Soft Pretzels and Cheese Dip

  • Prep time: 2 hours
  • Baking time: 11 minutes
  • Makes: 6 pretzels and 2 cups (500mL) dip
  • Freezing: Excellent (both)
1 cup (250 mL) butter, softened
1 pkg (8 oz/250 g) cream cheese, softened
3 tbsp (45 mL) sugar
2 cups (500 mL) Robin Hood® Original All Purpose Flour
Filling :
1 cup (250 mL) Smucker’s® Jam or Fruit Spread
Assembly :
1 egg, beaten
1Pretzels: Combine warm milk, butter and sugar in large mixing bowl. Add yeast and let sit until frothy, about 5 minutes. Add salt and 2 cups (500mL) flour. Beat on high speed of electric mixer, adding enough flour until a soft dough forms. Remove to lightly floured surface and knead gently, 2 minutes. Place in greased bowl and cover with plastic wrap and tea towel. Let rise in warm place, 1 hour.
2Preheat Preheat oven to 450°F (230°C). Line 2 baking sheets with parchment paper. Combine warm water and baking soda in another baking sheet.
3Punch down dough and divide into 6 pieces. Working with 1 piece at a time, roll into a long, thin rope 33” - 35” (83cm – 88cm). Dip rope in baking soda/water mixture, shaking off excess water. Place on parchment lined baking sheet and shape into pretzel. Sprinkle with coarse salt if desired. Bake in preheated oven 9-11 minutes or until golden. Remove and immediately brush with melted butter and cinnamon sugar if desired or serve with cheese dip.
4Cheese Dip: Toss shredded cheese with flour in medium saucepan. Add evaporated milk and heat on medium, stirring constantly until cheese is melted and mixture thickens. Add chipotle sauce if desired. Serve warm with hot pretzels.