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Pull that cheese ball out of the refrigerator and grab a melon ball scoop from your kitchen. Use the melon ball scoop to create small, 1" balls of cheese. Arrange them on a serving plate. Using pretzel sticks (or mini bread sticks, or carrots, or whatever thin, edible stick-shaped food you have handy), press them slightly into each mini-cheese.
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Add the shredded cheddar cheese and mix until just combined. Add the garlic powder, worcestershire sauce, bacon, green onions, and hot sauce. Mix until well combined combined. Spoon cheese mixture onto a large sheet of plastic wrap and form into a ball. Wrap cheese ball in plastic wrap and chill for at least one hour.
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Lightly grease large bowl. In bowl of stand mixer, combine warm water, 2 tablespoons oil, sugar, and yeast and let sit until foamy, about 3 minutes. Combine flour and 4 teaspoons salt in separate bowl. Add flour mixture to yeast mixture. Fit stand mixer with dough hook and knead on low speed until dough comes together and clears sides of bowl.
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Stir in the remaining flour. Turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until doubled in size. Punch down the dough and divide into 12 pieces. Roll the pretzel pieces to about 18-inches long. On a greased cookie sheet, shape each length into a pretzel shape.
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Let rise in a warm spot until doubled in size, 1 to 2 hours. Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray. In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water. Stir until the baking soda is dissolved; set aside.
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Add salt, melted butter, and 3 cups (375g) of flour. Beat on low speed for 1 minute, scrape down the sides of the bowl with a rubber spatula if needed, then add 3/4 cup (95g) of flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
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Lay out 32 pretzels on the prepared pan. In a bowl add the peanut butter and softened butter, using a a hand mixer blend them until smooth. Add the powdered sugar and mix until combined. Scoop a teaspoon-sized amount of peanut butter mixture and roll it into balls. Place the ball in the center of each pretzel.
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In a large bowl, combine all of the ingredients and stir together until smooth. 16 ounces Cream Cheese, 1 Jar Kraft Old English Sharp Cheese, 1 1/2 Cups Medium Cheddar Cheese, 1 teaspoon Garlic Salt, 1 teaspoon Onion Salt, 2 teaspoons Lemon Juice, 2 Tablespoons Mayonnaise. Form into small balls and place on platter and cover with saran wrap.
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Instructions. In a medium bowl add the butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, and ground pepper. Beat with an electric mixer until well combined and smooth. Stir in cheddar cheese. Use a spoon to divide the mixture into 12-15 tablespoon-size portions.
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Boil and Bake. Dissolve 1/4 cup baking soda in 4 cups of water in a large Dutch oven or pot and bring to a boil. Set the first batch of pretzels on one side of the pot. Set a wire rack on the other side of the pot. Use a flat spatula to scoop a pretzel and flip the pretzel, knot side down into the boiling water.
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Using a tablespoon measuring spoon (or a 1 tablespoon cookie scoop) scoop out the cheeseball mixture and roll it into a smooth ball with your hands. Place them onto the parchment paper & repeat until done. Put the finely crushed pecans into a small bowl. Roll each mini cheeseball in the pecans until well coated.
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Bring it back to a boil and add the pretzels to the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula and put it back on the baking tray. This step will.
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Preheat oven to 375. Roll the dough into two long strands and cut 24 pieces total, rolling each piece into a ball. Dip each pretzel in to a baking soda bath, with 4 cups of water and ⅓ cup baking soda on a low boil, for 20 seconds. Transfer to a baking sheet lined with parchment paper.
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Cover pretzel balls with plastic wrap (spray the underside of the plastic wrap with cooking spray first). Let rise 20-30 minutes. Meanwhile, bring 5 cups of water and 1/2 cup of baking soda to a boil in a saucepan. Preheat the oven to 400ºF. Drop pretzel bites into the boiling water, 4-6 at a time for 20-30 seconds.
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Potomac, MD 20854. 301-242-3539. Tuesday - Friday | 7:30a-6p. Saturday-Sunday | 9a-5p. Start Your Order. Follow our journey. Our StoryMenu Catering. LocationsJoin Our TeamContact Us. Dive into oven-fresh, hand-rolled soft pretzels at The Pretzel Bakery, located in DC's Capitol Hill neighborhood and coming soon to Montgomery County. From lightly.
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Preparation. Melt the butter in a small pan over medium-high heat. Add the scallions and garlic and sauté for 2-3 minutes, until fragrant, then remove the pan from the heat and let cool completely. Add the cream cheese to a large bowl and stir in the cooled garlic and scallion mixture, shredded cheddar, cayenne, Worcestershire sauce, salt.
