Chef Gail Churinetz – Make Pretzels at Home
We’ve still got a few more days to celebrate Oktoberfest! But you’ll want to make our recipes today, all year long! Cooking Consultant Gail Churinetz is here with some snacks you can definitely clink a beer stein to…
Pretzel Wrapped Breakfast Sausage
With Maple Syrup Dipping Sauce
Yield: 4-6 Servings
Prep Time: 20 Minutes
Bake Time: 15 Minutes
1 Box Simply Homemade® Pretzel Creation Baking Mix
1 tablespoon oil
¾ cup very warm tap water
1 cup shredded sharp cheddar cheese
2 packages (6.4 ounce size) Brown n’ Serve Fully Cooked Sausage Links, thawed
In a medium size mixing bowl add combine yeast and sugar. Stir in very warm water (105-115°F). Let sit 3 to five minutes. Add pretzel mix, oil and cheddar cheese, stir until thoroughly combined (dough may be stiff; use hands if desired).
Cover dough and let rise 25 minutes in a warm, draft-free place.
Remove sausage from box. Place on paper towel and microwave one minutes. Pat sausage dry.
Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
Divide dough into 20 equal sized balls. On a clean, dry surface roll each piece into an 9-inch rope. Wrap rope around sausage and place on prepared baking sheet. Continue with remaining pieces.
Brush each pretzel sausage with an egg wash (one egg slightly beaten with one tablespoon water).
Bake 15 minutes, or until slightly golden. Serve with warm maple syrup.
½ cup boiling water
1 cup sugar
¼ teaspoon maple flavoring
In a saucepan, combine sugar and water. Cook and stir until sugar is dissolved. Remove from heat, and stir in maple flavor.
Cheesy Beer Dip
2 (8 ounces) packages cream cheese
1 (1 ounce) package ranch dressing mix
2 cups shredded sharp cheese
2/3 cup beer
1 teaspoon Spice Island Chives
¼ teaspoon Spice Island Cayenne Pepper
½ teaspoon Spice Island Mustard Powder
Place all ingredients in a medium size saucepan and cook over medium low heat until melted. Serve with hot pretzels.