Irish Soft Pretzel & Cheddar Cheese Recipe

Prepare the Pickled Vegetables

In a saucepan, combine white vinegar, sugar, salt, and water. Bring to a boil, then pour over the carrots and cucumbers in a jar. Let cool and refrigerate for at least 2 hours.

Make the Pretzel Dough

In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until frothy. Gradually mix in flour and salt until a dough forms. Knead for about 5-7 minutes until smooth. Let rise in a warm place for 1 hour.

Shape the Pretzels

Preheat the oven to 450°F (230°C). Divide dough into 8 pieces. Roll each piece into a rope, then twist into a pretzel shape. Place on parchment-lined baking sheet.

Boil the Pretzels

In a large pot, bring water to a boil and add baking soda. Boil each pretzel for about 30 seconds, then remove and place back on the baking sheet. Sprinkle with coarse sea salt.

Bake the Pretzels

Bake the pretzels in the preheated oven for 12-15 minutes or until golden brown.

Make the Cheddar Cheese Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, stirring constantly until thickened. Remove from heat, stir in shredded cheddar, dijon mustard, salt, and pepper until smooth.