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Pretzel Knots with Sharp Cheddar Cheese Dip

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  • Prep 30 min
  • Total 50 min
  • Servings 8
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The perfect partnership: Pretzel knots using crescent rolls as a short cut have a little bit of everything on top and are dunked into a creamy rich cheese dip that tastes harder than it is to make.
By Betty Crocker Kitchens
Updated Sep 11, 2017
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Ingredients

Pretzel Knots

  • 5 cups water
  • 1/4 cup baking soda
  • 1 egg
  • 1 tablespoon water
  • 1/2 teaspoon dried chopped onion
  • 1/2 teaspoon dried minced garlic
  • 1/2 teaspoon poppy seed
  • 1/2 teaspoon sesame seed
  • 1/4 teaspoon kosher salt
  • 1 can (8 oz) Immaculate Baking Co.™ refrigerated organic crescent rolls

Cheese Dip

  • 2 tablespoons butter
  • 2 tablespoons Immaculate Baking Co.™ organic all-purpose flour
  • 1 1/2 cups milk
  • 2 oz (from 8-oz package) cream cheese
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
  • 1/4 teaspoon salt

Steps

  • 1
    Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 5-quart Dutch oven, heat 5 cups water and the baking soda to boiling over high heat.
  • 2
    Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. In another small bowl mix onion, garlic, poppy seed, sesame seed and salt until blended; set aside.
  • 3
    Unroll dough onto work surface; separate into 8 triangles. Starting at shortest side of each triangle, roll up loosely to opposite point. Bring ends of dough together; pinch lightly. Repeat with remaining triangles.
  • 4
    Place rolls, 2 at a time, in boiling soda water; cook 30 seconds or until dough looks slightly puffy and dimpled. With slotted spoon, remove from water; place on paper towel-lined plate. Repeat with remaining rolls.
  • 5
    Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls. Lightly brush tops with egg mixture; sprinkle with spice mixture.
  • 6
    Bake 15 to 18 minutes or until deep golden brown. Immediately remove from cookie sheet.
  • 7
    Meanwhile, in 2-quart saucepan, heat butter over medium-high heat until melted. Sprinkle flour on butter; cook and stir constantly 1 minute. Slowly beat in milk with whisk, and continue to stir about 5 minutes or until mixture comes to a boil. Reduce heat to medium; stir in cream cheese, stirring constantly with whisk until smooth. Slowly add Cheddar cheese, 1/2 cup at a time, stirring constantly until cheese is melted. Stir in salt. Serve dip with pretzel knots.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pretzels get their delicious, dark brown crust from being poached in a high-Ph solution, and in this case it’s from the baking soda added to the water.
  • tip 2
    Try cheese dip with breadsticks for a new twist! Also makes a great queso dip for tortilla chips.

Nutrition

260 Calories, 17g Total Fat, 9g Protein, 18g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Knot and 3 Tbsp Dip
Calories
260
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
900mg
37%
Potassium
105mg
3%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
5g
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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