The cheese dip is so-so, but the pretzels are great. I've made this recipe several times now, and the spouse requests them on a regular basis. No need to oil the pans, just drain the pretzels a bit out of the water and they're good to go on the parchment. I will second the vote for parchment paper. I only made the pretzels, and they turned out great. I highly recommend this recipe, and gave it to a couple of friends last night as well. He asked me to make a bunch extra for the other guys es going with haha. I made a beer cheese with this, and now I'm making them again for a trip my hubby has with his unit. I made the dough two days in advance and kept it in the fridge. I should have quadrupled the batch because they went fast! They were so good. I made a double batch yesterday for a 'Merica party I hosted, everyone ABSOLUTELY LOVED them. If I made the cheese dip, I would sub beer for the wine. I haven't ever made the cheese dip, but we always make the pretzels for an Oktoberfest party. Making pretzel bites is also easier and yields a higher quantity than if you make actual pretzels. It's easy to follow and the final product is always a huge hit. I would also suggest cutting the ropes of dough into smaller pieces as mine 'grew' in the boiling and baking. I wanted to note that regardless of rise they both worked great. I was concerned so I went ahead and made another batch (with the non refrigerator rise method) and made them both at the same time. One note: I did the refrigerator rise method and the dough didn't rise at all. A new family favorite added to our movie night. What a fantastic recipe! This was easy to follow and accurate down to the last detail. Perfect amount of soft filling with crispy outside. Skipped on the cheese part due to poor reviews. Followed the pretzel recipe exactly, and topped with maldon flaky salt. This was my first time making pretzels (and any yeasted product, really) and I found the directions easy to follow and the results were delicious- springy pretzels with a slightly crisp/chewy crust. I'm planning to make them for an office party next week. She made a honey mustard dip instead of cheddar and it was a great harkening to true pretzels. Serve immediately, or chill, covered, and return to room temperature before serving.Ī friend of mine brought these to a gathering and they were a huge hit. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Immediately transfer pretzel bites to wire racks to cool. Step 9īake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking bites brown quickly in last few minutes). Repeat with remaining pretzel bites, returning water to a boil between batches. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Well oil 2 large baking sheets (about 17- by 12- inches). Heat oven to 450☏ with racks in upper and lower third. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets. Punch down dough and divide into quarters. Step 5Īlternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days). Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours. Transfer dough to a lightly oiled large bowl and turn over to coat with oil. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface. Step 3Īdd flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar. (If mixture doesn't foam, start over with new yeast.) Step 2 Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes.
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