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Pretzel-Flavored Foods: Love Them or Hate Them?

Susannah Chen — Thu, 26 Apr 2012 09:57:10 PDT

In case you missed it, today is National Pretzel Day, and the product is having its moment in the spotlight. Not only are homemade pretzels hot, but so is anything flavored like the street treat, from pretzel crisps to pretzel bagels and pretzel rolls. Can you appreciate the distinctive lye flavor on other food items - or would you rather just have a pretzel?

Source: Flickr User scaredy_kat

5 Ways With Chocolate-Dipped Pretzels

Susannah Chen — Thu, 07 Apr 2011 05:02:59 PDT

After mastering the art of chocolate-dipped chicharrónes, I became obsessed with coating just about everything in chocolate - in particular, pretzels. Dipping the salty sticks into chocolate over the double boiler became a part of my Winter-to-Spring weekend routine, and I quickly learned that not only are chocolate-covered pretzels more fun to make yourself, but there's also a ton that can be done with them. Get acquainted with the art of melting chocolate, then check out my five favorite things to do with a bowl of melted morsels and a bag full of pretzels.

Savory Sight: Homemade Soft Pretzels

Yum Community — Wed, 06 Apr 2011 04:22:01 PDT

As My Fare Foodie illustrates, making soft pretzels from scratch isn't an impossible feat.

Homemade German soft pretzels with hefeweizen horseradish mustard.

Want the recipe? Then check out her blog. And don't forget to share your own fabulous photos in Savory Sights, our photo collection in the YumSugar Community!

Taste Test: Ritz Munchables Pretzel Crisps

YumSugar — Thu, 29 Apr 2010 10:40:52 PDT

I wasn't allowed too many snacks growing up, but there was one exception: Ritz Crackers. For reasons unbeknownst to me, these crispy, airy pillows of goodness passed the Mom and Dad test - how, I'm still not sure. With their touch of butter, I didn't feel compelled to top them with anything else.

The classic Ritz undoubtedly remains a bestseller, but in a day and age where supermarket aisles are crammed with everything from Cheetos Mighty Zingers and New York Style Risotto Chips, Nabisco's trying to stay ahead of the curve. Enter Ritz Munchables Pretzel Thins (formerly known as Ritz Munchables Pretzel Crisps) - a product that the company describes as "pretzel outside plus cracker inside." Did they live up to their promise? Find out when you read on.

Soft Pretzels Two Ways - Sweet and Savory

YumSugar — Wed, 07 Apr 2010 05:50:47 PDT

If you can't make it to watch your favorite baseball team on Opening Day this year, turn your home into spectator central by gathering everyone 'round the big screen and serving up some stadium foods. Hot dogs, peanuts, and, of course, beer. Be sure to pass around fresh, hot soft pretzels, too (since most of you prefer them to their crispy counterparts). Serve them as a pre-dinner snack with coarse salt and spicy brown mustard - or studded with chocolate chips as a portable dessert. Which one suits your taste best? Decide when you read more.

Would You Rather Eat Hard or Soft Pretzels?

partysugar — Sun, 14 Mar 2010 01:30:03 PST

What's the Better Bar Snack: Pretzels or Peanuts?

partysugar — Sun, 13 Sep 2009 04:00:07 PDT

Source: Flickr Users oskay and tillwe

Valentine's Day Treat With a Twist!

LilSugar — Fri, 06 Feb 2009 13:00:15 PST

When a special occasion calls for something sweet and savory, satisfy your youngsters with Simple Put Gourmet's decadent crispy treats! The mama made chocolate-covered pretzels come in all sorts of flavors - from white chocolate and M&Ms to dark chocolate sprinkled and toffee crunch and peanut butter versions. Whether you are looking for a unique Valentine's Day gift or a way to celebrate a new baby's birth, these goodies will set you back $10 - $12 for half a dozen and are shipped in boxes with a bow.

