Cake Batter Pretzels

It's a cake flavored soft pretzel...complete with sprinkles on top!

Today was supposed to be my day to get back into the daily grind after taking a break for the holidays, however...

It is bitterly cold outside today!  Wind chills are expected to reach 30 below 0!  Snow drifts are so high I can't tell where my driveway is.  Every school in the area is closed, and a lot of businesses are too.  I received a text last night saying that my office was closed today and as I watch the television more business closings are being posted.  We have some friends who plow snow and they are posting on Facebook how bad the roads and visibility are.  Sounds to me like a good day to stay inside and bake!

These Cake Batter Pretzels would be the perfect treat for a snow day!  They may look like your basic pretzel with the addition of sprinkles, but one bite will tell you that these pretzels are something special!  A generous portion of cake mix is added to the flour when making these pretzels.  These cake batter pretzels taste like you're eating cake, but the texture and look is that of a pretzel.  It's like two of my favorite snacks in one!

I used a yellow cake mix for my pretzels, but you could use any flavor you'd like.  Devil's food, red velvet, carrot cake...can you imagine the possibilities?

Cake Batter Pretzels

Makes 12 pretzels

Ingredients:

1 package yeast (2-1/4 teaspoons)

1-1/4 warm water

1-3/4 cup yellow cake mix

1/2 teaspoon salt

2-3/4 cups flour

1 Tablespoon baking soda

water

1 egg

sprinkles

1.  Add the yeast to the warm water and stir gently.  Let it sit for about 5 minutes.

2.  In the bowl of your stand mixer, combine the cake mix and salt.

3.  Add the yeast mixture to the cake mix and stir with the dough hook attachment.

4.  Add in the flour and mix on low speed until the dough comes together in a ball. 

5.  Place the dough in a greased bowl and cover with plastic wrap.  Allow the dough to rise for 1 hour.

6.  Turn the dough onto a floured surface and knead gently to deflate the dough and form a ball. 

7.  Divide the dough into 12 equal pieces.

8.  Roll each piece of dough into a long rope, about 15" long.  Form a pretzel shape by bringing the 2 ends up, crossing them, and bringing them back down to the bottom.

9.  Boil a large pot of water and add the baking soda once the water boils.  (The water can be started while you're forming the pretzels.)

10.  Working in small batches, 2-4 pretzels at a time, boil the pretzels in the baking soda water until they float.  Remove with a slotted spoon and place on a baking sheet lined with parchment paper.

11.  Once all the pretzels are boiled, whisk the egg in a small bowl.  Brush a small amount of the egg on top of each pretzel and top with the sprinkles.

12.  Bake at 350 for 13-15 minutes, until golden brown.  Cool before removing from the pans.

These pretzels are best eaten the day they are baked, but can be stored in an airtight container at room temperature.

Source: Crazy for Crust

Pretzel Dogs {Flashback Friday}

So, remember the other day I told you that snow was in the forecast?  Well, I hate to admit it, but the meteorologists were correct.  I woke up yesterday morning to a snow covered lawn and branches down because of the weight of the snow!  You can check out a picture on my Facebook page.

I love how snow looks, but there is something just nor right about having the brilliant fall colored trees covered in snow.  The one good thing about snow means that we're closer to the Holiday season, which I love!  If you're getting ready for the Holidays already, you might want to check out these LED Light Strings.

Today's Flashback Friday recipe is Pretzel Dogs.  These pretzel wrapped hot dogs are my idea of comfort food!  They aren't something I make often, but they are always a family favorite when I do make them. They are simple to make, and you could make them for Halloween and serve them as Mummy Dogs!

Yikes...talking Christmas and Halloween in the same post?  I'm as bad as television commercials!

Get the recipe: Pretzel Dogs

This post contains an affiliate link.

Trail Mix

Through-out high school and college, I practically lived on trail mix.  It was so easy to make--just open the cupboards and throw whatever I found into a big mixing bowl.  Give it a shake and enjoy!  If done right, trail mix can be a pretty healthy and substaintial snack.  I'd often pack a bag of trail mix and an apple and call it lunch at work or school.

I still enjoy making trail mixes, in fact, I'm having this one for lunch today!  (With some other items, of course!)  After my friend had her baby a couple weeks ago, I put together a trail mix for her.  I thought it would be easy to grab a quick handful, especially for those midnight feedings.  I added a bag of my newest addiction--Brookside Dark Chocolate bites, and I heard her tell her husband those were all hers!

