PRETZEL CHEESE SAUCE RECIPE
Creamy pretzel cheese dip that's made with just 5 simple ingredients in less than 10 minutes. Once you try it, you'll make this homemade version over store bought every time!
Provided by Jamielyn Nye
Categories Condiment
Time 10m
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, melt the butter. Sprinkle the cornstarch over the butter, stirring constantly, and cook for 1 minute.
- Warm the milk in the microwave 15 to 20 seconds. Slowly pour the milk into the saucepan, while whisking constantly. Continue whisking until thickened (but still pourable). Watch it carefully.
- Remove from heat and stir in the cheese until smooth. The sauce will continue to thicken as it cools.
- Stir in salt and pepper. Add amount of hot sauce you prefer. If the sauce gets too thick, whisk in 1 to 2 Tablespoons warmed milk.
- Place in a mini crockpot to keep warm and gooey. If it thickens, reheat in the microwave 15 seconds. Serve with pretzels, tortilla chips, or vegetables.
Nutrition Facts : ServingSize 2 Tablespoon, Calories 139 kcal, Carbohydrate 2 g, Protein 8 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 183 mg, Sugar 1 g
EASY PRETZEL SPREAD WITH CHEESE DIP
Provided by Food Network
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 5
Steps:
- Prepare the pretzels according to package instructions. Stack vertically on a vertical paper towel holder to create a pretzel tower.
- 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. Whisk until the dip comes together as a smooth sauce.
- Serve warm with the pretzel tower, sliced apples, seedless green grapes and extra mustard for dipping.
PRETZEL BREAD
Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h49m
Yield 12
Number Of Ingredients 10
Steps:
- Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
- Preheat oven to 400 degrees F.
- Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
- Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 27.1 g, Cholesterol 22.2 mg, Fat 3 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 4155.6 mg, Sugar 3.3 g
PRETZEL BITES WITH QUICK CHEDDAR DIP
Although Americans chow down on plenty of crisp pretzels, there's something irresistible about the soft variety that makes them just as addictive, if not more so, than the crunchy version. When formed into bite-size nuggets, not only do they pop easily into your mouth, but they are also small enough to eliminate the temptation to double-dip in the Cheddar sauce. You can also offer up a bowl of mustard, or divide your Cheddar dip into three bowls, flavoring one with mustard and the other with caraway seeds. You may suspect that the large amount of baking soda to cook the pretzels is a typo; it's not. Believe us, it's the secret to the chestnut-brown color they develop during baking. Without it, the pretzels would look anemic. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Father's Day Feast. Menu also includes Grilled Rib Pork Chops with Sweet and Tangy Peach Relish and The Ultimate Brownie Sundae.
Provided by Elizabeth Green
Categories Bread Cheese Bake Super Bowl Vegetarian Kid-Friendly Father's Day Cheddar Poker/Game Night Party Gourmet snack snack week Small Plates
Yield Makes 8 dozen pretzel bites
Number Of Ingredients 15
Steps:
- Make Pretzel Dough:
- Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
- Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
- Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
- Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
- Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
- Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets.
- Bake Pretzels:
- Heat oven to 450°F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).
- In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.
- Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.
- Make Cheddar Dip:
- Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving.
SOFT PRETZELS WITH CHEESE SAUCE
Steps:
- Combine the warm water, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
- Add the flour, salt, and butter. Mix thoroughly until a dough forms. Knead on low using the dough hook attachment on your mixer, until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes. You can knead the dough by hand with a wooden spoon for 8 to 10 minutes until the dough is smooth.
- Place the dough in a greased bowl. Cover with plastic wrap and place in a warm place until the dough has doubled in size, about 45 minutes to 1 hour.
- While the dough is proofing, make the cheese sauce. Melt the butter in a skillet over medium heat. Sprinkle the flour over the butter, stirring constantly, and cook for 1 minute. Wisk in the milk and cook until slightly thickened.
- Remove from heat and slowly stir in the cheese. Stir until smooth, add salt and pepper.
- Preheat the oven to 450°F. Line 2 baking sheets with parchment paper. Set aside.
- Turn the dough out onto a clean work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other twice and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the prepared baking sheets.
- Combine the water and baking soda in a large pot. Bring the mixture to a boil.
- Gently lower the pretzels into the boiling water, 2 at a time, for 10 seconds on each side.
- Place the boiled pretzels back on the baking sheet, brush the top of each pretzel with the egg wash and sprinkle with coarse salt.
- Bake until dark golden brown, about 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Serve with the cheese sauce.
