Best 5 Pretzel Crusted Fried Cheese With Spicy Ranch Recipes

PRETZEL CRUSTED CHEESE WITH SPICY MUSTARD

Steps:

• Pulse the mozzarella, Parmesan and cheddar cheeses and 2 teaspoons flour in a food processor until smooth. Roll tablespoons of the cheese mixture into 12 smooth balls. Transfer to a plate and freeze until firm, about 15 minutes.
• Wipe out the food processor and add pretzels, pulsing until mostly finely ground (a few chunks are OK). Transfer to a shallow dish and set aside. Mix the remaining flour with ground pepper in another shallow dish and set aside. Whisk together eggs and mustard in a third dish and set aside.
• Remove cheese balls from freezer and dip one at a time into the egg mixture, then in the flour, then in egg mixture again, then roll in ground pretzels until fully coated. Repeat with all cheese balls and transfer to a plate. Refrigerate 20 minutes to set
• Meanwhile, preheat oven to 350 degrees. Heat 1 inch vegetable oil in a large, sturdy saucepan or skillet until a deep-fry thermometer reads 360 degrees F. Place a cooling rack in a rimmed baking sheet and set aside.
• Using a slotted spoon, lower cheese balls, about 3-4 at a time, into the hot oil and fry until golden, about 30 to 45 seconds. Remove from oil with slotted spoon and place on cooling rack. Repeat with remaining cheese balls and place cooling rack with baking sheet in oven, baking cheese balls for about 5 minutes.
• To make the sauce: Whisk together sour cream, brown mustard, horseradish and sugar. Serve immediately with warm fried cheese bites.

SPICY PRETZELS

Steps:

• In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, ranch-style dressing mix and vegetable oil.
• Place pretzels in a large, sealable plastic bag. Pour in mixture from bowl. Shake well. Allow pretzels to marinate in the mixture approximately 2 hours before serving. Shake occasionally to maintain coating.

SPICY PARTY PRETZELS

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• In a medium bowl, mix together vegetable oil, dry ranch dressing mix, garlic salt and cayenne pepper.
• Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
• Stirring occasionally, bake coated pretzels uncovered in the preheated oven 2 hours, or until toasted and crispy.

SPICY RANCH PRETZELS

Steps:

• Pour pretzels into a 9x13 pan.
• Mix together the oil, dressing mix, cayenne and garlic powder.
• Pour the mixture over the pretzels and mix to coat.
• Bake at 225 for 2 hours, mixing every 30 minutes to evenly coat pretzels.

PRETZELS WITH CHEESE FILLING

Steps:

• In large bowl, stir flour, yeast, salt and sugar with whisk. Add 1 cup warm water; stir to combine, slowly adding additional water as necessary to make dough easy to handle.
• Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.
• Meanwhile, in small bowl, stir together all of the filling ingredients.
• Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface. Using floured rolling pin, roll to 16x12-inch rectangle. Using pizza cutter, cut dough crosswise into 8 (2- x 12-inch) strips. Spoon cheese mixture down center of each dough strip. Press dough over filling, pinching edges and ends to seal. Gently press or roll each rope to 15-inch length.
• To make pretzel shape, form each rope into U shape. Twist ends twice. Overlap twisted ends to form X shape; press together where dough touches. Pick ends up and place on rounded portion of U shape. Tuck one end under dough; place other end on top of dough.
• In medium microwavable bowl, microwave 2 cups water on High 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, one at a time, into water mixture. Immediately remove from water with large pancake turner; place on cooling rack. Let stand at room temperature, about 5 minutes.
• Meanwhile, in small bowl, stir egg and 1 tablespoon water with fork. Brush pretzels with egg mixture; sprinkle with sea salt. Carefully transfer to cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool on cooling rack, about 10 minutes. Serve warm or cool completely.