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Soft pretzels have long been a beloved treat, capturing the hearts of snack enthusiasts and food lovers alike. Their warm, golden-brown exterior, coupled with a soft, chewy interior, creates a sensory experience that is hard to resist. Whether enjoyed at a local fair, a sporting event, or simply as a delightful snack at home, these twisted delights hold a special place in the culinary world.

Soft Pretzels with Cheese Dip

Indulge in the perfect snack with these Twisted Joys: soft pretzels paired with a rich and cheesy dip! This easy recipe is fun to make at home, featuring fluffy pretzels boiled in a baking soda bath and baked until golden brown. The creamy cheese dip, made with sharp cheddar and cream cheese, adds a delightful twist. Ideal for family gatherings or game nights, you'll love every gooey bite. Try them today for a taste of joy!
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Ingredients
  

For the Pretzels:

4 cups all-purpose flour

1 packet (2 1/4 tsp) active dry yeast

1 cup warm water (110°F)

1/4 cup granulated sugar

1 tsp salt

1/4 cup baking soda (for boiling)

Coarse sea salt (for topping)

For the Cheese Dip:

1 cup sharp cheddar cheese, shredded

1/2 cup cream cheese, softened

1 cup milk

2 tbsp all-purpose flour

1 tbsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp paprika

Salt and pepper to taste

Instructions
 

Prepare the Pretzel Dough:

    - In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until it becomes frothy.

      - In a large bowl, combine the flour and salt. Pour in the yeast mixture and stir until a dough begins to form.

        - Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

          Shape the Pretzels:

            - Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

              - Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, about 24 inches long. Shape each rope into a pretzel form by creating a U-shape and twisting the ends together, then pressing the ends firmly to seal.

                Boil the Pretzels:

                  - In a large pot, bring 10 cups of water to a gentle boil and add the baking soda. Carefully drop each pretzel into the boiling water for about 30 seconds, then remove them with a slotted spoon and place them on the prepared baking sheet.

                    Bake the Pretzels:

                      - Sprinkle the pretzels with coarse sea salt. Bake in the preheated oven for 12-15 minutes, or until they are golden brown.

                        Prepare the Cheese Dip:

                          - In a saucepan over medium heat, melt the cream cheese, stirring constantly until smooth. Gradually whisk in the milk and continue to stir until the mixture is well combined.

                            - Sprinkle in the flour and keep stirring until the dip thickens. Lower the heat and mix in the shredded cheddar, Dijon mustard, garlic powder, and paprika. Season with salt and pepper to taste. Stir until the cheese is fully melted and the dip is smooth.

                              Serve:

                                - Remove the pretzels from the oven and allow them to cool slightly. Serve warm with the cheese dip on the side for dipping.

                                  Prep Time: 30 mins | Total Time: 2 hours | Servings: 8 pretzels