Topknot Signature XL Soft Pretzels

Ingredients

• 1 Topknot Signature XL Soft Pretzel
• 1 Bag One-Timer Soft Pretzel Bites
• 1 Tablespoon butter, melted
• 1 Package Classic Pretzel Salt
• 1 Wheel of brie (about 12 ounces), top of rind removed
• 1/2 Cup whole berry cranberry sauce
• 2 Tablespoons fresh thyme leaves

1. If frozen, preheat oven to 400 degrees. If thawed, preheat oven to 425 degrees.
2. Place Topknot on a baking sheet, brush with melted butter, and sprinkle with Pretzel Salt.
3. If frozen, bake for 10-12 minutes. If thawed, bake for 6-8 minutes.
4. Using the same directions above, bake at least two dozen One-Timer Soft Pretzel Bites.
5. If frozen, bake for 4-6 minutes. If thawed, bake for 3-4 minutes.
6. Place Topknot on a serving dish, place brie inside the center of the Topknot pretzel, and top brie with cranberry sauce.
7. Arrange pretzel bites around the Topknot to fill edges of the serving dish.
8. Garnish with fresh thyme leaves.
9. Enjoy!

Ingredients

• 4 TopKnot Signature XL Soft Pretzels
• 1 Package Classic Pretzel Salt
• 1 Tablespoon butter, melted
• 8 Ounces softened cream cheese
• 1 Teaspoon minced garlic
• ¼ Cup sour cream
• ¼ Cup parmesan cheese
• ¼ Cup shredded mozzarella cheese
• Seeds of one pomegranate
• Assorted veggies

Directions

1. Thaw TopKnots before handling and preheat oven to 425 degrees.
2. Place 1 Topknot in food a processor and pulse until crumbed.
3. Place Topknot crumbs on a baking sheet and bake for approximately 3 to 5 minutes or until brown. Let cool.
4. Place 2 TopKnots on a cutting board and cut into slices approximately 1/4 inch thick. Place slices on a baking sheet, brush pretzel slices with butter, and sprinkle with 1 teaspoon Classic Pretzel Salt.
5. Bake for 6 to 8 minutes or until crisp.
6. Place remaining TopKnot on a separate baking sheet and brush with butter.
7. Bake for 6 to 8 minutes. Use this TopKnot for the center presentation.
8. Mix cream cheese, garlic, sour cream, cheeses, and 1 teaspoon Classic Pretzel Salt  in a bowl. Refrigerate for 1-2 hours.
9. Place pretzel crumbs on a plate. Take the cheese mixture out of the fridge and roll into a ball. Then, roll the cheese ball in the pretzel crumbs to evenly coat. Stud cheese ball with pomegranate seeds to your liking.
10. Place the salted TopKnot on a large platter and lay the cheese ball in the center. Surround the TopKnot with pretzel chips and veggies for dipping.
11. Sprinkle platter with remaining pomegranate seeds.
12. Enjoy!

You've never had a burger like this before. We took the idea behind the breakfast favorite Egg In A Hole and gave it a dinnertime upgrade. 

Ingredients:

• 1 of our Topknot Pretzels, thawed
• Our Everything Spice 
• 1/3 pound ground beef
• 1 egg
• ⅛ pound smoked salmon
• ½ avocado
• ¼ cup red onion, sliced
• 1 tablespoon cream cheese
• 1 teaspoon capers
• chives for garnish
• salt and pepper to taste

Instructions: 

• Brush Topknot with butter and sprinkle over Everything Spice, then bake according to our heating instructions. 
• In a medium bowl, gently mix ground beef, salt and pepper. Form into one patty the size and shape of the center of your Topknot.
• Warm up your grill, if using a propane grill heat to 400 degrees. Cook burger for 5-10 minutes (depending on how well done you prefer). Place cooked patty into pretzel hole.
• Heat small skillet to medium heat, crack the egg into the pan and cover with a lid. Let cook until egg whites set.
• Transfer pretzel with patty to plate, top patty with egg and garnish with smoked salmon, onion, avocado, cream cheese, capers and chives.