DIY Soft Pretzels
with Honey-Mustard and Hot Cheesy Dip
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.
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.
Ingrédients
340 g
Pâte à pizza
(Contient Blé Peut contenir Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
2 cs
Bicarbonate de soude
(Peut contenir Arachides, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf, Blé, Poisson, Triticale, Noix, Lait)
1 pièce(s)
Miel
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Soya, Sulfites, Crustacés, Moutarde, Noix, Lait, Blé, Oeuf, Gluten, Sésame, Poisson)
1 cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Poisson, Lait, Soya, Blé, Noix, Oeuf, Sulfites, Moutarde, Crustacés, Sésame, Gluten)
½ tasse(s)
Cheddar, râpé
(Contient Lait)
1 pièce(s)
Fromage à la crème
(Contient Lait)
1 cc
Flocons de sel de mer
(Peut contenir Lait, Sésame, Soya, Sulfites, Moutarde, Arachides, Blé, Noix, Triticale)
½ cs
Sauce piquante
Pas inclus dans votre livraison
1 cs
Beurre non salé*
0.13 cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
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!