Soft pretzels are a great variation on crackers as a thing to dip.

Ingredients:

• 6 c flour
• ¼ c sugar
• 1 tsp salt
• 1 c instant nonfat dry milk
• 1 pkg active dry years (2 ¼ tsp)
• 1 ½ c warm water (about 110° – 115°)
• 2 eggs, beaten
• ½ c vegetable oil
• 1 egg, beaten
• coarse salt
• extra flour
• Mustard Dip

Directions:

1. Preheat oven to 400°.
2. Stir together flour, sugar, salt, and instant nonfat dry milk.
3. Dissolve yeast in lukewarm water in a large bow..
4. Cover 2 large baking sheets with parchment.
5. Blend together 2 eggs and oil.
6. Add to yeast mixture,
7. Add 5 cups of dry ingredients. Stir.
8. Add enough of remaining dry mix to make a sticky dough.
9. Turn onto flowered board and knead about 5 minutes until smooth and elastic.
10. Incorporated remaining dry mix and add flour as necessary to keep from sticking to board.
11. Make dough into 18 – 20 equal balls.
12. Roll each ball into a 14 inch long rope.
13. Twist ends together and turn back to make pretzel shape.
14. Place on baking sheets.
15. Brush tops with remaining egg and sprinkle with salt.
16. Bake until golden, about 20 minutes.

Serves: Makes 18 – 20

Source: Donna Barasch, Orange County Cooking School

Mustard Pretzel Dip

Ingredients:

• ½ c sour cream
• ½ c mayonnaise
• ½ c prepared mustard
• ¼ c sugar
• 2 Tab dried minced onion
• 1 ½ Tab ranch salad dressing mix (½ envelope)
• ½ Tab prepared horseradish

Directions:

1. In a large bowl, combine the ingredients.
2. Cover and refrigerate for at least 30 minutes.
3. Serve with pretzels.

Serves: 2 cups.

Source:Taste of Home 2014, Iola Egle, Bella Vista, Arkansas

Comment: The dip will also go with the Pigs in a Sleeping Bag