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
SOFT PRETZEL STICKS WITH HONEY MUSTARD DIPPING SAUCE ...
Forget about that pretzel stand at the mall, and start making your own at home. These will be such a hit with your family; next time you'll be making a double batch. Coarse salt is traditional, but try sprinkling on some of the Everything Seasoning that's so popular now for another tasty option.
Provided by lutzflcat
Categories Bread Yeast Bread Recipes Pretzel Recipes
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 12 pretzel sticks
Number Of Ingredients 14
Steps:
- Whisk together mayonnaise, Dijon mustard, honey, and yellow mustard in a small bowl, and store in the refrigerator while preparing pretzel sticks.
- Mix yeast and brown sugar in a small bowl; add warm water, and whisk until sugar dissolves. Let stand until foamy, about 5 minutes.
- Mix flour and salt together in a bowl of a stand mixer fitted with a dough hook attachment. Add canola oil and gradually pour in the yeast mixture, kneading until smooth and silky, 4 to 5 minutes. If the dough is very sticky, knead in more flour.
- Shape dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and let rise until doubled in volume, about 45 minutes.
- Punch down the dough and turn out onto a lightly floured surface. Flatten into a rectangle and cut into 12 equal pieces. Roll each piece into a stick about 7 inches long. Place sticks on a baking sheet lined with parchment paper; let rest uncovered for about 25 minutes.
- Preheat the oven to 450 degrees F (230 degrees C).
- Pour about 5 quarts of water in a large, deep pot; stir in baking soda. Bring to a boil, then reduce heat to medium. Carefully place pretzel sticks in the simmering water in batches for 30 seconds, flipping after 15 seconds. Remove from water and let drain on paper towels.
- Transfer the sticks back to the baking sheet. Brush lightly with butter and sprinkle with coarse sea salt.
- Bake in the preheated oven until golden brown, 7 to 10 minutes. Serve warm or at room temperature with the honey mustard dipping sauce.
Nutrition Facts : Calories 216.4 calories, CarbohydrateContent 31.9 g, CholesterolContent 6.8 mg, FatContent 8.3 g, FiberContent 1 g, ProteinContent 3.6 g, SaturatedFatContent 2 g, SodiumContent 1652.3 mg, SugarContent 6.7 g
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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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