BOURBON SOAKED PRETZEL PRODUCTS AND METHODS FOR MAKING THE SAME

Abstract

The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter mixture and then baked. In certain embodiments of the present invention, the pretzels are dipped a second time in a bourbon-butter mixture and then baked.

Claims

1-20. (canceled)

21. A method for making a plurality of bourbon soaked pretzel pieces comprising: breaking a pretzel into a plurality of bite sized pieces of uncoated pretzel; melting a first amount of butter and a first amount of brown sugar to produce a first butter mixture; adding a first amount of garlic powder and a first amount of cayenne to a first amount of bourbon to produce a first bourbon mixture; adding the first bourbon mixture to the first butter mixture; whisking the first butter mixture and the first bourbon mixture together to create a first butter-bourbon mixture; pouring the first butter-bourbon mixture on the plurality of pieces of uncoated pretzel; tossing the pieces of uncoated pretzel in the first butter-bourbon mixture until essentially all of the butter-bourbon mixture is coated on the pieces of pretzel to produce a plurality of pieces of coated pretzel; baking the pieces of coated pretzel in a convection oven for about 15 minutes at 250 F.; placing the pieces of coated pretzel in a room temperature environment; baking the pieces of coated pretzel in a convection oven for about 10 minutes at 250 F.; melting a second amount of butter and a second amount of brown sugar to produce a second butter mixture; adding a second amount of garlic powder and a second amount of cayenne to a second amount of bourbon to produce a second bourbon mixture; adding the second bourbon mixture to the second butter mixture; whisking the second butter mixture and the second bourbon mixture together to create a second butter-bourbon mixture; pouring the second butter-bourbon mixture on the pieces of coated pretzel; tossing the pieces of coated pretzel in the second butter-bourbon mixture until essentially all of the second butter-bourbon mixture is coated on the pieces of pretzel; baking the pieces of coated pretzel in a convection oven for about 15 minutes at 250 F.; placing the pieces of coated pretzel in a room temperature environment; and baking the pieces of coated pretzel in a convection oven for about 10 minutes at 250 F.

22. The method of claim 1, wherein the first amount of butter is about one pound of salted butter.

23. The method of claim 1, wherein the first amount of brown sugar is about cup of brown sugar.

24. The method of claim 1, wherein the first amount of garlic powder is about three teaspoons of garlic powder.

25. The method of claim 1, wherein the first amount of cayenne is about one teaspoon of cayenne.

26. The method of claim 1, wherein the first amount of bourbon is about cup of bourbon.

27. The method of claim 1, wherein the first butter mixture and the first bourbon mixture are whisked together for at least one minute.

28. The method of claim 1, wherein the second amount of butter is about pound of salted butter.

29. The method of claim 1, wherein the second amount of brown sugar is about cup of brown sugar.

30. The method of claim 1, wherein the second amount of garlic powder is about two teaspoons of garlic powder.

31. The method of claim 1, wherein the second amount of cayenne is about teaspoon of cayenne.

32. The method of claim 1, wherein the second amount of bourbon is about cup of bourbon.

33. The method of claim 1, wherein the second butter mixture and the second bourbon mixture is whisked together for at least one minute.

34. A plurality of pieces of coated pretzel produced by a process comprising: breaking a pretzel into a plurality of bite sized pieces of uncoated pretzel; melting a first amount of butter and a first amount of brown sugar to produce a first butter mixture; adding a first amount of garlic powder and a first amount of cayenne to a first amount of bourbon to produce a first bourbon mixture; adding the first bourbon mixture to the first butter mixture; whisking the first butter mixture and the first bourbon mixture together to create a first butter-bourbon mixture; pouring the first butter-bourbon mixture on the plurality of pieces of uncoated pretzel; tossing the pieces of uncoated pretzel in the first butter-bourbon mixture until essentially all of the butter-bourbon mixture is coated on the pieces of pretzel to produce a plurality of pieces of coated pretzel; baking the pieces of coated pretzel in a convection oven for about 15 minutes at 250 F.; placing the pieces of coated pretzel in a room temperature environment; baking the pieces of coated pretzel in a convection oven for about 10 minutes at 250 F.; melting a second amount of butter and a second amount of brown sugar to produce a second butter mixture; adding a second amount of garlic powder and a second amount of cayenne to a second amount of bourbon to produce a second bourbon mixture; adding the second bourbon mixture to the second butter mixture; whisking the second butter mixture and the second bourbon mixture together to create a second butter-bourbon mixture; pouring the second butter-bourbon mixture on the pieces of coated pretzel; tossing the pieces of coated pretzel in the second butter-bourbon mixture until essentially all of the second butter-bourbon mixture is coated on the pieces of pretzel; baking the pieces of coated pretzel in a convection oven for about 15 minutes at 250 F.; placing the pieces of coated pretzel in a room temperature environment; and baking the pieces of coated pretzel in a convection oven for about 10 minutes at 250 F.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0008] The accompanying drawings, which are incorporated herein and form part of the specification, illustrate various embodiments of the present disclosure and, together with the description, further serve to explain the principles of the disclosure and to enable a person skilled in the pertinent art to make and use the embodiments disclosed herein. In the drawings, like reference numbers indicate identical or functionally similar elements.

