Pretzel Knots With Sharp Cheddar Cheese Dip Recipes

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PRETZEL KNOTS WITH SHARP CHEDDAR CHEESE DIP



Pretzel Knots with Sharp Cheddar Cheese Dip image

The perfect partnership: Pretzel knots using crescent rolls as a short cut have a little bit of everything on top and are dunked into a creamy rich cheese dip that tastes harder than it is to make.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 16

5 cups water
1/4 cup baking soda
1 egg
1 tablespoon water
1/2 teaspoon dried chopped onion
1/2 teaspoon dried minced garlic
1/2 teaspoon poppy seed
1/2 teaspoon sesame seed
1/4 teaspoon kosher salt
1 can (8 oz) Immaculate Baking Co.™ refrigerated organic crescent rolls
2 tablespoons butter
2 tablespoons Immaculate Baking Co.™ organic all-purpose flour
1 1/2 cups milk
2 oz (from 8-oz package) cream cheese
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1/4 teaspoon salt

Steps:

  • Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 5-quart Dutch oven, heat 5 cups water and the baking soda to boiling over high heat.
  • Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. In another small bowl mix onion, garlic, poppy seed, sesame seed and salt until blended; set aside.
  • Unroll dough onto work surface; separate into 8 triangles. Starting at shortest side of each triangle, roll up loosely to opposite point. Bring ends of dough together; pinch lightly. Repeat with remaining triangles.
  • Place rolls, 2 at a time, in boiling soda water; cook 30 seconds or until dough looks slightly puffy and dimpled. With slotted spoon, remove from water; place on paper towel-lined plate. Repeat with remaining rolls.
  • Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls. Lightly brush tops with egg mixture; sprinkle with spice mixture.
  • Bake 15 to 18 minutes or until deep golden brown. Immediately remove from cookie sheet.
  • Meanwhile, in 2-quart saucepan, heat butter over medium-high heat until melted. Sprinkle flour on butter; cook and stir constantly 1 minute. Slowly beat in milk with whisk, and continue to stir about 5 minutes or until mixture comes to a boil. Reduce heat to medium; stir in cream cheese, stirring constantly with whisk until smooth. Slowly add Cheddar cheese, 1/2 cup at a time, stirring constantly until cheese is melted. Stir in salt. Serve dip with pretzel knots.

Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Knot and 3 Tbsp Dip, Sodium 900 mg, Sugar 5 g, TransFat 0 g

PRETZEL BITES WITH QUICK CHEDDAR DIP



Pretzel Bites with Quick Cheddar Dip image

Although Americans chow down on plenty of crisp pretzels, there's something irresistible about the soft variety that makes them just as addictive, if not more so, than the crunchy version. When formed into bite-size nuggets, not only do they pop easily into your mouth, but they are also small enough to eliminate the temptation to double-dip in the Cheddar sauce. You can also offer up a bowl of mustard, or divide your Cheddar dip into three bowls, flavoring one with mustard and the other with caraway seeds. You may suspect that the large amount of baking soda to cook the pretzels is a typo; it's not. Believe us, it's the secret to the chestnut-brown color they develop during baking. Without it, the pretzels would look anemic. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Father's Day Feast. Menu also includes Grilled Rib Pork Chops with Sweet and Tangy Peach Relish and The Ultimate Brownie Sundae.

Provided by Elizabeth Green

Categories     Bread     Cheese     Bake     Super Bowl     Vegetarian     Kid-Friendly     Father's Day     Cheddar     Poker/Game Night     Party     Gourmet     snack     snack week     Small Plates

Yield Makes 8 dozen pretzel bites

Number Of Ingredients 15

Pretzel Dough:
1 cup warm water (100° to 110°F)
1 (1/4-ounce) envelope active dry yeast
3 cups bread flour or all-purpose flour plus more for work surface
1 tablespoon coarse kosher salt
2 tablespoons packed light brown sugar
1/2 stick (4 tablespoons) unsalted butter, well softened
Vegetable oil for bowl
Baking Pretzels:
8 cups water
1/2 cup baking soda
Pretzel salt (see Cooks' Notes) or coarse kosher salt
Cheddar Dip (see Cooks' Notes):
12 ounces good-quality Cheddar cheese, cut into 1-inch cubes
6 to 8 tablespoons dry white wine or water

Steps:

  • Make Pretzel Dough:
  • Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
  • Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
  • Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
  • Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
  • Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
  • Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets.
  • Bake Pretzels:
  • Heat oven to 450°F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).
  • In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.
  • Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.
  • Make Cheddar Dip:
  • Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving.

SOFT PRETZEL KNOTS



Soft Pretzel Knots image

These soft pretzel knots are exactly like regular homemade soft pretzels, but shaped and tied like garlic knots. There's more compact surface area, which means there's more room for toppings such as cinnamon sugar, garlic parmesan, or jalapeño cheddar. Review recipe notes and watch the video tutorial before starting.

Provided by Sally

Categories     Snack

Time 1h

Number Of Ingredients 9

1 and 1/2 cups (360ml) warm water (lukewarm- no need to take temperature but around 100°F (38°C) is great)
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
1 Tablespoon brown sugar or granulated sugar
1 teaspoon salt
1 Tablespoon unsalted butter, melted and slightly cool
3 and 3/4 - 4 cups (469-500g) all-purpose flour (spoon & leveled), plus more for hands and work surface
toppings: coarse salt/coarse sea salt or toppings described in notes
1/2 cup (120g) baking soda
9 cups (2,160ml) water

Steps:

  • Whisk warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a paddle or dough hook attachment. (If you do not have a stand mixer, just use a regular large mixing bowl.) Cover yeast mixture and allow to sit for 5 minutes or until foamy on top. Add salt, melted butter, and 3 cups (375g) of flour. Beat on low speed for 1 minute, scrape down the sides of the bowl with a rubber spatula if needed, then add 3/4 cup (95g) of flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If dough is extremely sticky after 1 minute of mixing, add remaining 1/4 cup of flour and continue to beat for 1 more minute. (You can see in the video that I add the remaining flour.)
  • Keep the dough in the mixer and beat on low speed for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. Cover lightly with a towel and allow to rest for 10-30 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 5.)
  • Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
  • With a sharp knife, pizza cutter, or bench scraper, cut dough into 14-15 pieces, which is about 1/4 cup (2 ounces) of dough each. Sprinkle work surface very lightly with flour. (Tip: The heavier you flour the work surface, the harder it is to roll the dough. A little stickiness actually helps. You only need *a very light* dusting of flour.) Roll each piece of dough into a 14-inch rope. Tie the ropes into a knot, then tuck the ends underneath. The ends are quite long so rather than tucking the ends straight underneath, I curve them around the pretzel before tucking under. You can see that in the video below.
  • Mix water and baking soda together in a large pot. Bring to a boil. Place 2-3 pretzels into the boiling water for 20-30 seconds, flipping halfway through. (Any longer than 30 seconds and your pretzels could take on a metallic taste.) The knot shape makes the dough heavy, so if the pretzel knots are sinking, use a spatula to get them off the bottom of the pot. Using a slotted spatula or spoon, lift the pretzel knots out of the water and allow as much of the excess water to drip off. Place pretzel knots onto prepared baking sheets. Sprinkle each with coarse sea salt while each are still wet or leave plain if using other toppings detailed in the notes below (you still need to salt them if doing the jalapeño cheddar pretzels). Repeat baking soda bath with remaining pretzel knots. If needed, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking.
  • Bake for 20-24 minutes or until golden brown. I usually bake mine for the full 24 minutes to obtain a very deep color as pictured.
  • Remove from the oven and serve warm.
  • Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake at 350°F (177°C) for 5 minutes.

EASY PRETZEL SPREAD WITH CHEESE DIP



Easy Pretzel Spread with Cheese Dip image

Provided by Food Network

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 5

Two 13-ounce packages frozen soft pretzels (12 pretzels)
8 ounces melting cheese, such as Velveeta
1/2 cup vegetable stock
2 tablespoons stone ground mustard, plus additional for dipping
Serving suggestions: sliced apples, seedless green grapes

Steps:

  • Prepare the pretzels according to package instructions. Stack vertically on a vertical paper towel holder to create a pretzel tower.
  • Place the cheese, vegetable stock and mustard in a microwave-safe bowl and cover with plastic wrap or a microwave-safe plate. Microwave on medium power until the cheese is melted, 1 to 2 minutes. Whisk until the dip comes together as a smooth sauce.
  • Serve warm with the pretzel tower, sliced apples, seedless green grapes and extra mustard for dipping.

SOFT PRETZEL KNOTS



Soft Pretzel Knots image

Time 1h30m

Number Of Ingredients 9

1 package yeast
1 cup warm water
2 ½ cups flour
1 teaspoon sugar
1 teaspoon salt
4 cups water
2 tablespoons baking soda
3 tablespoons butter, melted
1 tablespoon coarse salt

Steps:

  • In the bowl of a stand mixer, stir together the yeast and warm water. Allow to rest until bubbles begin to form. Add the flour, sugar, and salt. Beat with the hook attachment on low until soft dough begins to form. Turn up the speed to medium and knead the dough for five minutes. Cover the bowl and place in a warm area to rise for one hour. When the dough has doubled in size, preheat the oven to 400 degrees. Turn the dough out on a floured surface and form into a long log shape. Cut even strips from the dough. Cut each strip in half and roll out into a thin strip. Twist the strip into a knot and set aside. When all the knots are formed, bring the four cups of water to a boil. Add the baking soda and stir until dissolved. Remove from heat. Dip each pretzel knot into the baking soda water, then transfer it to a paper towel lined plate. Move all the dipped pretzels to a baking sheet lined with parchment paper and spread melted butter over each knot. Top all the pretzels with coarse salt. Bake in the preheated oven for 15 to 20 minutes, until the pretzels are golden brown.

Nutrition Facts : Calories 61 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 681 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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SOFT BAKED PRETZELS WITH CHEESE SAUCE DIP - CLOUDY KITCHEN
2018-10-05 Rise the pretzels, uncovered, at room temperature for 30 minutes, then transfer to the fridge for a further 10 minutes. Preheat the oven to 475˚f / 245˚c. In a large, shallow pan (I used a frying pan / skillet), combine ¼ cup baked baking soda and 6 cups of water. Heat until the solution is steaming, then turn off.
From cloudykitchen.com


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