Victory Pretzel with Dipping Sauces

Cheer your team to victory with our Pillsbury® pizza crust soft pretzel.

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Servings 6

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( 6 ) Ratings

6 Ratings

5 Stars 17%

4 Stars 50%

3 Stars 17%

2 Stars

1 Stars 17%

Member Reviews ( 7 )

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ingredients 9
Prep Time 20 min
Total Time 45 min

Ingredients

1: can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1: tablespoon baking soda

1: egg, beaten

: Coarse salt, as desired

1: package (3 oz) cream cheese, softened

1: tablespoon powdered sugar

1/4: cup honey mustard

1/2: cup cubed prepared cheese product (from loaf)

2: tablespoons beer

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Directions

1 Heat oven to 375°F. Spray large cooking sheet with cooking spray. Unroll dough; reroll into long rope, stretching carefully to about 55 inches long.
2 To make pretzel shape, form dough into U shape. Twist ends together twice. Press down dough where dough overlaps in an X. Pick ends up and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzel on cooling rack placed over waxed paper.
3 In small microwavable bowl, heat 1/2 cup water uncovered on High about 30 seconds or until hot. Add baking soda; stir until dissolved. Brush pretzel with soda mixture. Let stand at room temperature 5 minutes.
4 Brush pretzel with beaten egg; sprinkle with salt. Transfer to cookie sheet. Bake 18 to 20 minutes or until dark golden brown.
5 Meanwhile, make sauces: In small bowl, mix cream cheese and powdered sugar until smooth. Cover until ready to serve. Place mustard in small bowl; cover until ready to serve. In medium microwavable bowl, microwave cheese and beer uncovered on High about 1 minute, stirring occasionally, until smooth. Cover until ready to serve. Serve with hot pretzel.

EXPERT TIPS

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Expert Tips

Three sauces for dipping; one sweet and two savory will keep everyone happy.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 1420mg; 1420%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 10%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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barbret54

report Posted Feb. 1, 2013 11:53 AM

Although the pretzels tasted good, I was not able to roll out to the length they said. Pizza dough is hard to work with. Easy to shape but because I could not roll them properly, they were fat pretzels and did not look like picture. But they did taste good. I am going to try the pretzel bites since that is what these turned out to look like.

cherryredlavalamp

report Posted Jan. 25, 2013 2:51 AM

Regarding the baking soda question, I googled it and brushing the outside with baking powder and water seems to help the pretzel brown more quickly. If you baked the pretzel long enough to get brown enough, you'd end up with an overcooked stick.

Olivia1011

report Posted Jan. 24, 2013 10:24 AM

What does the baking soda and warm water do to the pretzel? I have been making breads from scratch for years. This does not sound like it will taste good to me.

Debib66

report Posted Jan. 23, 2013 11:21 AM

This recipe sounds yummy, definatly going to try this..

LongbournLady

report Posted Jan. 23, 2013 7:08 AM

maybe you could divide the dough into 6 pieces and roll each one to the length needed