Ingredients
Scale
- 1 ½ cups warm water (about 110°F)
- 1 packet active dry yeast (2 ¼ tsp)
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- ¼ cup baking soda
- 1 large egg (for washing)
- Coarse sea salt (for sprinkling)
- For the cheese sauce:
- 1 cup sharp cheddar cheese, shredded
- ½ cup milk
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- Optional: hot sauce or paprika for flavor
Instructions
- Combine warm water and yeast in a large bowl, add sugar, and let sit until frothy (5-10 minutes).
- Add flour and salt; knead until smooth and elastic (about 8 minutes).
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 425°F (220°C). Punch down dough and divide into 8-12 pieces. Roll each into a long rope (~24 inches) and shape into pretzels.
- Bring a large pot of water to a boil; add baking soda. Drop pretzels in boiling water for 30 seconds each; remove and place on parchment-lined baking sheets.
- Brush pretzels with beaten egg, sprinkle with coarse sea salt, and bake for 12-15 minutes until golden brown. Let cool slightly.
- To prepare cheese sauce: melt butter, whisk in flour, cook for 1 minute, then gradually add milk, stirring constantly until thickened. Add shredded cheese and stir until melted. Season as desired.
Notes
- Ensure proper rising of dough for soft texture.
- Baking soda bath is crucial for the pretzels’ chewy crust.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat in oven or microwave before serving for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Baking, Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pretzel with cheese sauce
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg