Pour in the whole milk and continue to whisk for 2-3 minutes until the sauce begins to thicken slightly. Whisk in the flour and cook for 30 seconds, whisking constantly. Then whisk in the flour and cook for 1 minute. To make the cheese sauce: In a small saucepan set over medium heat, melt the butter. Add cheese, stirring occasionally, until cheese is melted and sauce is slightly thickened. Mustard Cheese Dip Melt the butter in a saucepan over medium-low heat. Gradually whisk in milk until well combined. Add garlic continue cooking 1 minute or until fragrant. Meanwhile, melt butter in 2-quart saucepan over medium-high heat until sizzling. Repeat with remaining dough pieces.īrush each dough bite with beaten egg sprinkle with coarse salt. Remove with slotted spoon place onto prepared baking sheet. (Water will bubble up, then return to a gentle boil.) Drop half of dough pieces into gently boiling water cook, stirring lightly, about 1 minute or until surface of dough has lightly bubbled appearance. Place water into large saucepan bring to a boil over high heat. Line another baking sheet with parchment paper set aside. Let rise at room temperature 1 1/2-2 hours or until completely thawed and rolls feel soft. Place dinner rolls onto sheet cover lightly with plastic food wrap. They never stay in the freezer long and you can stuff them with anything you happen to have on hand.Spray baking sheet with no-stick cooking spray. I do Breakfast bombs as well for a quick grab and go morning. It is a great way to use leftovers while feeding your family healthy snacks lunches or really fast dinners on busy nights. Ingredients 2 cups shredded mozzarella cheese 2 ounces cream cheese 1 1/2 cups almond flour 1 tablespoon coconut flour 2 teaspoons baking powder 1 large. Rolled them all into balls on the counter then dropped them into the water bath and finished as directed only I used everything Bagel mix on the pizza ones and salt on the chicken ones baked them off brushed them with butter and they disappeared before I could even get them to the freezer!! I ended up making 2 more batches of Pretzel bombs to freeze. I divided the dough into 16 pieces patted them into disc’s and in half of them I put a tiny bit of pizza sauce a bit of diced pepperoni slices and some mozzarella pulled the edges up and sealed them and rolled into balls, in the last 8 I put a dab of Alfredo sauce some diced grilled chicken a bit of broccoli and some smokey provolone cheese sealed these. I started to make these pretzels then just before rolling them out my boys came in and started complaining there were no bagel bombs in the freezer ( I make tons of them for the boys to snack on) So I thought why not Pretzel bombs. Makes 6 large pretzels or 12 – 16 small pretzels Combine the warm water and baking soda in a bowl and set aside.Place the covered dough in the warm oven for 1 hour. Turn it off before you begin kneading the dough. *TIP: preheat your oven on the lowest “warm” setting while you are mixing the dough.Uber melty and cheesy, the ultimate in cheese dip. Let it rise for 1 hour in a moist, warm place until doubled in size. Beer Cheese dip, often served as a fondue cheese and dippers like soft pretzels and raw vegetables, a delicious 15 minute appetizer that is party friendly and super easy.Place the dough in a greased bowl turning once and cover with plastic wrap.

Sprinkle with flour as you knead if the dough is too sticky Knead the dough for about 10 minutes with a stand mixer, or by hand until smooth and elastic.Add the flour 1 cup at a time and then add the salt.Stir in the yeast and let it sit for about 3 minutes.Serve with soft or hard pretzels and enjoy. 1 tablespoon (14g) butter 1 tablespoon King Arthur Unbleached All-Purpose Flour 1 teaspoon mustard or 1/2 teaspoon dry mustard 1/2 teaspoon Worcestershire. Once cheese has melted add mustard to mixture. Continue stirring until cheese has melted. You then have the option of salting them and baking or leaving them plain and dipping them in cinnamon sugar after they come out of the oven. Place cheese sauce in a small bowl and serve with pretzel bites or regular soft pretzels. Boil a little water in a kettle and mix it in the bowl and dip the pretzels in. Or cook on high for 1 hour, stirring every hour. Set crock pot on low and cook for 1 hours or until cheese is melted, stirring every hour. Once it has thickened add salt and American cheese. Place all ingredients into a small crock pot. You should be able to comfortably keep your finger in it. In a medium sauce pan over medium heat melt butter, then add cornstarch. Warm the milk in the microwave or on the stove top for about one minute to 110º.Directions for Auntie Anne’s Pretzel Recipe

Pretzel cheese dip