Miso Queso & Furikake Pretzels
Queso made with red miso paste served alongside furikake seasoned pretzels!
Servings 8 people
Ingredients
For the Miso Queso
- 1 Tbsp Unsalted Butter
- ½ Small Onion (finely chopped)
- 2 Garlic Cloves (minced)
- 1 (4 oz.) Can Chopped Green Chilies
- ½ Tbsp Dijon Mustard
- ½ Tbsp Cornstarch
- ¼ cup Red Miso Paste
- 8 oz. Evaporated Milk
- 1 cup Grated Sharp Cheddar Cheese
- ¼ cup Grated Parmesean Cheese
- 2 oz. Cream Cheese (at room temperature)
- As Needed Sliced Scallions (for garnish)
For the Furikake Pretzels
- 2 cups Flour (divided in half)
- 3 tsp Baking Powder (divided in half)
- 1 tsp Salt (divided in half)
- 2 cups Thick Greek Yogurt (divided in half)
- 1/4 cup Baking Soda
- 2 tbsp Furikake Seasoning
- 1 Large Egg (beaten)
Instructions
For the Miso Queso
- Heat a pot over medium high heat and add in the butter. Once the butter has melted, add in the onion and garlic. Cook until the onions turn translucent. Stir in the green chilies and dijon mustard and cook for about 1 minute. Add in the cornstarch and mix until it is evenly distributed. Then stir in the miso paste.
- Pour in the evaporated milk and whisk it in until there are no more clumps. Increase the heat to high and bring the mixture to a boil, making sure to stir frequently. Once the mixture has boiled, reduce the heat to low and add in the sharp cheddar, parmesean, and cream cheese. Mix the cheeses into the mixture until they have completely melted. Transfer the queso to a serving bowl and garnish it with the sliced scallions and a sprinkle of furikake. Serve it alongside the furikake pretzels!
For the Furikake Pretzels
- Combine one half of the flour, one half of the baking powder, and one half of the salt in a large bowl. Whisk the ingredients together until they are evenly distributed. Add in one half of the greek yogurt and begin mixing it in with a rubber spatula. When a dough begins to form, turn it over onto a clean work surface and knead it until it comes together into a ball. Continue to knead the dough for about 5 minutes, sprinkling flour onto it whenever it gets too sticky. After kneading, the dough should be tacky but not sticky. Set it aside and cover it with a piece of plastic wrap. Repeat this process with the remaining halves of the ingredients.
- Once both balls of dough have been formed, take the first ball of dough and evenly divide it into 4 pieces. Roll each ball into a 14 inch rope. Take the rope of dough and form a "U" shape. Hold the ends of the rope and cross them over each other and press them into the bottom of the "U." Transfer the shaped pretzels onto a parchment paper lined sheet tray. Repeat this process with the second ball of dough
- Preheat the oven to 350˚F.
- Fill a medium sized pot about halfway with water. Bring the water to a boil. Turn off the heat and add in the baking soda. Gently place 1 shaped pretzel into the water and let it sit for about 30 seconds or until it rises to the surface. Remove it with a slotted spatula or spoon and set it back onto the lined sheet tray. Repeat this process with the remaining pretzels.
- With a pastry brush, coat the surfaces of the pretzels with the beaten egg. Then sprinkle some of the furikake seasoning on top. Bake the pretzels for about 25-30 minutes. They should become a deep golden brown. Remove the pretzels from the oven and serve them alongside the miso queso Enjoy!
Notes
*Pretzel recipe adapted from Kirbie Cravings.
*If you have self-rising flour, you can use that instead of all-purpose flour and negate the baking powder from the recipe.
*I doubled the original recipe for the pretzels. The author of the pretzel recipe suggests that if you increase the recipe amount, you should do it in batches to yield the proper consistency (hence why I some of the ingredients are listed to be divided in half). There may be errors if you increase the recipe amount and try to make it in one batch.