Big Pretzel Propositions Recipe
Warm, large pretzel served with honey mustard and AZ Gold queso, accompanied by pickled veggies.
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Ingredients
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For the Pretzels
For the Honey Mustard
For the AZ Gold Queso
For the Pickled Veggies
Method
For the Pretzels
- 1
Activate the Yeast
In a large bowl, dissolve the active dry yeast and granulated sugar in warm water. Let it sit for about 5-10 minutes until foamy.
- 2
Mix the Dough
Add the all-purpose flour and salt to the yeast mixture. Mix until a dough starts to form.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let it Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape the Pretzels
Preheat the oven to 450°F (230°C). Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel.
- 6
Boil the Pretzels
In a large pot, bring 10 cups of water to a boil and add baking soda. Boil each pretzel for about 30 seconds on each side.
- 7
Bake the Pretzels
Place the boiled pretzels on a baking sheet lined with parchment paper. Brush with melted butter and sprinkle with coarse sea salt. Bake for 12-15 minutes until golden brown.
For the Honey Mustard
- 8
Mix the Sauce
In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar until smooth.
For the AZ Gold Queso
- 9
Melt the Cheese
In a saucepan over medium heat, combine cream cheese, shredded cheddar cheese, and milk. Stir until melted and smooth.
- 10
Add Flavor
Stir in diced jalapeños and garlic powder. Mix well and heat through.
For the Pickled Veggies
- 11
- 12