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Pretzels with Cheese Dip

These are by far the best soft pretzels I've ever tasted. I make them often to serve as a snack or even as part of a meal. Chewy and golden brown, they're delicious! -Shannon Cooper, S. Gibson, Pennsylvania
  • Total Time
    Prep: 35 min. + rising Bake: 10 min.
  • Makes
    1 dozen

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons butter, softened
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2-3/4 cups all-purpose flour
  • 4 cups water
  • 2 tablespoons baking soda
  • Coarse salt
  • 8 ounces process cheese (Velveeta), cubed
  • 3 ounces cream cheese, softened
  • 1 to 2 tablespoons whole milk
  • Prepared mustard

Directions

  • 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.
Nutrition Facts
1 each: 214 calories, 9g fat (6g saturated fat), 25mg cholesterol, 994mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 7g protein.
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