Nutrition Facts : Calories 481 kcal, Carbohydrate 60 g, Protein 16 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 76 mg, Sodium 3528 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BEER CHEESE PRETZEL DIP
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
Time 1h10m
Yield 56
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, Carbohydrate 0.6 g, Cholesterol 13 mg, Fat 4.1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 87.9 mg
PRETZEL BREAD BOWL WITH CHEESE DIP
Our town is known as Pretzel City-even our local sports teams are known as The Pretzels. I came up with this recipe for an annual local recipe contest. People couldn't believe that this delicious bread had pretzels in the mix! For variety, try using different flavors of pretzels. -Andrea Johnson, Freeport, Illinois
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Mix pretzels, dressing mix, yeast, sugar, baking soda and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on low speed until moistened. Add cheese; beat on medium 3 minutes. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic and let rest 10 minutes., Grease a baking sheet; sprinkle with cornmeal. Shape dough into a round loaf; place on prepared pan. Cover and let rise in a warm place until doubled, about 1 hour., Whisk egg white with water; brush over top of loaf. If desired, sprinkle with salt. Preheat oven to 375°. Bake until golden brown and bread sounds hollow when tapped, 30-35 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool completely., For dip, mix sour cream, pepper jack cheese and dressing mix. Refrigerate until serving., To serve, cut one fourth off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell. Cut removed bread into cubes. Fill bowl with dip. If desired, top with peppers and additional cheese. Serve dip with bread cubes and vegetables.
Nutrition Facts :
CHEESE-BEER DIP
This is the ultimate 70s party food. I remember my mother making this often for parties, etc. I asked for the recipe a few years ago. It sounds gross because of the cheese whiz but it is so addicting. If you have leftovers, you can put it under the broiler the next day to reheat and eat the cheese soaked bread bowl.
Provided by Kimke
Categories Cheese
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients in saucepan and melt cheese over low-medium heat.
- Remove center of bread loaf and cut into bite size pieces.
- Pour melted Cheese dip into bread bowl.
- Enjoy!
Nutrition Facts : Calories 327.9, Fat 23.8, SaturatedFat 14.9, Cholesterol 85.1, Sodium 1872.8, Carbohydrate 12, Fiber 0.4, Sugar 7.8, Protein 13.8
EASIEST SOFT PRETZELS, TWO WAYS
The easiest soft pretzels ever - thanks to some pre-made dough! Indulge in both savory pretzels, with sharp cheddar cheese dip & sweet pretzels, with the creamiest cream cheese dip!
Provided by Stephanie Simmons
Categories Appetizer
Time 52m
Number Of Ingredients 21
Steps:
- Prep: Thaw desired number of frozen bread loaves in a ziploc bag in the fridge overnight. Let the bag of thawed bread sit out at room temp for 1-2 hours before baking. I recommend making your dips first - these pretzels are just so good when they're hot and fresh out of the oven - you won't want to let them sit and get cold while you're making the dips.
- Make the Cheese Dip: Get all ingredients out for this dip before you begin, to avoid having to stop cooking the sauce and possibly letting it burn. In a small saucepan over medium heat, melt butter. Whisk in the flour, and cook, whisking constantly for 2 minutes. Slowly pour in the milk, whisking constantly. Continue whisking constantly and cook the mixture for 3-4 minutes, until thickened. At first, it will appear as the sauce isn't thickening at all, but go the full 3-4 minutes and it will! It should be thick but still pourable - add the cheese at this point, in small handfuls, whisking well until all cheese is mixed in before adding more. This will help prevent a grainy, clumpy cheese sauce. I started with the parm, then added the cheddar. Add a little more or less cheese to taste. Add salt + pepper to taste. Cheese dip can be reheated in a small saucepan over medium heat or in the microwave, in 30 second intervals, stirring between each.
- Make the Cream Cheese Dip: Beat together the softened butter and softened cream cheese in a medium mixing bowl until well creamed. Sift in the powdered sugar and mix until combined. Add the vanilla and milk and mix until everything is well-combined and creamy. Add a little more milk or powdered sugar to thicken or thin the dip, as desired.
