Pretzel Bread Bowl With Cheese Dip Recipes

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PRETZEL CHEESE SAUCE RECIPE



Pretzel Cheese Sauce Recipe image

Creamy pretzel cheese dip that's made with just 5 simple ingredients in less than 10 minutes. Once you try it, you'll make this homemade version over store bought every time!

Provided by Jamielyn Nye

Categories     Condiment

Time 10m

Number Of Ingredients 7

1 Tablespoon unsalted butter
1/2 Tablespoon corn starch ((or all-purpose flour))
1 cup milk (, plus more as needed)
8 ounces sharp cheddar cheese or Velveeta
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1-3 teaspoons hot sauce (I prefer Frank's) (, plus more to taste)

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.

Nutrition Facts : ServingSize 2 Tablespoon, Calories 139 kcal, Carbohydrate 2 g, Protein 8 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 183 mg, Sugar 1 g

SOFT PRETZELS WITH CHEESE DIP



Soft Pretzels with Cheese Dip image

Yummy soft pretzels with a cheese sauce

Provided by thebakingexplorer

Categories     Snack

Time 1h20m

Number Of Ingredients 19

500 g Strong white bread flour
1 tsp Salt
1 tbsp Vegetable or sunflower oil
7 g Sachet of fast action dried yeast
150 ml Semi skimmed milk
165 ml Tepid water
1 tsp Bicarbonate of soda
1 Egg (beaten, for glazing)
1 tbsp Rock salt
1 tbsp Sesame seeds
25 g Plain flour
45 g Butter
350 ml Semi skimmed milk
100 g Grated cheese (of your choice, I recommend mature cheddar or blue cheese)
1 tsp Smoked paprika (optional)
3 tbsp Caster sugar
1 tsp Cinnamon
35 g Butter (melted)
Nutella (warmed)

Steps:

  • In a large bowl mix together the strong white bread flour, salt and yeast
  • Mix the milk, water and oil together in a jug, and add to the bowl of flour
  • Mix the ingredients together until a dough forms, then knead by hand or in a mixer fitted with a dough hook for 10 minutes until it becomes a smooth and soft dough
  • Put the dough into an oiled bowl covered with cling film and leave it somewhere warm for 1 hour until it has doubled in size
  • Knock the dough back on a floured surface, then cut the dough into 12 equal pieces
  • Roll each piece of dough out into long, thin sausage about 18" long
  • Twist each piece into the 'pretzel loop' by crossing over the two ends, then twisting them around and bringing them back on each other. Secure the ends by pressing gently
  • Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6, line two baking trays with baking paper and get a pot of water boiling on the stove. Add the Bicarbonate of soda to the boiling water
  • Boil each pretzel for 20 seconds, then place onto the baking trays. Use a slotted spoon or spatula to lower them into the water and fish them out
  • Brush the beaten egg over the pretzels, then sprinkle on the sesame seeds and rock salt
  • Bake the pretzels for 20 minutes until golden brown
  • For the sweet pretzels, once they have finish baking brush them with the melted butter, then sprinkle the cinnamon sugar over them generously and leave to cool
  • Melt the butter in a pan
  • Add the flour, stir together and cook for a couple of minutes
  • Add the milk slowly, whisking well between each addition to avoid creating lumps. Once all added, bring to a medium heat and keep stirring constantly until the mixture thickens
  • Remove from the heat, add the cheese and stir in. Serve immediately
  • Follow the instructions to make the pretzels. Brush with egg and bake, do not add the salt or sesame seeds
  • Mix the caster sugar and cinnamon together
  • When you take the pretzels out of the oven, brush them with the melted butter and sprinkle the cinnamon sugar over them
  • Dip in warm Nutella if desired

CHEESE DIP WITH BEER



Cheese Dip with Beer image

This is great for football gatherings when you want to serve something hearty and filling. It gets lots of compliments. Serve with bite-size pieces of bread and vegetables.

