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.
PERFECTLY CHEWY SOFT PRETZELS WITH CHEESE DIP
Yes, you can make delicious, chewy soft pretzela successfully at home in your own kitchen! Using my quick baked baking soda trick (it's much easier and safer than giving the pretzels a bath in lye) you'll be tucking into homemade soft pretzels -with their traditional flavor and lovely brown colour-in no time. Watch the video in the recipe card for a tutorial on how to shape pretzels!
Provided by Erin Clarkson
Categories Baking
Time 4h
Number Of Ingredients 22
Steps:
- Combine all ingredients except for the butter in the bowl of a stand mixer fitted with the dough hook.
- Mix on medium-low speed for 10-12 minutes until a stiff, smooth dough forms. It will be quite firm - this is fine and is what gives lovely chewy pretzels. Don't freak out.
- Add the butter and mix for a further 5 minutes until it is completely incorporated and passes the window pane test.
- Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight.
- Turn the dough out onto a work surface (do not flour), and weigh the dough then divide into 12 equal sized balls. Shape each into a ball, then place on the bench under plastic wrap to rest. Keep covered until you are ready to use.
- Line three baking sheets with silpats / silicone baking mats, or parchment paper (see notes).
- Working with one piece of dough at a time, roll the dough into a long thin sausage, 30" (76cm) long. This will seem very thin but is necessary in order for the pretzels to be the right shape once risen. If you would like them a little thicker, roll the dough sausage a little shorter.
- Make the dough into a 'U' shape, then cross the two ends over twice to form a twist, then bring the ends down and press onto the rounded part of the pretzel (See video). Transfer to a lined baking sheet.
- Repeat the process with the remaining dough balls, until you have 12 pretzels. Space evenly amongst the baking sheets (you can get away with using two sheets but things get a bit squishy).
- Rise the pretzels, uncovered, at room temperature for 30 minutes, then transfer to the fridge for a further 10 minutes.
- Preheat the oven to 475˚f / 245˚c. In a large, shallow pan (I used a frying pan / skillet), combine 1/4 cup baked baking soda and 6 cups of water. Heat until the solution is steaming, then turn off.
- Working with one pretzel at a time, carefully lift off the baking sheet, and place upside down in the solution. Soak for 10 seconds, then carefully flip over and soak for another. Remove using a slotted spatula or another flat utensil, and place onto the silicone mat lined baking sheet.
- Repeat with the remaining pretzels - if you are baking on three trays, do not dip the third tray of pretzels until just before you bake them.
- Egg wash the pretzels just before you bake them, and use a razor blade or sharp knife to score the rounded part of the pretzel (see photos). Sprinkle with pretzel salt.
- Bake two trays at once for 9-10 minutes, switching trays half way through, until the pretzels are golden brown. While the two trays are baking, dip the third tray and then repeat the egg washing and baking process.
- Allow to cool slightly on the trays, and then transfer to a cooling rack and allow to cool completely. Serve with cheese dip (recipe follows). Best eaten on the day that they are made - if you are planning on keeping some for more than one day, do not add the salt as it makes them soggy.
- In a medium pot, melt the butter, and then add the flour, whisking well to combine. Cook, for 1-2 minutes over medium heat, or until the mixture is bubbly and foaming slightly. Remove from the heat, and, whisking constantly, add the milk.
- Whisk well to combine, then return to the heat and cook for a further 4-5 minutes, whisking continuously, until the mixture has thickened. Season well with salt and pepper. Remove from the heat and add the American Cheese, the sharp cheddar, and the cream cheese, and mix well to incorporate, continuing to stir until the cheese is melted. Add the smoked paprika, cayenne pepper and wholegrain mustard and stir well.
- Transfer to a microwave safe dish and serve warm alongside the pretzels. As needed, rewarm in the microwave by zapping for 30 seconds at a time, stirring well between each interval, until warm and smooth. Store leftovers in an airtight container in the fridge.
HOMEMADE SOFT PRETZELS WITH MUSTARD CHEESE DIP
It's impossible to resist these Homemade Soft Pretzels with Mustard Cheese Dip! Salty, buttery and warm, soft pretzels are perfect for tailgating, celebrating Oktoberfest, or just for a fun afternoon snack!
Provided by Amy Nash
Categories Uncategorized
Number Of Ingredients 15
Steps:
- In the bowl of a stand mixer, combine the warm water, sugar and yeast, and let it proof for 5 minutes until foaming. Add the flour and salt and mix with a dough hook to combine, then knead for 5 minutes until the dough is smooth and soft. Cover bowl of dough with plastic wrap and let it rest for 30 minutes.
- While the dough rests, combine the boiling water and baking soda, stirring until the baking soda is dissolved. Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a silicon baking mat.
- Divide the dough into eight equal pieces and roll each piece into a long rope, about 30" long. Twist into a pretzel shape by making an upside down "U" shape and crossing and twisting the ends, then folding them over to the top of the "U".
