Ingredients
f
for the Pretzels
w
½ cup water
w
¼ cup warm milk
b
1 tbsp brown sugar
y
1 tsp yeast
f
½ tsp fine salt
b
2 cups bread flour
s
1 tbsp softened unsalted butter
b
¼ cup baking soda
e
1 egg
w
1 tbsp water
C
Course salt
F
For the Queso Dip:
b
2 tbsp butter
f
2 tbsp flour
m
1 cup milk
g
1 - 2 cups grated cheese
r
1 red chili
p
¼ tsp paprika
g
¼ tsp garlic powder
S
Salt and pepper to taste
Directions
1
Combine water, milk, sugar, and yeast in a bowl.
w
½ cup water
w
¼ cup warm milk
b
1 tbsp brown sugar
y
1 tsp yeast
2
Add flour and salt, then mix. Add butter and knead by hand or in a stand mixer for 10 minutes or until smooth dough.
b
2 cups bread flour
f
½ tsp fine salt
s
1 tbsp softened unsalted butter
3
Cover and let rise until doubled in size.
4
Separate into 3 pieces for large pretzels or more if you want smaller.
5
Roll each piece long and shape into pretzels.
6
Let proof again for 20 minutes.
7
Boil water and add baking soda. Boil pretzels for 15-20 seconds per side, being careful they don't fall apart. Place on a parchment-lined baking tray.
b
¼ cup baking soda
8
Crack one egg into a bowl and add 1 tbsp of water. Brush pretzels with egg wash.
e
egg
w
1 tbsp water
9
Bake at 450°F for 15-25 minutes or until dark and golden.
10
For the Cheese Dip:
1
Add butter to a pot and melt. Then add flour and cook while stirring for 2-3 minutes.
b
2 tbsp butter
f
2 tbsp flour
2
Add milk and bring to a simmer. Once thickened, add cheese and spices.
m
1 cup milk
g
1 - 2 cups grated cheese
r
1 red chili
p
¼ tsp paprika
g
¼ tsp garlic powder
3
Once everything melts together, salt and pepper to taste and enjoy.
S
Salt and pepper to taste
