Monday, January 23, 2012

Homemade Soft Pretzels with Cheesy Dip

These are so darn yummy... I got this recipe from the food blog Jamie cooks it up... check her blog out here... she makes some of the best looking stuff and has awesome pictures..check these out...they are beautiful....that is my goal in 2012 pictures and a better blog... still learning and trying :)  anyway I made some adjustments to the recipe and they turned out so so good.. Thanks Jamie for the inspiration...
Now onto the cheese dip... Gotta have cheese dip with pretzels... it goes hand in hand... thought to myself what would I like to taste in cheese dip.. A little spice, creaminess, mustard, a little sweetness so oft to put the thinking cap on and develop a cheese dip recipe..... and so glad I did...It turned out time I will be doubling the Cheesy Dip recipe.. We blew thru that and still had lots of pretzels left... Thinking of adding a splash of white wine next time with the milk.... just a thought... see that's what cooking is, trial and error... try it and if you don't like it start again....make these and thanks Jamie :)  Enjoy

Homemade Soft Pretzels

1 1/2 very warm water
2 1/2 t salt ( I use kosher plus more for sprinkling on pretzels)
 1 packet active dry yeast
 4 1/2- 5 cups of flour ( I used half whole wheat & half regular flour, can use all regular flour)
1 egg, beaten
3 T. brown sugar
6 T butter/margarine melted
10 cups water
3/4 cup baking soda

In large bowl add the water, brown sugar, melted butter and yeast, mix well for 30 seconds, ( I used a whisk).  Let sit for 5 minutes for the yeast to activate.  After the 5 minute rest, add salt, and 2 cups of the flour.  Mix well with a fork (or mixer with the dough hook attached).  Add remaining flour 1 cup at a time until mixture pulls away from bowl. (If using mixer mix for 5 minutes on medium speed.)  If doing by hand dump the dough onto a floured surface ( I used regular flour not the whole wheat to knead the dough) and knead the dough for around 4-5 minutes.  In same bowl as mixed add 1 T oil using a paper towel coat entire bottom of bowl place kneaded dough in bowl and turn over using fingers coat entire dough with oil.  Cover with a towel and set to rise about 1 hour until doubled in size.  After dough has risen take dough out of pan and place on a counter sprayed with cooking spray.  Cut dough into 8 pieces.  Let rest 5 minutes.  While dough is resting bring water to boil, add baking soda.  Take one of the 8 pieces of dough (cover the remaining dough with a towel to avoid drying out) and roll out into a log on cooking spray covered countertop.  Cut log into about 2 inch pieces and place into boiling water, no more than 15-20 pieces at a time.  Remove with a slotted spoon and place on a sprayed baking sheet.  Continue until the pan is full.  Brush lightly with beaten egg.  Sprinkle with coarse salt and bake at 400 degrees for around 14-16 minutes.  Remove from oven and eat with the cheese dip... Continue the steps until all the dough has been used....Enjoy (these are so very yummy)

Cheesy Mustard Dip
2 T butter/margarine
2 T flour
1/3-1/2 cup milk
1 slice american cheese
2 T shredded Parmesan cheese
1/4 t worchester sauce
seasonings of your choice I used(1/4 t each garlic & onion powder,pinch of cayenne pepper, pinch of seasoned salt)
1/4 t Dijon/Spicy mustard
Drizzle of honey

Melt butter over medium heat in pan.  Whisk in flour and cook until bubbly for 2-3 minutes. Whisk in milk stirring constantly.  When it comes up to a bubble and it seems too thick add an additonal 1-2 tablespoonfuls of milk. Add the 2 kinds of cheeses, worchester sauce, mustard, honey and seasonings whisking until cheese  is melted.  Serve immediately with the pretzel bites...


  1. What a great snack for the up-coming ball games!! And I'm liking the goals you have set for yourself. You are an awesome cook, chef, it off!!

  2. I made homemade pretzels for the first time last year -- yours sound yummy. The cheesy dip also sounds yummy. Joni

  3. Thanks Joni... glad to have you join me :)