Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)2 tablespoons butter, softened1 tablespoon sugar1/2 teaspoon salt2-3/4 cups all-purpose flour4 cups water2 tablespoons baking sodaCoarse salt8 ounces process cheese (Velveeta), cubed3 ounces cream cheese, softened1 to 2 tablespoons whole milkPrepared mustard
Preparation
In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes.
Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape.
In a large non-aluminum stockpot, bring water to a boil; add baking soda. Drop two pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased baking sheet; sprinkle with coarse salt. Repeat for each pretzel.
Bake at 475° for 10-12 minutes. Remove from pan to wire racks to cool.
For dip, combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk. Serve pretzels with cheese dip and mustard.