- Make the pretzels: Cut each loaf of dough into 6 equal sections, moving across the length of the dough. Roll each piece of dough with your hands, moving outward, until you have a rope 20-24 inches long. Pick up each end, twist them over each other twice and fold down to form the pretzel shape.Add 9 cups of water and 1/2 cup of baking soda to a large pot, and bring to a boil. While it's coming to a boil, line two large baking sheets with parchment paper and set nearby. Drop 2 pretzels at a time into the boiling solution and remove after 20-30 seconds with a slotted spoon/spatula, shaking excess liquid off. Lay each pretzel on the parchment paper, fitting 6 on each pan. Beat egg + milk together for your egg wash, and brush each pretzel with the egg wash. Sprinkle the savory pretzels with coarse sea salt. Add nothing additional to the sweet pretzels.
- Bake: Bake at 400 degrees F for 12-15 minutes - pretzels will be golden brown and the outsides won't feel super soft to the touch.
- Finish the Sweet Pretzels: Melt the butter in a medium shallow bowl, and whisk together the cinnamon and sugar in another medium shallow bowl. Let pretzels cool just enough so you don't burn your hands - do this while they're still hot. Dip each one into the melted butter, coating both sides, and repeat with the cinnamon sugar mixture.
- Serve + Store: Serve immediately with the dips! These are best when fresh out of the oven. Store leftover dip, covered, in the fridge for up to 4 days. Store leftover pretzels in an airtight container at room temp for 2-3 days.
Nutrition Facts : Calories 220 kcal, ServingSize 1 serving
CHEDDAR CHEESE PRETZEL BREAD
Soft pretzel bread in one big loaf! cheese, Italian seasoning topped with coarse salt. For the Italian seasoning I use recipe#63812
Provided by Calee
Categories Yeast Breads
Time 3h45m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a small skillet cook onion in butter til tender but not brown, 7 minutes. Cool.
- Mix together warm water yeast, 1 tbsp sugar, set aside to proof, about 10 minutes.
- In a food processer mix together flour, cooled onion, egg, cheese italian seasoning and 1/2 tsp salt.
- Add yeast and water mixture. Mix until forms a soft dough.
- Turn dough onto floured surface, knead 6-8 minutes.
- Shape into ball place in lightly greased bowl turn once to grease top. Cover and let rise in warm place for 1 1/4 hours.
- Punch down Turn out onto lightly floured surface and let rest for 10 minutes. This step is important. It makes the rope easier to work with.
- Lightly grease Baking sheet. Roll dough into a 48 inch long rope.
- On the baking sheet form the rope into a large pretzel shape by crossing one end over the other to form a circle, overlapping about 12 inches from each end.
- Take one end in each hand and twist once at the point where the dough overlaps.
- Lift each end across to the edge of the circle opposite.
- Moisten the ends and tuck underneath. press to seal.
- Cover and let rise in a warm place 45 minutes.
- Stir together egg white and 1 tbsp water, brush onto bread sprinkle with coarse salt.
- Bake in 375 oven for 20 minutes, then loosely cover with foil and continue baking another 20-25 minutes.
- Remove from oven cool on wire rack.
- I serve this bread with a packaged cheese sauce, for dipping or spreading.
Nutrition Facts : Calories 151.6, Fat 4.8, SaturatedFat 2.9, Cholesterol 24, Sodium 256.1, Carbohydrate 20.5, Fiber 0.8, Sugar 1, Protein 6.1
HOMEMADE PRETZELS WITH BEER-CHEESE DIP
Turn the kitchen into a pretzel shop with Homemade Pretzels with Beer-Cheese Dip! There's no need to buy pretzels when you can serve homemade pretzels.
Provided by My Food and Family
Categories Bread
Time 1h29m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add warm water to sugar, yeast and 1 Tbsp. butter in small bowl; stir. Let stand 5 min. or until foamy.
- Use pulsing action of food processor to process bread flour and 1/2 tsp. salt just until blended. Add yeast mixture; process 1 min. or until mixture is well blended and forms ball that pulls away from side of container.
- Transfer dough to medium bowl sprayed with cooking spray; turn dough over. Cover with plastic wrap. Let rise in warm place 30 min. or until doubled in size.
- Punch down dough. Divide into 24 equal pieces. Roll each dough piece into 18-inch-long rope. Fold each rope in half, then twist slightly; pinch ends together to seal. Place 12 twists on each of 2 baking sheets sprayed with cooking spray.
- Heat oven to 425ºF. Place racks on lowest and highest positions in oven. Fill Dutch oven with 2-1/2 qt. (10 cups) water. Add baking soda; stir until dissolved. Bring water just to simmer. Carefully add 6 pretzel twists, 1 at a time, to hot water; cook 1-1/2 min. or until pretzels start to puff, turning after 45 sec. Remove from water with slotted spatula; return to baking sheet. Repeat with remaining pretzel twists using both baking sheets. Sprinkle with remaining salt. Place 1 baking sheet on each oven rack.
