Victory Pretzel With Dipping Sauces
Victory Pretzel With Dipping Sauces
Homemade pretzels, made easy. Store-bought pizza dough is the base for this giant pretzel, and a baking soda-water combination is the secret behind getting salt to stick to your pretzel. Three different types of dipping sauces, one sweet and two savory (think beer cheese), will keep everyone happy.
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Servings
6
Ingredients
- nonstick cooking spray
- 1 13.8-ounce can refrigerated pizza crust, such as pillsbury™
- 1 tablespoon baking soda
- 1 egg, beaten
- coarse salt, as desired
- 1 3-ounce package cream cheese, softened
- 1 tablespoon powdered sugar
- ¼ cup honey mustard
- ½ cup cubed prepared cheese product (from loaf)
- 2 tablespoon beer
Directions
- Preheat the oven to 375 degrees F. Spray a large cooking sheet with cooking spray. Unroll the dough, then reroll into long rope, stretching carefully to about 55-inches long.
- To make the pretzel shape, form the dough into a “U” shape. Twist the ends together twice. Press down the dough where the dough overlaps in an “X”. Pick the ends up and fold over so they rest over the bottom on the U shape, pressing the ends to stick. Place the pretzel on a cooling rack placed over waxed paper.
- In a small microwavable bowl, heat ½ cup water uncovered on High until hot, about 30 seconds. Add the baking soda; stir until dissolved. Brush the pretzel with the soda mixture. Stand at room temperature for 5 minutes.
- Brush the pretzel with the beaten egg, then sprinkle with salt. Transfer to the prepared cookie sheet. Bake until dark golden brown, 18 to 20 minutes.
- In a small bowl, mix the cream cheese and powdered sugar until smooth. Cover until ready to serve. Place the mustard in a small bowl, and cover until ready to serve. In a medium microwavable bowl, microwave the cheese product and beer uncovered on High about 1 minute, stirring occasionally, until smooth. Cover until ready to serve. Serve the sauces with the hot pretzel.