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Home | Food & Cooking


Make Your Own Gourmet Flavored Pretzels

By: Shelly Hill

Do you love to snack on gourmet flavored pretzels? If so, have you ever considered making them yourself? You can make your own quickly and at half the price of store bought flavored pretzels.

All of these recipes require 10 minutes of preparation time and 1 hour of baking time. After you are done baking them, let them cool for 30-60 minutes before serving. I find it best to store mine in an airtight container.

Here are 3 easy recipes.

Garlic Lemon Pepper

1 bag hard pretzels
1/2 c. oil
1 packet original ranch dressing mix
1 tbsp. dill weed
1/4 tsp. garlic powder
1/4 tsp. lemon pepper seasoning

Break up pretzels and place in a bowl. Mix all of the other ingredients together in a large mixing bowl. Add the pretzel pieces, cover the bowl and shake until all of the ingredients are mixed together. Put the pretzels in a broiler pan and bake at 200 degrees for 1 hour.

Spicy Tex-Mex

2 bags broken hard pretzels
1/2 lb. butter
1/4 c. Worcestershire sauce
1 envelope onion soup mix
1 tsp. Southwest Chipotle Seasoning

Melt butter in a saucepan. Blend in the soup mix, chipotle seasoning and Worcestershire sauce. Pour mixture over pretzel pieces and mix well. Cover and let stand until all of the liquid is absorbed. Place pretzels in a 200 degree oven and bake for 1 hour.

Nutty Onion

1 large bag broken hard pretzels
1/2 lb. margarine
1 envelope onion soup mix
1 c. crushed peanuts

Melt margarine and set aside. Break up pretzels. In a large bowl combine all of the ingredients. Let sit in the bowl for 1 hour. Place pretzels in a baking dish and bake for 1 hour at 200 degrees.

Article Source: http://www.wahm-articles.com

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. You can contact Shelly at: Web: my.tupperware.com/Ravish30 Recipe blog: wahmshelly.blogspot.com

This article may be reprinted for free so long as the author's resource box is kept intact and all links remain live and clickable. The Article Source must also be included. All rights are reserved by the author.

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