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Soft pretzels are a beloved snack that transcends cultures and continents, often found at sporting events, fairs, and street vendors. Their distinctive twisted shape, golden-brown exterior, and soft, chewy interior make them a favorite among snack enthusiasts. Whether enjoyed on their own or paired with a delicious dipping sauce, soft pretzels offer a delightful snacking experience.

Soft Pretzels with Cheese Dip

Indulge in the deliciousness of homemade Twisted Delight Soft Pretzels with Cheesy Bliss! This step-by-step guide walks you through creating perfectly twisted pretzels paired with a rich and creamy cheese dip. Perfect for game days, parties, or simply a cozy night in, these pretzels are a fun and rewarding snack to make. Share your creations and enjoy the delightful flavors! #SoftPretzels #HomemadeSnacks #CheesyDip #PretzelRecipe #CookingFun #SnackTime #TwistedPretzels
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Ingredients
  

For the Soft Pretzels:

4 cups all-purpose flour

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

1 1/2 cups warm water (110°F)

2 tablespoons granulated sugar

2 teaspoons salt

1/4 cup baking soda

1 large egg, beaten (for egg wash)

Coarse sea salt (for sprinkling)

For the Cheese Dip:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk

1 1/2 cups shredded sharp cheddar cheese

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Instructions
 

Prepare the Dough:

    - In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Let sit for about 5-10 minutes until frothy.

      - Add the salt and flour gradually, mixing until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

        - Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

          Shape the Pretzels:

            - Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.

              - Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a long rope (about 24 inches).

                - Shape each rope into a pretzel shape by forming a U, twisting the ends, and pressing them down to the bottom of the U.

                  Boil and Bake:

                    - In a large pot, bring 10 cups of water to a boil and carefully add the baking soda (it will foam up).

                      - Boil each pretzel for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.

                        - Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.

                          - Bake for 12-15 minutes, or until golden brown.

                            Make the Cheese Dip:

                              - In a saucepan over medium heat, melt the butter. Whisk in the flour to make a roux, cooking for about 1-2 minutes.

                                - Gradually whisk in the milk, stirring until the mixture thickens (about 3-5 minutes).

                                  - Lower the heat and stir in the shredded cheddar cheese, garlic powder, paprika, and season with salt and pepper to taste. Stir until the cheese is fully melted and smooth.

                                    Serve:

                                      - Allow the pretzels to cool slightly before serving. Serve warm with the cheesy dip.

                                        Prep Time: 25 minutes | Total Time: 1 hour 30 minutes | Servings: 12