Warm, cheesy, salty, make all your snack dreams come true.
Main Ingredients
Pretzel
1 cup warm water
1 package active yeast
1 tbsp sugar
3 tbsp olive oil
3 1/4 cup all purpose flour
1 tsp kosher salt (plus more for sprinkling)
4 cups hot water
1/3 cup baking soda
Cheesy tomato dip
1 can fire roasted tomatoes (284ml)
1.5 cup shredded aged cheddar cheese
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
Recipe Steps
Main Ingredients
Pretzel
1 cup warm water
1 package active yeast
1 tbsp sugar
3 tbsp olive oil
3 1/4 cup all purpose flour
1 tsp kosher salt (plus more for sprinkling)
4 cups hot water
1/3 cup baking soda
Cheesy tomato dip
1 can fire roasted tomatoes (284ml)
1.5 cup shredded aged cheddar cheese
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
Recipe Steps
- In the bowl of an electric stand mixer, place water, yeast, and sugar, leave undisturbed until foamy, 10 minutes.
- Add olive oil, flour, salt, kneed with dough hook for 10 minutes. Cover the bowl with plastic wrap, and let rest for 1 hour.
- Preheat oven to 450f. Oil a baking sheet.
- Divide the dough into 4, and roll into equal ropes, attach ends to create circle. Take clean scissors and make deep cuts along the circle.
- In a large bowl combine hot tap water and baking soda, until dissolved.
- Dip each pretzel into hot water mixture completely, and then place on prepared baking sheet, sprinkle with salt. Bake for 10 minutes, until golden.
- Cheesy tomato dip- In a medium saucepan warm tomatoes throughly, crushing with a potato masher. Add remaining ingredients, and continue to cook, until hot and bubbly.