|Cinnamon and sugar and lot's of LOVE!|
For the cinnamon and sugar pretzels that I made, instead of sprinkling salt over them, I sprinkled them with cinnamon and sugar. Easy as that!
|I rolled it out to about 21 inches long|
|Shaped it into a U shape and twisted the ends|
|Let them rest for about 20 minutes, covered loosely with wrap|
|I set up my pretzel station|
|Simmer for 2 minutes on one side and flip and let simmer for 1 minute more|
|When you pull them out of the water, lay them on a lightly floured towel|
|Fresh out of the oven, probably could have let them go a little longer. Next time!|
|Sprinkled with cinnamon and sugar|
|Sprinkled with salt|
Cheddar cheese sauce - try this on your salted pretzels. If you don't want to go through the trouble of making a sauce, but you need a little something extra. Try mustard!
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated
For the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.
Source: two peas and their pod
Cream Cheese Frosting - for the cinnamon and sugar pretzels
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.