Pretzel Knots With Sharp Cheddar Cheese Dip Recipes

Steps:

• In the bowl of a stand mixer, stir together the yeast and warm water. Allow to rest until bubbles begin to form. Add the flour, sugar, and salt. Beat with the hook attachment on low until soft dough begins to form. Turn up the speed to medium and knead the dough for five minutes. Cover the bowl and place in a warm area to rise for one hour. When the dough has doubled in size, preheat the oven to 400 degrees. Turn the dough out on a floured surface and form into a long log shape. Cut even strips from the dough. Cut each strip in half and roll out into a thin strip. Twist the strip into a knot and set aside. When all the knots are formed, bring the four cups of water to a boil. Add the baking soda and stir until dissolved. Remove from heat. Dip each pretzel knot into the baking soda water, then transfer it to a paper towel lined plate. Move all the dipped pretzels to a baking sheet lined with parchment paper and spread melted butter over each knot. Top all the pretzels with coarse salt. Bake in the preheated oven for 15 to 20 minutes, until the pretzels are golden brown.

Steps:

• Make Pretzel Dough:
• Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
• Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
• Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
• Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
• Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
• Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets.
• Bake Pretzels:
• Heat oven to 450°F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).
• In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.
• Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.
• Make Cheddar Dip:
• Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving.