Pretzels With Cheese Dip

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 2 tablespoons butter, softened
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2-3/4 cups all-purpose flour
• 4 cups water
• 2 tablespoons baking soda
• Coarse salt
• 8 ounces process cheese (Velveeta), cubed
• 3 ounces cream cheese, softened
• 1 to 2 tablespoons whole milk
• Prepared mustard

1. In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes.
2. Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape.
3. In a large non-aluminum stockpot, bring water to a boil; add baking soda. Drop two pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased
4. ; sprinkle with coarse salt. Repeat for each pretzel.
5. Bake at 475u0b0 for 10-12 minutes. Remove from pan to wire racks to cool.
6. For dip, combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk. Serve pretzels with cheese dip and mustard.

active dry yeast, warm water, butter, sugar, salt, flour, water, baking soda, salt, process cheese, cream cheese, milk, mustard

Taken from www.tasteofhome.com/recipes/pretzels-with-cheese-dip/ (may not work)