Description
Irresistible Bavarian-style soft pretzels with homemade cheese dip promise a delightful culinary journey through German street food traditions. Warm, golden twists paired with creamy melted cheese invite friends and hungry snackers to savor each mouthwatering bite.
Ingredients
Scale
Primary Ingredients:
- 1 cup (100g) shredded cheddar cheese (or a mix of cheddar & mozzarella)
- 1 cup (240 milliliters) whole milk
Thickening Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Seasoning Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder (optional, for depth of flavor)
- Salt, to taste
- Pepper, to taste
Instructions
- Combine dry ingredients in a spacious mixing vessel, whisking flour, yeast, salt, and sugar until uniformly blended.
- Create a well in the center and pour warm water along with melted butter, gently incorporating ingredients until a shaggy dough emerges.
- Transfer dough onto a lightly floured surface and work with rhythmic motions, kneading systematically to develop gluten structure and achieve a silky, pliable texture.
- Place dough in a lightly oiled bowl, covering with a damp kitchen towel to allow fermentation in a draft-free environment until volume noticeably expands.
- Punch down the risen dough and divide into equal portions, rolling each segment into a long rope with tapered ends.
- Shape each rope into classic pretzel configuration by forming a U-shape, crossing ends, and pressing onto the base to create signature twisted design.
- Prepare a baking soda bath by whisking solution in warm water, then briefly submerge each pretzel to enhance golden-brown exterior and traditional chewy crust.
- Arrange pretzels on parchment-lined baking sheet, generously sprinkle with coarse salt, and bake in preheated oven until deep amber and crisp.
- While pretzels cool, swiftly prepare accompanying cheese dip by melting selected cheeses, blending until smooth and glossy with optional herbs or spices.
- Serve warm pretzels alongside velvety cheese dip, inviting immediate indulgence in this comforting, artisanal treat.
Notes
- Use bread flour for chewier, more authentic pretzel texture with higher protein content.
- Ensure water temperature is precisely between 110-115°F to activate yeast without killing it.
- Boil pretzels briefly in baking soda water bath before baking to achieve classic dark brown exterior and distinctive pretzel flavor.
- For gluten-free version, substitute regular flour with cup-for-cup gluten-free blend and add xanthan gum for better binding.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 330
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 50mg