Menu
Pretzels with Cheese Dip Pretzels with Cheese Dip
Pretzel Mustard Dip Pretzel Mustard Dip
Mustard Pretzel Dip Mustard Pretzel Dip
Chicken Spinach Dip Bread Bowls Chicken Spinach Dip Bread Bowls
Bread Bowl Seafood Dip Bread Bowl Seafood Dip
Hot Mustard Pretzel Dip Hot Mustard Pretzel Dip
Spinach Dip in a Bread Bowl Spinach Dip in a Bread Bowl
Artichoke Spinach Dip in a Bread Bowl Artichoke Spinach Dip in a Bread Bowl
Cheeseburger Bowl Cheeseburger Bowl
Slow-Cooker Cheese Dip Slow-Cooker Cheese Dip
Hot Cheese Dip Hot Cheese Dip
Dijon-Bacon Dip for Pretzels Dijon-Bacon Dip for Pretzels
Cheddar French Dip Sandwiches Cheddar French Dip Sandwiches
Ruby-Red Pretzel Dip Ruby-Red Pretzel Dip
Baked Onion Cheese Dip Baked Onion Cheese Dip
Salad in a Bread Bowl Salad in a Bread Bowl
Bread Bowl Appetizer Bread Bowl Appetizer
Slow-Cooker Cheeseburger Dip Slow-Cooker Cheeseburger Dip
Sourdough Bread Bowl Sandwich Sourdough Bread Bowl Sandwich
ABC Cheese Dip ABC Cheese Dip

Pretzel Bread Bowl with Cheese Dip

Add a Review
Test Kitchen Approved
Total Time

Prep: 30 min. + rising Bake: 30 min. + cooling

Makes

16 servings

Updated: Jun. 27, 2023
Our town is known as Pretzel City—even our local sports teams are known as The Pretzels. I came up with this dish for an annual community recipe contest. People couldn’t believe that the delicious bread had pretzels in the mix! For variety, try using different flavors of pretzels. —Andrea Johnson, Freeport, Illinois
Pretzel Bread Bowl with Cheese Dip
Pretzel Bread Bowl with Cheese Dip Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 cup finely crushed cheddar miniature pretzels
  • 1 envelope ranch salad dressing mix
  • 1 package (1/4 ounce) quick-rise yeast
  • 2 teaspoons sugar
  • 1/8 teaspoon baking soda
  • 2 to 2-1/2 cups all-purpose flour
  • 1 cup water
  • 1/4 cup 2% milk
  • 2 tablespoons butter
  • 1 cup shredded pepper jack cheese
  • 1 teaspoon yellow cornmeal
  • EGG WASH:
  • 1 large egg white
  • 1 tablespoon water
  • Kosher salt, optional
  • DIP:
  • 2 cups sour cream
  • 1 cup shredded pepper jack cheese
  • 1 envelope ranch salad dressing mix
  • Optional: Chopped seeded jalapeno peppers and additional shredded pepper jack cheese
  • Assorted fresh vegetables

Directions

  1. 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 for 3 minutes. Stir in enough remaining flour to form a stiff dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest 10 minutes.
  3. 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.
  4. 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.
  5. For dip, mix sour cream, pepper jack cheese and dressing mix. Refrigerate until serving.
  6. To serve, cut a fourth off top of bread loaf. Hollow out center 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

1 serving: 212 calories, 12g fat (8g saturated fat), 40mg cholesterol, 445mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 7g protein.