Pretzels with Cheese Dip 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 Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pretzels with Cheese Dip cont. 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 Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

	Pretzels with Cheese Dip 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. Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008