Friday, June 22, 2012

Soft Pretzels with Jalapeño Cheddar Sauce

Cheese sauce doesn't have to be "processed cheese spread" or "cheese flavored". Its crazy easy! And these pretzels are best eaten the day they are made. But don't worry, that shouldn't be too much of a challenge.

Soft Pretzels
From Alton Brown


  • 1 1/2 cups warm water
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 package active dry yeast (2 1/4 tsp)
  • 4 1/2 cups all purpose flour
  • 2 tbsp butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tbsp water
  • Coarse sea salt
Combine water, sugar, salt, and yeast. Let sit 10 minutes until foamy (if you use instant, skip this step and just add yeast to flour)

Combine flour, butter, and water mix to a stand mixer with dough hook. Mix until combined and then let knead 5 minutes. Place in well oiled bowl and cover for 1 hour

Preheat oven to 450

Bring water and baking soda to a boil.

On oiled surface, divide dough into 8ths. Roll into 18-24in ropes. Fold and pinch into pretzel shape.

Place on slotted spoon and lower 1 pretzel onto the boiling water. Let cook 30 seconds. Remove with spoon and pat dry with a paper towel. Place on parchment or silpat lined baking sheet. Repeat.

Brush with yolk mix. Sprinkle with salt and place in oven. Bake for 12-14 minutes.

Cheese Sauce


1 jalapeño, de-veined and de-seeded, fine diced
2 tbsp butter
2 tbsp flour
1 cup milk
1 1/2 cup shredded cheddar cheese

Melt the butter in a pan on medium. Add jalapeños. Cook 3 minutes.

Add flour, cook 1 minute.

Add milk. Heat through.

Remove from heat and add cheese. Whisk until melted.

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