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Victory Pretzel with Dipping Sauces


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Rate this recipe 4.4/5 (8 Votes)
Victory Pretzel with Dipping Sauces 1 Picture


  • 1 1 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • 1 1 1 tablespoon baking soda
  • 1 1 1 egg, beaten
  • Coarse salt, as desired
  • 1 1 1 package (3 oz) cream cheese, softened
  • 1 1 1 tablespoon powdered sugar
  • 1/4 1/4 1/4 cup honey mustard
  • 1/2 1/2 1/2 cup cubed prepared cheese product (from loaf)
  • 2 2 2 tablespoons beer


Adapted from


Step 1

Heat oven to 375°F. Spray large cooking sheet with cooking spray. Unroll dough; reroll into long rope, stretching carefully to about 55 inches long.
2 To make pretzel shape, form dough into U shape. Twist ends together twice. Press down dough where dough overlaps in an X. Pick ends up and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzel on cooling rack placed over waxed paper.
3 In small microwavable bowl, heat 1/2 cup water uncovered on High about 30 seconds or until hot. Add baking soda; stir until dissolved. Brush pretzel with soda mixture. Let stand at room temperature 5 minutes.
4 Brush pretzel with beaten egg; sprinkle with salt. Transfer to cookie sheet. Bake 18 to 20 minutes or until dark golden brown.
5 Meanwhile, make sauces: In small bowl, mix cream cheese and powdered sugar until smooth. Cover until ready to serve. Place mustard in small bowl; cover until ready to serve. In medium microwavable bowl, microwave cheese and beer uncovered on High about 1 minute, stirring occasionally, until smooth. Cover until ready to serve. Serve with hot pretzel.

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