Yogurt Dough Soft Pretzels with Cheesy Jalapeno Dip

Yogurt Dough Soft Pretzels


Ingredients:
3 c. freshly ground flour (I used 1/2 kamut and 1/2 rice)
1-1 1/2 c. yogurt


Soak 12-24 hours. Soaking 24 hours will ensure the pretzels will rise beautifully! :D


When ready to make them, add:


2 tsp. baking soda


While working dough, heat 1/3 c. baking soda and 5 c. water to a boil and remove from heat.  Preheat oven to 400 degrees.


Use extra flour to get the dough elastic-y (is that a word?).  Divide into 12 or so pieces. Roll each into a "snake" about a foot long. Shape into pretzels.  Dip into baking soda water and put right on a buttered pan (Stoneware is my favorite).  Sprinkle with kosker or sea salt ( I used fine sea salt and it worked wonderfully.)  
Bake about 10 minutes.


Cheesy Jalapeno Dip

Ingredients:
2 Tablespoons butter
2 T.  flour (I used rice)
salt and pepper to taste
3/4 - 1 c. water, broth or milk
OR the night before I soaked the flour in the water)
1 clove garlic, finely minced
1 jalapeno, finely minced
1 c. cheese, grated
1/2 - 1 tsp. cayenne pepper


Note: This dip isn't too spicy when fresh, but if you store extras in the fridge, beware! It'll knock your socks off!


In small sauce pan, melt butter over medium heat.  Add flour, salt and pepper and whisk to combine, cooking about one minute until smooth.  Add milk, whisking constantly.  Add garlic and jalapeno.  Switch to wooden spoon and stir frequently until thickened, about 15 minutes. The sauce should begin to coat the back of the spoon.  Remove from heat and stir in cheese and cayenne pepper (to taste)


We have had this twice in the last month. Oh, so good! :D

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