After a three-week hiatus from tailgating, I’m back with a recipe for you. These homemade soft pretzels take little bit of work in the kitchen but they’re totally worth the effort.
To make the pretzels you start with a simple dough that’s made by mixing together warm water and sugar and then sprinkling yeast over the mixture. Allow this to sit for five minutes before adding in flour, salt and egg. This is mixed (I used my Kitchen Aid mixer with the dough attachment) and then allow the dough to rest and rise for an hour. Once doubled, the dough is rolled out and then cut into strips. The strips are formed into pretzels and then boiled in water that has baking soda added in for about three minutes. Allow the pretzels to dry; sprinkle with salt and then bake until golden brown. Use the above link for the full step-by-step directions and exact measurements for the ingredients.
To go with the pretzels, I served a trio of dips.
The pimiento cheese dip was made by microwaving 8 ounces of Velveeta and then whisking in 1/2 cup whole milk, a jar of diced pimientos, paprika and black pepper.
The buttermilk ranch dip is a simple combination of a 1/2 cup buttermilk, 1/4 cup Greek yogurt, 1/4 cup mayo, 2 tablespoons of cider vinegar plus a handful of chopped dill and chives.
The creole honey mustard dip comes together in a snap by whisking together 1/2 cup Dijon mustard, 3 tablespoons mayo, 1 tablespoon honey and 1 teaspoon creole seasoning.