Pretzels And Cheese

Ingredienser

For pretzels:

1 1/2 cups warm water (110°F to 115°F)

1 packet active dry yeast (2 1/4 teaspoons)

1 tablespoon granulated sugar

4 cups all-purpose flour

1 teaspoon salt

1/4 cup baking soda

1 large egg, beaten

Coarse sea salt, for sprinkling

For cheese dip:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup whole milk

2 cups sharp cheddar cheese, shredded

Salt and pepper, to taste

Vejledning

For pretzels:

Step 1: In a large bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until frothy.

Step 2: Add flour and salt to the yeast mixture and mix until a dough forms.

Step 3: Knead the dough on a floured surface for about 5 minutes until smooth and elastic.

Step 4: Place the dough in a greased bowl, cover it with a cloth, and let it rise for about 1 hour or until doubled in size.

Step 5: Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.

Step 6: In a large pot, bring 10 cups of water and baking soda to a boil.

Step 7: Punch down the dough and divide it into small pieces. Roll each piece into a rope and cut into bite-sized pieces.

Step 8: Boil the pretzel bites in the baking soda water for about 30 seconds, then remove and place on the prepared baking sheet.

Step 9: Brush the tops with beaten egg and sprinkle with coarse sea salt.

Step 10: Bake for 12-15 minutes or until golden brown. Let cool slightly before serving.

For cheese dip:

Make the Roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, or until bubbly and golden.

Add Milk: Slowly whisk in the milk, ensuring no lumps form. Cook, whisking constantly, until the mixture thickens and begins to simmer.

Add Cheese: Reduce the heat to low and gradually add the shredded cheddar cheese, stirring until melted and smooth. Season with salt, pepper, and cayenne pepper or hot sauce, if using.