CHEESY PRETZEL DUMPLINGS
Soft pretzels meet dumplings: doughy pretzel pockets have a cheesy center surprise and a sprinkle of that iconic salt. They're perfectly pop-able for Oktoberfest celebrations or game day. No twisting required.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Position an oven rack to the top third position and preheat to 450 degrees F. Coat a baking sheet with nonstick cooking spray.
- Press and stretch the dough into an 11-by-16-inch rectangle. Cut the rectangle into twenty-four 2 1/2-inch squares.
- Put a piece of cheese in the center of a square. Pinch two opposing corners of the dough together over the cheese. Do the same with the other two corners to create a bundle. Pinch the folded sides together to secure the cheese. Repeat with the remaining dough and cheese.
- Heat 6 cups water in a medium saucepan and over high heat. Whisk in the baking soda and bring to a boil. Working in batches, boil the dumplings 30 seconds. Transfer them to the prepared baking sheet seam-side up and quickly sprinkle with salt.
- Bake the dumplings, rotating halfway through, until dark brown, about 10 minutes. Serve with spicy mustard.
PRETZELS WITH CHEESE DIP
These are by far the best soft pretzels I've ever tasted. I make them often to serve as a snack or even as part of a meal. Chewy and golden brown, they're delicious! -Shannon Cooper, S. Gibson, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes. , Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. , In a large non-aluminum stockpot, bring water to a boil; add baking soda. Drop two pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased baking sheet; sprinkle with coarse salt. Repeat for each pretzel. , Bake at 475° for 10-12 minutes. Remove from pan to wire racks to cool., For dip, combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk. Serve pretzels with cheese dip and mustard.
Nutrition Facts : Calories 214 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 994mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESY PRETZELS
Squirt 'em with mustard or extra cheese, or eat these easy-to-make treats plain!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.
- Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.
- Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.
- Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 20 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1280 mg
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