Soft Pretzels With Queso Dip Recipes

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SOFT PRETZELS WITH QUESO POBLANO SAUCE AND MUSTARD SAUCE



Soft Pretzels with Queso Poblano Sauce and Mustard Sauce image

Provided by Bobby Flay

Time 2h25m

Yield 8 pretzels

Number Of Ingredients 21

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces Monterey Jack cheese, grated
2 poblano chiles, roasted, peeled, seeded and chopped
Salt and freshly ground black pepper
3 tablespoons freshly chopped cilantro leaves
1/2 cup Dijon mustard
1/2 cup whole-grain mustard
Honey, to taste
1 1/2 cups warm water
2 tablespoons light brown muscovado sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
2 whole eggs, beaten with 1 tablespoon cold water
Coarse sea salt

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.

SOFT PRETZELS



Soft Pretzels image

Provided by Bobby Flay

Categories     side-dish

Time 2h

Yield 8 servings

Number Of Ingredients 16

1/2 cup Dijon mustard
1/4 cup clover honey
1/4 cup prepared horseradish, drained
Kosher salt and freshly ground black pepper
2 tablespoons light brown muscovado sugar
2 1/2 teaspoons kosher salt
One 1/4-ounce package active dry yeast
3 ounces (6 tablespoons) unsalted butter, melted
4 1/2 to 5 cups all-purpose flour
Vegetable oil, for the bowl
Nonstick cooking spray, for the baking sheets
3/4 cup baking soda
1 tablespoon coarse sea salt
1 teaspoon freshly ground black pepper
1 teaspoon pink peppercorns, ground
1 large egg, lightly beaten

Steps:

  • For the dipping sauce: Whisk together the mustard, honey and horseradish in a bowl; season with salt and pepper. Cover and let sit at least 30 minutes before serving to allow the flavors to meld.
  • For the soft pretzels: Combine the sugar, salt, yeast and 1 1/2 cups warm water in the bowl of a stand mixer and mix with the dough hook until combined. Let sit 5 minutes.
  • Add the butter and 4 1/2 cups of the 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 sides of the bowl, 3 to 4 minutes. If the dough appears too wet, add additional flour a tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead the dough 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 450 degrees F. Line 2 baking sheets with parchment paper and spray liberally with cooking spray.
  • Bring 3 quarts water to a boil in a large pot over high heat and add the baking soda.
  • Remove the dough from the bowl, place on a flat surface and divide into 8 equal pieces. Roll each piece into a long rope measuring about 22 inches. Shape each into an upside-down U shape, then bring the ends together and twist them to create a pretzel shape.
  • For the salt mixture: Combine the salt, black pepper and pink pepper in a small bowl; set aside.
  • Boil the pretzels in the water solution 2 at a time for 30 seconds; 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 mixture. Bake until golden brown, 15 to 18 minutes. Remove to a baking rack and let rest 5 minutes before eating. Serve with the dipping sauce on the side

SOFT PRETZELS WITH QUESO DIP



Soft Pretzels with Queso Dip image

Between the twisting and baking, these homemade pretzels are briefly boiled with baking soda for soft, perfectly chewy results. Served with a quick and easy queso dip, they're the ultimate football party finger food.

Provided by Smart Cookie

Categories     Pretzels

Time 2h5m

Yield 8

Number Of Ingredients 22

1 ½ cups warm water
1 tablespoon white sugar
2 teaspoons salt
1 (.25 ounce) package active dry yeast
4 ½ cups all-purpose flour
½ stick unsalted butter, melted and cooled
cooking spray
10 cups water
⅔ cup baking soda
1 egg
1 tablespoon coarse salt to taste
½ stick unsalted butter, melted and cooled
1 cup white American cheese
½ cup milk, or more as needed
1 tablespoon olive oil
½ medium yellow onion, diced
1 clove garlic, minced
1 teaspoon ground cumin
½ teaspoon salt
½ cup fire-roasted diced tomatoes, drained
¼ (4 ounce) can pickled jalapeno pepper slices, diced
2 tablespoons diced green chiles

Steps:

  • Combine warm water, sugar, and salt in the bowl of a stand mixer and sprinkle yeast on top. Let sit until mixture begins to foam, about 5 minutes. Add flour and butter. Mix on low using the dough hook attachment. Increase speed slightly and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes.
  • Grease a large bowl with cooking spray. Shape dough into a ball and place in the bowl. Cover with plastic wrap and let sit in a warm place until doubled in size, about 1 hour.
  • Transfer the dough to a lightly greased work surface and cut into 8 equal pieces.
  • Preheat the oven to 450 degrees F (232 degrees C). Line 2 sheet pans with parchment paper and spray with cooking spray. Bring water to a boil in a large pot for the baking soda bath.
  • Roll each piece of dough into thin rope about 18 to 20 inches long and 1-inch thick. Form into a U shape. Cross the ends over each other toward the center of the U, twist again, and press into the U. Place pretzels on the prepared sheet pans.
  • Pour baking soda into the boiling water. Boil pretzels, one at a time, for 30 seconds each. Return them to the parchment paper using a wide slotted spoon. Mix egg with a splash of water and brush onto the pretzels; sprinkle with salt.
  • Bake in the preheated oven, rotating pans halfway through, until golden brown, 12 to 14 minutes. Transfer pans to wire cooling racks. Brush pretzels with multiple layers of melted butter while still hot.
  • Melt American cheese and milk together in a bowl set over a pot of simmering water.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add onion, garlic, cumin, and salt; cook until fragrant and soft, 3 or 4 minutes. Mix onion mixture into the melted cheese, along with diced tomatoes and green chiles. Stir in more milk if queso seems too thick. Serve dip with pretzels for dipping.

Nutrition Facts : Calories 460.8 calories, Carbohydrate 58.5 g, Cholesterol 68.2 mg, Fat 19.4 g, Fiber 2.5 g, Protein 12.5 g, SaturatedFat 10.8 g, Sodium 6784.6 mg, Sugar 3.4 g

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