Categories: Appetizers

Ingredients

• 1 package rapid-rise yeast
• 1/4 cup honey
• 1 tsp salt
• 3 cups flour
• 1 cup water, at approximately 110 degrees
• 1 T olive oil
• Baking Soda Solution for boiling pretzels:
• Approximately 6 cups water
• 3 T baking soda
• Sea Salt for sprinkling on pretzel
• 4 ounces cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 4 teaspoons Dijon mustard
• 1 Tablespoon spicy brown mustard
• 1 tablespoon half & half
• 1/8 cup honey
• sprinkle of kosher salt

Directions

1. Soft Pretzels

2. Warm the bowl of a stand mixer. Add the water and dissolve the yeast for about 3 minutes. Add the flour, honey, salt, and olive oil. Using the dough hook, mix on low for about two minutes. Continue kneading on low with the dough hook for about 5 minutes until the dough is smooth and elastic.

3. Remove from mixer and place in a lightly oiled bowl. Cover and allow to rise for about 1 hour until doubled in size. Punch down and allow to rise again for 30 minutes.

4. Place dough on a lightly floured surface. Divide into 12 equal pieces. Roll each piece of dough into a long strand about 20 inches long. Form in to a pretzel shape.

5. Preheat oven to 450˚

6. Bring 6 cups water with 3 tablespoons baking soda to a boil. Working in batches, add pretzels to the boiling water and boil each side for about 30 seconds. Remove from water, drain and place on a parchment lined baking sheet. Sprinkle boiled pretzels generously with sea salt. Bake for 12-14 minutes or until golden brown.

7. Cheddar Honey Mustard dip

8. Combine the cream cheese and cheddar in a food processor and blend until well combined. Add the Dijon, brown mustard, honey, half and half and salt and pulse to combine.

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