SOFT PRETZEL CHEESE DIP RECIPE 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.
SOFT PRETZELS WITH QUESO DIP | ALLRECIPES
Between the twisting and baking, these homemade pretzels are briefly boiled with baking soda for soft, perfectly chewy results. Served with a quick and easy queso dip, they're the ultimate football party finger food.
Provided by Smart Cookie
Categories Bread Yeast Bread Recipes Pretzel Recipes
Total Time 2 hours 5 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 8 pretzels
Number Of Ingredients 22
Steps:
- Combine warm water, sugar, and salt in the bowl of a stand mixer and sprinkle yeast on top. Let sit until mixture begins to foam, about 5 minutes. Add flour and butter. Mix on low using the dough hook attachment. Increase speed slightly and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes.
- Grease a large bowl with cooking spray. Shape dough into a ball and place in the bowl. Cover with plastic wrap and let sit in a warm place until doubled in size, about 1 hour.
- Transfer the dough to a lightly greased work surface and cut into 8 equal pieces.
- Preheat the oven to 450 degrees F (232 degrees C). Line 2 sheet pans with parchment paper and spray with cooking spray. Bring water to a boil in a large pot for the baking soda bath.
- Roll each piece of dough into thin rope about 18 to 20 inches long and 1-inch thick. Form into a U shape. Cross the ends over each other toward the center of the U, twist again, and press into the U. Place pretzels on the prepared sheet pans.
- Pour baking soda into the boiling water. Boil pretzels, one at a time, for 30 seconds each. Return them to the parchment paper using a wide slotted spoon. Mix egg with a splash of water and brush onto the pretzels; sprinkle with salt.
- Bake in the preheated oven, rotating pans halfway through, until golden brown, 12 to 14 minutes. Transfer pans to wire cooling racks. Brush pretzels with multiple layers of melted butter while still hot.
- Melt American cheese and milk together in a bowl set over a pot of simmering water.
- Meanwhile, heat olive oil in a skillet over medium heat. Add onion, garlic, cumin, and salt; cook until fragrant and soft, 3 or 4 minutes. Mix onion mixture into the melted cheese, along with diced tomatoes and green chiles. Stir in more milk if queso seems too thick. Serve dip with pretzels for dipping.
Nutrition Facts : Calories 460.8 calories, CarbohydrateContent 58.5 g, CholesterolContent 68.2 mg, FatContent 19.4 g, FiberContent 2.5 g, ProteinContent 12.5 g, SaturatedFatContent 10.8 g, SodiumContent 6784.6 mg, SugarContent 3.4 g
More about "soft pretzel cheese dip recipe recipes"
SOFT PRETZELS WITH QUESO DIP | ALLRECIPES
Between the twisting and baking, these homemade pretzels are briefly boiled with baking soda for soft, perfectly chewy results. Served with a quick and easy queso dip, they're the ultimate football party finger food.
From allrecipes.com
Reviews 4.7
Total Time 2 hours 5 minutes
Category Bread, Yeast Bread Recipes, Pretzel Recipes
Calories 460.8 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 2 hours 5 minutes
Category Bread, Yeast Bread Recipes, Pretzel Recipes
Calories 460.8 calories per serving
- Meanwhile, heat olive oil in a skillet over medium heat. Add onion, garlic, cumin, and salt; cook until fragrant and soft, 3 or 4 minutes. Mix onion mixture into the melted cheese, along with diced tomatoes and green chiles. Stir in more milk if queso seems too thick. Serve dip with pretzels for dipping.
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SOFT PRETZELS WITH BEER CHEESE DIP RECIPE | LAURA IN THE ...
From laurainthekitchen.com
- 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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SOURDOUGH SOFT PRETZELS WITH OBATZDA CHEESE DIP RECIPE ...
A soft pretzel, salty on the outside and chewy, almost bagel-esque inside, finds balance in a creamy Camembert dip.
