Tuesday, April 17, 2012

To Make: Homemade Yogurt Pretzels


UPDATE: As several of you have posted in the comments, and as I myself experienced when I did make them, these puppies go stale FAST. If anybody finds a way around this, let me know! Also, some of you put the wire rack in the oven without the cookie sheet under it, and all I have to say to that is... uh, don't forget the cookie sheet!

sumpthing i'm dying to try is making yo-go pretzels. i have sweet (punny!) childhood memories of my mom loving to eat and lovingly sharing little bags of these goodies we would buy from the sweet shop at the mall. the ones i find at the store don't taste as good as those from my yesteryears tho, so i've wanted to try my hand at making this snacky to share with my own cubs. plus, as you've recently read, i'm diggin' whippin' up my own homemade yogurt these days, so we have it on hand often! and have i mentioned that that stuff is the best yo-go i've ever tasted??? yerrrrmz!!! okay, focus on the food at hand. 

below is the recipe i plan to try with a barrel of pretzel sticks i got last week. (also bought because of happy memories, but now they're going to go stale because i like the idea of them more than the actuality. "emotional purchasing much, Em?" yup.) recipe via a bunch of places on the web. really. it's the same recipe on like nine sites....

Yogurt Pretzels

Ingredients
10 dozen small pretzels
2 cups yogurt
5 cups confectioners' sugar

Directions
Preheat oven to 250°F.
In a large mixing bowl, mix the confectioners sugar into the yogurt, one cup at a time with a hand blender.
Using tongs, dip the pretzels, one at a time, into the frosting and place them on a wire cooling rack with a cookie sheet under the rack to catch the excess frosting that will drip.
Once all pretzels are coated, turn oven off and place the wire rack on the cookie sheet in the oven, leaving the oven door slightly open. The excess heat will help the frosting dry without leaving the pretzels soggy.
Allow frosting to harden for 3-4 hours, remove from oven, and store pretzels in an airtight container for up to 3 days.

7 comments:

  1. These look great! I'm trying to find a healthy version of these and this is a great starter!

    Check out my latest recipe, review and giveaway @ Baking Blissful

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  2. I tried these out and 1. they look nothing like the picture and 2. they became stale. The yogurt mixture tasted fine it just wasn't thick enough or have the same texture/taste as yogurt pretzels, it was more of glaze.

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  3. Hey Madelyn!

    Sorry to hear about that! When I made them, I agree, they didn't turn out like the picture and yes, they got stale faster than I'd like. Such is the case with many "homebaked" goods, I'm afraid! When I try 'em again, I'm going to try setting the oven a bit warmer so that they dry faster.

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  4. Same thing happened over here. I'll just leave it to the pros.. my oven is all messy.and burned at the bottom now smh

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    1. I'm sorry to hear that, Kie! How did it burn? Did some of the yogurt drip off the cookie sheet?

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  5. This was a fail. Yep, just like Kie, oven is a mess. And it is just a glaze.

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