Gluten Free Soft Pretzels and Cheese Dip - Easy Homemade Recipe

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese has fewer calories while processed cheese melts easily.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Welcome back to gluten-free Runner, I'm Kaye. Today I'm making gluten-free soft pretzels and cheese dip.

Start with 1 packet of active dry yeast or 2 and 1/4 teaspoons and mix it with 1 and 1/2 cups of warm water in a large bowl. Let it stand for about a minute to activate the yeast.

Add in 1/4 cup of brown sugar and melted butter, and a pinch of salt. Stir to combine.

Gradually add 3 cups of gluten-free flour, mixing until incorporated. Then knead in the remaining 3/4 cup of flour for about 5 minutes until the dough is bouncy.

Cover the dough with a paper towel or cloth and let it sit for 10 minutes to rise.

While the dough is rising, bring 9 cups of water and 1/2 cup of baking soda to a boil in a large pot.

Prepare two baking pans by lining them with parchment paper.

After 10 minutes, grab a fistful of dough and roll it into a long log. Shape it into a U and twist the ends together to form a pretzel shape.

Drop the pretzels into the boiling water for 20 to 30 seconds, then use tongs to transfer them to the parchment-lined pans.

Make an egg wash by scrambling 2 eggs and brush it over the pretzels. Sprinkle with salt to taste.

Bake the pretzels in the oven at 400°F for 12 to 15 minutes, rotating them halfway through to prevent burning.

For the cheese dip, melt butter in a saucepan and mix it with cornstarch until thick.

Add 1 cup of milk and stir well. Gradually add 4 oz of Vito cheese, breaking it up as it melts.

Continue to add the remaining 4 oz of Vito cheese until the dip reaches your desired thickness.

After 12 to 15 minutes, check the pretzels. They should be golden brown and fluffy.

Cooking Techniques

Equipment Needed

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Allergens