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Pretzel Knots with Sharp Cheddar Cheese Dip

Betty Crocker Kitchens
Updated Sep 11, 2017
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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.

Pretzel Knots with Sharp Cheddar Cheese Dip

  • Prep Time 30 min
  • Total 50 min
  • Servings 8
  • Ingredients 16
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    6
    Bake 15 to 18 minutes or until deep golden brown. Immediately remove from cookie sheet.
  • Step 
    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.

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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