- Bake 13 to 14 min. or until pretzels are lightly browned, switching baking sheets on oven racks after 7 min. Transfer pretzels to wire racks. Melt 2 Tbsp. of the remaining butter; brush onto pretzels.
- Melt remaining butter in medium saucepan on low heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk, then beer; cook and stir 2 to 3 min. or until thickened. Stir in mustard. Add shredded cheese and VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.
- Serve with the pretzels.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 3 g, Protein 8 g
BEER CHEESE AND SOFT PRETZEL BITES
This recipe uses one of maybe my favorite hacks ever! I take deli or bakery pizza dough and turn it into browned-and-crunchy on the outside, chewy on the inside pretzel bites that beg to be dipped in a cheesy beer sauce. Serve these at your next tailgate or party and watch them disappear!
Provided by Kardea Brown
Categories appetizer
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
- Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
- While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
- When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
- Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
- For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
SOFT PRETZELS WITH CHEESE DIP
Yummy soft pretzels with a cheese sauce
Provided by thebakingexplorer
Categories Snack
Time 1h20m
Number Of Ingredients 19
Steps:
- In a large bowl mix together the strong white bread flour, salt and yeast
- Mix the milk, water and oil together in a jug, and add to the bowl of flour
- Mix the ingredients together until a dough forms, then knead by hand or in a mixer fitted with a dough hook for 10 minutes until it becomes a smooth and soft dough
- Put the dough into an oiled bowl covered with cling film and leave it somewhere warm for 1 hour until it has doubled in size
- Knock the dough back on a floured surface, then cut the dough into 12 equal pieces
- Roll each piece of dough out into long, thin sausage about 18" long
- Twist each piece into the 'pretzel loop' by crossing over the two ends, then twisting them around and bringing them back on each other. Secure the ends by pressing gently
- Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6, line two baking trays with baking paper and get a pot of water boiling on the stove. Add the Bicarbonate of soda to the boiling water
- Boil each pretzel for 20 seconds, then place onto the baking trays. Use a slotted spoon or spatula to lower them into the water and fish them out
- Brush the beaten egg over the pretzels, then sprinkle on the sesame seeds and rock salt
- Bake the pretzels for 20 minutes until golden brown
- For the sweet pretzels, once they have finish baking brush them with the melted butter, then sprinkle the cinnamon sugar over them generously and leave to cool
- Melt the butter in a pan
- Add the flour, stir together and cook for a couple of minutes
- Add the milk slowly, whisking well between each addition to avoid creating lumps. Once all added, bring to a medium heat and keep stirring constantly until the mixture thickens
- Remove from the heat, add the cheese and stir in. Serve immediately
- Follow the instructions to make the pretzels. Brush with egg and bake, do not add the salt or sesame seeds
- Mix the caster sugar and cinnamon together
- When you take the pretzels out of the oven, brush them with the melted butter and sprinkle the cinnamon sugar over them
- Dip in warm Nutella if desired
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- Bring chicken broth (or beer) to a strong simmmer. Meanwhile, toss cornstarch and shredded cheese until cheese is well-coated (I use a ziploc bag). Add cheese in handfuls, stirring to incorporate cheese before adding the next handful, until all cheese is melted. Season to taste with salt (I like to add a hefty dose of crushed black peppercorns, too).
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- In the bowl of your stand mixer combine 3 tablespoons butter, 2 cups hot water and 1 tablespoon brown sugar. Stir to combine allowing the butter to melt. Sprinkle yeast over the top of the water and let sit for 5-6 minutes. Mixture will become foam on top.
- Scrap down the sides of the bowl and add remaining three cups flour. Mix until a dough ball forms. Continue kneading until dough becomes soft and elastic, about 4-5 minutes. Turn out onto a lightly floured surface and form into a ball. Place in a lightly oiled bowl. Cover and let rise for about one hour. To speed up process slightly or if your house is a chilly set the dough to rise in a warmed oven.Turn the oven on the lowest possible temperature for a few minutes. Immediately turn off. Place dough in oven (covered) and let rise until doubled.
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- In a large bowl or bowl of a countertop stand mixer, combine the warm water, yeast, and sugar. Let sit 5 minutes, or until it gets a bit foamy. If it gets foamy, it means that your yeast is good and you’re set to continue. If it never gets foamy, your yeast might be bad and your pretzels will not turn out, so make sure you do check!
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