786 pretzel salt Recipes

unsalted butter, softened, coarsely crushed thin pretzels (3 1/2 oz), sugar, all-purpose flour, egg, bittersweet chocolate, melted, heavy cream, milk chocolate, chopped, maldon sea salt , crushed pretzels and creme fraiche, for serving

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)

ground cayenne pepper, lemon pepper, garlic salt, dry ranch-style dressing mix, vegetable oil, pretzels

vegetable oil, ranch dressing mix, garlic salt, cayenne, pretzel sticks

vegetable oil, ranch salad dressing mix, garlic salt, cayenne pepper, pretzel sticks

bread flour, sugar, salt, active dry yeast, very warm water (120deg to 130deg), vegetable oil, water, to use for the pretzel wash, baking soda, coarse salt

caramel candies, milk, semi-sweet chocolate chips, shortening, lightly salted peanuts (or another nut, like pecans), pretzel , gently broken

crushed pretzels, butter, melted, sugar, sweetened condensed milk, milk, instant butterscotch pudding mix, cream cheese, softened, vanilla extract, eggs, lightly beaten, butter, cubed, dark brown sugar, heavy whipping cream, vanilla extract, salt, carton (8 oz) mascarpone cheese, softened, sea salt

warm water, active dry yeast (1 1/2 package.), brown sugar, salt, bread flour, all-purpose flour, warm water, baking soda, coarse salt, butter (melted )

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 .

active dry yeast, white sugar, warm water (110 degrees f/45 degrees cup), bread flour, white sugar, salt, butter or 1 tbsp oil, baking soda, water, kosher salt, whole pepperonis per pretzels , halfved (optional), shredded mozzerella per pretzel, cinnamon sugar mix per pretzel (optional)

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)

soft pretzels, soft kind (from the 6-count frozen package of superpretzels or another frozen soft pretzel), cinnamon, salt, i can tsp believe it s not butter spread, 10 sprays

unsalted pretzels (4 cups), butter, soy sauce, cayenne pepper, garlic powder, table salt

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

unsalted pretzels , about 4 cups, mini size, butter, melted, soy sauce, cayenne pepper , or to taste, garlic powder , with parsley, table salt