Video Instruction & Recipe

To learn how to make Homemade Pretzels with Queso Fundido, follow along with Ms. Anna with the video below!

Homemade Pretzels with Queso Fundido

Equipment

  • Measuring cups
  • Measuring spoons
  • Hand Mixer
  • Pot
  • Stove Top
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Flipping Spatula
  • Colander
  • Chef Knife
  • Pairing Knife
  • Wooden Spoon
  • Cutting Board
  • Rubber spatula
  • Box Grater (optional)
  • Saute Pan
  • Stove Top
  • Square or Round Baking Dish
  • Oven
  • Oven mitts
  • Cooling rack
  • Baking Sheet (optional)

Ingredients

FOR THE HOMEMADE PRETZELS

  • 3/4 cup warm water
  • 1 1/2 tsp sugar
  • 1 tsp kosher salt
  • 1/2 package active dry yeast
  • 2 1/4 cups all-purpose flour
  • 1 oz unsalted butter melted
  • vegetable oil
  • 5 cups water
  • 5 1/2 tsp baking soda
  • 1/2 egg beaten with 1/2 tbsp water
  • pretzel salt
  • grated Parmesan cheese optional
  • 1/4 tsp dried basil oregano, garlic powder, parsley (optional)

FOR THE QUESO FUNDIDO

  • 3/4 cup Monterey Jack cheese shredded
  • 1/4 cup queso fresco crumbled (substitute feta if you can’t find queso fresco)
  • 1/2 cup mushrooms washed and sliced
  • 1/2 clove garlic minced
  • 1/2 cup frozen chopped spinach thawed and drained
  • 1 1/2 tbsp butter plus 1/2 tsp for buttering the dish
  • salt and pepper to taste

Instructions

FOR THE HOMEMADE PRETZELS

  • Combine the water, sugar and kosher salt in the mixing bowl and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam
  • Add the flour and butter and mix on low speed until well combined
  • Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes
  • Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil
  • Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size
  • Preheat the oven to 450 degrees F
  • Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside
  • Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 4 equal pieces
  • Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan
  • Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula
  • Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt
  • Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving

FOR THE QUESO FUNDIDO

  • Heat oven to 375 degrees F. Lightly butter the baking dish
  • Put cheeses in a mixing bowl and set aside
  • In a saute pan, melt the butter over medium-high heat. Add the mushrooms and saute until brown, 2 to 3 minutes
  • Add minced garlic and chopped spinach and cook until spinach is wilted and garlic is fragrant, about 2 minutes
  • Season with about a 1/4 teaspoon of salt and 1/8 teaspoon of pepper, adding more if desired. Remove from heat. Pour this mixture over the cheeses and toss to mix
  • Place the mixture into a lightly buttered, oven-safe baking dish and sprinkle the top with salt and pepper
  • Place in heated oven and bake until bubbling and lightly browned on top, 10 to 12 minutes
  • Allow to cool slightly, dig in with your pretzels!
  • Enjoy!

Notes

Take It Down A Notch – If you have a PreK or young Tiny Chef, you can purchase pre-made bread dough at most grocery stores, or you can proof the dough in a microwave. Yeast dough that normally takes an hour or more to rise at room temperature can be proofed in the microwave in about 15 minutes. Place the dough in a very large bowl and cover it with plastic. Place an 8-ounce cup of water in the back of the microwave with the bowl of dough in the center, and set the power as low as possible (10 percent power). Heat for 3 minutes, then let the dough rest in the microwave for 3 minutes. Heat for 3 minutes longer, then let rest for 6 minutes. The dough will double in bulk. Kick It Up A Notch – This recipe should be time-consuming enough for an older Tiny Chef. You can add cheese (grated Parmesan) or herbs to the dough to make different flavors of pretzels.

Nutrition

Calories: 467kcal | Carbohydrates: 57g | Protein: 15g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 2547mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 564IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 4mg