I hesitate to even call this a recipe because I rarely make it the same each time.  However, I've listed below the items that are staples in my trail mixes.  What other foods do you put in your trail mix?

Trail Mix

Makes 16 1/2 cup servings

Ingredients:
2 cups Cheerios
1 cup pretzels, broken in pieces
1 cup mini marshmallows
1 cup raisins
1 cup Brookside chocolates (my favorite is the Acai with blueberry)
1 cup almonds (I like to use the smokehouse flavor)
1 cup peanuts

Mix all the ingredients in a large mixing bowl.  Cover and store at room temperature.

Loaded Brownies

Yesterday one of my co-workers asked me if there is anything that I've been craving during my pregnancy.  Yes!  I told her I was always wanting Oreos and brownies.  The other day, I came home from work and I wanted brownies so badly!  I thought I had bought a brownie mix at the store not too long ago, and I planned to whip up a batch while supper was cooking.  For some reason, I couldn't find the mix I thought I had, but I did find a mix that I bought from a chocolate party I hosted.

I whipped up the brownies and was surprised when the recipe called for an 8x8" baking dish, yet the nutrition facts said the brownies made 20 servings.  The directions said to cut the brownies into 2-1/2" pieces.  I think someone needs to try their math again!  Anyway, the brownies were pretty good, but they certainly didn't hold a candle to these loaded brownies.  

I made these brownies a while ago, I just never got around to posting them.  It turns out that was a good thing, because this month's ingredients for the Lady Behind the Curtain Dessert Challenge are caramel and pretzels!  These brownies contain both, plus they're full of chocolatey goodness. They're everything I've been craving, and then some!

Loaded Brownies

Makes 1 9x13" pan, approximately 18 servings

1 box brownie mix
2/3 cup vegetable oil*
1/4 cup water*
2 eggs *
*or ingredients listed to prepare brownie mix
1/2 cup chocolate chips, divided
24 caramels, unwrapped and cut in half
1/2 cup pretzels, broken in pieces

1.  Mix the brownie mix, oil, water, and eggs together in a medium bowl.

2.  Pour half the batter into a greased 9x13" pan.

3.  Sprinkle half the chocolate chips and the caramels over the brownie batter.

4.  Pour the remaining batter into the pan and top with remaining chocolate chips and broken pretzels.

5.  Bake at 350 for 22-24 minutes, until a toothpick inserted in the center of the brownie comes out mostly clean.

Pepperoni Pretzels

It's the first thing you smell when you step foot into the mall.  It's like they pump the scent of freshly baked pretzels through the air systems to tantalize you until you give in and buy a pretzel.  Wait, that would be a great marketing tactic...maybe that is what they do!

Typically, I've been able to resist the temptation, but that hasn't been the case lately.  A couple months ago, Mike and I stopped by the mall to check on something.  It took a lot less time than we planned and we had time to kill before heading to our friend's house.  The smell of the fresh baked pretzels called to us and we had to give in.  We split a pepperoni pretzel that was absolutely delicious.  Mike talked for days about how good it was and how I would have to re-create it.  Then, a couple weeks ago we were at the mall again and the thought of a pepperoni pretzel was too much...we had to give in and buy one (or two...).

The other day, Mike requested that I make pepperoni pretzels.  Remember how much he loves homemade pretzels?  I sprinkled some cheese over the pretzel dough and then topped it with slices of pepperoni.  We both loved these pretzels and we'll certainly be making them again.  Goodbye mall pretzels, hello homemade pretzels!

German Style Soft Pretzels

Makes 4

Ingredients:
1 cup warm milk (about 110 degrees)
2-1/4 teaspoons yeast
3 tablespoons packed brown sugar
2-1/2 cups flour
2 Tablespoons butter
1 teaspoon salt
3 Tablespoons baking soda
shredded mozzarella cheese
pepperoni slices
butter for brushing on top

1.  Pour the warm milk into a large bowl and sprinkle with the yeast.  Let it sit for about 2 minutes.

2.  Mix in the brown sugar and 1 cup of flour.

3.  Melt the 2 Tablespoons of butter and stir into the mixture.

4.  Add the remaining flour and salt.  Mix to form a slightly sticky dough.

5.  Turn the dough onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth but still slightly sticky.

6.  Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap and place it in a warm place to rise until the dough doubles (about 1 hour). 

7.  Punch the dough down and turn out onto a lightly floured surface.

8.  Divide the dough into 4 pieces to make "mall-sized" pretzels.  Roll and stretch each piece into a 30 inch rope.

9.  Form each piece into a pretzel shape by forming a U-shape, then holding the ends of the rope, cross them over each other and press lightly onto the bottom of the pretzel.

10.  In a shallow baking dish (or pie tin), dissolve 3 Tablespoons baking soda into 1-1/2 cups water.

11.  Dip each pretzel into the baking soda water and place formed pretzels on a baking sheet lined with parchment paper and lightly sprayed with cooking spray. 

12.  Sprinkle pretzels with mozzarella cheese and place pepperonis on top.

13.  Bake pretzels at 450 for 8-10 minutes, until golden.

14.  Remove pretzels from the oven and brush with melted butter while hot.

Store any leftovers in an airtight container.

Pretzel recipe from:  NYC Eats

German Style Soft Pretzels

"Delicious."

"The best thing you've ever made."

"You should sell these they're so good!"

"These taste just like those pretzels you buy at a pretzel stand!"

Yes, seriously, those are just a few of the comments that Mike made after trying one of these soft pretzels!

This month my Secret Recipe Club assignment was Lacy's blog, NYC Eats.  Lacy features restaurant reviews and local (NYC) foodie events as well as recipes on her blog.  I selected a few recipes from her blog and I actually made 2 of them.  I decided to feature the pretzels for this month's reveal because they were so delicious!

One thing I really loved about the pretzels (besides the taste) was the ease of making them.  For this recipe, you don't have to boil a pot of water with baking soda to dip the pretzels in.  Lacy's recipe just had me dip the pretzels in room temperature water, so eliminating the boiling water was a nice surprise.  

I made these pretzels for Mike and I to enjoy for a Friday night movie night.  We love to pop some popcorn, crack open an icy cold drink, and relax on the couch with a good movie.  We got lucky because we enjoyed both popcorn and pretzels!  Plus, for dinner I decided to wrap pretzel dough around a couple hot dogs.  (Allow a couple extra minutes of baking time if you wrap hot dogs.)  Mike is already asking me when I'll make these pretzels again!

German Style Soft Pretzels

Makes 8

Ingredients:
1 cup warm milk (about 110 degrees)
2-1/4 teaspoons yeast
3 tablespoons packed brown sugar
2-1/2 cups flour
2 Tablespoons butter
1 teaspoon salt
3 Tablespoons baking soda
coarse sea salt (or pretzel salt)
butter for brushing on top

1.  Pour the warm milk into a large bowl and sprinkle with the yeast.  Let it sit for about 2 minutes.

2.  Mix in the brown sugar and 1 cup of flour.

3.  Melt the 2 Tablespoons of butter and stir into the mixture.

4.  Add the remaining flour and salt.  Mix to form a slightly sticky dough.

5.  Turn the dough onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth but still slightly sticky.

6.  Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap and place it in a warm place to rise until the dough doubles (about 1 hour). 

7.  Punch the dough down and turn out onto a lightly floured surface.

8.  Divide the dough into 8 pieces.  Roll and stretch each piece into a 20-25 inch rope.

9.  Form each piece into a pretzel shape by forming a U-shape, then holding the ends of the rope, cross them over each other and press lightly onto the bottom of the pretzel.

10.  In a shallow baking dish (or pie tin), dissolve 3 Tablespoons baking soda into 1-1/2 cups water.

11.  Dip each pretzel into the baking soda water and place formed pretzels on a baking sheet lined with parchment paper and lightly sprayed with cooking spray. 

12.  Sprinkle pretzels with salt.

13.  Bake pretzels at 450 for 8-10 minutes, until golden.

14.  Remove pretzels from the oven and brush with melted butter while hot.

Store any leftovers in an airtight container.

*To make pretzel dogs, follow pretzel instructions up to step #8.  Then wrap a dough rope around each hot dog.  Continue with steps #10-14, but bake for 10-12 minutes.

Source:  NYC Eats

Pretzels

Did you know today is National Pretzel Day?  I didn't even know that existed until yesterday, and upon finding out, I decided I would post this recipe for pretzels instead of the one I planned to post today.  (Don't worry, I'll still post it but not until Thursday).  And now, I give you...Pretzels! :)

I love homemade pretzels!  This recipe is similar to the one I posted about a month ago, but Mike and I thought it was actually better.  The previous recipe I posted had sugar in it, giving it a sweeter taste while this one has more of a classic bread taste.  I can't exactly say why I prefer this recipe, I just do.  Go ahead and try them both and let me know which you prefer!

