Ballpark Pretzels with Cheddar Mustard Dipping Sauce

Prep Time

90

Minutes

Cook Time

90

Minutes

Difficulty

Hard

Serves Up To

6

Servings


Nutrition Information

Total Fat2.5 g
Sodium1440 mg
Total Carbohydrates47 g
Dietary Fiber2 g
Sugars4 g
Protein10 g

Ingredients

  • 1/4 cup warm water
  • 2 tablespoons sugar
  • 1 package instant yeast
  • 3/4 cup plus 1 1/2 cups Blue Diamond Original Unsweetened Almond Breeze (divided)
  • 1 tablespoon plus 2 teaspoons stoneground mustard (divided)
  • 1 teaspoon sea salt
  • 2 1/2 to 3/4 cups flour plus extra for kneading
  • Freshly ground coarse sea salt for topping
  • 2 tablespoons baking soda
  • 2 cups shredded sharp or extra-sharp Cheddar cheese
  • 4 teaspoons cornstarch
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper

Directions

  1. 1

    Place water in a large mixing bowl and sprinkle sugar and yeast over the top. Let stand for 5 minutes or until yeast starts to foam.

  2. 2

    Add 3/4 cup of the Almond Breeze, 1 tablespoon of the mustard and 1 teaspoon sea salt, then using a dough hook, slowly beat in just enough flour to make a smooth dough. Transfer to a lightly floured board and until knead several times or until dough is smooth and elastic. Place in a lightly oiled bowl and cover with a cloth; let rise in a warm spot for 45 minutes.

  3. 3

    Divide dough into 6 pieces. Roll each into a 16-inch long piece and twist into a pretzel shape; let rise for 15 minutes. Preheat oven to 450°F.

  4. 4

    Grease a large baking sheet and sprinkle with a few grinds of salt. Bring a large wide pot of water to a boil with baking soda. Drop pretzels 2 or 3 at a time into boiling water cooking for 1 minute on each side. Remove with a slotted spoon and place on baking sheet. Sprinkle with additional salt and bake for 10 to 12 minutes or until pretzels are golden brown.

  5. 5

    While pretzels bake, make Mustard Cheddar Dipping Sauce. Toss cheese with cornstarch in a medium bowl. Combine the remaining 1 1/2 cups of the Almond Breeze, 2 teaspoons stoneground mustard, onion powder, garlic powder, and white pepper in a medium saucepan and bring to a simmer. Add cheese a handful at a time, adding more once cheese is fully melted. Cook over low heat and whisk until smooth. Sauce will thicken as it cools.

  6. 6

    Serve pretzels warm with sauce.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

Featured In: Food Festival

Recipes Straight to Your Inbox

Sign up for the latest recipes and product updates

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.

Keep up with Blue Diamond

Sign up for 15% off in the Blue Diamond Almonds Nut & Gift Shop

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.
Please select which products you would like to hear about
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.