Description
A cozy recipe for warm pretzel bread bowls filled with creamy cheese dip, perfect for gatherings or movie nights.
Ingredients
Scale
- 1 1/2 cups warm water
- 1 packet active dry yeast
- 1 tablespoon sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup baking soda
- Coarse sea salt for topping
- 2 cups shredded cheddar cheese
- 1 cup cream cheese
- 1 cup milk
- 1 tablespoon Dijon mustard
Instructions
- In a bowl, combine warm water, yeast, and sugar. Let it sit until frothy, about 5 minutes.
- Stir in the flour and salt to form a dough. Knead on a floured surface until smooth, about 5-7 minutes.
- 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.
- Preheat the oven to 450°F (230°C).
- Punch down the dough and divide it into six equal pieces. Shape each piece into a bowl, pinching the seams on the bottom to secure.
- Let them rise again for about 30 minutes, covered, until puffy.
- Boil a large pot of water and add the baking soda. Dip each pretzel bowl into the soda solution for about 30 seconds before transferring to a baking sheet lined with parchment paper. Sprinkle with coarse salt.
- Bake for 15-20 minutes or until deep golden brown. Keep an eye on them to avoid over-baking!
- Melt the cheddar cheese and cream cheese together with the milk and Dijon mustard in a saucepan over low heat. Stir until smooth and creamy.
- Serve the warm cheese dip in the pretzel bowls, garnished with a sprinkle of extra cheese or fresh herbs if desired.
Notes
Best enjoyed fresh but can be stored at room temperature for up to 3 days; refrigerate if filled with cheese dip.
- Prep Time: 75 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg