-Pretzel Bread Bowl with Cheese Drip

Ingredients

1 cup finely crushed cheddar miniature pretzels	1 envelope ranch salad dressing mix	1 package (1/4 ounce) quick-rise yeast
2 teaspoons sugar	1/8 teaspoon baking soda	2 to 2-1/2 cups all-purpose flour
1 cup water	1/4 cup 2% milk	2 tablespoons butter
1 large egg white	1 tablespoon water	Kosher salt, optional
2 cups sour cream	1 cup shredded pepper jack cheese	Assorted fresh vegetables

Instructions

Mix pretzels, dressing mix, yeast, sugar, baking soda and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on low speed until moistened. Add cheese; beat on medium for 3 minutes. Stir in enough remaining flour to form a stiff dough.Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes. Grease a baking sheet; sprinkle with cornmeal. Shape dough into a round loaf; place on the prepared pan. Cover and let rise in a warm place until doubled, about 1 hour. Whisk egg white with water; brush over top of loaf. If desired, sprinkle with salt. Preheat the oven to 375°. Bake until golden brown and bread sounds hollow when tapped, 30-35 minutes. Cool on pan for 5 minutes. Remove to a wire rack to cool completely. For dip, mix sour cream, pepper jack cheese and dressing mix. Refrigerate until serving.To serve, cut a fourth off top of the bread loaf. Hollow out the center of the loaf, leaving a 1/2-in.-thick shell. Cut removed bread into cubes. Fill the bowl with dip. If desired, top with peppers and additional cheese. Serve dip with bread cubes and vegetables.