Pretzel Bites and Nacho Cheese Dip

Pretzel Bites and Nacho Cheese Dip

Pretzel Dough

*2 cups Milk, warmed (110*F.)
*1 1/2 tablespoons Instant Dry Yeast
*8 tablespoons Brown Sugar
*4 tablespoons Butter, melted
*4 1/2 cups All-purpose Flour
*2 teaspoons Sea Salt

Ingredients: Pretzel Water Bath

*3 cups warm Water
*1/2 cup Baking Soda

Pretzel Toppings:

*8 tablespoons Butter
*Coarse Salt

In a mixing bowl add your two cups of warmed milk, 2 of the 8 tablespoons of the brown sugar and add the yeast and set aside until bubbly.

Add 1/2 cup flour to the yeast milk mixture (this is for coating before adding the melted butter.) Add the melted butter, 6 tablespoons brown sugar, sea salt and flour.

Knead in a stand mixer (if desired) on medium speed with dough hook for 5-8 minutes or knead by hand until smooth and the dough springs back when pressed.

Cover dough with a slightly damp flour towel and let dough rise 45 minutes or until double in bulk.

Divide the dough into 12 dough pieces and roll each piece into thin layer like you would sweet rolls and in as much of a square shape as possible and cut into 1 1/2 inch pieces.

In a stainless steel stock pot add the water and soda and heat on medium heat until bath is warm and using a slotted spoon or I like the spider skimmer utensil dipping about 10 of the cut 1 1/2 dough pieces. For a few seconds then remove and place on a cooling rack to drain with a cookie sheet below rack. Then on a Silpat covered 1/2 baking sheet place pretzel dough pieces an inch or so apart and sprinkle with coarse Salt.

In a pre- heated oven 450*F. bake pretzel bites for 6-10 minutes or until a golden brown.

After baking, and the pretzels are still warm, baste pretzels with the melted butter.

Allow to cool and enjoy!

Also make the below Nacho Cheese Dip below for dipping pretzels.

Pretzel recipe adapted from Midget Momma

Nacho Cheese Dip

*3 cups Extra Sharp Cheddar Cheese, freshly grated
*2 cups Pepper Jack Cheese, freshly grated
*1 can (12 ounces) Evaporated Milk (I used the whole can) or add as needed
*2 teaspoons Red Hot Sauce (like Frank’s), to taste
*1/3 cup chopped, bottled Fire Roasted Peppers
*2-4 tablespoons bottled Jalapeño Peppers, chopped
*1/4 teaspoon Onion Powder
*1/4 teaspoon Garlic Powder
*Salt to taste

In a sauce pan on medium-low heat, add the milk, slowly adding the grated cheese , warm until cheese is melted.

Add the remaining ingredients and combine or stir until creamy texture. Remove from heat and serve. (You can keep in a crock pot on warm until ready to serve.)

Hint: Do not over cook or use to high of heat or the Dip will clump together.

Refrigerate any leftover nacho cheese Dip.