DIY Soft Pretzels

Name: DIY Soft Pretzels with Honey-Mustard and Hot Cheesy Dip
Total time: 40 min
Yield: 2
Cuisine: Canadienne
Ingredients: 340 g Pâte à pizza; 2 cs Bicarbonate de soude; 1 pièce(s) Miel; 1 cs Moutarde à l’ancienne; 1 cs Moutarde de Dijon; ½ tasse(s) Cheddar, râpé; 1 pièce(s) Fromage à la crème; 1 cc Flocons de sel de mer; ½ cs Sauce piquante; 0.13 cc Sel et Poivre*; 1 cs Beurre non salé*

with Honey-Mustard and Hot Cheesy Dip

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

No recipe card copy included (other than the title) - Refer to 1st version of the recipe, as this version was created before edit-check points.

Allergènes:

Milk

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation40 minutes

Temps de cuisson15 minutes

DifficultéMoyen

Ingrédients

/ sert 2 personnes

340 g

Pâte à pizza

2 cs

Bicarbonate de soude

1 pièce(s)

Miel

1 cs

Moutarde à l’ancienne

1 cs

Moutarde de Dijon

½ tasse(s)

Cheddar, râpé

1 pièce(s)

Fromage à la crème

1 cc

Flocons de sel de mer

½ cs

Sauce piquante

Pas inclus dans votre livraison

0.13 cc

Sel et Poivre*

1 cs

Beurre non salé*

Informations nutritionnelles

Énergie (kcal)250 kcal

Graisses20 g

dont saturés13 g

Glucides9 g

dont sucres8 g

Protéines8 g

Cholestérol55 mg

Sel4600 mg

Gras Trans1 g

Potassium50 mg

Calcium550 mg

Fer0.1 mg

Ustensiles

•Casserole moyenne

•Verre doseur

•Papier sulfurisé

•Plaque de cuisson

•Écumoire

•Fouet

•Petit bol

•Cuillères à mesurer

Instructions

Lightly oil a clean work surface. Lightly oil a large plate. Divide dough into four equal pieces. Working with one piece of dough at a time, use both hands to roll dough into a 24-inch long rope. Continue with remaining pieces of dough. Let stand for 5 min. If dough shrinks back, let rest 5 min more. Working with one rope of dough at a time, shape like a "U" on the work surface. Hold the ends of the rope in each hand, then twist the two ends together. Bring the ends down towards the curve of the "U" shape and press to seal. Gently transfer pretzel to prepared plate. Repeat with remaining three ropes of dough.

Line a baking sheet with parchment. Add baking soda and 2 cups warm water to a medium bowl. Stir to dissolve baking soda, 1 min. Working with one pretzel at a time, gently place in the baking soda mixture. Remove from bowl using a slotted spoon, then place on the prepared baking sheet. Repeat with remaining pretzels. Sprinkle tops with flaky salt. Bake, in the top of the oven, until deep golden brown, 10-12 min.

While pretzels bake, add 1/3 cup warm water and cream cheese to a small pot. Cook over medium-low heat, whisking often, until warmed through smooth, TK-TK min. Add cheddar and whisk until melted, TK-TK min. Remove from heat, then stir in 1/2 tsp hot sauce (NOTE: Reference Heat Guide). Season with salt and pepper, then cover to keep warm. Stir together honey, whole grain mustard and Dijon mustard in a small bowl.

Melt 1 tbsp butter in a small pan over low heat, or in a microwavable bowl . Brush tops of pretzels with melted butter, then arrange on a serving plate. Transfer dipping sauces to small serving bowls, if desired. Tear and dunk pretzels into dipping sauces!