If your summertime vacation plans are taking you to the Dakotas, you are in for a taste treat! Jump on the Dakota pretzel mania that is sweeping the northern states.
Plan to stop by a grocery store and pick up a bag of Dot’s Homestyle Pretzels. Seasoned pretzels are all the rage. Ho hum, you may be thinking. But wait until you taste these addictive snack treats.
Folks are just plain crazy for these snacks. The spicy flavor offers a tang filled with the flavors of ranch dressing, onion, garlic and pepper. When I first sampled these pretzel sticks I thought they were good, but then it happened — the flavor enticed me to taste more and more.
They are the perfect accompaniment for Bunko, Euchre and watching movies, but they don’t produce the same amount of guilt that potato chips and candy bars create.
Never miss a local story.
Dot’s are the brain child of Dot and Randy Henke from Velva, N.D. Dot sampled some seasoned pretzels at a social event, and she began experimenting with her own recipe for seasoned pretzels. The rest, as they say, is history.
People started tasting the pretzels and couldn’t get enough. The Henkes started producing the pretzels for the masses. Many grocery stores in the Dakotas claim the bags are “flying” off the shelves.
For a few months, I was able to purchase Dot’s at Kansas City area grocery stores, but they are no longer available on a regular basis. You can go to the website and find a location near you or you can order online (dotspretzels.com).
If you can’t wait for your order to arrive, I did test a recipe that is similar to Dot’s but not exactly the same. Nevertheless these pretzel sticks are tasty and will be perfect for our Saturday night card game or to munch on during our summer road trips.
Makes 6 cups
6 cups pretzel sticks*
1/2 cup (1 stick) unsalted butter, melted
1 (1-ounce) package ranch dressing mix
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon seasoned salt
Preheat the oven to 250 degrees.
Place pretzels in a 9 x 13-inch baking pan.
In a small bowl, combine melted butter, ranch dressing mix, Worcestershire sauce and seasoned salt. Pour over pretzels and stir to coat pretzels evenly.
Bake for 60 minutes, stirring every 15 minutes. Remove pretzels from pan and place on parchment paper or waxed paper to cool completely. Store in an airtight container.
*These are borderline too salty. I would recommend preparing with salt-free pretzels for a healthier alternative.
Roxanne Wyss is one of two cookbook authors and food consultants that make up The Electrified Cooks. Her most recent cookbook is Delicious Dump Cakes. Other recent books include Slow Cooker Desserts, Oh So Easy, Oh So Delicious and The Newlywed Cookbook: Cooking Happily Ever After. She develops the recipes for the “Eating for Life” column for The Kansas City Star and is a member of Les Dames d'Escoffier. She blogs at pluggedintocooking.com.