Big Soft Pretzels with Cheese Dipping Sauce

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese has fewer calories while processed cheese melts easily.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Proof the yeast by combining 1 cup of water and 1 teaspoon of sugar in a mixer, then add 2 and 1/4 teaspoons of active dry yeast. Let it sit for about 5 minutes until frothy.

Add 2 and 1/2 cups of all-purpose flour and 1/2 teaspoon of salt to the yeast mixture. Mix until fully incorporated.

Knead the dough using a dough hook for about 5 minutes until soft and smooth.

Cover the dough with plastic wrap and let it rest for about 30 minutes until puffy.

Transfer the dough to a clean countertop and cut it into 8 equal pieces, using a little flour to prevent sticking.

Roll each piece of dough into a long rope, about 2 feet long, and shape into a pretzel by forming a U-shape, crossing the ends, and twisting them together.

Boil 1 cup of water and dissolve 2 tablespoons of baking soda in it. Dip each pretzel into the baking soda bath for 20-30 seconds, spooning the water over them.

Place the pretzels on a baking sheet lined with parchment paper or a silicone mat, and sprinkle with coarse salt.

Preheat the oven to 450 degrees Fahrenheit and bake the pretzels for 8-10 minutes, checking for a golden brown color.

For the cheese sauce, melt 2 tablespoons of butter in a pan over medium heat, then add 2 tablespoons of all-purpose flour to make a roux, whisking for 2-3 minutes until it browns slightly.

Slowly pour in 1 cup of milk while whisking to avoid burning, and continue whisking until the sauce thickens, about 3-4 minutes.

Add 1 cup of shredded cheddar cheese to the sauce, mixing until melted, and season with salt and pepper to taste.

Remove the pretzels from the oven and brush with 3 tablespoons of melted butter before serving with the cheese sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens