This is good. This is really good. And the great thing about the pretzels is they are super quick to make, and they can go sweet or salty. The recipe makes 16 nice size pretzels, so I’m going to freeze half and see how they do being warmed in the oven, brushed with melted butter and sprinkled with cinnamon and sugar, instead of salt like I’ve made here.
I’d pinned the cheese dip recipe a long time ago, probably only a month or so after St. Patrick’s Day last year, and I am so glad I went back and tried it. I altered it to my tastes, but it’s so quick and easy to pull together… perfect for any party, regardless the time of year.
The pretzel recipe I discovered when a friend on Facebook shared it and had reported success in making them herself. The dough is forgiving and my daughter had a ball helping me to knead it. Here’s her little hands happily working…
Check back with me next week to see how the cinnamon sugar version with a simple strawberry cream cheese dip works out!
- 8 oz. cream cheese, softened
- 8 oz. sharp white cheddar cheese, shredded
- 2 t. Dijon mustard
- 1 t. Worcestershire sauce
- 1 small clove garlic, chopped
- 1/4 t. salt
- 1/3 c. Guinness beer
- 4 scallions, white and light green parts chopped
- Place the cream cheese, cheddar, mustard, Worcestershire sauce, garlic and salt in the bowl of a food processor. Pulse until well combined, scraping down the sides with a spatula halfway through. With the food processor running, slowly pour the Guinness in and continue processing until well combined. Scrape cheese dip into storage bowl and fold in scallions with a spatula, reserving about 1 tablespoon scallions to sprinkle on top when ready to serve. Refrigerate dip for at least 2 hours or up to 24 hours before serving.
- 1 1/2 c. lukewarm water
- 1 packet active dry yeast
- 1 t. salt
- 1 T. sugar
- 2 c. whole wheat flour
- 2 c. all-purpose flour
- 1 large egg
- 1 T. water
- 2 T. melted butter
- kosher salt for sprinkling
- Preheat oven to 425 degrees and line baking sheets with parchment or silicone baking mats.
- In large glass bowl, pour water in and sprinkle yeast on top. Shake bowl back and forth gently to agitate the yeast and get it down into the water. Let rest for about 2 minutes. Add sugar and salt directly to the yeasted water. Add flour, 1 cup at a time, and stir with wooden spoon.
- Turn dough onto floured surface and knead for about 5 minutes. I had to lightly sprinkle about an additional 1/4 cup of flour (all-purpose) into the dough as I kneaded it. Form dough into ball and place on a clean surface. Using a sharp knife or bench scraper, divide the dough ball into 16 equal pieces. Each piece will be about 1/3 cup in size.
- On a clean, non-floured surface, roll each piece of dough between your hands first, then roll back and forth on the counter to form a rope of dough. Mine were probably 18-inches long... I did not measure. Form into pretzel shapes and place on prepared baking sheets, 8 pretzels per sheet.
- Beat together the egg and water in a small bowl. Use a pastry brush to coat the tops of each pretzel with the egg wash before baking.
- Bake at 425 degrees for 12 minutes, rotating the pans halfway through baking time. Remove pans from oven and set your oven to broil. Use a spatula to transfer all 16 pretzels onto one of the baking sheets and broil pretzels for 3-5 minutes, watching closely, until tops are golden brown.
- To serve, brush the top of each pretzel with melted butter and sprinkle lightly with sea salt.