Everything but the Bagel Seasoning Pretzels & Dip
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Everything but the Bagel Seasoning coats soft baked pretzels for an easy appetizer idea.
Welsh rarebit cheese sauce & two-ingredient easy sour cream dip makes it unforgettable!
Who doesn’t love soft baked pretzels?! They are iconic at carnivals, ball fields, and the street carts. Served in every pub and bar in America with drippy cheese sauce, lots of mustard, and other kinds of dip. Soft baked pretzels are just the bee’s knees that you can serve all kinds of ways in your home any time!
Now, y’all, who has time for making soft pretzels from scratch?! Not too many… But, thankfully Trader Joe’s has us covered with FROZEN soft baked pretzels. And, man! These are the easiest snack idea you could make! There are four pretzels in each pack, and they have salt included. However, toss those packets out. We don’t need them for this recipe. Instead, this recipe opts for using Everything but the Bagel Seasoning – which is all the seasonings you find on the bagel we know and love.
What is in Everything but the Bagel Seasoning?
- Poppyseeds
- Onion flakes
- Garlic flakes
- Salt
- Sesame seeds
It is delicious on eggs, avocado toast, pasta, anything that sits still really. 😉
You can buy it at Trader Joe’s or on Amazon.
In elementary school, somedays my mom would have soft baked pretzels waiting for us — and we would dip in yellow mustard outside on the deck, and we thought it was just the best thing ever. I’m sure there was red kool-aid included, because #1996. Who else lived their best life in the 90s off of kool-aid and bagel bites?! Does anyone remember Gushers?!? Whenever I pass them in the market now, I am tempted… those commercials were strong.
On a personal note, I have a strong pull towards commercials, infomercials, you name it. Who else was the girl who woke up on Saturday mornings and watched the infomercials on cooking products and waxing kits and wanted ALL the things!?? I convinced my dad to take me to Red Lobster since I had seen how yummy their food looked… Needless to say, I didn’t eat my dinner, and I’ve only been back once. And that wasn’t a very good experience either! 😉
Let’s chat about dips for soft-baked pretzels. Pretzels are great on their own, however, they’re even better with a cheese dip and a two-ingredient sour cream dip.
First, let’s talk about cheese sauce. There are a few simple steps to making an amazing cheese sauce. But! You have to be careful… your sauce can turn gritty in no time, and that’s not very appetizing.
What Do You Need to make Cheese Sauce?
- Butter
- Flour
- Milk or Cream
- Cheese
Extras you can add to any cheese sauce to make it exciting:
- Mustard like I’ll show you today
- Green chilis for an amazing queso
- Chipotle peppers for Taco Night
- Beer for that European flair
- Lots of black pepper for an out of this world fry dip
Let’s break down the art of making a cheese sauce…
You’ll begin making a roux with butter and flour in a small saucepan. A roux is a simple mixture of butter and flour cooked until well incorporated. The saucepan should be over medium-low heat. Allowing the butter to melt fully, waiting until foamy bubbles appear on top of your butter, then add in the flour. Stir your roux using a wooden spoon, keeping the flour and butter moving so nothing sticks to the bottom. You want the butter and flour incorporated well, and the flour to cook for about a minute or so.
In a separate saucepan (you could even use a small saute pan), you want to heat your cream or milk, just until tiny bubbles form on the outside rim. Adding cold milk to a hot roux will create a gritty texture in your sauce. Bleck! Once your roux is ready, slowly add your heated milk and stir well with your wooden spoon. You want to keep stirring until no lumps appear, and the sauce thickens. Usually, this means you’ll need to bring it back to a simmer or close to a boil. When are able to run your finger through your spoon, and not run back on itself, the bechamel is thick enough. You’ve just created a bechamel, and you can make a myriad of different recipes.
Let’s add the cheese now!
Finally, take the saucepan off the heat and begin adding your hand-grated cheese, very slowly. If your bechamel sauce is too hot, your cheese sauce could become gritty. Same with adding the cheese too quickly. Can you tell this is a simple, yet finicky recipe?! If you find you need a little heat added to your sauce to melt it better, put your pot over a double boiler. Stir in any additions — today we’re using mustard! — and pour into a serving dish, ready to go! If you’re serving at a party for a longer period of time, use a fondue pot with a low flame underneath! It will keep your cheese sauce warm, and delicious!
In conclusion, Everything but the Bagel Seasoning coats soft baked pretzels for an easy appetizer idea. Welsh rarebit cheese sauce & two-ingredient easy sour cream dip makes it unforgettable!
If you want to see a *real* Welsh rarebit recipe head over to The Rare Welsh Bit — such fun information about the history of this cheese sauce!
Check back for the Everything but the Bagel Seasoning Sour Cream dip — it is the easiest appetizer recipe you will ever make!! In this recipe post you’ll learn several items to have on hand for when you need to entertain last-minute guests + 6 recipes using Everything but the Bagel Seasoning!
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Everything but the Bagel Pretzels & Dip
- Prep Time: 3
- Cook Time: 3
- Total Time: 6 minutes
- Category: appetizer
- Method: baking
- Cuisine: american
Description
Everything but the Bagel Seasoning coats soft baked pretzels for an easy appetizer idea.
Ingredients
- 1 Bag of Frozen Soft Baked Pretzels from Trader Joe’s – thawed
- 1 tablespoon Everything but the Bagel Seasoning
- 1 tablespoon Water
Instructions
- Preheat oven to 350˚
- Pour water into a shallow bowl and set aside
- Pour Everything but the Bagel Seasoning onto a plate.
- Remove frozen pretzels from the bag
- Brush water onto the top of one pretzel, and dip into seasoning
- Place on baking sheet, and move to the next pretzel.
- Repeat until finished.
- bake at 350˚ for 3-5 minutes. Watch carefully!
- Serve with Welsh Rarebit Cheese Sauce or Everything but the Bagel Seasoning Sour Cream Dip
- Or just plain mustard, because soft baked pretzels are just that good.
Welsh Rarebit Cheese Sauce
- Prep Time: 8
- Cook Time: 20
- Total Time: 28 minutes
- Category: appetizer
- Method: melting
- Cuisine: english
Description
A creamy cheese sauce that has a hint of mustard for a perfect accouterment to soft baked pretzels.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk (I prefer half and a half)
- 1 1/2 cups shredded cheddar (hand grated! No pre-grated stuff!)
- 1 teaspoon dijon mustard
- salt and pepper, to taste
Instructions
- In a small saucepan, over medium-low heat melt butter.
- While butter is melting, place 1 cup milk in separate saucepan and heat over low heat, until small bubbles form around the rim of the milk. Careful not to burn!
- Add flour to melted butter, and using a wooden spoon, stir to combine and cook slightly. About 1-2 minutes.
- Once the flour is incorporated, and milk is warm, pour milk into butter/flour roux and stir well with your wooden spoon.
- Once your bechamel is thick, turn the heat off.
- Finally, add shredded cheese by small handfuls until combined.
- Add dijon mustard.
- Taste, adding salt and pepper if necessary.
- Serve with anything that melted cheese likes, pretty much anything!
Notes
If you need extra heat on your sauce while adding the cheese, place over a double boiler with simmering water underneath. This is also a great way to reheat any leftover cheese sauce.
