Description
Delicious homemade pretzels served with a creamy cheddar cheese sauce.
Ingredients
Scale
- 1 cup warm water
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup boiling water
- 2 Tablespoons baking soda
- Coarse kosher salt
- 3 Tablespoons butter (melted)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese (grated)
- 1 Tablespoon spicy brown mustard or other coarse ground mustard
- Salt & pepper (to taste)
Instructions
- In the bowl of a stand mixer, combine the warm water, sugar and yeast, and let it proof for 5 minutes until foaming.
- Add the flour and salt and mix with a dough hook to combine, then knead for 5 minutes until the dough is smooth and soft.
- Cover bowl of dough with plastic wrap and let it rest for 30 minutes.
- Preheat oven to 450°F and line a baking sheet with parchment paper or a silicon baking mat.
- While the dough rests, combine the boiling water and baking soda, stirring until the baking soda is dissolved.
- Divide the dough into eight equal pieces and roll each piece into a long rope, about 30″ long.
- Twist into a pretzel shape by making an upside down “U” shape and crossing and twisting the ends, then folding them over to the top of the “U”.
- Place the pretzels into the hot baking soda bath for 20-30 seconds, spooning the liquid over the pretzels, then transfer to the baking sheet and sprinkle with coarse kosher salt and bake for 10 minutes until golden brown.
- Remove the pretzels from the oven and immediately brush with the melted butter.
- Melt the butter in a medium saucepan or skillet over medium heat. Whisk the flour into the melted butter until lightly browned and thickened, about 2-3 minutes, to form a roux.
- Slowly add the milk to the roux, whisking constantly. Continue to whisk until the mixture thickens but is still pourable, about 5 minutes.
- Sprinkle the cheese over the sauce and whisk until it melts into the sauce, then taste and add the mustard, salt, and pepper to taste.
Notes
- This recipe yields 8 pretzels and serves well with various toppings.
- To store, keep pretzels in an airtight container at room temperature for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg