Wednesday, November 14, 2012

Diva In The Kitchen: Parmesan Pretzel Bites

I came across the recipe for these delicious pretzel bites on Pinterest.  I've been trying to make some of the recipes and DIY projects I find there to add to my "Tried It!" board.  On the board I post my opinion on the things I have made or products I like.  So check it out!

In the original post, Jonna presents the following recipe for Parmesan pretzel bites with cheddar dip and a delightful cinnamon sugar version with a vanilla glaze.  Make sure to check her post for the cinnamon sugar version.

Parmesan Pretzel Bites

Ingredients
- Texas-size Rhodes rolls
- Melted butter
- Kosher or Sea Salt
- Parmesan Cheese (I used a combination of shredded and powdered)

For Cheddar Cheese Dip
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup milk
- 1 1/2 to 2 cups grated Cheddar Cheese (or a combo of Swiss and Gruyere is fantastic too!)
- Salt and pepper
- Red pepper flake, optional


Directions
Thaw Texas-size Rhodes rolls - as many as you want.  Each roll makes four pretzel bites.  Cut the roll into four equal pieces.


Roll the bites into a ball and place on a greased baking sheet.  Let them rise until double in size. (about 35-45 minutes)


Bring water to a gentle boil in a large pot.  Prepare a baking sheet with a clean towel and paper towels on top.  Heat your oven to 375.  Place about 10 bites into the boiling water.  Toss them gently so that all sides are in the water.  They should be in the boiling water for about 45 seconds.  Remove them from the water with a slotted spoon and place them on the paper towels to let them drain.


Carefully remove them from the paper towels and place on a greased baking sheet.  Bake at 375 for about 15 minutes, until golden.  Butter them generously.  Then roll them in (or sprinkle them with) Parmesan.  Sprinkle with kosher salt. 



To make the cheddar dip:

Melt the butter in a medium saucepan over medium heat.  Add the flour and stir until well-blended.  The butter will turn a light golden brown.  Slowly whisk in the milk and cook until thickened slightly.  Remove from the heat and stir in the cheese until smooth and melted.  (If you leave the sauce on the heat, the cheese will become grainy as it melts.  You want it to be smooth.)  Season with salt and pepper.  Add red pepper flakes if you desire.  A little smoked paprika and/or some dijon mustard can also add to the flavor of the sauce.




Either version of these delicious pretzel bites are addicting and tasty!  Enjoy!

4 comments :

  1. Omg...I am freaking starving after reading this. Looks so so yum. I'm totally starting on dinner after I finish writing this. I don't know what a "Rhodes roll" is. Are they at the grocery store? In the freezer or something? I've never seriously considered making pretzels because of the lye and semi-elaborate process, but this I can do! Thanks for sharing - I think I'm going to try these this weekend. I'm obsessed with soft pretzels. I order them wherever I see them on a menu. Imagine my disappointment when I rushed to order a basket of pretzels and mustard dip at a local brewery and it was a basket of hard pretzels from a bag with a squeeze of yellow mustard. So sad.


    Liz @deliberatewhimsy

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  2. Rhodes rolls are just those frozen white rolls, yes? I think I can actually manage to make these...I need to go to the store today anyway, so time for snackies. I was googling, and apparently, to make them turn the darker brown color, you have to put a little baking soda in the water when you boil them. I'll try it when I make them and let you know if it works! Even if it doesn't, who cares? Bread + cheese = win.

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  3. Yes, the Rhodes rolls are just the frozen white rolls in the freezer section. They didn't carry that brand at my local Winco, so I ended up with large white dinner rolls. Let me know how the baking soda water turns out. I have made soft pretzels before, but can't remember if I did the baking soda water. I remember it was a long process, so I was happy to find this recipe because it is way easier than making actual pretzels.

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  4. Girl, ever since writing this post I have been CRAVING these things! I am trying to hold out until after Thanksgiving. Maybe I will make them as a snack this next weekend. We will need something to snack on while we online shop on Black Friday.

    The Rhodes rolls are in the freezer section at the grocery store. If your local store doesn't carry the Rhodes brand (mine doesn't), you are basically looking for larger white rolls.
    I made soft pretzels a couple years ago. It was a longer process than I had anticipated, but essentially very easy. I didn't use a recipe with lye, it was more like this recipe from Alton Brown. (http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html)

    These pretzel bites are definitely way easier than doing the whole pretzel though. You can add about 2/3 cup of baking soda to the water so they take on a more pretzel-like color.

    Oh my gosh, i HATE hard pretzels....well, big ones anyway. Those big, thick crunchy dry ones! Yuck! And I hate regular yellow mustard too. Soft pretzels are definitely one of life's joys!

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