Pretzel Knots with Sharp Cheddar Cheese Dip Recipe
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
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Cooking tools:
- Pot
- Slotted spoon
- Baking sheet
- Parchment paper
- Oven
- Stove
- Mixing bowl
- Whisk
- Saucepan
- Grater
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Pastry brush
- Cooling rack
- Spatula
- Wooden spoon
- Plate
- Kitchen towel
Ingredients
- 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
- 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
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