Pretzels with Cheese Dip
Taste of Home
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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
SERVINGS: 12
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 10 min.
Ingredients:
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 2 tablespoons butter, softened
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2-3/4 cups all-purpose flour
- 4 cups water
- 2 tablespoons baking soda
- Coarse salt
- 8 ounces process American cheese, cubed
- 1 package (3 ounces) cream cheese, softened
- 1 to 2 tablespoons milk
- Prepared mustard
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add 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 kettle, 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 the pretzels with the cheese dip and mustard. Yield: 1 dozen.