Last day to order gifts with express shipping. Shop gift cards.
Renew, sign up, or gift a subscription to Magnolia Journal for inspiration year-round. Start here.
Stock up to make all your favorite treats. Shop bakeware.
Pretzels with Cheese Dip
Total 2 hours and 10 minutes (includes resting time)
Active 50 mins
Makes 16 pretzels
TIP: To make cinnamon sugar pretzels, leave off the sprinkling of salt, bake the pretzels as directed, brush them with the melted butter, and dip them in a mixture of 1 cup sugar and 3 tablespoons ground cinnamon.
Ingredients
Cheese Dip:
Directions
- In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water. Set aside until the sugar and yeast are dissolved, about 10 minutes.
- In a stand mixer fitted with the dough hook, combine the flour, the remaining 1/2 cup sugar, and the kosher salt. Turn the mixer on low to mix the ingredients. Add the oil and the yeast mixture and mix on medium-low speed for about 5 minutes, until the dough is smooth.
- Spray a large bowl lightly with cooking spray, place the dough in the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
- Meanwhile, preheat the oven to 425°F. Line two baking sheets with parchment paper.
- Turn the dough onto a lightly floured surface and divide into 16 equal pieces (about 2 1/2 ounces each). Roll each piece into a 24-inch-long rope and twist each rope into a traditional pretzel shape.
- In a large heatproof bowl, combine the baking soda and boiling water, stirring until the soda is completely dissolved. Dip each pretzel in the soda/ water mixture, then place it on one of the prepared pans, leaving 1 1/2 inches between the pretzels. Sprinkle the pretzels with the Maldon salt.
- Bake until golden brown, about 8 minutes. Brush each pretzel with melted butter and serve immediately with cheese dip.
- Store in an airtight container at room temperature for up to 2 days.
- Cheese Dip:
- In a medium saucepan, melt the butter over medium heat until it bubbles. Add the flour and whisk constantly until well combined. Whisk and cook until thickened, to make a roux, 1 to 2 minutes.
- Remove from the heat and add the milk. Whisk well. Return to the heat and cook, whisking constantly, until the mixture begins to thicken and will coat the back of a spoon, 4 to 5 minutes.
- Add the cream cheese, Cheddar, and Gouda and stir until melted. Stir in the mustard, paprika, cayenne (if using), salt, and black pepper and serve immediately.
- Store in an airtight container in the refrigerator for up to 3 days. Reheat in a small saucepan over medium heat, whisking slowly. Add a teaspoon of milk at a time to thin it out if needed.
“Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.
You May Also Like
