#3412 - Parmesan Pretzels

(by Shirley McNevich)

1lb. broken sourdough pretzels OR pretzel nuggets
1/2 cup canola oil
2 TBSP grated Parmesan cheese (plus extra for sprinkling if you wish)
2 tsp. dried dill
2 tsp. garlic powder

In a bowl add canola oil, Parmesan cheese, dried dill and garlic powder--stir well. Place the pretzel pieces in a large bowl and drizzle the canola oil mixture over the pretzels--stir well to coat. Spread the pretzels in a single layer on a jellyroll pan. Sprinkle more grated Parmesan cheese over the top of the pretzels if you wish. Bake at 225 degrees for 30 minutes, stirring after 15 minutes. Cool completely.

#344 - Game Day Pretzel Snacks

(by Shirley McNevich)

1 cup butter
2 TBSP Worcestershire sauce
2 TBSP garlic powder
1 - 1oz. envelope dry onion soup mix
1 dash Tabasco sauce
20oz. broken sourdough pretzels

Preheat the oven to 250 degrees. Melt the butter in a saucepan over medium heat and stir in the Worcestershire sauce, garlic powder, onion soup mix and hot pepper sauce. Coat pretzels in the mixture by dipping and place on a baking sheet. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool, then serve.