Fepco Pretzels Recipe
Bavarian pretzels served with a Dijon cheese sauce.
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Ingredients
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Pretzel Dough
Dijon Cheese Sauce
Method
Pretzel Dough Preparation
- 1
Activate Yeast
In a small bowl, dissolve the active dry yeast and granulated sugar in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Make Pretzel Dough
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture and melted unsalted butter. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- 4
Shape Pretzels
Preheat your oven to 450°F (232°C). Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, then twist into a pretzel shape.
- 5
Prepare Baking Soda Bath
In a large pot, boil 8 cups of water and add the baking soda. Carefully drop each pretzel into the boiling water for about 30 seconds, then remove with a slotted spoon and place on a greased baking sheet.
- 6
Add Sea Salt
Sprinkle coarse sea salt over the pretzels before baking.
- 7
Bake Pretzels
Bake the pretzels in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and let cool slightly.
Dijon Cheese Sauce Preparation
- 8
Melt Butter
In a saucepan over medium heat, melt the unsalted butter.
- 9
Make Roux
Whisk in the flour and cook for about 1-2 minutes until slightly golden.
- 10
Add Milk
Gradually whisk in the milk, stirring constantly until the mixture thickens and is smooth.
- 11
Incorporate Cheese and Mustard
Stir in the Dijon mustard and shredded cheddar cheese until melted and well combined. Season with salt and black pepper to taste.