[0009] FIG. 1 illustrates a flow diagram of an exemplary first dipping process in accordance with exemplary embodiments of the present invention.

[0010] FIG. 2 illustrates a flow diagram of an exemplary second dipping process in accordance with exemplary embodiments of the present invention.

DETAILED DESCRIPTION

[0011] Embodiments of the present invention include a method for making a bourbon soaked pretzel. In certain embodiments of the present invention, the process involves a first dipping process. In certain embodiments of the present invention, the process involves a first dipping process immediately followed by a second dipping process.

[0012] Referring now to FIG. 1, a flow diagram illustrating the steps of a method for a first dipping process in accordance with exemplary embodiments of the present invention is provided. In an embodiment of the present invention, method 100 includes providing an uncoated pretzel (step 101). The uncoated pretzel can be a hard variety pretzel or a soft variety pretzel. The hard or soft pretzel can be prepared by any known recipe for making a pretzel. Alternatively, the uncoated pretzel can be any of a variety of brand pretzel products, including Snyder's or Utz pretzels. In an embodiment of the invention, one barrel of Utz hard pretzels is used. In an embodiment of the invention, the pretzels are broken into bite size pieces and placed in a large bowl. After breaking the pretzels into bite size pieces, the remaining salt and/or pretzel crumbs can be discarded from the bowl.

[0013] Next, in method 100, an amount of a butter and an amount of a brown sugar are melted to produce a butter mixture (step 102). The butter can be salted or unsalted butter. The butter and brown sugar can be any type, as would be understood by a person of ordinary skill in the art. In an embodiment of the invention, the amount of butter is one pound of salted butter. In an embodiment of the invention, the amount of brown sugar is cup of brown sugar. As would be understood by a person of ordinary skill in the art, the butter and brown sugar can be melted in a thick bottom pot. Further, a whisk can be used to dissolve the brown sugar clumps.

[0014] Further, in method 100, an amount of bourbon is provided (step 103). As would be understood by a person of ordinary skill in the art, any type of bourbon can be used. In an embodiment of the invention, the amount of bourbon is cup of bourbon. In an embodiment of the invention, the bourbon is provided in a liquid measuring cup.

[0015] Next, in method 100, an amount of garlic powder and an amount of cayenne are added to the bourbon (step 104). In an embodiment of the invention, the amount of garlic powder is three teaspoons of garlic powder. In an embodiment of the invention, the amount of cayenne is one teaspoon. The garlic powder and cayenne can be added to the liquid measuring cup containing the bourbon.

[0016] Next, in method 100, the garlic powder and cayenne is whisked into the bourbon to produce a bourbon mixture (step 105). In an embodiment of the invention, the garlic powder and cayenne is whisked immediately after adding the ingredients to the bourbon. The garlic powder and cayenne can be whisked until the powders are dissolved and no clumps are observed, as would be understood by a person of ordinary skill in the art.

[0017] Next, in method 100, the bourbon mixture is added to the butter mixture (step 106). In an embodiment of the invention, the bourbon mixture is added to the butter mixture in a thick bottom pot. The pot may make a hissing noise once the bourbon mixture is added to the butter mixture.

[0018] Next, in method 100, the butter mixture and the bourbon mixture are whisked together for a period of time to create a butter-bourbon mixture (step 107). In an embodiment of the invention, the butter mixture and the bourbon mixture are whisked together for a minute. As would be understood by a person of ordinary skill in the art, the butter mixture and the bourbon mixture can be whisked until it is a golden brown.

