SALTED PRETZEL RECIPES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• Separate crescent dough into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place 1 sausage on shortest side of each triangle. Roll up, rolling to opposite point.
• In small bowl, beat egg and 1 tablespoon of the beer with whisk until thoroughly blended; set aside.
• In large microwavable bowl, microwave remaining beer uncovered on High 1 minute 45 seconds or until hot. Slowly add baking soda, stirring until baking soda is completely dissolved. Using metal tongs, dip each rolled crescent, one at a time, into beer and baking soda mixture. Remove, and place on cooling rack. Let stand at room temperature about 5 minutes.
• Brush crescents with beer and egg mixture, and sprinkle with coarse salt. Carefully place on cookie sheet. Bake 12 to 15 minutes or until tops are deep golden brown. Cool 2 minutes. On each, squeeze 1 line of mustard crosswise and 3 lines lengthwise to make laces of football. Serve warm.

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• In 5-quart Dutch oven, heat 10 cups water and the baking soda to boiling over high heat.
• Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. Set aside.
• Unroll dough onto work surface; separate into 8 triangles. Starting at shortest side of each triangle and stretching dough slightly, roll up loosely to opposite point. Bring ends of dough together; pinch lightly.
• Place rolls, 2 at a time, in boiling soda water; cook 30 seconds. With slotted spoon, remove from water; place on paper towel. Repeat with remaining rolls. Lightly brush tops with egg mixture; sprinkle each with sesame seed and pinch of salt.
• Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls into pretzel shape.
• Bake 11 to 13 minutes or until deep golden brown. Immediately remove from cookie sheet.