I’m on a pretzel kick again.
I can’t help it, I’m SO addicted. This recipe is so easy and SO good. I’ve been trying to think of something to do with Cabot’s Everything Bagel Cheese and it finally hit me.
Make a dip.
Whoever came up with the idea of making this cheese is brilliant. All of the goodness of an everything bagel in cheese form. I also used King Arthur All Purpose Flour – the quality is really superior in my opinion.
Y’all will love this. The Dijon mustard is optional – but I love the tiny bit of kick that it gives the dip.
Plain shit just doesn’t do it for me.
Let me go ahead and apologize for my crazy looking pink hand – Blame it on the Raynaud’s and changing weather.
Here’s your printable-
Ingredients
- This Pretzel Dough Recipe
- 3 tbsp. butter
- 1 tbsp. King Arthur All Purpose Flour
- 1 cup whole milk
- 1 tbsp salt
- 1 tbsp Dijon mustard
- 8 oz. Cabot Everything Bagel Cheese, shredded
Instructions
- Make pretzel balls; set aside and cover.
- Melt the butter over medium heat, add flour and whisk.
- Add the milk and salt and mustard and bring to a low boil.
- Add cheese, reduce heat to medium low and whisk until smooth.
Notes
The only change I made to the pretzel dough recipe was size. Roll them into golf ball size balls instead of buns.
Everything bagel cheese dip and pretzel bites say it isn’t so? BRAVO Shea!~Carolyn @ Cabot
Thank you, Carolyn. Y’all make it easy to come up with stellar recipes with that incredible cheese 😉
This looks so good! And I love King Arthur, their spices are amazing too.
Mary @ LOVE the secret ingredient recently posted..Quick Weeknight Pasta and Tuna Dinner
I’m a big fan of King Arthur, too! Thanks, Mary.
The shredded cheese is tempting me to make the cheese dip right away!
The cheese is awesome stuff Mary Frances!
Hmmm. I may have to check into this cheese. After all I did just make everything bagel bombs this week. This cheese would be perfect for them!
Abbe @ This is How I Cook recently posted..Everything Bagel Bombs are THE Bomb!
I need to make everything bagel bombs!! Thanks Abbe 🙂