Cheese And Pretzel Pairing: Finding The Perfect Match

Pretzels and cheese are a classic combination. Soft pretzels with a melty cheese dip are a popular snack at shopping malls and sports events. You can make your own pretzels at home and stuff them with cheese or serve the cheese on the side as a dip. You can also make your own cheese sauce to go with store-bought pretzels.

There are many types of cheese that go well with pretzels. Cheddar is a popular choice, but you can also try pepper jack, Swiss cheese, or cream cheese. If you're making a cheese sauce, you can add mustard, hot sauce, or horseradish to give it some extra flavour.

If you're making pretzels from scratch, you'll need flour, water, yeast, butter, salt, and sugar. The dough is shaped into ropes and then twisted into pretzel shapes before being boiled in a baking soda solution and baked in the oven.

Soft pretzels with cheese sauce

Making the Pretzels

Soft pretzels are easy to make and can be made with pizza dough, which can be store-bought or homemade. The dough should be at room temperature so that it is softer and easier to work with. The dough is then divided into 8-10 portions and rolled into 24-inch ropes. These ropes are then twisted into pretzel shapes and placed on a baking sheet.

The pretzels are then dipped into a mixture of baking soda and hot water. This chemical reaction will give the pretzels their characteristic salty flavour and golden colour. The pretzels are then sprinkled with coarse salt and baked in the oven for 7-8 minutes until golden brown.

Making the Cheese Sauce

The cheese sauce is simple to make and can be adapted to your taste. To make the sauce, melt butter in a pan and whisk in flour. Cook this mixture for a minute and then slowly whisk in milk. Continue whisking until the mixture is slightly thickened. Remove from the heat and stir in your favourite shredded cheese. Cheddar is a popular choice, but mozzarella, pepper jack, or Swiss cheese would also work well. If the sauce is too thick, you can add a little more milk. Season with salt and pepper, or add some cayenne pepper for a kick.

Storing and Reheating

Soft pretzels can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To reheat, place the pretzels on a baking sheet and bake at 350°F for 4-6 minutes, or until warmed through.

The cheese sauce can be kept warm in a small crockpot or reheated in the microwave.

Cheese stuffed pretzels

Cheese-stuffed pretzels are a delicious snack, perfect for game days, after-school treats, or appetizers. The soft pretzel dough is stuffed with melty cheese, and the outside is chewy and salty. The inside is soft and fluffy, and the cheese is gooey and stretchy.

Ingredients:

• 1 1/2 cups warm water
• 2 1/2 teaspoons instant yeast
• 3 1/2 tablespoons unsalted butter, melted
• 4 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 cup sharp cheddar cheese, cut into small sticks
• 2/3 cups baking soda
• 1 egg yolk + 1 tablespoon water, whisked together (for egg wash)
• Coarse salt, for sprinkling

Instructions:

• Combine the water, sugar, and yeast in a standing mixing bowl and let sit for 10 minutes until foamy.
• Add the butter and stir to combine.
• In a separate bowl, whisk together the flour and salt.
• Pour the liquid mixture into the dry ingredients and mix on low speed until combined.
• Increase the mixer speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 4-5 minutes.
• Place the dough in a clean, oiled bowl and cover with a kitchen towel. Let the dough rise in a warm place for about an hour until doubled in size.
• Preheat the oven to 450 degrees Fahrenheit.
• Line two baking sheets with parchment paper and drizzle with a little oil.
• Fill a large pot with water and add the baking soda. Bring the mixture to a rolling boil.
• Divide the dough into eight equal pieces.
• Roll out each piece of dough into a 24-inch rope and flatten it with your hands.
• Place the cheese sticks in the center of each dough rope. Pinch the edges of the dough closed around the cheese and roll it into a smooth ball.
• Holding each end of the dough rope, form a U-shape, cross the ends over each other, twist, and press onto the bottom of the U to form a pretzel shape.
• Drop the pretzels into the boiling water for about 30 seconds, constantly spooning the hot water over the dough.
• Remove the pretzels from the water using a large, flat spatula and place them on the oiled baking sheet.
• Brush the top of each pretzel with the egg wash and sprinkle with coarse salt.
• Bake the pretzels for about 12 minutes, or until they are dark golden brown in color.
• Let the pretzels cool on a cooling rack for at least 5 minutes before serving.

You can get creative and experiment with different types of cheese, such as pepper jack, Swiss cheese, or cream cheese. You can also add toppings like everything bagel seasoning, dried minced onions, dried garlic, or dried rosemary instead of salt.

