Mouthwatering Pretzels and Cheese Dip 

This delightful combination of warm, homemade soft pretzels paired with a creamy, flavorful cheese dip is a crowd pleaser for any occasion. Whether it's game day, a family gathering, or a casual snack, this dish brings comfort and joy to the table. The best part? It's surprisingly easy to make from scratch, and the results are simply irresistible.

Full Recipe:

Ingredients

For the Pretzels:

• 2¼ teaspoons (1 packet) instant rise yeast

• 1½ cups warm water (110°F/43°C)

• 1 tablespoon brown sugar

• 4 cups all-purpose flour

• 1 teaspoon salt

• 2 tablespoons unsalted butter, melted

• 10 cups water

• ⅔ cup baking soda

• Coarse sea salt, for sprinkling

For the Cheese Dip:

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 cup whole milk

• 2 cups sharp cheddar cheese, shredded

• Salt and pepper, to taste

• Optional: ½ teaspoon cayenne pepper or hot sauce for heat

Directions

For the Pretzels:

1. Activate the Yeast: In a large bowl, combine the warm water and brown sugar. Sprinkle the yeast over the top and let it sit for 5 minutes, or until foamy.

2. Make the Dough: Add the flour and salt to the yeast mixture. Stir until a dough forms. Turn the dough onto a floured surface and knead for about 5 minutes, or until smooth and elastic.

3. First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.

4. Shape the Pretzels: Preheat your oven to 450°F (232°C). Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 24-inch rope. Shape each rope into a U, then cross the ends over each other and press them into the bottom of the U to form a pretzel shape.

5. Boil the Pretzels: In a large pot, bring the 10 cups of water to a boil. Add the baking soda. Carefully drop the pretzels, one at a time, into the boiling water for 30 seconds each. Remove with a slotted spoon and place on a parchment-lined baking sheet.

6. Bake: Brush each pretzel with melted butter and sprinkle with coarse sea salt. Bake for 12–14 minutes, or until golden brown.

For the Cheese Dip:

1. Make the Roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, or until bubbly and golden.

2. Add Milk: Slowly whisk in the milk, ensuring no lumps form. Cook, whisking constantly, until the mixture thickens and begins to simmer.

3. Add Cheese: Reduce the heat to low and gradually add the shredded cheddar cheese, stirring until melted and smooth. Season with salt, pepper, and cayenne pepper or hot sauce, if using.

Nutritional Information (per serving)

• Calories: Approximately 320 kcal

• Protein: 12g

• Carbohydrates: 35g

  • Fiber: 2g

  • Sugars: 3g

• Fat: 15g

  • Saturated Fat: 8g

• Cholesterol: 35mg

• Sodium: 450mg

• Potassium: 200mg

• Calcium: 150mg

• Iron: 2mg