dough has risen, punch it back down and divide it into 6-8 sections. Roll each section into a loooong skinny rope. Fold it into a pretzel. Dip into the baking soda solution and place on a parchment-lined baking sheet.

Bake: Brush with the beaten egg and sprinkle with salt. Bake at 450 degrees for 10-12 minutes, until golden brown. YUUUUUM! Dip in cheese sauce, mustard, or my personal favorite – beer cheese soup.

Heat the olive oil in a large soup pot (see notes) over medium high heat. Add the vegetables (onion, garlic, celery, jalapeno, red pepper, smoked paprika). Saute for a few minutes until soft.

Add half of the beer and all of the broth. Bring to a low simmer.

In a separate saucepan, melt the butter. Whisk in the flour. Cook for 5-ish minutes, stirring regularly.

Add this butter-and-flour mixture to the simmering soup pot. Let the soup simmer for a few minutes. It should start to thicken. Slowly whisk in the milk and remaining beer. Simmer again for 5-10 minutes until creamy and slightly thickened.

Remove from heat and wait for a few minutes for the soup to cool down slightly. Stir in the cheese until evenly melted. Season with salt and pepper. Grab your spoonssss!

Homemade (recipe here)

Semi-homemade (recipe here)

Store-bought pretzel rolls. No judgement.

Pour 1 ¼ cups warm water into a medium bowl. Dissolve yeast and 1 teaspoon sugar in warm water; let stand until creamy, about 10 minutes.

Mix flour, ½ cup sugar, and salt together in a large bowl. Make a well in the center; add yeast mixture and oil. Mix well and form into a dough. If mixture is dry, add one or two more tablespoons of water.

Knead dough until smooth, about 7 minutes. Lightly oil a large bowl, place dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.

Pour 4 cups hot water into a large bowl. Stir in baking soda until dissolved; set aside.

Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.

Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place on the prepared baking sheets. Sprinkle with kosher salt.

Bake in preheated oven until browned, about 8 minutes.

Enjoy!