Selasa, 23 Juli 2019
it is impossible to withstand those selfmade smooth pretzels with mustard cheese dip! salty, buttery and heat, gentle pretzels are best for tailgating, celebrating oktoberfest, or just for a a laugh afternoon snack!
All 12 months long i’ve been taking part in a monthly recipe collaboration group where we percentage recipes around the equal theme on the first of the month. when I noticed that september’s subject matter become tailgating, i knew i wanted to share these homemade smooth pretzels with mustard cheese dip!
Maybe it’s simply me, but i assume that a warm, buttery gentle pretzel simply might be the top of consolation food. they are so tasty and a laugh to consume at the identical time and i locate it so tough to resist them! homemade gentle pretzels are my kryptonite.
Whenever we go to the mall (not often) my ladies beg to visit auntie anne’s and it takes all my self-control to persuade clean. and to be sincere, my self-control normally fails me.
This is every other a laugh recipe to make with youngsters due to the fact they've so much fun rolling the balls of dough into long ropes after which seeking to twist them collectively into pretzels shapes. and while the golden pretzels come out of the oven and get brushed with melted butter, it’s all we will do to wait for them to chill sufficient to begin tearing them apart!
INGREDIENTS
SOFT PRETZELS
- 1 cup warm water
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup boiling water
- 2 tablespoons baking soda
- Coarse kosher salt
- 3 tablespoons butter, melted
MUSTARD CHEESE SAUCE
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, grated
- 1 tablespoon spicy brown mustard or other coarse ground mustard
- Salt & pepper, to taste
INSTRUCTIONS
SOFT PRETZELS
- 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.
MUSTARD CHEESE SAUCE
- 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