From ooni.com
From ooni.com
- Warm, salty and satisfying, soft pretzels, or Brezn as they’re known in Bavaria, are one of life’s simple pleasures — and even more so when enjoyed fresh from the oven. They’re actually also incredibly rewarding to make. Pretzels have a long and complex history dating back 1500 years or more. Many of the theories about its origins tie into Christian symbolism: Some say the shape is reminiscent of arms crossed in prayer, or that the three holes represent the Father, the Son, and The Holy Spirit. One popular legend has it that a monk created the baked treat to reward his students for learning their prayers; pretiola means “little rewards” in Latin. Regardless of whether any of these theories are true, pretzels have earned a distinctive place in snack history beginning in Europe and later, across the world. This recipe is an ode to the German archetype. We tapped German sourdough bread blogger Hendrick Kleinwaechter to fine tune this flame-cooked approach, using his experience to bring rich flavor and natural leavening to the dough. Because this recipe relies on a sourdough starter, be sure to begin preparing well in advance. As for the dip, Obatzda is a popular dish to serve alongside soft pretzels in Bavaria. This Camembert and cream cheese dip takes its distinctive hue from paprika, then gets additional depth of flavor from finely diced onions and dark beer. The creamy, sharp profile of Obatzda is the perfect accessory to a soft, salty pretzel, and both go down swimmingly with a stein of good German beer. Notes:You’ll need a mature sourdough starter for this recipe. Feed your stiff sourdough starter 24 to 48 hours before you want to prep your dough. Let it increase in size one and a half times (about 2 hours) before returning it to the fridge. (If you’re new to sourdough, a stiff starter is one that is two parts flour to one part water.) Pretzels are often dipped in a food-safe lye solution just before baking, which gives this snack its shiny coat and picture-perfect scores. This process can be a bit intimidating, so we’re using an alternative solution of baking soda, salt, and boiling water, then finishing with a simple egg wash to achieve a similar effect. YieldMakes 6 large pretzels Time1 to 2 hours active time; 3 to 4 hours total, excluding sourdough preparation Equipment digital scale bench scraper cooling rackpastry brushOoni pizza ovenOoni Infrared Thermometer IngredientsFor the pretzels2 tablespoons (50 grams) stiff sourdough starter1 ? cups (300 grams) water2 ¼ cups (500 grams) ‘00’ flour, plus extra for dusting1 tablespoon (25 grams) butter1 ¾ teaspoons (10 grams) saltfine semolina flour, for dusting the peel For the “lye” solution2 ¼ cups (500 grams) water1 ¾ teaspoons (10 grams) baking soda1 teaspoon (5 grams) salt For the egg wash1 egg1 teaspoon (5 grams) waterpinch of salt for sprinkling (Pretzel salt is best, but coarse sea salt will work, too.) For the Obatzda dip9 ounces (250 grams) ripe Camembert, between 20 and 35 days before the use-by date4 ½ ounces (125 grams) cream cheese ½ white onion, finely chopped2 ½ tablespoons (60 grams) butter1 tablespoon paprika, sweet or spicysalt and pepper to taste2 ounces (60 grams) dark German beer½ red onion, cut into ringssmall bunch chives, finely chopped MethodIf mixing by hand: Dissolve the sourdough starter into the water. Add the flour, butter, and salt, then knead in the bowl for 5 minutes. Rest for 5 minutes, then repeat. Check the dough strength using the windowpane test: Stretch the dough carefully between your fingers, holding it up to the light. If you can see light through the dough, the gluten structure is strong. If the dough tears, rest it for 5 minutes, then knead for another 5 minutes. If mixing with a machine: In the bowl of your stand mixer, add the water, starter, flour, butter, and salt. Mix at medium speed for 5 minutes. The dough will be stiff, so it won't require much kneading. Perform a windowpane test; if the dough tears, rest it for 5 minutes, then knead for 5 minutes. Cover the dough with a damp towel and leave it to proof until it doubles in size. Punch the dough down to remove excess air, then transfer to a lightly floured kitchen counter or other flat work surface. Using a bench scraper, divide the dough into 6 equal pieces. (Use a digital scale if you want