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Pretzel Garlic Knots with Nacho Cheese

Pretzel Garlic Knots with Nacho Cheese

I’m reminded of the pretzel shops in the mall whenever I prepare these. These are a little chewy, but yet soft on the inside and taste amazing with the homemade nacho sauce.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Servings 6 people

Ingredients
  

Knots

  • 1 ½ cups warm water
  • 1 tbsp sugar
  • 1 tsp garlic powder
  • 2 ¼ tsp active dry yeast (1 envelope)
  • 5 cups Bisquick
  • ¼ cup olive oil
  • 10 cups water (for water bath)
  • ⅔ cup baking soda (for water bath)
  • 2 tbsp melted butter for brushing

Nacho Cheese

  • 1 cup whipping cream
  • 1 cup Monterey jack cheese, grated
  • 1 cup sharp cheddar cheese, grated
  • ½ tsp paprika
  • ½ tsp chili powder
  • ¼ tsp garlic powder
  • 1 tbsp cornstarch

Instructions
 

  • In a small bowl, combine one and one-half cups of warm water, one tablespoon of sugar and one envelope of active dry yeast. Set aside for fifteen minutes until mixture becomes foamy.
  • In the bowl of a mixer, blend five cups of Bisquick and one teaspoon of garlic powder.
  • Add one-quarter cup of olive oil and the yeast mixture and mix well. Continue mixing at low speed for five minutes, or until the dough pulls away from the sides of the bowl.
  • Shape the dough into a ball, cover with plastic wrap, and place it into a lightly greased bowl. Cover with a clean towel and let rise for one hour, or until the dough has doubled in size.
  • Preheat the oven to four hundred degrees and line two baking sheets with parchment paper.
  • Bring ten cups of water and two-thirds of a cup of baking soda to a boil in a large pot.
  • Place the dough onto a lightly Bisquick floured surface and divide into twelve equal pieces. Roll out each piece into an eighteen-inch knot.
  • Place the knots individually in the boiling water for thirty seconds. Remove with a slotted spoon and place on the parchment lined baking sheets.
  • Brush each knot with melted butter.
  • Bake for twelve minutes or until golden brown and prepare the nacho cheese sauce.
  • In a medium saucepan, heat one cup of whipping cream. Stir in the cheese, one-half teaspoon of paprika, one-half teaspoon of chili powder, one-quarter teaspoon of garlic powder and one tablespoon of cornstarch. Stir until the cheese has melted, and the mixture becomes thick. Be careful not to burn.
  • Dip the cooled garlic pretzel knots into the nacho cheese sauce and enjoy!
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