Homemade Soft Pretzels with Mustard Cheese Dip
All year long I’ve been participating in a monthly recipe collaboration group where we share recipes around the same theme on the first of the month. When I saw that September’s theme was tailgating, I knew I wanted to share these homemade soft pretzels with mustard cheese dip!
Maybe it’s just me, but I think that a warm, buttery soft pretzel just might be the pinnacle of comfort food. They are so tasty and fun to eat at the same time and I find it so hard to resist them! Homemade soft pretzels are my kryptonite.
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
- 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".
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