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5 from 1 vote

Furikake and Parmesan Pretzels with White Queso Dip

Prep Time35 minutes
Cook Time35 minutes
Servings: 12
Calories: 291kcal
Author: Teri & Jenny

Ingredients

  • 1 cup lukewarm water (110˚F)
  • 1 tablespoon superfine sugar
  • 1 tablespoon active dry yeast
  • 1 large egg, beaten
  • 4 tablespoons unsalted butter, cut into small chunks and softened
  • 1 teaspoon salt
  • 4 ¼ to 4 ½ cups bread flour
  • 6 cups water
  • 5 ½ tablespoons baking soda

topping

  • 1 large egg, lightly beaten
  • cup furikake seasoning
  • ½ cup grated Parmesan

white queso dip

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 cup shredded white cheddar
  • salt and pepper to taste

Instructions

  • Stir together the water and sugar in a large bowl. Sprinkle the yeast evenly over the top and let stand for about 5 minutes, until foamy.
  • Stir egg, butter and salt into the proofed yeast. Then stir in the 4 ¼ cups of the flour, 1 cup at a time, continuing to stir until the dough comes together into a rough mass.
  • Lightly flour a work surface and turn the dough out onto it. Knead the dough, adding more flour as needed to prevent dough from sticking to the surface, for 8 to 10 minutes, until the dough is smooth, soft, and elastic.
  • Shape the dough into a ball and place into a lightly greased mixing bowl. Cover with a clean, damp towel and place in a warm area until dough doubled in size, about 1 hour.
  • Preheat oven to 400˚F.Line 2 baking sheets with parchment paper.
  • Punch the dough to release the air and cut the dough into 12 equal pieces. Working with 1 piece at a time, roll the dough into a rope 12-16 inches long, then twirl each pretzel into shape, twisting the final ends a few times before sealing.
  • Combine water and baking soda in a deep stockpot and bring to a boil over high heat. One at a time, dip pretzel-dogs into boiling water for about 30 seconds, then carefully return them to baking sheets.
  • In a small bowl combine beaten egg and 1 tablespoon water.
  • Generously brush pretzels with egg wash and sprinkle with furikake seasoning and Parmesan. Bake the pretzel-dogs for 18 to 22 minutes or until they are golden brown.
  • Transfer the pretzels to a wire rack and cool for a few minutes before serving.
  • Queso Dip: Melt butter in a small pot over medium heat. Add flour and whisk together for 2 minutes. Stir in milk and continue to whisk for 2 to 3 minutes or until mixture is smooth. Remove from heat and whisk in shredded cheese, small handfuls at a time, until fully incorporated and sauce is smooth. Season queso dip with salt and pepper and serve immediately with warm pretzels.

Nutrition

Calories: 291kcal | Carbohydrates: 35g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 1851mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 360IU | Calcium: 154mg | Iron: 1mg