Cheesy Soft Pretzels Recipes

CHEESY PRETZELS

Steps:

• Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.
• Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.
• Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.
• Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.

CHEESY SOFT PRETZELS

Steps:

• In a large bowl, combine the flour, cheese, baking powder, sugar and salt. Cut in butter until crumbly. Stir in milk just until moistened. , Knead on a floured surface for 1 minute; divide in half. Roll each portion into a 12x8-in. rectangle; cut each into 8-in.-long strips. Fold strips in half, pinching the edges, and twist into pretzel shapes. , Place on greased baking sheets. Brush with egg and sprinkle with coarse salt. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

HOMEMADE SOFT PRETZELS

Steps:

• Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
• Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
• Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
• Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

EASY NO YEAST SOFT CHEDDAR PRETZELS

Steps:

• Gather the ingredients. Preheat the oven to 400 F. Lightly grease 2 baking sheets.
• Combine the flour, baking powder, salt, and sugar in a medium bowl; cut in the margarine with a pastry blender until the mixture resembles coarse meal.
• Add the cheese and milk, stirring until the dry ingredients are just moistened.
• Turn the dough out onto a lightly floured surface and knead about 12 times.
• Divide the dough in half and roll each half into a 12 x 8-inch rectangle.
• Cut the dough lengthwise into 8 (1-inch) strips.
• Twist each strip into a pretzel shape. Brush with the beaten egg and sprinkle with the coarse salt.
• Place the pretzels on the greased baking sheets and bake for 15 minutes or until golden brown. Cool for a few minutes on wire racks. Serve pretzels warm.

CHEESY SOFT PRETZELS

Steps:

• 1. Preheat oven 450*. In a measuring cup stir yeast, warm water, sugar and salt together let proof for 5-10 minutes till bubbly.
• 2. In a mixing bowl, add flour, melted butter add yeast mixture. mix with wooden spoon (I use my clean hands) to form a ball.
• 3. Flour a work surface, knead dough 5 minutes or until smooth. Place dough in an oiled bowl, cover and set aside for 1 hour until doubled in size.
• 4. Knead dough on floured surface for 5 minutes. Divide into 8-10 balls, roll out dough into a 12 inch length. Twist into pretzel shape.
• 5. Meanwhile, bring 10 Cups of water to a boil, add 2/3 cups baking soda to the water. After pretzels are formed, drop into boiling soda water for 30 seconds. Remove and place on parchment lined baking sheet.
• 6. Brush pretzels with egg wash (egg & water mixed) and sprinkle with shredded cheese of your choice. Place into oven to bake for 12-15 min... check them for brown color.

BEER CHEESE AND SOFT PRETZEL BITES

Steps:

• Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
• Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
• While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
• When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
• Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
• For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

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.

CHEESY SOFT PRETZELS

Steps:

• In a bowl, combine flour, cheese, baking powder, sugar and salt. Cut in butter until crumbly. Stir in milk just until moistened. Knead on a floured surface for 1 minute; divide in half.
• Roll each portion into a 12-in. x 8-in. rectangle; cut each into 8-in-long strips. Fold strips in half, pinching the edges, and twist into pretzel shapes. Place on greased baking sheets. Brush with egg and sprinkle with coarse salt.
• Bake at 400 degrees for 12-15 minutes or until golden brown. Serve immediately.