I’m on a pretzel kick again, and this time it involves Cabot’s Everything Bagel Cheese. It’s a fantastic cheddar with Everything Bagel seasoning. It makes the perfect cheese dip for pretzels!
I can’t help it, I’m SO addicted.
This recipe is so easy and very, very 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.
How Do You Make Pretzel Bites with Everything Bagel Cheese Dip?
Making the dip is really easy. 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.
Plainness just doesn’t do it for me.
There is absolutely nothing fun about plain.
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-
For Cheese Dip
- 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
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 2 1/2 teaspoons instant yeast (or 1 packet)
- 3 1/2 tablespoons unsalted butter, melted
- 4 1/2 cups all-purpose flour
- 2/3 cups baking soda
- 1 egg yolk, whisked
- Coarse sea salt, for sprinkling on the pretzels
- Combine the water and sugar in a standing mixing bowl and sprinkle the yeast on top. Allow to sit for 10 minutes, until the mixture looks foamy.
- Add the butter and stir to combine.
- In a small bowl combine the flour and salt together.
- Pour the flour mixture in the bowl with the liquid, and mix on low using the dough hook attachment, until all of the ingredients are combined.
- Increase the mixer speed to medium and knead until the dough is smooth and starts to pull away from the side of the bowl, about 4 to 5 minutes.
- Toss the dough with a little olive oil and cover with a kitchen towel. Place in a warm spot until the dough has doubled in size, about an hour.
- Preheat the oven to 450 degrees.
- Line a baking sheet with parchment paper and drizzle with a little oil.
- Fill a large pot with water about halfway and add the baking soda. Bring the mixture to a rolling boil.
- Meanwhile, place the dough on a slightly oiled counter and divide into 8 equal pieces. Then divide each piece into 5 pieces.
- Roll each piece into a ball.
- Place onto the parchment-lined baking sheet.
- Drop the pretzels into the boiling water, 4 or 5 at a time for about 30 seconds, carefully flipping them around in the hot water.
- Remove them from the water using tongs or a slotted spoon, and place on the oiled baking sheet.
- Brush the top of each pretzel with egg wash and sprinkle with coarse salt.
- Bake until dark golden brown in color, about 12 minutes.
- Remove from oven and place on cooling rack to cool while you make the cheese dip.
For the Cheese Dip:
- Melt the butter over medium heat, add flour and whisk.
- Add the milk, salt and mustard and bring to a low boil.
- Add cheese, reduce heat to medium low and whisk until smooth.
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Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
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