I made the same items with this recipe as the previous one and I've linked to the instructions at the end of this post.

You will need:

1 1/2 cups warm water (about 100 degrees)
1 tablespoon sugar
2 teaspoons salt
1 package dry rapid rise yeast
4 1/2 cups all-purpose flour
2 tablespoons unsalted butter, melted and cooled

10 cups water
2/3 cup baking soda
1 large egg yolk, beaten with 1 tablespoon water
Pretzel salt (or kosher salt), for topping

1.  Combine the warm water and sugar in the bowl of a stand mixer and sprinkle the yeast on top. Let the mixture sit for about 5 minutes, until the yeast gets foamy.

2.  Add the flour, salt, and butter to the yeast mixture. Using the dough hook on your mixer, combine the mixture until the dough pulls away from the sides of the bowl and appears shiny, roughly 4 to 5 minutes.

3.  Cover dough and let it rise until doubled, about 1 hour.

4.  Line two cookie sheets with parchment paper. Spray parchment paper with non-stick spray. Set aside.

5.  In a large pot, bring the 10 cups of water and the baking soda to a roiling boil.

6.  Shape dough into your desired form.  See links below for instructions for pretzel dogs, mozzarella pretzel bites, and pretzels.

7. Boil the shaped pretzels in the baking soda water for 30 seconds each. Using a slotted spatula, remove each pretzel on the parchment lined baking sheet.  Sprinkle with any desired toppings.

8. Bake at 450 until golden brown, roughly 14 to 15 minutes. 

To make these pretzel bites, simply roll pretzel dough into a long rope and cut into bite sized pieces.

Pretzel Dogs

Mozzarella Pretzel Bites

Pretzels

Adapted from Kitchen Belleicious

Pretzels

Pretzels

You can't make pretzel dough without actually making pretzels!  Pardon my funny shapes, I think I need to practice a bit!  I'd love to see how yours turn out.  These pretzels were fantastic!  So soft and tender on the inside, and full of flavor on the outside!

You will need:
Pretzel dough:
1 teaspoon yeast
1-1/2 cups warm water (100-110 degrees)
4-1/2 cups flour
1-3/4 teaspoons salt
1-1/2 Tablespoons brown sugar
2 Tablespoons olive oil (can substitute vegetable oil or melted margarine/butter)

Dipping solution:
1 cup warm water
4 teaspoons baking soda
1 egg white

Your choice of toppings:
Cinnamon sugar
Garlic powder/salt
Salt
Parmesan Cheese and Garlic Powder
Mozzarella cheese
Your choice--be creative!

1.  In a small bowl, combine yeast and water, stirring until yeast dissolves.  Let it sit for 5 minutes.

2.  In your mixer bowl, combine flour, salt and brown sugar.

3.  Pour in yeast mixture and add oil.  Mix on low speed for 1 minute.

4.  Switch to dough hook and mix on  low speed for 2 minutes.  Let dough rest for 5 minutes.

5.  Continue mixing dough on medium-low speed for 3 minutes until a slightly tack ball of dough forms.

6.  Form dough into ball and place in a lightly oiled bowl.  Cover tightly with plastic wrap and refrigerate overnight or for up to 4 days.

7.  Remove dough from fridge about 2 hours before you want to use it, and allow it to come to room temperature.

8.  Divide dough into 12 equal parts.  Roll each piece into a long rope, try for about 15 inches.  (Note: my ropes were only about 10 inches long, resulting in a smaller pretzel).

9.  Shape into a pretzel.

10.  Dip into dipping solution and place on a parchment lined baking sheet.  Top each pretzel with your choice of topping.

11.  Bake at 350 for 18-20 minutes, until golden brown.

This is the final installment of my 3 things to do with pretzel dough.  See the others here:
Mozzarella Pretzel Bites
Pretzel Dogs

Pretzel Dogs

Pretzel Dogs

Next up, Pretzel Dogs!  This are a fun meal for any age, they remind me of shopping malls because of places like Auntie Anne's Pretzels.  Mike and I really enjoyed these, and I think you will too!

