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
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.
More about "what to dip soft pretzels in recipes"
PRETZELS WITH CHEESE DIP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Snacks
Calories 214 calories per serving
- 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.
MINI SOFT PRETZELS AND DIP RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 30 minutes
Calories 60 per serving
- Remove pretzels from cookie sheet. Serve warm pretzels with warm cheese dip.
SOFT PRETZELS WITH BEER CHEESE DIP RECIPE | LAURA IN THE ...
- 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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