Soft pretzel bites with cheese sauce

Ingredients:

For the Pretzel Bites:

• 1 1/2 cups warm water (110-115°F)
• 2 1/4 teaspoons instant yeast
• 2 tablespoons butter, melted
• 2 tablespoons butter, melted (for brushing)
• Pretzel or Kosher salt, for sprinkling
• 10 cups water
• 2/3 cups baking soda
• 1 large egg yolk + 1 tablespoon water, whisked together (for egg wash)

For the Cheese Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 8 ounces extra sharp cheddar cheese, shredded (not pre-shredded)
• Pinch of salt, if needed

Instructions:

Making the Pretzel Bites:

• In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, yeast, and salt on low speed for 10 seconds.
• Switch to the dough hook and add the flour and butter. Mix on low speed until well combined.
• Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
• Remove the dough from the bowl and transfer it to a well-oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
• Preheat the oven to 425°F. Line two large baking sheets with parchment paper and set them aside.
• Bring 10 cups of water and the baking soda to a rolling boil in a wide 8-quart saucepan or roasting pan.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide it into 8 equal pieces.
• Roll out each piece of dough into a 24-inch rope. Slice each rope into 1 1/2-inch pieces.
• Place a lightly damp towel over the pretzel pieces to prevent them from drying out while you roll and cut the other pieces.
• Using a slotted spoon, lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water a couple of times.
• Remove the pretzel pieces from the water using the spoon, drain them as best you can, and place them on the prepared baking sheets.
• Brush the top of each pretzel with the melted butter and sprinkle with the pretzel/Kosher salt.
• Bake until dark golden brown in color, approximately 10 to 12 minutes.
• Brush with the remaining melted butter before serving.

Making the Cheese Sauce:

• In a small saucepan set over medium heat, melt the butter.
• Whisk in the flour and cook for 30 seconds, whisking constantly.
• Slowly whisk in the milk until no lumps of flour remain.
• Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3 to 5 minutes.
• Remove the pan from the heat and stir in the shredded cheese until all of the cheese has melted.
• Add a pinch of salt, if needed.
• Serve the pretzel bites warm with the cheese sauce on the side for dipping.

Storage:

• The pretzel bites will remain fresh for up to 3 days in an airtight container, though they will lose some softness. You can also store them in a paper bag.
• You can also freeze the baked pretzel bites. To serve, let them thaw, and then reheat them in a 300-degree oven until warmed through.
• The cheese sauce can be reheated in the microwave or on the stovetop over low heat.

Pretzel bites with cheese dip

Ingredients

For the Pretzel Bites:

• 1 1/2 cups water (lukewarm)
• 2 1/4 teaspoons instant rise yeast (1/4 ounce packet)
• 2 Tablespoons butter (melted)
• 1 Tablespoon brown sugar
• Coarse salt (for sprinkling)

For the Cheese Sauce:

• 2 1/4 cups whole milk
• 1/4 cup unsalted butter
• 2 cups Sharp Cheddar Cheese (grated)
• Salt and pepper to taste

Method

For the Pretzel Bites:

• Dissolve the yeast in the lukewarm water. Whisk well until combined, about 1 minute.
• To a mixing bowl add the butter, brown sugar, salt, and yeast mixture. Stir until combined. Slowly add in 3 cups of flour, 1 cup at a time.
• Mix by hand or use a mixer fitted with a dough hook, until the dough is thick. Add 3/4 cup more flour and stir. If the dough is still sticky, add flour, and an additional 1/4 cup at a time, until no longer sticky, and the dough bounces back when poked with your finger.
• Turn the dough out onto a lightly floured surface. Knead for 2 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with nonstick spray. Cover and let rest for 10 minutes.
• Meanwhile, bring a large pot of water to a boil with the baking soda, preheat the oven to 425 degrees, and line two large baking sheets with parchment paper.
• Section the dough into six equal parts and roll each section into long ropes. Then, cut into 1-1/2 inch bites.
• Once the water is boiling, drop 10 pretzel bites into the water and boil for 20 seconds. Remove with a slotted spoon and place onto prepared baking sheets, making sure that the pretzel bites do not touch. Repeat with the remaining pretzel bites.
• Brush beaten egg over each pretzel bite and sprinkle with salt. Bake for 12-15 minutes, until golden brown, rotating the sheet pans once halfway through cooking.

For the Cheese Sauce:

• Heat milk in a small saucepan over medium heat until small bubbles form on the top.
• Meanwhile, melt the butter in another saucepan over medium heat. Add flour and whisk until lightly browned, 2-3 minutes.
• Add the warm milk to the flour butter mixture in a slow, steady stream, whisking constantly. Cook until the mixture thickens, about 5 minutes. Add the cheese and stir until smooth. Season with salt and pepper, to taste.

Quick cheese dip

Ingredients

• 8 oz. of sharp cheddar cheese, shredded
• 8 oz. of cream cheese, cubed
• Kosher salt and black pepper, to taste
• Sweet paprika, to taste

Method

• Combine the shredded cheddar cheese with the cubed cream cheese and milk in a large saucepan.
• Heat over medium heat on the stovetop, stirring constantly, as the cheeses melt together.
• Cook for 8-15 minutes until the cheeses thicken and smooth out.
• If you've got lumps in your dip, you can blend or use an immersion blender to remove them. Do not blend for long, as that will add air to your dip.
• Serve immediately, or keep warm in a slow cooker.
• If you want to store the dip for later, simply transfer it to an airtight container and pop it into the fridge. It will keep for about a week. Warm it up in the microwave or on the stovetop—you might need to thin it out with a splash of milk if it's too thick.

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