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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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 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 king arthur unbleached all-purpose flour |
4 cups water |
2 tablespoons baking soda |
coarse salt |
8 ounces process cheese (velveeta), cubed |
1 package (3 ounces) cream cheese, softened |
1 to 2 tablespoons milk |
prepared mustard |
Directions:
1. 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.
2. 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.
3. 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.
4. Bake at 475° for 10-12 minutes. Remove from pan to wire racks to cool.
5. 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. Yield: 1 dozen.
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