Come Party With Me: Fashion Week Party - Menu

partysugar — Tue, 09 Sep 2008 07:45:18 PDT

For my Fashion Week party, I'm putting together a menu full of iconic New York treats. I'll be hosting the party at my place, but since I want to kick back and have fun too, my dinner menu will be composed primarily of passed items.

Homemade pretzels and dill-pastrami bites are not only great snacks, but they're also quintessential New York eats. For something more substantial, I'll be serving a platter of steak with tomato dipping sauce, as well as small plates of Waldorf salad. To put together this effortless party menu,

Dill-Pastrami Bites
From Walmart

Ingredients

5 crisp dill pickle wedges
8 slices pastrami
1/2 cup cucumber-dill or herb spreadable cheese
1/3 cup chopped ripe olives
Fresh radishes

Directions

Halve pickle wedges lengthwise. Pat pickles and pastrami dry with paper towels.
Spread one side of each piece of pastrami with spreadable cheese. Sprinkle olives evenly over cheese and press them lightly into cheese. Top with 1 pickle quarter, adding small piece of pickle to cover meat, if necessary.
Starting on long end, roll up pastrami to enclose pickle.
Carefully cut each roll into 8 pieces. Garnish with sliced fresh radishes, if desired.

Makes 40 pieces, enough for 6 to 8 people.

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New York Pretzels
From Gourmet

Ingredients

1 tablespoon sugar
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
3 3/4 to 4 cups all-purpose flour
1 large egg, lightly beaten
2 teaspoons pretzel salt
Special equipment: parchment paper

Directions

Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes. If mixture doesn't foam, discard and start over with new yeast.
Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms a dough. Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes.
Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes.
Turn out dough onto a clean work surface and cut into 8 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape.
Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels with remaining dough, spacing them 1 1/2 inches apart.

Let pretzels stand, uncovered, about 20 minutes.

Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F. Bring a wide 6-quart pot of water to a boil.
Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.
Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt.
Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.

Makes 8 pretzels.

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Waldorf Salad
From Food Network

Ingredients

1/2 cup walnut halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried

Directions

Preheat the oven to 350°F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact.
Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing.
Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

Serves 4.

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Steak Bites With Bloody Mary Dipping Sauce
From Rachael Ray

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers

Directions

Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce, and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.
Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper to taste. Cook the meat until caramelized all over, about 2 minutes on each side.
Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.

Serves 6.

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Cool and Creamy Frozen Mojito Cakes

partysugar — Sat, 02 Aug 2008 08:00:34 PDT

When I saw the recipe Yum found for frozen mojito cakes, I knew I had to make them. A cross between key lime pie and a mojito, these individual cakes are everything you want in a summer dessert. They are sweet yet tart, cold but creamy, and downright delicious.The pretzel crust adds a salty flavor and crunchy texture. It's a scrumptious alternative to the classic graham cracker crust that I will definitely experiment with in the future. To get the ideal-for-entertaining recipe, which happens to be from the current issue of Everyday with Rachael Ray magazine,

Frozen Mojito Cakes
From Everyday with Rachael Ray magazine

Ingredients

2 sticks (8 ounces) butter
3 cups salted pretzels, finely crushed
1 cup plus 6 tablespoons sugar
Two 8-ounce packages cream cheese, softened
Grated peel of 3 limes, plus 1/2 cup lime juice
2 tablespoons white rum
3 tablespoons finely chopped fresh mint, plus sprigs for garnish
2 cups heavy cream

Directions

In a medium skillet, melt the butter over medium-low heat. Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly.

Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan. Freeze for 30 minutes.
Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2 to 3 minutes.
Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.
In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture.*

Divide the cream cheese mixture evenly among the muffin cups; smooth the tops. Cover with plastic wrap and freeze for at least 8 hours or overnight.
To serve, run a wet knife around each cake, then invert the pan onto a clean work surface. Set each cake upright and top with a mint sprig.

Serves 12.

*During this step, I stirred in a few drops of green food coloring.

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