- Place the pretzels into the hot baking soda bath for 20-30 seconds, spooning the liquid over the pretzels, then transfer to the baking sheet and sprinkle with coarse kosher salt and bake for 10 minutes until golden brown.
- Remove the pretzels from the oven and immediately brush with the melted butter.
- Melt the butter in a medium saucepan or skillet over medium heat. Whisk the flour into the melted butter until lightly browned and thickened, about 2-3 minutes, to form a roux.
- Slowly add the milk to the roux, whisking constantly. Continue to whisk until the mixture thickens but is still pourable, about 5 minutes. Sprinkle the cheese over the sauce and whisk until it melts into the sauce, then taste and add the mustard, salt, and pepper to taste.
Nutrition Facts : ServingSize 1 pretzel, Calories 410 kcal, Carbohydrate 38 g, Protein 15 g, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 62 mg, Sodium 1283 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 7 g
SOFT BAKED PRETZELS AND A CHEESY MUSTARD DIP
Who doesn't like pretzels and cheese dip. This is simple, easy, quick and a great appetizer. Try MNF (Monday Night Football), a Sunday tail gate, or just a pot luck dinner. Just easy. If you don't want salt, pepper, poppy seeds, parmesan, lots of other topping can be put on the pretzel if you don't want salt..
Provided by SarasotaCook
Categories Kid Friendly
Time 40m
Yield 24 pretzels, 24 serving(s)
Number Of Ingredients 8
Steps:
- Cheese sauce -- Add the beer (or milk), cheese, mustard, and onion to a small sauce pan and heat up. Garnish with the sauteed bacon.
- Bread -- Separate the 12 bread sticks and then cut each lengthwise in half to make 24 bread sticks. Now roll each one to make a small rope. Now make a knot. I don't care how you make the knot, use any design you want. I like to make a '"O" the cross the bottom and twist and then flip the cross piece back over the "O", but again, just make a knot, it isn't important that they look perfect.
- Brush the breadstick with egg and then add the salt. Bake 375 for about 15 minutes until golden brown.
- Serve with the cheese sauce. The perfect quick appetizer.
Nutrition Facts : Calories 87, Fat 3.5, SaturatedFat 1.6, Cholesterol 16.3, Sodium 824.3, Carbohydrate 10.1, Fiber 0.4, Sugar 1, Protein 3.4
HOME-BAKED SOFT PRETZELS (YUM)
I'm from Philly, so soft pretzels are all over, BUT these home-baked pretzels are awesome. They are more like a PA Dutch pretzel, a little softer and more airy.
Provided by Karen..
Categories Breads
Time 50m
Yield 20 pretzels
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water.
- Add flour and salt and stir to form a soft dough.
- Turn dough onto a floured surface and knead until smooth, 4 to 5 times.
- Place in a greased bowl, cover and let rise for 15 minutes.
- Preheat oven to 450 degrees.
- Punch down and divide into 20 equal pieces.
- On a lightly floured surface, roll each piece into a 15 inch rope and twist into a pretzel shape.
- Combine baking soda and cold water and brush over each pretzel.
- Sprinkle with coarse salt.
- Place on non stick baking sheets.
- Bake for 15 minutes or until golden brown.
- Serve warm with assorted mustards.
Nutrition Facts : Calories 104.7, Fat 0.3, SaturatedFat 0.1, Sodium 311.5, Carbohydrate 21.8, Fiber 0.9, Sugar 0.1, Protein 3.2
SOFT PRETZELS WITH MUSTARD
This double feature of dippers and sauce takes only a short time to prepare. The little pretzels are easily shaped using refrigerated breadstick dough. While they bake, mix together the mustard dip.
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- On an unfloured surface, roll each breadstick into a 20-in. rope; twist into a pretzel shape. Place 2 in. apart on ungreased baking sheets. Brush with egg white and sprinkle with salt., Bake at 375° for 10-13 minutes or until lightly browned. Remove to a wire rack. For mustard dip, combine the remaining ingredients in a small bowl. Serve with pretzels.
Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 451mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 0 fiber), Protein 3g protein.
MUSTARD DIP
Veggie trays become stars when accompanied by this delightful dip. Mushrooms and tomatoes benefit the most. I got this recipe from a friend in the Texas Hill Country.
Provided by Texas Barby
Categories Low Protein
Time 5m
Yield 3/4 cup, 12 serving(s)
Number Of Ingredients 5
Steps:
- Dump all ingredients in a bowl and whip with a wire whisk.
- Refrigerate for several hours before serving.
- Contains mayonnaise. Refrigerate leftovers.
Nutrition Facts : Calories 59, Fat 3.7, SaturatedFat 0.5, Cholesterol 2.5, Sodium 79.3, Carbohydrate 6.7, Fiber 0.1, Sugar 4.8, Protein 0.2
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