Pretzel Bread Bowl with Cheese Dip Recipe

Pretzel Bread Bowl with Cheese Dip Recipe
Pretzel Bread Bowl with Cheese Dip Recipe photo by Taste of Home
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Pretzel Bread Bowl with Cheese Dip Recipe

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Our town is known as Pretzel City—even our local sports teams are known as The Pretzels. I came up with this recipe for an annual local recipe contest. People couldn’t believe that this delicious bread had pretzels in the mix! For variety, try using different flavors of pretzels. —Andrea Johnson, Freeport, Illinois
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + cooling

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 (16 ounces) sour cream
  • 1 cup shredded pepper jack cheese
  • 1 envelope ranch salad dressing mix
  • Chopped seeded jalapeno peppers and additional shredded pepper jack cheese, optional
  • Assorted fresh vegetables

Directions

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 3 minutes. Stir in enough remaining flour to form a stiff dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic and let rest 10 minutes.
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.
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.
For dip, mix sour cream, pepper jack cheese and dressing mix. Refrigerate until serving.
To serve, cut one fourth off top of bread loaf. Hollow out bottom 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. Yield: 16 servings.
Originally published as Pretzel Bread Bowl with Cheese Dip in Taste of Home Christmas Annual Annual 2017, p13

  • 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 (16 ounces) sour cream
  • 1 cup shredded pepper jack cheese
  • 1 envelope ranch salad dressing mix
  • Chopped seeded jalapeno peppers and additional shredded pepper jack cheese, optional
  • Assorted fresh vegetables
  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 3 minutes. Stir in enough remaining flour to form a stiff dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic 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 one fourth off top of bread loaf. Hollow out bottom 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. Yield: 16 servings.
Originally published as Pretzel Bread Bowl with Cheese Dip in Taste of Home Christmas Annual Annual 2017, p13

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