Categories: Appetizers
Ingredients
- 1 package rapid-rise yeast
- 1/4 cup honey
- 1 tsp salt
- 3 cups flour
- 1 cup water, at approximately 110 degrees
- 1 T olive oil
- Baking Soda Solution for boiling pretzels:
- Approximately 6 cups water
- 3 T baking soda
- Sea Salt for sprinkling on pretzel
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 4 teaspoons Dijon mustard
- 1 Tablespoon spicy brown mustard
- 1 tablespoon half & half
- 1/8 cup honey
- sprinkle of kosher salt
Directions
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Soft Pretzels
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Warm the bowl of a stand mixer. Add the water and dissolve the yeast for about 3 minutes. Add the flour, honey, salt, and olive oil. Using the dough hook, mix on low for about two minutes. Continue kneading on low with the dough hook for about 5 minutes until the dough is smooth and elastic.
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Remove from mixer and place in a lightly oiled bowl. Cover and allow to rise for about 1 hour until doubled in size. Punch down and allow to rise again for 30 minutes.
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Place dough on a lightly floured surface. Divide into 12 equal pieces. Roll each piece of dough into a long strand about 20 inches long. Form in to a pretzel shape.
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Preheat oven to 450˚
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Bring 6 cups water with 3 tablespoons baking soda to a boil. Working in batches, add pretzels to the boiling water and boil each side for about 30 seconds. Remove from water, drain and place on a parchment lined baking sheet. Sprinkle boiled pretzels generously with sea salt. Bake for 12-14 minutes or until golden brown.
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Cheddar Honey Mustard dip
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Combine the cream cheese and cheddar in a food processor and blend until well combined. Add the Dijon, brown mustard, honey, half and half and salt and pulse to combine.