Well, let me tell ya, making them Dot’s Pretzels at home ain’t rocket science. I figured it out, and if I can do it, anyone can. These things are so darn tasty, you just can’t stop eatin’ ’em. And why should you, when you can make a big ol’ batch right in your own kitchen? No need to go runnin’ to the store all the time.
First off, you gotta get yourself some pretzels. Now, don’t go gettin’ all fancy. Just plain old pretzels will do. Them twisty ones, or the stick ones, whatever you like. I like the twisty ones myself, they hold the flavor better, ya know? You can find ’em cheap at any grocery store.
Next up is the secret sauce, or well, not so secret anymore since I’m gonna tell ya all about it. You need some butter, gotta melt it down nice and slow. Don’t burn it, though! Burnt butter tastes like somethin’ the cat dragged in. Then you dump in a whole bunch of spices.
- Garlic powder, the more the merrier, I always say.
- Onion powder, same deal, don’t be stingy.
- Mustard powder, gives it a little zing.
- And a bit of salt, but not too much, the pretzels are already salty, ya know?
Now, some folks say you gotta add this MSG stuff, but I ain’t so sure about that. Seems kinda fishy to me. I just stick to the good ol’ spices. And some folks like to add a bit of sugar, but I don’t like my pretzels sweet. Savory is the way to go, if you ask me. If you wanna get fancy, you can toss in a little bit of cayenne pepper for some heat. My grandkids, they love it when I make ’em spicy.
Okay, so you got your melted butter and your spices all mixed up. Now, you gotta toss them pretzels in there. Get a big bowl, dump the pretzels in, pour that buttery goodness all over ’em, and then stir it up real good. Make sure every single pretzel gets coated. You don’t want no naked pretzels in there.
Once they’re all coated, spread ’em out on a big baking sheet. Don’t overcrowd ’em, or they won’t get crispy. And crispy is what we’re after, right? Then you stick ’em in the oven. Not too hot, and not for too long. You just want ’em to get nice and toasty and for that butter to soak in. I usually do it at around 300 degrees for about 15-20 minutes. But keep an eye on ’em, ovens are different, ya know? Yours might be faster or slower than mine.
And that’s it! Dot’s Pretzels, copycat style, made right in your own kitchen. They’re perfect for snackin’ on while watchin’ TV, or for takin’ to a potluck, or just for munchin’ on whenever you get a hankerin’ for somethin’ salty and crunchy.
Now, some folks, they like to use these pretzels for other things too. I heard tell of people crushin’ ’em up and usin’ ’em as breadin’ on chicken. Sounds kinda crazy, but I guess it might be good. Or you could put ’em in salads instead of them crouton things. I ain’t tried it myself, but you never know.
And let me tell ya, these homemade pretzels are way cheaper than buyin’ ’em at the store. And you know what’s in ’em, no funny business. Just good, honest ingredients. Plus, you can make as much as you want. No more runnin’ out and havin’ to go back to the store. You can have a whole mountain of pretzels if you want! And lord knows, sometimes you just need a whole mountain of pretzels.
So there you have it. My way of makin’ them Dot’s Pretzels. It ain’t hard, and it sure is tasty. Give it a try, and you’ll see what I mean. You won’t be disappointed, I guarantee ya that. And if you do mess it up, well, you can always try again. That’s what I always say, if at first you don’t succeed, try, try again. Or just go buy a bag, ain’t no shame in that neither. But trust me, these homemade ones are way better.
Anyway, I gotta go now, got a hankerin’ for some pretzels myself. Happy snackin’!
