Soft Pretzels With Cheddar Cheese Sauce

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Divide the dough into about 16 equal portions, approximately 2 and a quarter to 2 and a half ounces per pretzel.

Roll each portion of dough into a 24-inch long rope.

Shape the pretzels by crossing the ends over each other about 1.5 to 2 inches from the edge, pressing together, twisting, and folding back over itself.

Place the shaped pretzels upside down on a tray with the ends facing down.

Cover the pretzels with a clean kitchen towel and allow them to rise until doubled in size, about 1 hour.

Bring 5 cups of water to a boil, then reduce heat to a simmer.

Add 1/3 cup of baking soda to the simmering water.

Using a skimmer, submerge one pretzel at a time in the water for about 30 seconds, lifting it out and dabbing the bottom with a kitchen towel.

Transfer the pretzel to a baking sheet.

Beat 1 egg yolk with 1 tablespoon of water and use a pastry brush to coat the tops of the pretzels with the mixture.

Sprinkle coarse salt on top of the pretzels before baking them.

Bake the pretzels until they are nice and dark brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens