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Pretzel with cheese dip Recipe

German-American · Appetizer · 45 min total

Soft, chewy homemade pretzels with a golden crust, served with a warm, creamy cheese dip that's perfect for snacking or as an appetizer.

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Coarse sea salt, for sprinkling
• 8 ounces sharp cheddar cheese, shredded
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 tablespoon unsalted butter
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let stand 5 minutes until foamy. Add flour, salt, and melted butter; mix until dough forms. Knead on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
2. Preheat oven to 450°F. Line two baking sheets with parchment paper. In a large pot, bring 10 cups water and baking soda to a boil.
3. Divide dough into 8 equal pieces. Roll each into a 24-inch rope. Shape into a pretzel: form a U, cross ends, twist once, and press onto the bottom of the U. Place on prepared sheets.
4. Carefully lower each pretzel into the boiling baking soda water for 30 seconds. Remove with a slotted spatula, drain, and return to baking sheet. Brush with egg wash and sprinkle with coarse salt.
5. Bake for 12-15 minutes until deep golden brown. Transfer to a wire rack to cool slightly.
6. Meanwhile, make cheese dip: In a small bowl, toss shredded cheese with flour. In a saucepan over medium heat, warm milk and butter until butter melts. Gradually whisk in cheese mixture until smooth. Stir in mustard, garlic powder, salt, and pepper. Cook 2 minutes until thickened.
7. Serve pretzels warm with cheese dip.

Tips

• Pretzels are best served fresh, but can be reheated in a 350°F oven for 5 minutes.
• Store leftover cheese dip in the refrigerator for up to 3 days; reheat gently.
• For a spicier dip, add a pinch of cayenne pepper or a dash of hot sauce.

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