You will need:
1 batch of pretzel dough (recipe below)
12 hotdogs
Salt

1.  Divide dough into 12 equal parts.

2.  Roll each piece of dough into a long rope, about 10 inches.

3.  Wrap dough around hot dog and secure ends with a toothpick to keep the dough in place.

4.  Sprinkle the tops of the dough with salt.

5.  Bake at 350 for 22 minutes, until golden brown.  Serve with ketchup.

Pretzel Dough

You will need:
1 teaspoon yeast
1-1/2 cups warm water (100-110 degrees)
4-1/2 cups flour
1-3/4 teaspoons salt
1-1/2 Tablespoons brown sugar
2 Tablespoons olive oil (can substitute vegetable oil or melted margarine/butter)

1.  In a small bowl, combine yeast and water, stirring until yeast dissolves.  Let it sit for 5 minutes.

2.  In your mixer bowl, combine flour, salt and brown sugar.

3.  Pour in yeast mixture and add oil.  Mix on low speed for 1 minute.

4.  Switch to dough hook and mix on  low speed for 2 minutes.  Let dough rest for 5 minutes.

5.  Continue mixing dough on medium-low speed for 3 minutes until a slightly tack ball of dough forms.

6.  Form dough into ball and place in a lightly oiled bowl.  Cover tightly with plastic wrap and refrigerate overnight or for up to 4 days.

This was the second installment of things to make with pretzel dough.  See the others here:
Pretzels
Mozzarella Pretzel Bites

****UPDATED PICTURES HERE****

Pretzel Dough~3 ways (Mozzarella Pretzel Bites)

Pretzel Dough~ 3 Ways

How much easier can it get?  Make one dough, and create 3 different things from it.  Mike and I recently had some store bought mozzarella pretzel bites (I don't remember the brand), and I wanted to replicate them.  I also had seen a picture of pretzel dogs and they sounded good too.  And of course, you can't make pretzel dough without making pretzels!   Over the next few posts, I'll share the recipes and instructions for each.  First up:  Mozzarella Pretzel Bites.

Mozzarella Pretzel Bites

You will need:
1 batch of pretzel dough (recipe below)
1 bowl of dipping solution (recipe below)
9 pieces of Mozzarella string cheese
1/4 cup shredded Mozzarella cheese

1.  Cut each piece of string cheese into 4 equal pieces.

2.  Divide pretzel dough into small balls (mine were just a little smaller than a golf ball).

3.  Flatten each dough ball in the palm of your hand and place the piece of string cheese in the middle.  Wrap dough around cheese and roll into a ball.

4.  Prepare dipping solution by mixing together ingredients until baking soda dissolves.  Dip each dough ball into the dipping solution and place on a baking sheet lined with parchment paper.

5.  Sprinkle Mozzarella cheese over each dough ball.

6.  Bake at 400 for 18 minutes, rotating pan halfway through baking.

Pretzel Dough

You will need:
1 teaspoon yeast
1-1/2 cups warm water (100-110 degrees)
4-1/2 cups flour
1-3/4 teaspoons salt
1-1/2 Tablespoons brown sugar
2 Tablespoons olive oil (can substitute vegetable oil or melted margarine/butter)
Dipping solution:
1 cup warm water
4 teaspoons baking soda
1 egg white

1.  In a small bowl, combine yeast and water, stirring until yeast dissolves.  Let it sit for 5 minutes.

2.  In your mixer bowl, combine flour, salt and brown sugar.

3.  Pour in yeast mixture and add oil.  Mix on low speed for 1 minute.

4.  Switch to dough hook and mix on  low speed for 2 minutes.  Let dough rest for 5 minutes.

5.  Continue mixing dough on medium-low speed for 3 minutes until a slightly tack ball of dough forms.

6.  Form dough into ball and place in a lightly oiled bowl.  Cover tightly with plastic wrap and refrigerate overnight or for up to 4 days.

This was the first of three ways to use pretzel dough.  See the other two here:
Pretzel Dogs
Pretzels

Superbowl Round-up~~Cinnamon Sugar Pretzels

Cinnamon Sugar Pretzels (2/6/11)

Everyone loved these pretzels!  The hint of sweetness from the sugar, spiciness from the cinnamon, and saltiness from the, you guessed it!, salt makes for such a delicious treat.

You will need:

1/2 bag pretzels

1/2 cup sugar

1 Tablespoon cinnamon

olive oil

1.  Spread pretzels on a cookie sheet.

2.  Mix cinnamon and sugar together.

3.  Drizzle olive oil over pretzels.  Toss with your hands to ensure even coverage.

4.  Sprinkle cinnamon sugar over pretzels.

5.  Bake at 300 for 30 minutes, stirring every 10 minutes.