RECIPE PRETZELS RECIPES

Name: Rolo Pretzels Recipe
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 36
Cuisine: American
Ingredients: 36 pretzel squares; 36 Rolo; 36 M&M's

EASY ROLO PRETZELS RECIPE | RECIPES.NET

Easy Rolo Pretzels Recipe | Recipes.net image

Three ingredients are all you really need for this rolo pretzels recipe. The salty pretzels complement the Rolo and M&M candies for a perfect holiday treat.

Provided by Alvin Kelley

Total Time 8 minutes

Prep Time 5 minutes

Cook Time 3 minutes

Yield 36

Number Of Ingredients 3

Ingredients

36 pretzel squares
36 Rolo
36 M&M's

Steps:

Preheat the oven to 350 degrees F.
Line a sheet pan with a sheet of parchment paper or nonstick baking mat.
Lay the pretzels out in a single layer on the sheet pan, then place one Rolo on top of each pretzel.
Bake for 3 minutes or until the Rolo candies have just started to soften.
Remove from the oven, then press one M&M onto the top of each Rolo.
Let sit until firm.
Serve, and enjoy!

Nutrition Facts : CarbohydrateContent 69.57g, CholesterolContent 12.12mg, FatContent 19.74g, FiberContent 1.95g, ProteinContent 4.97g, SaturatedFatContent 12.85g, ServingSize 36.00 Piece, SodiumContent 188.28mg, SugarContent 0.00, UnsaturatedFatContent 3.48g

HOMEMADE SOFT PRETZELS RECIPE | ALTON BROWN | FOOD NE…

Homemade Soft Pretzels Recipe | Alton Brown | Food Ne… image

For a taste of the fair at home, try Alton Brown's Homemade Soft Pretzels recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories side-dish

Total Time 1 hours 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 pretzels

Number Of Ingredients 11

Ingredients

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Steps:

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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