adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pretzel Knots with Sharp Cheddar Cheese Dip
Pretzel Knots with Sharp Cheddar Cheese Dip
0 Likes
Prep Time:
30 minutes
Total Time:
50 minutes
Easy shortcut pretzel knots topped with savory seasonings, served with a decadent creamy cheese dip.
Ingredients:
  • 5 cups water
  • 1/4 cup baking soda
  • 1 egg
  • 1 tablespoon water
  • 1/2 teaspoon dried chopped onion
  • 1/2 teaspoon dried minced garlic
  • 1/2 teaspoon poppy seed
  • 1/2 teaspoon sesame seed
  • 1/4 teaspoon kosher salt
  • 1 can (8 oz) Immaculate Baking Co.™ refrigerated organic crescent rolls
  • 2 tablespoons butter
  • 2 tablespoons Immaculate Baking Co.™ organic all-purpose flour
  • 1 1/2 cups milk
  • 2 oz (from 8-oz package) cream cheese
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
  • 1/4 teaspoon salt
Instructions:
  • Preheat oven to 375°F and coat a large cookie sheet with cooking spray. In a 5-quart Dutch oven, bring 5 cups of water and baking soda to a boil over high heat.
  • In a small bowl, whisk together the egg and 1 tablespoon of water until fully combined. In another bowl, combine the onion, garlic, poppy seeds, sesame seeds, and salt until evenly mixed; set aside.
  • Unroll the dough on a work surface and separate it into 8 triangles. Roll each triangle loosely from the shortest side to the opposite point, bring the ends of the dough together, and pinch lightly. Repeat with the remaining triangles.
  • Drop 2 rolls at a time into bubbling soda water and cook for 30 seconds or until dough appears slightly puffy and dimpled. Use a slotted spoon to transfer them to a paper towel-lined plate. Repeat with the rest of the rolls.
  • Transfer the rolls to a cookie sheet using a metal pancake turner, making sure to reshape them if needed. Lightly brush the tops with the egg mixture and sprinkle with the spice mixture.
  • Bake until a deep golden brown, then promptly transfer from the baking sheet.
  • In a 2-quart saucepan over medium-high heat, melt butter. Sprinkle flour over butter and stir for 1 minute. Gradually whisk in milk and stir for about 5 minutes until the mixture boils. Lower the heat to medium, stir in cream cheese until smooth. Add Cheddar cheese gradually, 1/2 cup at a time, stirring constantly until melted. Stir in salt and serve the dip with pretzel knots.

Similar Recipes