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Soft Pretzels with Cheese Dip are a delightful snack that brings the taste of your favorite fair or ballpark right to your kitchen. These warm, chewy pretzels paired with a creamy cheese dip make for an irresistible treat for parties, game days, or simply as a cozy snack at home. With a few simple ingredients and some easy steps, you can whip up this classic recipe that’s sure to impress family and friends.
Ingredients for Soft Pretzels
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (110°F)
- 1/4 cup granulated sugar
- 1 tsp salt
- 1/4 cup baking soda
- 1 egg, beaten (for egg wash)
- Coarse sea salt (for sprinkling)
Ingredients for Cheese Dip
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions to Make Soft Pretzels
- Activate the Yeast: In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- Make the Dough: Add the flour and salt to the yeast mixture. Stir until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat the Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Shape the Pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope and twist it into a pretzel shape.
- Prepare the Baking Soda Bath: In a large pot, bring 10 cups of water and the baking soda to a boil. Carefully drop each pretzel into the boiling water for about 30 seconds, then remove them and place them on the prepared baking sheet.
- Egg Wash and Salt: Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
- Bake the Pretzels: Bake in the preheated oven for 12-15 minutes or until they are golden brown.
Instructions to Make Cheese Dip
- Make the Roux: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until bubbly.
- Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the mixture thickens.
- Add Cheese and Seasonings: Remove the saucepan from heat and stir in the shredded cheddar cheese, garlic powder, paprika, salt, and pepper until smooth.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours before shaping and baking.
What type of cheese can I use for the cheese dip?
While cheddar is a classic choice, you can also experiment with other cheeses like Monterey Jack, Gouda, or a blend for different flavors.
How do I store leftover pretzels and cheese dip?
Store leftover pretzels in an airtight container at room temperature for up to 2 days. The cheese dip can be refrigerated for up to a week; reheat gently before serving.
Can I freeze the pretzels?
Yes, you can freeze the pretzels after baking. Place them in an airtight container or freezer bag, and they will keep for up to 3 months. Reheat in the oven before serving.
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