Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1 cup warm water (110 to 115 )

  3. 2 tablespoons butter, softened

  4. 1 tablespoon sugar

  5. 1/2 teaspoon salt

  6. 2-3/4 cups all-purpose flour

  7. 4 cups water

  8. 2 tablespoons baking soda Coarse salt

  9. 8 ounces process cheese (Velveeta), cubed

  10. 1 package (3 ounces) cream cheese, softened

  11. 1 to 2 tablespoons milk Prepared mustard

Instructions Jump to Ingredients ↑

  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. 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. 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. 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. Yield: 1 dozen.


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