Take a sheet of parchment paper and place dough ball on top of this, placing inside of your Instant Pot.Hand mix for 3-5 minutes until fully mixed and form a ball. After 5 minutes add the melted butter, salt, and flour to the bowl.Be sure water isn't hot or cold, you want warm to the touch. Allow to sit for 5 minutes, it should form little algae like bubbles showing it's activating. Add warm water, yeast, and sugar into a bowl.5-8 tsp milk (per bar block of Velveeta).20 oz box of Velveeta Mini Cheese Blocks, Original Cheese, 5 ct (1 block for max 4 pretzels, 2 blocks for full batch pretzels).And as my Chef husband says, "Food is love". If you want step-by-step pictures though, I've included those below the recipe. If you want to jump straight to the recipe, no need to keep scrolling it's right below. It's so easy and good!ĭo note, you need an Instant Pot with the Yogurt feature for this recipe. They can be reheated for 45 seconds in the microwave and seriously taste near identical to how they did fresh!! I've started making these and doing freeze all batches, now instead of buying those boxed frozen pretzels I have these more fresh tasty homemade ones in the freezer on hand. If you have leftovers, perhaps you are eating more for single servings, freeze leftovers in a fully closed Ziploc immediately after cooling. They are best consumed fresh, so if you are making as an appetizer do the day of right before event.
HOW TO MAKE A CHEESE SAUCE FOR INSTANT POT HOW TO
After a few days I've noticed these tend to not taste as yummy and fresh, so I want to specify how to store these Pretzels. Now one thing I've learned about making most breaded products from scratch (bagels, pretzels, bread) is that the time frame you can enjoy fresh is limited.
Carbs are my favorite, especially bagels and pretzels! This pretzel recipe is relatively easy compared to bagels and such an easy snack to pull out of the freezer!
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