Sunday, April 20, 2014
Soft Pretzel Sticks & Cheese Dip
Soft Pretzel Sticks
12 frozen Rhodes rolls
10 cups water
2/3 c baking soda
1 egg yolk
1 TBSP water
Course Salt (I use sea salt)
Sesame Seeds (Optional)
Crushed Red Pepper (Optional)
Preheat oven to 450 degrees.
Spray baking sheet with non-stick cooking spray. Place frozen rolls on baking sheet and let thaw (about 1 hour). Then roll the dough in your hands to form into an 8 inch rope and place back on baking sheet. Repeat for each ball of dough. Let your pretzel sticks rise till double in size (about 1 hour).
Then bring 10 cups of water and baking soda to a rolling boil in a saucepan.
Beat egg yolk with 1 TBSP water, set aside.
Place the pretzels 1 by 1 in boiling water for 30 seconds each. Remove them from the boiling water using slatted spatula or spoon to allow the water to drain off, then place the pretzel back on the baking sheet.
Brush the top of each pretzel with egg yolk and water mixture and sprinkle with salt (sesame seeds and crushed red pepper, optional). Bake till dark golden brown 12-14 minutes.
1 can White Queso Blanco (Rico's brand. 15 oz)
1 tsp garlic powder
1 tsp ground black pepper
Heat cheese, garlic powder, and black pepper in a small saucepan, stirring constantly till bubbly and warm. Serve with warm pretzels.
One of my favorite places to eat is Applebee's. I like to get an appetizer and a dessert. They have some amazing appetizers. I like all of them, but the one that I like the best is their Brew Pub Pretzels and Beer Cheese Dip. I decided I wanted to make a version at home that was similar to the Applebee's version. This is what I came up with and it is a huge hit at our house. Perfect for a Sunday afternoon snack.