Here are some pretzels that will be perfect for game day. Who wouldn’t enjoy a homemade pretzel with a slight kick to them, dunked in salsa con queso dip on Super Bowl Sunday. This is another bread recipe that comes form my recent issue that I received from Simple and Delicious. It utilizes quick-rise yeast (also known as instant yeast). These pretzel are fairly easy to make and don’t take too much time. They are best if you eat them right after you make them. The onion, cumin, chili powder, and cayenne pepper definitely add some flavor to this dough which also goes so well with the queso dip. Spicy, salty, chewy, and delicious. However, these pretzels aren’t too spicy, so the kiddies will still like them You could even tone it down by just using plain cheese dip for the little one if the salsa con queso is too zippy. We loved these.
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1-1/2 teaspoons salt
- 1 teaspoon dried minced onion
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1-1/2 cups warm water (120° to 130°)
- 1 egg, beaten
- Coarse salt
- Salsa con queso dip
- In a large bowl, combine 2 cups flour, sugar, yeast, salt, minced onion and spices. Add water. Beat just until moistened. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes (I just did this in my Kitchenaid). Cover and let rest for 10 minutes. Divide dough into 16 equal portions; roll each into a 15-in. rope. Cover and let rest 10 minutes longer.
- Twist into pretzel shapes. Place on greased baking sheets; brush with egg. Bake at 350° for 15 minutes. Brush again with egg; sprinkle with coarse salt. Bake 10-13 minutes longer or until golden brown. Remove to wire racks. Serve pretzels warm with dip. Yield: 16 pretzels.