Cinnamon Sugar Pretzels

Cinnamon Sugar Pretzels 

1 (16 oz) bag pretzel twists

⅔ cup vegetable oil

½ cup sugar
2 tsp cinnamon

Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bowl mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes, removing twice to stir.

Peanut Butter Pretzel Bites

Peanut Butter Pretzel Bites

Yield 60 – 80 pretzel bites

Ingredients

1 cup creamy peanut butter

2 tbsp softened butter

1/2 cup powdered sugar (maybe more)

3/4 cup brown sugar (maybe more)

Pretzels

1 bag  semi-sweet chocolate chips

Directions

Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer.  Add the sugars and mix to combine.  At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go.  If not, add a little more of each sugar until you reach a consistency that is easy to roll (I used about 3/4 cup of each sugar).

Use a teaspoon measure to scoop the filling.  Roll each portion into a small ball, then sandwich them between two whole pretzels.  When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

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Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate.  Return to the tray and repeat with remaining sandwiches.  When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until serving time.

Pretzel Cookies with Chocolate & Peanut Butter Chips

Pretzel Cookies with Chocolate & Peanut Butter Chips

Makes 24 cookies

Ingredients:

• 1 1/2 cups of all purpose flour
• 1/2 tsp. of salt
• 1/4 tsp. of baking soda
• 1/2 cup of butter at room temperature
• 1/2 cup of tightly packed light brown sugar
• 1/3 cup of granulated sugar
• 1 egg (beaten)
• 1 tsp vanilla extract
• 1 cup milk chocolate chips
• 1/2 cup peanut butter chips
• 1/2 cup broken up pretzel pieces
• Preztel Salt or Sea Salt

Directions:

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.
4. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

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Pretzel Bites

4 tsp active dry yeast
6-1/2 tsp Splenda for Baking, divided
1-1/4 c warm water (110 degrees F/45 degrees C)
5 c all-purpose flour
1/4 c light brown sugar
1-1/2 tsp Kosher salt + more for topping
4 tbsp unsalted butter, divided & melted
4 c water

In a measuring cup dissolve the yeast and 1/2 teaspoon Splenda for Baking in warm water. Set aside (the mixture should become foamy; if it doesn’t, your yeast may be bad or your water too hot).

In the bowl of a standing mixture fitted with a dough hook, combine the flour, 6 teaspoons of Splenda for Baking, brown sugar and 1-1/2 teaspoons of Kosher salt on low speed. Turn off the mixer and pour the water/yeast mixture and 2 tablespoons of melted butter into the bowl. Turn the mixer on and knead for 6-8 minutes until the dough is smooth. If the dough is too dry you can add extra water, a tablespoon at a time.

Lightly oil a large bowl. Remove the dough from the mixer and shape into a ball. Place the dough ball in the bowl, cover with a clean towel, and allow to rise for one hour (or until it’s doubled in size).

Towards the end of rising, preheat oven to 450 degrees and prepare baking sheets with parchment paper and cooking spray. After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and divide dough into 12 even portions. For pretzel bites, roll each portion into a snake then cut the snake into bite size pieces, about 1-1/2 inches in width.

In a large saucepan, bring the water to a boil. Place 8-10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with a slotted spoon, and place bites on paper towels to drain slightly.

Move bites to greased baking sheets, and bake for about 15 minutes or until done and golden brown. Brush each pretzel bite with melted butter then sprinkle with Kosher salt. Serve warm or at room temperature.