Pretzels with Cheese Dip

State Fair only comes around once a year, bringing with it prize-winning livestock, award winning pies, rickety roller coasters, and a unique food experience!  The recipe pick this week was indeed chosen with this mind but on a  healthy note of course (without the cheese dip)!   I am hoping these are by far the best homemade soft pretzels tasted & we can make them more often and serve as a snack or even part of a meal.

Pretzels with Cheese Dip

www.tasteofhome.com

Ingredients

·        1 package ( ¼ ounce) active dry yeast

·        1 cup warm water

·        2 tbs. butter, softened

·        1 tbs. sugar

·        ½ tsp. salt

·        2 – ¾ cups flour

·        4 cups water

·        2 tbs. baking soda

·        Coarse salt

·        8 ounces process cheese (Velveeta, cubed)

·        1 package (3 ounces) cream cheese, softened

·        1 -2 tbs. 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 soft dough.  Cover & let rise in a warm place for 20 minutes.

Punch dough down.  Divide in 12 equal pieces.  On a lightly floured surface, roll each piece in to a 15-in long strip; twist into a pretzel shape.

In a large non-aluminum pot, bring water to boil, add baking soda.  Drop 2 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.

Tupps Tidbits ~…use tape measure to make sure each 15 in long strip is the same size, this will ensure them to bake properly…also, 10 minutes was well enough for baking, 12 minutes probably would have over cooked them

 They came out chewy & golden brown and delicious!  We found out that it would be best to only salt the ones you are going to eat that day, due to the fact the salt dissolves & made the pretzels wet and soggy.  We suggest to freeze the unsalted pretzels.  When you are ready to have them another day, you will need to moisten with water & salt them.  Re-heat in the oven for about 10 minutes..  …..This is definitely a KEEPER at our house! Oh and did I mention the cheese dip was not bad either (skip the mustard)!