MUSTARD PRETZEL DIP
This flavorful dip is addictive, so be careful! It's also delicious served with pita chips, crackers and fresh veggies.-Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3-1/2 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 7 ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers.
Nutrition Facts : Calories 101 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 347mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
HOMEMADE SOFT PRETZELS WITH MUSTARD CHEESE DIP
It's impossible to resist these Homemade Soft Pretzels with Mustard Cheese Dip! Salty, buttery and warm, soft pretzels are perfect for tailgating, celebrating Oktoberfest, or just for a fun afternoon snack!
Provided by Amy Nash
Categories Uncategorized
Number Of Ingredients 15
Steps:
- In the bowl of a stand mixer, combine the warm water, sugar and yeast, and let it proof for 5 minutes until foaming. Add the flour and salt and mix with a dough hook to combine, then knead for 5 minutes until the dough is smooth and soft. Cover bowl of dough with plastic wrap and let it rest for 30 minutes.
- While the dough rests, combine the boiling water and baking soda, stirring until the baking soda is dissolved. Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a silicon baking mat.
- Divide the dough into eight equal pieces and roll each piece into a long rope, about 30" long. Twist into a pretzel shape by making an upside down "U" shape and crossing and twisting the ends, then folding them over to the top of the "U".
- Place the pretzels into the hot baking soda bath for 20-30 seconds, spooning the liquid over the pretzels, then transfer to the baking sheet and sprinkle with coarse kosher salt and bake for 10 minutes until golden brown.
- Remove the pretzels from the oven and immediately brush with the melted butter.
- Melt the butter in a medium saucepan or skillet over medium heat. Whisk the flour into the melted butter until lightly browned and thickened, about 2-3 minutes, to form a roux.
- Slowly add the milk to the roux, whisking constantly. Continue to whisk until the mixture thickens but is still pourable, about 5 minutes. Sprinkle the cheese over the sauce and whisk until it melts into the sauce, then taste and add the mustard, salt, and pepper to taste.
Nutrition Facts : ServingSize 1 pretzel, Calories 410 kcal, Carbohydrate 38 g, Protein 15 g, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 62 mg, Sodium 1283 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 7 g
SOFT PRETZELS WITH MUSTARD
This double feature of dippers and sauce takes only a short time to prepare. The little pretzels are easily shaped using refrigerated breadstick dough. While they bake, mix together the mustard dip.
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- On an unfloured surface, roll each breadstick into a 20-in. rope; twist into a pretzel shape. Place 2 in. apart on ungreased baking sheets. Brush with egg white and sprinkle with salt., Bake at 375° for 10-13 minutes or until lightly browned. Remove to a wire rack. For mustard dip, combine the remaining ingredients in a small bowl. Serve with pretzels.
Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 451mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 0 fiber), Protein 3g protein.
PRETZELS WITH CHEESE DIP
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
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the 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 stockpot, 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 pretzels with cheese dip and mustard.
Nutrition Facts : Calories 214 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 994mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
SOFT PRETZELS WITH QUESO POBLANO SAUCE AND MUSTARD SAUCE
Provided by Bobby Flay
Time 2h25m
Yield 8 pretzels
Number Of Ingredients 21
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Monterey Jack cheese, poblano chiles, and season with salt and pepper, to taste.
- Place the queso sauce into a bowl and sprinkle with chopped poblano.
- Whisk together the mustards and honey, to taste, until combined. Let sit at least 30 minutes before serving.;
- Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.
- Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
- Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
- Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
- Preheat the oven to 425 degrees F.
- Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
- Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
- Remove to a baking rack and let rest 5 minutes before eating. Dip into desired sauces.
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