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Dill Pretzels with Cider Cheese Dip Recipe

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4.3 from 79 reviews

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 8 servings

Description

These Dill Pretzels with Cider Cheese Dip combine soft, chewy pretzels infused with fresh dill and sea salt with a rich, velvety cheese dip made with sharp cheddar and hard apple cider. Perfect for a savory snack or appetizer, this recipe walks you through creating homemade yeast dough, boiling pretzels for their signature texture, baking them to a deep golden brown, and pairing with a flavorful, comforting cheese sauce.

Ingredients

Pretzel Dough

  • 2 teaspoons active dry yeast
  • 1/2 cup warm water (105° F – 115°F)
  • 1 1/2 tablespoons barley malt syrup or brown sugar
  • 2 cups bread flour
  • 1 1/4 cups all purpose flour
  • 2 teaspoons fine sea salt
  • 1/2 cup dry, hard apple cider
  • 2 tablespoons unsalted butter at room temperature (for dough)

Boiling Solution and Topping

  • 10 cups water
  • 1/2 cup baking soda
  • 2 tablespoons crunchy sea salt flakes or coarse sea salt
  • 2 tablespoons freshly chopped dill
  • 2 tablespoons unsalted butter (for brushing after baking)

Cider Cheese Dip

  • 2 tablespoons unsalted butter
  • 1 medium shallot, finely chopped
  • 2 tablespoons all purpose flour
  • 1/2 cup dry, hard apple cider
  • 1/2 cup whole milk
  • 2 cups sharp cheddar cheese, grated
  • 2 tablespoons spicy brown mustard
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped dill

Instructions

  1. Mix Dry Ingredients: In a medium mixing bowl, whisk together bread flour, all purpose flour, and fine sea salt. Set aside.
  2. Activate Yeast: In the bowl of a stand mixer, combine warm water, barley malt syrup (or brown sugar), and active dry yeast. Stir and let it stand for 8-10 minutes until the yeast blooms and becomes foamy.
  3. Combine Dough Ingredients: Add the dry ingredients, hard apple cider, and 2 tablespoons unsalted butter to the yeast mixture. Stir gently with a spatula to combine.
  4. Knead Dough: Attach the dough hook and mix on medium speed until the dough becomes smooth, elastic, and forms a ball around the hook, about 8-10 minutes. Alternatively, knead by hand on a clean surface.
  5. First Rise: Turn the dough onto a non-floured surface and knead a few times by hand. Shape into a round boule and place seam side down in a lightly buttered bowl. Cover with a clean towel and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  6. Prepare Cheese Dip (see below): Begin preparing the cider cheese dip while the dough rises.
  7. Divide Dough: Deflate the risen dough and divide it into 8 equal pieces.
  8. Pre-shape Dough: Gently pat each piece to deflate, fold the top third into the middle repeatedly to create tension, then roll into a chubby rugby ball shape. Place seam side down on a lined baking sheet and cover for 15 minutes.
  9. Preheat Oven: Position oven racks in upper and lower thirds. Preheat oven to 500°F.
  10. Shape Pretzels: Roll each pre-shaped piece into a thin rope 24-30 inches long. Twist into traditional pretzel shapes and place on lined baking sheets. Cover with a towel and let rise 20 minutes at room temperature. Spritz with water if dough becomes too dry.
  11. Prepare Boiling Solution: Bring 10 cups water to a boil in a large pot, then reduce to simmer and add baking soda.
  12. Boil Pretzels: Boil 2 pretzels at a time for 30 seconds on one side, flip and boil for another 30 seconds. Remove and place on lined baking sheets (four per sheet).
  13. Bake Pretzels: Bake for 8-12 minutes until deep mahogany brown, rotating pans midway through to ensure even baking.
  14. Finish Pretzels: Remove from oven, brush with melted butter, and sprinkle with sea salt flakes and fresh dill. Serve immediately with cheese dip.
  15. Make Cider Cheese Dip – Sauté Shallots: Melt butter in a heavy saucepan over medium heat. Add finely chopped shallots and cook until translucent.
  16. Thicken Base: Reduce heat to medium-low and whisk in flour. Cook for about 1 minute until thick and bubbling, whisking constantly.
  17. Add Cider and Milk: Gradually whisk in cider, stirring until thickened again. Slowly add whole milk, stirring occasionally until mixture becomes thick and bubbly.
  18. Melt Cheese and Season: Stir in grated cheddar slowly until fully melted. Reduce heat to low, add spicy brown mustard, salt, and pepper, stirring to combine.
  19. Add Herbs and Keep Warm: Stir in 3/4 of the chopped chives and dill. Keep the dip warm on the stovetop until serving.
  20. Serve: Transfer cheese dip to a serving bowl and top with remaining herbs and a fresh crack of black pepper just before serving.

Notes

  • Ensure water temperature for yeast activation is between 105°F and 115°F for best results.
  • If the dough feels sticky while shaping, spritz your hands or the dough lightly with water to make it tacky but not sticky.
  • Boiling pretzels in baking soda solution is critical to achieve the classic pretzel crust and color.
  • You can substitute barley malt syrup with brown sugar or honey if unavailable.
  • Use a kitchen towel to cover dough pieces during rising to prevent drying out.
  • If you don’t have hard apple cider, a dry white grape juice or apple juice with a splash of vinegar can be a substitute, but cider flavor is distinctive.
  • Adjust seasoning in the cheese dip to taste; mustard adds an essential tang and depth.
  • The cheese dip can be kept warm on very low heat but stir occasionally to prevent sticking or burning.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/dill-pretzels-with-cider-cheese-dip-recipe/