Pretzel Bread Bowl with Cheese Dip

Name: Pretzel Bread Bowl with Cheese Dip
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16 servings
Ingredients: 1 cup finely crushed cheddar miniature pretzels; 1 envelope ranch salad dressing mix; 1 package (1/4 ounce) quick-rise yeast; 2 teaspoons sugar; 1/8 teaspoon baking soda; 2 to 2-1/2 cups all-purpose flour; 1 cup water; 1/4 cup 2% milk; 2 tablespoons butter; 1 cup shredded pepper jack cheese; 1 teaspoon yellow cornmeal; EGG WASH:; 1 large egg white; 1 tablespoon water; Kosher salt, optional; DIP:; 2 cups sour cream; 1 cup shredded pepper jack cheese; 1 envelope ranch salad dressing mix; Optional: Chopped seeded jalapeno peppers and additional shredded pepper jack cheese; Assorted fresh vegetables

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. + rising Bake: 30 min. + cooling

By Taste Of Home Editorial Team

Recipe by Andrea Johnson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Our town is known as Pretzel City—even our local sports teams are known as The Pretzels. I came up with this dish for an annual community recipe contest. People couldn’t believe that the delicious bread had pretzels in the mix! For variety, try using different flavors of pretzels. —Andrea Johnson, Freeport, Illinois

TEST KITCHEN APPROVED

Pretzel Bread Bowl with Cheese Dip

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Yield:16 servings

Prep:30 min

Cook:30 min

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Ingredients

1 cup finely crushed cheddar miniature pretzels
1 envelope ranch salad dressing mix
1 package (1/4 ounce) quick-rise yeast
2 teaspoons sugar
1/8 teaspoon baking soda
2 to 2-1/2 cups all-purpose flour
1 cup water
1/4 cup 2% milk
2 tablespoons butter
1 cup shredded pepper jack cheese
1 teaspoon yellow cornmeal
egg wash:

1 large egg white
1 tablespoon water
Kosher salt, optional

dip:

2 cups sour cream
1 cup shredded pepper jack cheese
1 envelope ranch salad dressing mix
Optional: Chopped seeded jalapeno peppers and additional shredded pepper jack cheese
Assorted fresh vegetables

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Directions

1
Mix pretzels, dressing mix, yeast, sugar, baking soda and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on low speed until moistened. Add cheese; beat on medium for 3 minutes. Stir in enough remaining flour to form a stiff dough.

2
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest 10 minutes.
3
Grease a baking sheet; sprinkle with cornmeal. Shape dough into a round loaf; place on prepared pan. Cover and let rise in a warm place until doubled, about 1 hour.
4
Whisk egg white with water; brush over top of loaf. If desired, sprinkle with salt. Preheat oven to 375°. Bake until golden brown and bread sounds hollow when tapped, 30-35 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool completely.
5
For dip, mix sour cream, pepper jack cheese and dressing mix. Refrigerate until serving.
6
To serve, cut a fourth off top of bread loaf. Hollow out center of loaf, leaving a 1/2-in.-thick shell. Cut removed bread into cubes. Fill bowl with dip. If desired, top with peppers and additional cheese. Serve dip with bread cubes and vegetables.