Soft Mini Pretzels with Warm Cheese Dip

Name: Soft Mini Pretzels with Warm Cheese Dip
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 12
Ingredients: 500 g strong white bread flour plus extra for dusting; 5 g fast-action dried yeast; 1 tbsp light brown soft sugar; 50 g butter melted; 1 tbsp vegetable oil for the baking tray; 2 tbsp bicarbonate of soda; 1 tsp sea salt flakes or rock salt, for sprinkling; 30 g unsalted butter; 30 g plain flour; 450 ml whole milk; 150 g extra-mature cheddar, grated; 5 slice cheese; 2 tsp Dijon mustard; 1/4 tsp smoked paprika

These bite-sized soft pretzels are golden-brown, chewy, and perfectly salted. Paired with a rich, velvety cheese dip, they make the ultimate crowd-pleasing appetizer for parties or game nights.

Servings12 Portions

Prep Time35 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

strong white bread flour plus extra for dusting
500 g
fast-action dried yeast
5 g
light brown soft sugar
1 tbsp
butter melted
50 g
vegetable oil for the baking tray
1 tbsp
bicarbonate of soda
2 tbsp
sea salt flakes or rock salt, for sprinkling
1 tsp
unsalted butter
30 g
plain flour
30 g
whole milk
450 ml
extra-mature cheddar, grated
150 g
cheese
5 slice
Dijon mustard
2 tsp
smoked paprika
0.3 tsp

Step-by-Step Instructions

In a large mixing bowl, combine the strong bread flour, fast-action yeast, light brown sugar, and 2 teaspoons of salt. Pour in 300ml of warm water and the melted butter. Stir until the mixture comes together into a soft dough.

Transfer the dough onto a lightly floured surface and knead for about 5 minutes until it is smooth, soft, and springy to the touch. Place the dough back into the bowl, cover with a clean tea towel, and leave it to rise in a warm, draft-free spot for 1 hour or until doubled in size.

Punch the dough down and divide it into 15 equal pieces. Roll each piece into a long rope (about 45-50cm). Shape each rope into a U-shape, cross the ends over each other twice, and fold them back down onto the curve to form a pretzel shape. Place them on an oiled baking tray, cover loosely, and let rise for another 30 minutes.

Preheat your oven to 200°C (180°C fan/gas 6). Bring a large pot with 2-3 liters of water to a boil and stir in the bicarbonate of soda. Carefully lower the pretzels into the water in batches, boiling for 30 seconds per side. Remove with a slotted spoon and arrange on baking trays lined with parchment paper.