Easy Cheesy Pretzel Dip 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 PRETZEL RING DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Cut pizza dough into 12 portions. Roll into balls.
• Boil water and add baking soda.
• NOTE: Make sure your pot is narrow enough that the water level covers the dough balls and make sure there's enough room left in the pot that it won't boil over when the baking soda is added.
• Place dough balls in the pot, boiling for 20-30 seconds in batches.
• Line a 10" (25 cm) skillet with the dough balls, making a ring along the outside edge.
• Scramble the egg and brush the dough balls with egg wash. Top with salt, to taste.
• Par-bake the dough for 15 minutes.
• While the dough is baking, combine the cream cheese, 1½ cups (150 g) of cheddar, sour cream, cayenne pepper, and garlic powder until smooth.
• Fill the center of the dip ring with the cheese dip. Top the dip and the dough balls with the remaining cheddar.
• Bake for an additional 10-15 minutes (or until the pretzel balls have browned and the dip has fully melted).
• Allow to cool before serving.
• Enjoy!

EASY CHEESE DIP

Steps:

• Mix cream cheese and sour cream together in a microwave-safe bowl; heat in microwave until softened and easy to stir, about 30 seconds.
• Stir Cheddar cheese into cream cheese mixture and heat in microwave until dip is smooth, 30 to 40 seconds. Stir. Heat in microwave for another 10 seconds if needed.

PRETZEL CHEESE SAUCE RECIPE

Steps:

• In a small saucepan over medium heat, melt the butter. Sprinkle the cornstarch over the butter, stirring constantly, and cook for 1 minute.
• Warm the milk in the microwave 15 to 20 seconds. Slowly pour the milk into the saucepan, while whisking constantly. Continue whisking until thickened (but still pourable). Watch it carefully.
• Remove from heat and stir in the cheese until smooth. The sauce will continue to thicken as it cools.
• Stir in salt and pepper. Add amount of hot sauce you prefer. If the sauce gets too thick, whisk in 1 to 2 Tablespoons warmed milk.
• Place in a mini crockpot to keep warm and gooey. If it thickens, reheat in the microwave 15 seconds. Serve with pretzels, tortilla chips, or vegetables.

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.

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.

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.

CHEESY PRETZEL DIPPING SAUCE

Steps:

• In a large saucepan, bring the milk and butter to a boil; reduce heat. Add cheddar cheese; whisk until smooth. Remove from heat. Add cream cheese, sour cream, mustard, and hot sauce; whisk until smooth. Season to taste with salt and pepper. Transfer sauce to serving dish. Serve sauce warm with pretzels. If the sauce starts to cool and firm up, heat it in the microwave on low power, stirring frequently.