Wege

Wege is one of the oldest and respected names in the pretzel baking industry. Wege (pronounced wig'gie) is the name of a family that began baking breads and rolls during the late 1800's. A German immigrant baker who was working his way across the country went to work for Wege Pretzel Company during the early 1920's. While employed, he taught the Wege Family an old German recipe for making a large Sourdough Hard Pretzel, the one for which Wege is now famous.

09/08/2016

Pretzel Sandwiches:
1 cup creamy peanut butter
2 Tbsp softened butter
¾ cup powdered sugar
¾ cup brown sugar
1 bag of Wege Pretzels
1 bag of semi-sweet chocolate chips or approximately 12 oz melting chocolate
Directions:
Combine peanut butter and softened butter in a large bowl with a hand mixer or stand mixer.
Add the sugars and mix to combine.
Knead more sugar into the peanut butter mixture until dough is easily rolled into balls and is no longer sticky. (I used approximately ¼ cup extra sugar)
Using a rounded teaspoon as a guide, form small balls of the peanut butter mixture.
Sandwich each ball between two pretzels, pressing slightly (but not too hard!).
Place pretzel sandwiches in the fridge or freezer for about 30 minutes.
Right before you take the pretzels out of the freezer, melt the chocolate. (This can be done a variety of ways - either in a double boiler, on the stove on low heat, or slowly in the microwave. The key is to melt the chocolate slowly).
Dip each pretzel halfway into the melted chocolate and place on a sheet of wax paper to cool. You may return them to the freezer or fridge to set completely.