Bread & dough · Original adaptation
Soft Pretzels with Cheddar Dip Recipe
Eight chewy browned pretzels served with a sharp mustard-cheddar sauce for dipping.
Inspired by The Great Canadian Baking Show, Season 4, Episode 2
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Bake it at home
Soft Pretzels with Cheddar Dip
- Prep
- 35 min
- Bake
- 16 min
- Total
- 51 min
- Makes
- 8 pretzels
Ingredients
- 500 g strong white bread flour
- 7 g instant yeast
- 10 g fine salt
- 25 g light brown sugar
- 300 ml lukewarm water
- 30 g unsalted butter, melted
- 50 g bicarbonate of soda
- 1 large egg, beaten
- 150 ml whole milk
- 150 g mature cheddar, grated
- 1 teaspoon Dijon mustard
Method
Mix the flour, yeast, salt, sugar, water, and melted butter into a dough. Knead for 8 minutes, cover, and leave to double for about one hour.
Divide into eight pieces. Roll each into a 60 cm rope, form a U, cross the ends twice, and press them onto the base to make a pretzel. Rest for 15 minutes.
Heat the oven to 220 C, or 200 C fan. Bring 2 litres water to a simmer and carefully add the bicarbonate of soda.
Poach each pretzel for 20 seconds per side, drain, and place on lined sheets. Brush with egg and bake for 14 to 16 minutes until deeply browned.
Warm the milk gently, add the cheddar a handful at a time, and stir until smooth. Mix in the mustard and serve warm with the pretzels.
Before you start
- This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.
- Add the bicarbonate slowly because the water will foam.
From the episode
Bread
This adaptation starts from the episode's bread brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
