Ingredients
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
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
Preparation
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.
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.
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.
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.
Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls. Lightly brush tops with egg mixture; sprinkle with spice mixture.
Bake 15 to 18 minutes or until deep golden brown. Immediately remove from cookie sheet.
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.