Provided by PJ's kitchen

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 30m

Yield 16

Number Of Ingredients 6

1 (1 pound) loaf round pumpernikel rye bread
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
1 cup beer
1 teaspoon garlic salt

Steps:

  • Cut a large hole in the top of the loaf of bread to form a bowl; set onto a serving platter.
  • Melt the cream cheese in a large saucepan over medium heat; stir in the Cheddar cheese, mozzarella cheese, beer, and garlic salt; heat, stirring continually, until all the cheese is melted; pour the hot cheese mixture into the bread bowl.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 15 g, Cholesterol 39.1 mg, Fat 12.6 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 519.3 mg, Sugar 0.4 g

PRETZEL BREAD BOWL WITH CHEESE DIP



Pretzel Bread Bowl with Cheese Dip image

Our town is known as Pretzel City-even our local sports teams are known as The Pretzels. I came up with this recipe for an annual local recipe contest. People couldn't believe that this delicious bread had pretzels in the mix! For variety, try using different flavors of pretzels. -Andrea Johnson, Freeport, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 16 servings.

Number Of Ingredients 21

1 cup finely crushed cheddar miniature pretzels
1 envelope ranch salad dressing mix
1 package (1/4 ounce) quick-rise yeast
2 teaspoons sugar
1/8 teaspoon baking soda
2 to 2-1/2 cups all-purpose flour
1 cup water
1/4 cup 2% milk
2 tablespoons butter
1 cup shredded pepper jack cheese
1 teaspoon yellow cornmeal
EGG WASH:
1 large egg white
1 tablespoon water
Kosher salt, optional
DIP:
2 cups sour cream
1 cup shredded pepper jack cheese
1 envelope ranch salad dressing mix
Chopped seeded jalapeno peppers and additional shredded pepper jack cheese, optional
Assorted fresh vegetables

Steps:

  • Mix pretzels, dressing mix, yeast, sugar, baking soda and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on low speed until moistened. Add cheese; beat on medium 3 minutes. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic and let rest 10 minutes., Grease a baking sheet; sprinkle with cornmeal. Shape dough into a round loaf; place on prepared pan. Cover and let rise in a warm place until doubled, about 1 hour., Whisk egg white with water; brush over top of loaf. If desired, sprinkle with salt. Preheat oven to 375°. Bake until golden brown and bread sounds hollow when tapped, 30-35 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool completely., For dip, mix sour cream, pepper jack cheese and dressing mix. Refrigerate until serving., To serve, cut one fourth off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell. Cut removed bread into cubes. Fill bowl with dip. If desired, top with peppers and additional cheese. Serve dip with bread cubes and vegetables.

Nutrition Facts :

BEER CHEESE DIP II



Beer Cheese Dip II image

Fashion a round loaf of your favorite type of bread into a bowl, and fill it with this smooth, cheesy beer dip. You'll go back for bite after bite!

Provided by JODI ZYVITH

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 20m

Yield 32

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, softened
2 (8 ounce) packages shredded Cheddar cheese
½ teaspoon garlic powder
½ cup beer
1 (1 pound) loaf round bread

Steps:

  • Place cream cheese, Cheddar cheese, garlic powder and beer in a large bowl. Using an electric mixer, blend until smooth.
  • Remove and reserve top of round bread. Hollow out the loaf, reserving removed bread pieces.
  • Spoon cream cheese mixture into the hollowed loaf. Replace bread top between servings. Use the reserved removed bread pieces for dipping.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 7.9 g, Cholesterol 30.1 mg, Fat 10 g, Fiber 0.3 g, Protein 5.7 g, SaturatedFat 6.1 g, Sodium 225.2 mg, Sugar 0.7 g

BEER CHEESE BREAD BOWL



Beer Cheese Bread Bowl image

Provided by Ree Drummond : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

1 crusty bread round
2 tablespoons olive oil
1 clove garlic, pressed
1 teaspoon red pepper flakes
1/2 cup shredded Parmesan
1/4 cup (4 tablespoons) salted butter
1 large yellow onion, sliced thin
2 cloves garlic, minced
1 teaspoon red pepper flakes
1/4 cup all-purpose flour
1 cup milk
6 ounces light beer
2 heaping tablespoons grainy mustard
1 cup grated Cheddar
1/2 cup grated fontina cheese
1/2 cup grated mozzarella
Pretzel rods
2 large carrots, cut into sticks
4 stalks celery, cut into sticks

Steps:

  • For the bread bowl: Preheat the oven to 375 degrees F.
  • Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
  • Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
  • For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
  • Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

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