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Soft Pretzels with Cheese Dip
Created by: Howcan Team
Ingredients
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 4 cups water
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse sea salt, for sprinkling
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- In a large mixing bowl, combine 1 1/2 cups warm water, 1 tablespoon sugar, and 2 teaspoons salt. Sprinkle in the yeast and let it sit for 5 minutes until it becomes foamy.
- Add the flour and mix until the dough comes together. Turn the dough out onto a floured surface and knead for 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large pot, bring 4 cups of water and 1/4 cup baking soda to a boil.
- Divide the dough into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel. Dip each pretzel into the boiling water for 30 seconds, then place onto the prepared baking sheet.
- Brush each pretzel with beaten egg and sprinkle with coarse sea salt. Bake for 10-12 minutes, or until golden brown.
- While the pretzels are baking, prepare the cheese dip. In a small saucepan, whisk together 2 cups shredded cheddar cheese, 1 cup milk, 2 tablespoons flour, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder over medium heat until smooth and creamy.
- Serve the warm pretzels with the cheese dip and enjoy!
Soft pretzels have a rich history dating back to the 7th century in Southern Germany, where monks are said to have created the knotted shape to represent children's arms folded in prayer. The pretzel's popularity spread throughout Europe and eventually made its way to America with German immigrants. Today, soft pretzels are a beloved snack, often enjoyed with a side of warm, gooey cheese dip. The best soft pretzels can be found in Philadelphia, where they are a local specialty. The key to a perfect soft pretzel lies in the dough, which should be chewy with a slightly crispy exterior. As for the cheese dip, a combination of cheddar and cream cheese with a hint of mustard is a winning recipe.
40 min
8 pretzels
320 calories
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