Cheesy Pretzels with spicy cheese dipping saucePosted: June 2, 2009
l 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons margarine
1/2 cup (2 ounces) shredded mild Cheddar cheese
2/3 cup milk
1 egg, beaten
l 1/2 teaspoons coarse salt
Combine first 4 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
Add cheese and milk, stirring until dry ingredients are just moistened.
Turn dough out onto a lightly floured surface and knead about 12 times.
Divide dough in half and roll each half into a 12×8-inch rectangle.
Cut dough lengthwise into eight 1-inch strips.
Twist each into a pretzel shape; brush with beaten egg and sprinkle with coarse salt.
Place on lightly greased baking sheets and bake at 400° for 15 minutes or until golden brown.
Cool pretzels for a few minutes on wire racks; serve pretzels warm.
Cheesy Dipping sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup milk
1 cup shredded Cheddar cheese
1 teaspoon prepared mustard
salt and pepper to taste
I also added a 1/2 tsp cayenne pepper
In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering.
Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.