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Full Online Book HomeLearning KitchenSnacks - Seasoned Pretzels
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Snacks - Seasoned Pretzels Post by :White_Wolf Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2904

Click below to download : Snacks - Seasoned Pretzels (Format : PDF)

Snacks - Seasoned Pretzels

* Exported from MasterCook *

1 Box Pretzels, broken into pieces
1/3 Cup Oil
1 Teaspoon Lemon Pepper
1 Tablespoon Garlic Powder
1 Ounce Pack Hidden Valley Ranch Dressing Mix


Pour pretzels into a large baking dish.Mix remaining ingredients and pour over pretzels. Marinate overnight, stirring several times.

Preheat oven to 325. Bake pretzels for 10 minutes. Stir and bake for 10 additional minutes.
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1 pkg. active dry yeast 1 1/2 c. warm water (105-115º) 1 tsp. salt 1 tsp. sugar 3 1/2 - 4c. all-purpose* or unbleached flour 1 egg, beaten coarse salt Dissolve yeast in water in large bowl. Stir in salt, sugar, and 2 c. flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 min. Place in greased bowl; turn greased side up. Cover; let rise until double, 45-60 min. (dough is ready if an indentation remains when touched.) Heat oven to 425º.
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4 T. vegetable oil 1 T. crushed dried rosemary 1 t. paprika 1/2 t. garlic powder 24 oz. mini pretzels ( 1 1/2 bags) Lightly heat oil with rosemary. Add paprika and garlic powder and stir together. In a large bowl mix oil mixture with the pretzels coating evenly. Spread the pretzels in a large baking pan or on a cookie sheet. Bake at 200* for 15-20 min. stirring once or twice. Store in a covered container
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