Warm Skillet Pretzels Rolls and Mexican Cheese Dip
"A great party idea! Can be made ahead and re-warmed to serve. If the dip is really hot, it will get much thinner and ooze when the rolls are removed. If you prefer, you can serve the warm dip in a bowl in the middle instead. To serve as illustrated, aim to have your dip just warmed (not hot)...."
INGREDIENTS
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Pretzel Rolls:
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1 1/2 cups warm water
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2 1/4 tsp active dry or instant yeast
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2 tsp sugar
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4 - 4 1/2 cups unbleached all-purpose flour
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1 1/2 tsp Kosher salt (less if using fine salt or salted butter)
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4 Tbsp unsalted butter, melted and slightly cooled
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1/4 cup baking soda, for boiling rolls
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1 whole egg, lightly beatne (for brushing rolls before baking)
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Pretzel, Course or Kosher salt (for sprinkling before baking)
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For the Cheese Dip:
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2 Tbsp butter
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2 Tbsp flour
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1 1/2 cups milk
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2 1/2 cups grated cheese (cheddar, Monterey Jack etc)
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1/3 cup salsa
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1 jalapeno, seeded and diced - DIVIDED
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1 tomato, seeded and diced - DIVIDED
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Salt & pepper to taste
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