Soft Baked Pretzels And A Cheesy Mustard Dip Recipes

SOFT PRETZELS WITH MUSTARD

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.

PERFECTLY CHEWY SOFT PRETZELS WITH CHEESE DIP

Steps:

• Combine all ingredients except for the butter in the bowl of a stand mixer fitted with the dough hook.
• Mix on medium-low speed for 10-12 minutes until a stiff, smooth dough forms. It will be quite firm - this is fine and is what gives lovely chewy pretzels. Don't freak out.
• Add the butter and mix for a further 5 minutes until it is completely incorporated and passes the window pane test.
• Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight.
• Turn the dough out onto a work surface (do not flour), and weigh the dough then divide into 12 equal sized balls. Shape each into a ball, then place on the bench under plastic wrap to rest. Keep covered until you are ready to use.
• Line three baking sheets with silpats / silicone baking mats, or parchment paper (see notes).
• Working with one piece of dough at a time, roll the dough into a long thin sausage, 30" (76cm) long. This will seem very thin but is necessary in order for the pretzels to be the right shape once risen. If you would like them a little thicker, roll the dough sausage a little shorter.
• Make the dough into a 'U' shape, then cross the two ends over twice to form a twist, then bring the ends down and press onto the rounded part of the pretzel (See video). Transfer to a lined baking sheet.
• Repeat the process with the remaining dough balls, until you have 12 pretzels. Space evenly amongst the baking sheets (you can get away with using two sheets but things get a bit squishy).
• 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 1/4 cup baked baking soda and 6 cups of water. Heat until the solution is steaming, then turn off.
• Working with one pretzel at a time, carefully lift off the baking sheet, and place upside down in the solution. Soak for 10 seconds, then carefully flip over and soak for another. Remove using a slotted spatula or another flat utensil, and place onto the silicone mat lined baking sheet.
• Repeat with the remaining pretzels - if you are baking on three trays, do not dip the third tray of pretzels until just before you bake them.
• Egg wash the pretzels just before you bake them, and use a razor blade or sharp knife to score the rounded part of the pretzel (see photos). Sprinkle with pretzel salt.
• Bake two trays at once for 9-10 minutes, switching trays half way through, until the pretzels are golden brown. While the two trays are baking, dip the third tray and then repeat the egg washing and baking process.
• Allow to cool slightly on the trays, and then transfer to a cooling rack and allow to cool completely. Serve with cheese dip (recipe follows). Best eaten on the day that they are made - if you are planning on keeping some for more than one day, do not add the salt as it makes them soggy.
• In a medium pot, melt the butter, and then add the flour, whisking well to combine. Cook, for 1-2 minutes over medium heat, or until the mixture is bubbly and foaming slightly. Remove from the heat, and, whisking constantly, add the milk.
• Whisk well to combine, then return to the heat and cook for a further 4-5 minutes, whisking continuously, until the mixture has thickened. Season well with salt and pepper. Remove from the heat and add the American Cheese, the sharp cheddar, and the cream cheese, and mix well to incorporate, continuing to stir until the cheese is melted. Add the smoked paprika, cayenne pepper and wholegrain mustard and stir well.
• Transfer to a microwave safe dish and serve warm alongside the pretzels. As needed, rewarm in the microwave by zapping for 30 seconds at a time, stirring well between each interval, until warm and smooth. Store leftovers in an airtight container in the fridge.

HOMEMADE SOFT PRETZELS WITH MUSTARD CHEESE DIP

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.

SOFT BAKED PRETZELS AND A CHEESY MUSTARD DIP

Steps:

• Cheese sauce -- Add the beer (or milk), cheese, mustard, and onion to a small sauce pan and heat up. Garnish with the sauteed bacon.
• Bread -- Separate the 12 bread sticks and then cut each lengthwise in half to make 24 bread sticks. Now roll each one to make a small rope. Now make a knot. I don't care how you make the knot, use any design you want. I like to make a '"O" the cross the bottom and twist and then flip the cross piece back over the "O", but again, just make a knot, it isn't important that they look perfect.
• Brush the breadstick with egg and then add the salt. Bake 375 for about 15 minutes until golden brown.
• Serve with the cheese sauce. The perfect quick appetizer.

EASY PRETZEL SPREAD WITH CHEESE DIP

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.

EASY CHEESY PRETZEL DIP

Steps:

• In a medium sauce pan over medium heat melt butter, then add cornstarch.
• Slowly pour in the milk. Stir continually until milk thickens.
• Once it has thickened add salt and American cheese. Continue stirring until cheese has melted.
• Once cheese has melted add mustard to mixture.
• Serve with soft or hard pretzels and enjoy.

SOFT HOMEMADE PRETZELS

Steps:

• Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
• Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
• Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

PRETZEL BITES WITH MUSTARD CHEESE SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (218 C)
• Roll pizza dough into balls slightly smaller than the size of a golf ball.
• Bring a pot of water to a simmer, then stir in the baking soda. Add dough balls and cook for 30 seconds. Remove from the water and place them on a parchment-lined sheet tray.
• Brush each dough ball with egg wash and sprinkle with a bit of coarse salt. Place tray in oven and bake for 10-12 minutes, until pretzels turn a deep brown color.
• Melt the butter in a saucepan over low heat. Whisk in the flour and cook for 1 minute. Pour in the milk while whisking. Cook for 2-3 minutes, stirring occasionally, until the milk begins to thicken slightly. Add in the French's Honey Mustard, cheese, apple cider vinegar, salt, and pepper. Whisk until cheese melts and the sauce is smooth. Let the cheese sauce bubble for a few more minutes to thicken up slightly. Serve immediately with the pretzel bites!
• Enjoy!