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Soft Pretzels and Cheese Dip

Soft Pretzels and Cheese Dip

  • Makes: 6 pretzels and 2 cups (500 mL) dip  
  • Freezes: Excellent (both) 
  • Prep Time: 2 hours 
  • Bake Time: 11 minutes 

Ingredients

Pretzels

1 cup250 mL Carnation® Evaporated Milk, any type, or fresh milk, warm

3 tbsp45 mL butter

1/4 cup50 mL brown sugar

2 1/4 tsp11 mL yeast, instant or regular

1 tsp5 mL salt

2 1/2 - 2 3/4 cups625-675 mL Robin Hood® Best for Bread Flour Homestyle White

2 1/2 cups625 mL warm water

1/4 cup50 mL baking soda

3 tbsp45 mL melted butter

coarse salt, optional

SUGAR IN THE RAW® and cinnamon, optional

Cheese Dip

2 cups500 mL shredded cheddar cheese

2 tbsp30 mL Robin Hood® Original All Purpose Flour

1 can354 mL Carnation® Evaporated Milk, any type

Chipotle sauce, optional

Directions

  Pretzels

  1 Combine warm milk, butter and sugar in large mixing bowl. Add yeast and let sit until frothy, about 5 minutes. Add salt and 2 cups (500mL) flour. Beat on high speed of electric mixer, adding enough flour until a soft dough forms. Remove to lightly floured surface and knead gently, 2 minutes. Place in greased bowl and cover with plastic wrap and tea towel. Let rise in warm place, 1 hour.

  2 Preheat oven to 450°F (230°C). Line 2 baking sheets with parchment paper. Combine warm water and baking soda in another baking sheet.

  3 Punch down dough and divide into 6 pieces. Working with 1 piece at a time, roll into a long, thin rope 33” - 35” (83cm – 88cm). Dip rope in baking soda/water mixture, shaking off excess water. Place on parchment lined baking sheet and shape into pretzel. Sprinkle with coarse salt if desired. Bake in preheated oven 9-11 minutes or until golden. Remove and immediately brush with melted butter and cinnamon sugar if desired or serve with cheese dip.

  Cheese Dip

  4 Toss shredded cheese with flour in medium saucepan. Add evaporated milk and heat on medium, stirring constantly until cheese is melted and mixture thickens. Add chipotle sauce if desired. Serve warm with hot pretzels.

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