Victory Pretzel with Dipping Sauces

Victory Pretzel with Dipping Sauces
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Victory Pretzel with Dipping Sauces
Pillsbury

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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6
Servings
27
Calories Per Serving
Deliver Ingredients

Ingredients

For the Pretzel

  • 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

For the Sauces

  • 1 3-ounce package cream cheese, softened
  • 1 Tablespoon powdered sugar
  • ¼ Cup honey mustard
  • ½ Cup cubed prepared cheese product (from loaf)
  • 2 Tablespoons beer

Directions

For the Pretzel

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.

For the Sauces

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.

Nutritional Facts

Total Fat
1g
1%
Sugar
2g
2%
Carbohydrate, by difference
3g
2%
Calcium, Ca
3mg
0%
Fluoride, F
2µg
0%
Folate, total
1µg
0%
Phosphorus, P
2mg
0%
Sodium, Na
4mg
0%
Water
5g
0%

Pretzel Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Pretzel Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.