Soft Pretzels with Three Dips
Soft pretzels are a timeless snack, beloved for their warm, chewy texture and golden-brown, slightly crispy crust. Originating in Germany, these treats are often twisted into a distinctive knot shape and brushed with coarse salt, making them perfect for dipping in mustard, cheese, or even chocolate. Whether enjoyed at a ballpark, street fair, or freshly baked at home, soft pretzels are comfort food at its finest. Their irresistible aroma and flavor bring a sense of nostalgia, reminding us of simple pleasures and good times.
Pretzels Recipe
Ingredients:
1 cup warm water
1 1/2 teaspoons active instant yeast
1 teaspoon salt
4 teaspoons oil, divided
2 1/2 cups all-purpose flour
1/2 cup baking soda
1 egg yolk
2 tablespoons coarse salt, for sprinkling
Instructions:
In a jug, whisk together the warm water, yeast. Let it sit in a warm place for about 10 minutes, until it's bubbly and frothy.
In a separate bowl, mix the flour and salt. Create a well in the center, and add the yeast mixture and 2 teaspoons of oil. Stir until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it into a ball. Place it in a lightly oiled bowl, cover it, and set it aside in a warm place for about 30 minutes or until it doubles in size.
Preheat your oven to 220°C (425°F) and line two baking trays with parchment paper. After the dough has risen, punch it down with your fist. Turn it out onto a floured surface and knead it into a ball again. Divide the dough into 12 even portions. Roll each portion into a 40 cm (16-inch) long sausage shape.
Shape each sausage into a horseshoe, bringing the ends toward you, then crossing them over twice. Rest the ends on top of the dough loop. Place the shaped pretzels onto the prepared trays.
In a rolling boiling pot with a mix of bicarb drop the pretzels into it flipping over after 3 minutes, leave on a baking paper pan and leave to the side till all pretzels have been dunked.
In a small bowl, whisk the egg yolk with a little water and brush it over the pretzels. Sprinkle with coarse salt or seeds of your choice.
Bake for 10-15 minutes or until golden brown. Serve warm and enjoy your homemade pretzels!
Now onto the Dip recipes!
Buffalo sauce dip with blue cheese!
Ingredients
1/2 a cup of cayenne based hot sauce (similar to Franks)
1/2 a cup of cream cheese
50grams of blue cheese (or to taste)
Salt
garlic, onion powder to taste
Instructions
Place all the ingredients into a blender, blend until cream, its as easy as that!
Jalapeno cheesy white sauce dip
Ingredients
1/3 cup of butter
2 Tbsp of flour
1 tsp of English mustard
500ml of milk (you may not need this much)
1 tsp of Paprika
1/2 a cup of mozzarella
1/2 cup of cream cheese
1/2 cup of jalapenos (optional if you don’t want spice)
Instruction
Melt the butter down in a pot on the stove, mixing in the flour. Cook this for awhile but do not allow it to burn, you need to cook the flour a bit.
Get the English mustard and place it into the mix and cook a little longer
Now slowly pour in little bits of milk at a time, stirring it in well each time, if you have added to much milk in one go it will take longer to thicken.
Once the sauce has gotten to a thick liquid, you can begin to add everything else. Paprika, mozzarella, cream cheese, and then the diced jalapenos. Once done, you can let cool, if it gets to cool it will get very thick so you will need to just heat it up again.
Chocolate dip
Ingredients
113 grams of chocolate
2/3 cup of heavy cream
Instructions
Place the cream into a microwave safe bowl and then place it into the microwave. It will need to be done in 10 second burst until hot. Warning! the bowl will get very hot, so please be careful.
Once it is hot, you can add in the chocolate stirring it in carefully. At this point it should be melting without any assistance.
You are going to want to have it as a thick consistency that sticks to the utensil you are using.
And there you have it! three dips and some good soul warming soft pretzels.