[0019] Further, in method 100, the butter-bourbon mixture is poured onto the at least one uncoated pretzel (step 108). In an embodiment of the invention, the butter-bourbon mixture is poured evenly onto the pretzels.

[0020] Next, in method 100, the at least one pretzel is tossed in the butter-bourbon mixture until an amount of butter-bourbon mixture is remaining to produce at least one coated pretzel (step 109). In an embodiment of the invention, a large spatula is used to toss the pretzels in a butter-bourbon mixture. The butter-bourbon mixture can be tossed until there is no amount of butter-bourbon mixture remaining. Alternatively, the butter-bourbon mixture can be tossed until a portion of the butter-bourbon mixture is remaining. In an embodiment of the present invention, the pretzels are tossed for a few minutes in the butter-bourbon mixture. A clear bowl can be used for tossing the pretzels so that the contents of the bowl can easily be viewed to determine the amount of liquid butter-bourbon mixture is remaining.

[0021] Further, in method 100, the at least one coated pretzel is baked for a period of time (step 110). In an embodiment of the invention, the oven is pre-heated prior to heating the at least one coated pretzel. The pretzels can be placed on baking sheets with parchment paper prior to inserting into the oven. The pretzels may be touching each other on the baking sheet. The pretzels, however, should not be piled high as to prevent the pretzels from baking thoroughly. As would be understood by one of ordinary skill in the art, a convection oven can be used. An exemplary convection oven for use with the present invention is an Energy Star Blodgett convection oven. Alternatively, a standard, household oven can be used. Exemplary personal ovens include the Samsung 30 inch oven, model number NX583GOVBSR or the LG 30 inch oven, model number LDG3016ST. In an embodiment of the invention, the baking sheets containing the pretzels are placed on the center rack of the oven and away from the bottom of the oven to avoid burning. In an embodiment of the invention, the pretzels are baked in a household oven for 20 minutes at 250 degrees Farenheit. In an embodiment of the invention, the pretzels are baked in a convection oven for 15 minutes at 250 degrees Farenheit. As would be understood by one of ordinary skill in the art, the time for baking may alter depending on the oven being used.

[0022] Next, in method 100, the at least one coated pretzel is placed in a room temperature environment for a period of time (step 111). While in a room temperature environment, the pretzels can be mixed on the baking sheet.

[0023] Next, in method 100, the at least one coated pretzel is baked for a second period of time (step 112). In an embodiment of the invention, the pretzels are baked for a second period of time in a standard, household oven for 20 minutes at 250 degrees Fahrenheit. In an embodiment of the invention, the pretzels are baked for a second period of time in a convection oven for 10 minutes at 250 degrees Fahrenheit. Once the at least one coated pretzel is baked, it can be removed from the oven and placed at room temperature for 10-15 minutes.

[0024] Referring now to FIG. 2, a flow diagram illustrating the steps of a method for a second dipping process in accordance with exemplary embodiments of the present invention is provided. The second dipping process can be performed immediately following the first dipping process, as illustrated in FIG. 1.

[0025] In an embodiment of the present invention, method 200 includes providing a coated pretzel (step 201). The coated pretzel can be the pretzel that has finished the first dipping process as described in method 100.

[0026] Next, in method 200, an amount of a butter and an amount of a brown sugar are melted to produce a butter mixture (step 202). The butter can be salted or unsalted butter. The butter and brown sugar can be any type, as would be understood by a person of ordinary skill in the art. In an embodiment of the invention, the amount of butter is pound of salted butter. In an embodiment of the invention, the amount of brown sugar is cup of brown sugar. As would be understood by a person of ordinary skill in the art, the butter and brown sugar can be melted in a thick bottom pot. Further, a whisk can be used to dissolve the brown sugar clumps.

[0027] Further, in method 200, an amount of bourbon is provided (step 203). As would be understood by a person of ordinary skill in the art, any type of bourbon can be used. In an embodiment of the invention, the amount of bourbon is cup of bourbon. In an embodiment of the invention, the bourbon is provided in a liquid measuring cup.