to ensure even sizing.) Roll each piece into a long rope. The dough will spring back, so just cover the dough with a damp cloth and check it every 10 minutes until the ‘rope’ is roughly 20 inches (50 centimeters) long. To shape the pretzels, first form a horseshoe with the dough. Cross the two ropes over one another about two-thirds of the way up, then twist them once more, leaving an inch or two of the ends free. Pull the ends up and over the top of the horseshoe, pinching down on the thickest part of the dough to secure. Flip the pretzel over and set aside while you shape the remaining ropes. Cover and rest the pretzels for 15 minutes while you prepare the water solution. In a large saucepan, prepare the “lye” solution: Bring the water, baking soda and salt to a boil. While you wait, prepare a simple egg wash. Mix an egg and one teaspoon of water in a small bowl and set it aside. Prepare a cooling rack before gently submerging the first pretzel in the boiling solution. Cook for 30 seconds, flip, and then cook for 30 more seconds. Remove the pretzel with a slotted spatula and transfer to the rack. Repeat with the remaining pretzels. Use a pastry brush to lightly coat each pretzel with egg wash. Once you’ve brushed each pretzel, return to the first pretzel and repeat with another coat of wash. Sprinkle a good amount of coarse salt over the top of each one. Fire up your Ooni oven, aiming for 480° F (250° C) on the stone baking board inside. When the oven is fully heated, carefully move one or two pretzels to a wooden peel lightly dusted with semolina. Slide the pretzels off the peel and into your oven. After 5 minutes, rotate the pretzels. Bake until the pretzels turn a deep golden brown on top, and have split at the thickest parts (about 20 minutes). To achieve a deeper color, you can increase the flame slightly for the last few minutes. Remove to the cooling rack and repeat with the remaining pretzels. Allow the pretzels to cool briefly while you prepare the Obatzda dip. In a small bowl, gently mash the Camembert with a fork. Add the cream cheese, onions, butter, paprika, salt and pepper. Slowly add the beer, stirring gently to avoid splashing. Garnish with chopped chives and onion rings. Enjoy the warm pretzels and Obatzda together. Yum!
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Oct 05, 2018 · PRETZELS. Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy. In the bowl of a stand mixer fitted with the dough hook attachment, place the remaining sugar, flour, salt, and butter, and mix briefly to combine.
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Mar 18, 2020 · How to make cheese sauce for pretzels. MELT. Add butter to skillet and melt over medium heat. Sprinkle the flour on top of the butter and cook for 1 minute, constantly stirring. It should form a thick paste. Then whisk in the milk until slightly thickened. STIR. Remove from heat and slowly begin to mix in the shredded cheese until smooth.
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Oct 05, 2018 · The Best Cheese Pretzel Dip with a Special Ingredient. So when The Feedfeed and Land O’Lakes® asked me to make a Sandwich using their Deli American inspired by my hometown (NYC), I knew it had to have a cheesy dip situation, and include my fave NYC carb, pretzels. I decided to keep my ‘Sandwich’ simple to really highlight how delicious the Land O Lakes® Deli American Cheese is, and ...
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EASY PRETZEL SPREAD WITH CHEESE DIP RECIPE | FOOD NETWORK
Place the cheese, vegetable stock and mustard in a microwave-safe bowl and cover with plastic wrap or a microwave-safe plate. Microwave on medium power until the cheese is melted, 1 to 2 minutes ...
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HOMEMADE SOFT PRETZELS WITH MUSTARD CHEESE DIP - HOUSE OF ...
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PRETZEL BITES & BEER CHEESE DIP - TRADER JOE'S
While Pretzels Bake, Prepare the Beer Cheese Dip: In a medium saucepan, heat olive oil over medium heat. Add shallots and cook until translucent. Add beer, garlic powder, Dijon, salt and pepper. Bring to a boil. Lower heat and slowly add cream cheese, whisking to incorporate. Slowly add shredded cheeses and stir until melted.
From traderjoes.com
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