INGREDIENTS:
For the Pretzels:
1 package Rhodes Thaw, Rise & Bake White Bread SEE NOTEcoarse sea salt1 egg for egg wash1 tbsp milk for egg wash6 tbsp melted butter1/2 cup granulated sugar1 tbsp cinnamon
For the Cream Cheese Dip
6 ounces cream cheese, softened4 tbsp butter, softened1 and 3/4 cups powdered sugar sifted, for the smoothest result1 tsp vanilla1 tbsp milk
For the Cheddar Cheese Dip
2 tbsp butter2 tbsp all-purpose flour1 cup whole milk1 and 1/4 cup sharp cheddar cheese, grated1/4 cup grated parmesan cheese you want the one that's powdery - not shreddedsalt to tastepepper to taste
INSTRUCTIONS:
Prep: Thaw desired number of frozen bread loaves in a ziploc bag in the fridge overnight. Let the bag of thawed bread sit out at room temp for 1-2 hours before baking.
I recommend making your dips first - these pretzels are just so good when they're hot and fresh out of the oven - you won't want to let them sit and get cold while you're making the dips.
Make the Cheese Dip:
Get all ingredients out for this dip before you begin, to avoid having to stop cooking the sauce and possibly letting it burn. In a small saucepan over medium heat, melt butter. Whisk in the flour, and cook, whisking constantly for 2 minutes. Slowly pour in the milk, whisking constantly. Continue whisking constantly and cook the mixture for 3-4 minutes, until thickened. At first, it will appear as the sauce isn't thickening at all, but go the full 3-4 minutes and it will! It should be thick but still pourable - add the cheese at this point, in small handfuls, whisking well until all cheese is mixed in before adding more. This will help prevent a grainy, clumpy cheese sauce. I started with the parm, then added the cheddar. Add a little more or less cheese to taste. Add salt + pepper to taste.
Cheese dip can be reheated in a small saucepan over medium heat or in the microwave, in 30 second intervals, stirring between each.
Make the Cream Cheese Dip:
Beat together the softened butter and softened cream cheese in a medium mixing bowl until well creamed. Sift in the powdered sugar and mix until combined. Add the vanilla and milk and mix until everything is well-combined and creamy. Add a little more milk or powdered sugar to thicken or thin the dip, as desired.
Make the pretzels:
Cut each loaf of dough into 6 equal sections, moving across the length of the dough. Roll each piece of dough with your hands, moving outward, until you have a rope 20-24 inches long. Pick up each end, twist them over each other twice and fold down to form the pretzel shape.
Add 9 cups of water and the baking soda to a large pot, and bring to a boil. While it's coming to a boil, line two large baking sheets with parchment paper and set nearby.
Drop 2 pretzels at a time into the boiling solution and remove after 20-30 seconds with a slotted spoon/spatula, shaking excess liquid off. Lay each pretzel on the parchment paper, fitting 6 on each pan.
Beat egg + milk together for your egg wash, and brush each pretzel with the egg wash. Sprinkle the savory pretzels with coarse sea salt. Add nothing additional to the sweet pretzels.
Bake: Bake at 400 degrees F for 12-15 minutes - pretzels will be golden brown and the outsides won't feel super soft to the touch.
Finish the Sweet Pretzels:
Melt the butter in a medium shallow bowl, and whisk together the cinnamon and sugar in another medium shallow bowl. Let pretzels cool just enough so you don't burn your hands - do this while they're still hot. Dip each one into the melted butter, coating both sides, and repeat with the cinnamon sugar mixture.
Serve + Store: Serve immediately with the dips! These are best when fresh out of the oven. Store leftover dip, covered, in the fridge for up to 4 days. Store leftover pretzels in an airtight container at room temp for 2-3 days.
NOTES:
A note about this recipe yield: Each bag of the white bread comes with three dough loaves. Each loaf yields 6 soft pretzels. The dip recipes yield enough for 6 pretzels each. So, if you make more than two loaves worth of pretzels, you'll need to double one or both dip recipes.
(Source: https://bluebowlrecipes.com/easiest-soft-pretzels/?fbclid=IwAR2lxtZhga5xIX0Z7MeDXPERaPCt0mP-ltoaPxmueguiOMewXSo39FqkXpk)
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