Martha Mondays: Soft Pretzels (and cheese dip)

Tiny Skillet chose soft pretzels for our project this week, which worked out well with the Super Bowl. I’ve made soft pretzels before, but these were really good. The pretzels had a fluffy texture that I really, really liked and I think it is because you cut the butter into the flour with a pastry cutter. Genius. I substituted whole wheat pastry flour for half of the flour in this and was fantastic. I put salt on half and cinnamon sugar on the other half (my kids like them this way). I also made cheese dip to go with these:

2 tbsp butter

3 slices American cheese

4 tablespoons skim milk

pinch ground mustard

pinch pepper

1/4 cup grated Parmesan cheese

1 tablespoon light cream cheese

I dump it all in a pan and heat over low to medium, stirring until it is completely melted.


3 Responses to Martha Mondays: Soft Pretzels (and cheese dip)

  1. I like the sound of the cheese dip. I didn’t really care for eating them with mustard. I am so pleased that you were able to make this, and I hope that this means that things are more calm in your house and that everyone is doing well.

    My results are up (as you know)

  2. marthaandme says:

    Yes, things are calming down at last. My father-in-law is doing well and going home tomorrow. I’m trying to get caught up on work and life in general. I don’t like hot pretzels with mustard myself either.

  3. Your cheese sauce sounds great Brette. I usually just eat them plain. Mine didn’t turn out too well, but I posted it anyway. I didn’t make them until last night. I had such high hopes for them, glad yours turned out.

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