Celtic Pretzel Knots
Prep Time: 15 min.
Bake Time: 20 min.
Servings: 12
Difficulty: Beginner
These simple Celtic Pretzel Knots paired with a flavorful sharp Irish cheese dip are a great twist for St Patrick’s Day.
Ingredients
12 Rhodes White Dinner Rolls, thawed to room temperature
1 tsp baking soda
2 Tbsp butter, melted
Course salt
5 ounces Irish cheddar
2 ounces cream cheese, softened
1/4 cup sparkling water, or beer
1 tsp garlic, crushed
1/2 tsp ground mustard
1/2 tsp paprika
Instructions
Roll out one roll on a sprayed surface to a 11-inch rope. Shape each piece into a U. Then cross the ends, wrap one end over, and the other end under. Seal the ends together at the underneath point. Pinch all of the ends to a point. Repeat with remaining rolls.
Place shaped rolls on a sprayed baking sheet and cover with sprayed plastic wrap and let rise for 30 minutes.
Remove sprayed plastic wrap. Combine 1/2 cup water with the baking soda and stir to combine. Brush each pretzel with baking soda and water mixture.
Bake at 350ºF for 15-20 minutes. Remove from oven and brush with melted butter, top with course salt.
To make the cheese, place Irish cheddar in a food processor, or blender. Grind the cheese until its granular. Add in the sparkling water if this is difficult. Add in the remaining ingredients and blend them all together. Serve cold.
C
Directions are vague since the pictures cannot be enlargeD. Looks Really good and is probably doable, if i could See your tutorial
Debbie from Rhodes
I don’t know if you are using your phone but using my computer it is a nice picture and the tutorial if you just scroll down is very easy to see. If you need more help, please call our Customer Satisfaction department at 1-800-876-7333. One of our expert bakers would be happy to help you!
M
I agree
Debbie from Rhodes
The recipe has been changed to an 11-inch rope. If you can view the tutorial on a computer screen, I think that would help you!
SandRa Ritter
Is 8 inch or 11 inch that you Roll?
Debbie from Rhodes
Thank you for bringing that to our attention! It has been changed in the recipe to an 11-inch rope.
Kathleen Lauer
I had a really hard time rolling the rolls out. Maybe I thawed them too long? When I baked them they kind of just closed together and didn’t look like a knot. They tasted good though!
Debbie from Rhodes
Thank you for your question! I know it says to thaw to room temperature but I think it you thaw and while they are still cold to the touch, it is easier to roll them out.