[0028] Next, in method 200, an amount of garlic powder and an amount of cayenne are added to the bourbon (step 204). In an embodiment of the invention, the amount of garlic powder is two teaspoons of garlic powder. In an embodiment of the invention, the amount of cayenne is teaspoon. The garlic powder and cayenne can be added to the liquid measuring cup containing the bourbon.

[0029] Method 200 also contains the step of whisking the garlic powder and cayenne into the bourbon to produce a bourbon mixture (step 205). In an embodiment of the invention, the garlic powder and cayenne is whisked immediately after adding the ingredients to the bourbon. The garlic powder and cayenne can be whisked until the powders are dissolved and no clumps are observed, as would be understood by a person of ordinary skill in the art.

[0030] Next, in method 200, the bourbon mixture is added to the butter mixture (step 206). In an embodiment of the invention, the bourbon mixture is added to the butter mixture in a thick bottom pot. The pot may make a hissing noise once the bourbon mixture is added to the butter mixture.

[0031] Further, in method 200, the butter mixture and the bourbon mixture are whisked together for a period of time to create a butter-bourbon mixture (step 207). In an embodiment of the invention, the butter mixture and the bourbon mixture are whisked together for a minute. As would be understood by a person of ordinary skill in the art, the butter mixture and the bourbon mixture can be whisked until it is a golden brown.

[0032] Next, in method 200, the butter-bourbon mixture is poured onto the at least one uncoated pretzel (step 208). In an embodiment of the invention, the butter-bourbon mixture is poured evenly onto the pretzels.

[0033] Further, in method 200, the at least one pretzel is tossed in the butter-bourbon mixture until an amount of butter-bourbon mixture is remaining to produce at least one coated pretzel (step 209). In an embodiment of the invention, a large spatula is used to toss the pretzels in a butter-bourbon mixture. The butter-bourbon mixture can be tossed until there is no amount of butter-bourbon mixture remaining. Alternatively, the butter-bourbon mixture can be tossed until a portion of the butter-bourbon mixture is remaining. In an embodiment of the present invention, the pretzels are tossed for a few minutes in the butter-bourbon mixture. A clear bowl can be used for tossing the pretzels so that the bowl can easily be observed to determine the amount of liquid butter-bourbon mixture is remaining.

[0034] Next, in method 200, the at least one coated pretzel is baked for a period of time (step 210). In an embodiment of the invention, the oven is pre-heated prior to heating the at least one coated pretzel. The pretzels can be placed on baking sheets with parchment paper prior to inserting into the oven. The pretzels may be touching each other on the baking sheet. The pretzels, however, should not be piled high as to prevent the pretzels from baking thoroughly. In an embodiment of the invention, the baking sheets containing the pretzels are placed on the center rack of the oven and away from the bottom of the oven to avoid burning. In an embodiment of the invention, the pretzels are baked in a standard, household oven for 20 minutes at 250 degrees Fahrenheit. In an embodiment of the invention, the pretzels are baked in a convection oven for 15 minutes at 250 degrees Fahrenheit. As would be understood by one of ordinary skill in the art, the time for baking may alter depending on the oven being used.

[0035] Further, in method 200, the at least one coated pretzel is placed in a room temperature environment for a period of time (step 211). While in a room temperature environment, the pretzels can be mixed on the baking sheet.

[0036] Next, in method 200, the at least one coated pretzel is baked for a second period of time (step 212). In an embodiment of the invention, the pretzels are baked for a second period of time in a standard, household oven for 20 minutes at 250 degrees Fahrenheit. In an embodiment of the invention, the pretzels are baked for a second period of time in a convection oven for 10 minutes at 250 degrees Fahrenheit. Once the at least one coated pretzel is baked, it can be removed from the oven and placed at room temperature for 10-15 minutes.

[0037] While various embodiments have been described above, it should be understood that they have been presented by way of example only, and not limitation. Thus, the breadth and scope of the present disclosure should not be limited by any of the above-described exemplary embodiments. Moreover, any combination of the above-described elements in all possible variations thereof is encompassed by the disclosure unless otherwise indicated herein or otherwise clearly contradicted by context.

[0038] Additionally, while the methods described above and illustrated in the drawings are shown as a sequence of steps, this was done solely for the sake of illustration. Accordingly, it is contemplated that some steps may be added, some steps may be omitted, the order of steps may be re-arranged, and some steps may be performed in parallel.