What you'll need
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

30 mins prep time
50 mins total time
8 knots and 1 1/2 cups dip servings
Directions
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 6

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

  7. 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.

Notes

Pretzels get their delicious, dark brown crust from being poached in a high-Ph solution, and in this case it’s from the baking soda added to the water.
Try cheese dip with breadsticks for a new twist! Also makes a great queso dip for tortilla chips.