362 egg pretzel Recipes

rhodes frozen dinner rolls , thawed but still cold, baking soda, egg, sea salt

dry yeast, warm water, salt, sugar, flour, egg, beaten, coarse salt , to taste

dark fudge cake mix, crushed pretzel, butter (melted ), sugar, dark corn syrup, eggs, crushed pretzel, butterscotch chips (or chocolate), sweetened flaked coconut

water, warm (110 degrees ), sugar, kosher salt, active dry yeast, flour, butter, melted, water, baking soda, egg yolks, beaten with, water, kosher salt (or pretzel salt)

hot dogs, refrigerated pretzels , dough cut into 3-inch strips or refrigerated breadstick dough, cut into 3-inch strips, egg, lightly beaten, pretzel salt, mayonnaise, curry powder, squeeze honey (to taste)

sugar, water (warm ), active dry yeast or 1 tbsp instant yeast, wheat flour, non-diastatic malt drink powder or 2 tsp sugar, salt, all-purpose flour, water, baking soda, pretzel salt or kosher salt, egg, water

boneless skinless chicken breast halves (5 oz each), egg, maple syrup, crushed pretzels, canola oil

crisco original no-stick cooking spray, pillsbury family size chocolate fudge brownie mix, crisco pure vegetable oil, water, eggs, coarsely chopped salted pretzel twists, divided, chopped salted peanuts, caramel flavored topping, pillsbury creamy supreme chocolate fudge flavored frosting

butter, softened, sugar, eggs, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground pecans

salted minature twist pretzels, all purpose flour, baking powder, unsalted butter , rm temp, sugar, egg yolk

flour, sugar, dry yeast, salt, milk, water, oil, eggs, lightly beaten, coarse salt or grated parmesan cheese or poppy seeds or sesame seeds

homemade pretzels, great recipe to make your own pretzels ., pk yeast ; active, dry, water, warm 110-120 degrees, salt, sugar, flour; unbleached, egg; large, beaten, salt (coarse ), instructions, dissolve yeast in warm water, add salt and sugar to yeast mixture, blend in flour and knead dough until smooth, about 7 to 8, minutes, cover and let dough rise until double in bulk, punch down, cut dough into small pieces and roll into ropes, ropes into pretzel shapes and place on greased cookie, using a pastry brush , bursh pretzels with egg and sprinkle, coarse salt, allow pretzels to rise until almost double in bulk, bake at 425 degrees f for 10 to 15 minutes or until browned, makes 12 6-inch pretzels .

unsalted butter, softened, coarsely crushed thin pretzels, sugar, flour, egg, ghirardelli 60% bittersweet chocolate, melted, heavy cream, ghirardelli milk chocolate, chopped, sea salt, coarsely crushed thin pretzel (just need a handful to garnish)

pillsbury breadsticks, egg, beaten, kosher salt (or you can you poppy seeds, or even grated parmesan, use your favorite pretzel toppings, i prefer ju), velveeta cheese (i like spicy ), dijon mustard (you can add more if you want more tang), dark beer (if you don tsp want to use beer, you can use milk, but the beer to me just really adds a nice flavor), grated onion, diced bacon , sauteed (optional as a garnish)

sugar, active dry yeast (1 1/4-oz envelope), all-purpose flour, salt, canola oil, baking soda, egg, coarse or pretzel salt, vegetable-oil cooking spray

water, sugar, active dry yeast (1( 1/4 ) -oz envelope, all--purpose flour, salt, canola oil, vegetable oil cooking spray, baking soda, egg, coarse or pretzel salt

yeast, warm water, sugar, salt, flour, egg; beaten, salt for the pretzel top