Mini soft pretzels with cheese dip
- Cassie Best
Save recipe
Makes 12
More effort
Prep: 35 mins
Cook: 40 mins
plus 1 hr 30 mins rising
0 reviews
loading...
Serve these mini pretzels with dip as a TV snack. If you’re hosting a grown-up party, you can swap 100ml of the milk in the cheese sauce with pale ale
Freezable
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Snack stadium
A star rating of 5 out of 5.1 rating
A star rating of 4.6 out of 5.5 ratings
Football pitch party cake
A star rating of 5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
500g strong white bread flour
plus extra for dusting
-
5g fast-action dried yeast
-
1 tbsp light brown soft sugar
-
50g butter
melted
-
vegetable oil
for the baking tray
-
2 tbsp bicarbonate of soda
-
sea salt flakes
or rock salt, for sprinkling
For the cheese dip
-
30g unsalted butter
-
30g plain flour
-
450ml whole milk
-
150g extra mature cheddar
grated
-
5 cheese slices
-
2 tsp Dijon mustard
-
¼ tsp smoked paprika
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal258
- fat11g
- saturates7g
- carbs30g
- sugars3g
- fibre1g
- protein9g
- salt1.4g
Ad
Method
-
step 1
Tip the flour into a large bowl. Add the yeast to one side and the sugar and 2 tsp salt to the other. Mix gently. Add 300ml warm water and the melted butter. Mix into a soft dough.
-
step 2
Tip the dough out onto a clean work surface and knead for 5 mins until soft and springy. Return to the bowl, cover with a tea towel and leave to rise in a warm place for 1 hr.
-
step 3
Divide the dough into 15 equal pieces, then roll each piece into a 45-50cm-long rope. Working with one rope at a time, lay the rope in a U-shape with the curved end facing you. Cross the two ends over each other, then lift them up and press down into the curve of the U-shape. Arrange the pretzels on an oiled baking tray and loosely cover, then leave to rise for 30 mins.
-
step 4
Bring 2-3 litres water to the boil in a large pan and tip in the bicarb. Carefully lower in each pretzel and boil for 30 seconds, then gently turn over using a slotted spoon or fish slice. Boil for another 30 seconds. (You’ll need to do this in batches.) Arrange the pretzels on baking trays lined with baking parchment. Heat the oven to 200C/180C fan/gas 6. Sprinkle sea salt flakes over the pretzels, then bake for 15-20 mins until golden brown.
-
step 5
Meanwhile, make the dip. Melt the butter in a medium pan over a medium heat and, once foaming, stir in the flour to make a paste. Cook for 1-2 mins, then slowly pour in the milk, whisking continuously until
smooth. Bubble for 1-2 mins. -
step 6
Remove from the heat and stir in the cheeses until the mixture is smooth and thick – return to the heat for 1-2 mins if the cheeses don’t melt fully. Stir in the mustard and paprika. Season. Once cooled, will keep chilled with baking parchment over the surface, for a day. Reheat over a low heat with a splash of milk until piping hot. Serve immediately with the pretzels.
Recipe from Good Food magazine, June 2024
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...