PRETZEL KNOTS WITH BEER QUESO
This recipe makes homemade soft pretzels a breeze by using store-bought pizza dough. Perfectly paired with failproof warm beer queso, they're sure to be a crowd pleaser.
Provided by My Food and Family
Categories Home
Time 42m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- Pretzels
- Cover 2 baking sheets with parchment; spray with cooking spray.
- Place pizza dough on lightly floured work surface. Cut into 24 equal pieces. Roll each into 5-inch-long rope, then tie into loose knot as shown in photo. Place on prepared baking sheets. Cover with clean dish towels; set aside.
- Bring 12 cups (3 qt.) water to boil in Dutch oven. Add baking soda; whisk until blended. Cover additional baking sheet with paper towels.
- Add dough, in small batches, to boiling water; cook 30 sec. to 1 min. or until dough floats to surface. Use slotted spoon to transfer dough to paper towel-covered baking sheet; let stand 1 min. to drain before returning to parchment-covered baking sheets, placing knots 2 inches apart.
- Beat egg with 1 Tbsp. water until blended; brush onto dough. Sprinkle with salt.
- Bake 18 to 22 min. or until pretzels are golden brown. Transfer to wire racks.
- Beer Queso
- Microwave queso ingredients in microwaveable bowl on HIGH 3 min.; stir. Continue to microwave and stir in 1-min. intervals until VELVEETA is completely melted and queso is well blended.
- Serve with pretzel knots.
Nutrition Facts : Calories 210, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 15 mg, Sodium 4740 mg, Carbohydrate 0 g, Fiber 0.8263 g, Sugar 0 g, Protein 6 g
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