Soft Pretzels Or Breadsticks With Swiss Cheese Dip Recipes

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.

PRETZELS WITH CHEESE DIP

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes. , Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. , In a large non-aluminum stockpot, bring water to a boil; add baking soda. Drop two pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased baking sheet; sprinkle with coarse salt. Repeat for each pretzel. , Bake at 475° for 10-12 minutes. Remove from pan to wire racks to cool., For dip, combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk. Serve pretzels with cheese dip and mustard.

SOFT JUMBO PRETZEL STICKS (SUPER EASY)

Steps:

• 1. Roll each piece of dough into a 5" rope. Place on a large prepared baking sheet. Cover with saran wrap sprayed with non-stick spray, place in a warm spot and let rise for about an hour.
• 2. Place 2 quarts of water in a large saucepan. Add baking soda and bring to a boil. Reduce heat to medium low. Gently place each stick in the soda water and simmer gently for 15 seconds per side.
• 3. Drain on a wire rack and return to prepared baking sheet. (I use parchment paper.) Score lightly every inch or so, if desired. Combine egg with 1 TB. water to make an egg wash. Brush each with egg wash and sprinkle with course salt.
• 4. Bake at 375 degrees for 5-10 minutes until golden brown.
• 5. SERVING SUGGESTIONS: I like mine with honey mustard or yellow mustard, but a melty cheese sauce is also delicious. On game day, I serve with my Wisconsin Beer Dip. (Recipe in comments section.) Also excellent served with Cheddar Potato Soup.

SOFT PRETZELS WITH QUESO DIP

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.

BEER CHEESE DIP FOR PRETZELS

Steps:

• Heat milk in a sauce pan and keep warm. In a another sauce pan, heat butter until just melted, add flour and cook (medium heat) stirring often until flour has cooked yet not browned (1-2 minutes) Add milk little at a time and stir continuously to make smooth white bachamel sort-of sauce. Add in beer and mix well (keep heat medium-low).
• Add shredded cheddar cheese and cream cheese, and mix until cheese dissolve fully. Cook until sauce is thick to your liking. (1-2 minute more)
• Remove from heat, add chopped parsley, *Tabasco, mustard, lemon pepper (if using). Mix well. Taste and adjust alt or more Tabasco (if you prefer).
• Serve with soft pretzels and enjoy!!

SOFT PRETZELS WITH CHEESE DIP

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

HOMEMADE SOFT PRETZELS WITH MUSTARD CHEESE DIP

Steps:

• In the bowl of a stand mixer, combine the warm water, sugar and yeast, and let it proof for 5 minutes until foaming. Add the flour and salt and mix with a dough hook to combine, then knead for 5 minutes until the dough is smooth and soft. Cover bowl of dough with plastic wrap and let it rest for 30 minutes.
• While the dough rests, combine the boiling water and baking soda, stirring until the baking soda is dissolved. Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a silicon baking mat.
• Divide the dough into eight equal pieces and roll each piece into a long rope, about 30" long. Twist into a pretzel shape by making an upside down "U" shape and crossing and twisting the ends, then folding them over to the top of the "U".
• Place the pretzels into the hot baking soda bath for 20-30 seconds, spooning the liquid over the pretzels, then transfer to the baking sheet and sprinkle with coarse kosher salt and bake for 10 minutes until golden brown.
• Remove the pretzels from the oven and immediately brush with the melted butter.
• Melt the butter in a medium saucepan or skillet over medium heat. Whisk the flour into the melted butter until lightly browned and thickened, about 2-3 minutes, to form a roux.
• Slowly add the milk to the roux, whisking constantly. Continue to whisk until the mixture thickens but is still pourable, about 5 minutes. Sprinkle the cheese over the sauce and whisk until it melts into the sauce, then taste and add the mustard, salt, and pepper to taste.

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.

SOFT PRETZELS OR BREADSTICKS WITH SWISS CHEESE DIP

Steps:

• On an unfloured surface, roll each breadstick into a 20 inch rope, and twist into a pretzel shape, or cut in half for a breadstick.
• Place 2 inches apart on ungreased baking sheets, and brush with egg white, and sprinkle with salt.
• Bake at 375 degrees for 10-13 minutes or until lightly browned, remove to a wire rack.
• For swiss cheese dip, melt butter for 1 minute.
• Blend in flour and whisk for 1 minute.
• Reduce`heat to low and slowly add half, and half, stirring until thickened.
• Add swiss cheese, and tobasco to taste, mix with a wooden spoon until cheese has melted.

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.