Pretzels
Ingredients
- 4 cups all-purpose flour
- 1 Tablespoon sugar
- 1 pkg (1/4 oz.) quick rise yeast
- 1 1/2 teaspoon salt
- 1 teaspoon dried minced onion
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin (I used 1/2 today)
- 1/4 teaspoon cayenne pepper (I omitted this today)
- 1 1/2 cups warm water (120-130 -mine was 118)
- 1 egg, beaten
- coarse salt
- In a large bowl, combine 2 cups flour, sugar, yeast, salt, minced onion and spices. Add water. Beat just until moistened. Stir in enough remaining flour to form a soft dough (I used all 2 cups)
- Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes (I just left it in my mixer with the dough hook.) Cover and let rest for 10 minutes. Divide dough into 16 equal parts. (I made a circle and cut it in pie shapes. I liked that because it seemed to make rolling it out nice and easy.) Roll each portion into a 15-in. rope. (I used parchment paper as a guide. It is 15 inches.) Cover and let rest 10 minutes longer.
- Twist into pretzel shapes. Place on greased baking sheets (I just put it on parchment.) Brush with egg. Bake at 350 for 15 minutes. Brush again with egg; sprinkle with coarse salt. (I found that I had to brush them individually then salt them. When I brushed them all and went to salt them, the salt didn't stick because the egg dried to fast on the warm pretzels.) Bake 10-13 minutes longer or until golden brown. Remove to wire racks. Serve pretzels warm with dip.
Queso
Ingredients
- 3/4 small onion, chopped
- 1 garlic cloves, minced
- 1 tablespoons butter
- 1/2 4 oz. can (2 ounces) chopped green chilies
- 2 cups shredded cheddar cheese
- 1 1/4 cups shredded Monterey Jack cheese
- 1/2 cup milk
In a saucepan, saute onion and garlic in butter until tender. Add chilies; cook and stir for 5 minutes. Reduce heat to low. Gradually add small amounts of cheeses and milk; stir until melted after each addition. Serve warm.
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