PRETZELS WITH CHEESE DIP RECIPES
PRETZELS WITH CHEESE DIP RECIPE: HOW TO MAKE IT
These are by far the best soft pretzels I've ever tasted. I make them often to serve as a snack or even as part of a meal. Chewy and golden brown, they're delicious! -Shannon Cooper, S. Gibson, Pennsylvania
Provided by Taste of Home
Categories Snacks
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes. , Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. , In a large non-aluminum stockpot, bring water to a boil; add baking soda. Drop two pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased baking sheet; sprinkle with coarse salt. Repeat for each pretzel. , Bake at 475° for 10-12 minutes. Remove from pan to wire racks to cool., For dip, combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk. Serve pretzels with cheese dip and mustard.
Nutrition Facts : Calories 214 calories, FatContent 9g fat (6g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 994mg sodium, CarbohydrateContent 25g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
BEER CHEESE PRETZEL DIP RECIPE | ALLRECIPES
This is a GREAT alternative to chips and dip. I take this everywhere and always get asked for the recipe. It is awesome! It is best served with mini-twist pretzels, but it's also great with veggies.
Provided by SQUASHBLOSSOMGIRL
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.
Nutrition Facts : Calories 46.4 calories, CarbohydrateContent 0.6 g, CholesterolContent 13 mg, FatContent 4.1 g, ProteinContent 1.6 g, SaturatedFatContent 2.6 g, SodiumContent 87.9 mg
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BEER CHEESE PRETZEL DIP RECIPE | ALLRECIPES
This is a GREAT alternative to chips and dip. I take this everywhere and always get asked for the recipe. It is awesome! It is best served with mini-twist pretzels, but it's also great with veggies.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category Appetizers and Snacks, Dips and Spreads Recipes, Cheese Dips and Spreads Recipes, Cold Cheese Dip Recipes
Calories 46.4 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category Appetizers and Snacks, Dips and Spreads Recipes, Cheese Dips and Spreads Recipes, Cold Cheese Dip Recipes
Calories 46.4 calories per serving
- In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.
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- 1) In the bowl of a standing mixer, add four cups of flour, salt, sugar and yeast, give it a stir then add the water and butter, knead on medium speed for 3-5 minutes or until a dough forms, if the dough feels too wet to the touch (tacky is ok, just not wet) slowly sprinkle in the remaining flour a little at a time. 2) Once the dough comes together, knead it into a ball and place it in an oiled bowl (don't forget to oil the top as well) and let it rise until doubled in size (if not even a bit more). 3) Deflate the risen dough onto a lightly floured surface, divide it into 8 equal pieces then cover them and let them rest for 10 minutes, while they rest, prep the water bath and preheat your oven to 450 degrees. 4) Line 2 baking sheets with parchment paper and set aside. Fill a Dutch oven with the water and bring to a boil, while it comes to a boil, form your pretzels. 5) Take each piece of dough, roll into a 14-18” rope, then form your pretzel (watch video to see how I do this because it's a bit confusing to explain here) place them on one of the prepared baking sheets, once the water is up to a boil, add the baking soda and give it a stir. 6) Drop a few pretzels at a time, leave them in for 45 seconds, remove to the other prepared baking sheet and continue with the rest. 7) Brush the egg all over the top of the pretzels, sprinkle with the salt and bake on the top rack for 15 minutes or until deeply golden, while they bake, make the dip. 8) In a saucepan, add the butter, once melted, whisk in the flour and cook for 1 minute, then add the beer and milk, cook while constantly whisking until it thickens, then season with salt, pepper, mustard and Worcestershire sauce, then whisk in the cheese and cook while whisking until the cheese is fully melted. Set aside and serve with fresh warm pretzels.
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