Soft Pretzel Sticks & Queso (v) Recipe

Make the dough

In the bowl of a stand mixer, combine 1.5 cups lukewarm water (about 100–110°F / 38–43°C) with 2 tbsp granulated sugar and 2 tsp instant yeast. Stir and let sit 5 minutes until foamy. Add 4 cups all-purpose flour, 1 tsp fine sea salt, and 2 tbsp melted unsalted butter. Using the dough hook, mix on low until incorporated, then increase speed to medium and knead 4–6 minutes until smooth and slightly tacky. If kneading by hand, mix into a shaggy dough, then knead on a lightly floured surface 8–10 minutes.

First rise

Lightly oil a large bowl with 1 tsp vegetable oil. Transfer dough to the bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 45–60 minutes.

Shape pretzel sticks

Preheat oven to 425°F (220°C). Line two baking sheets with parchment. Punch down risen dough and turn out onto a lightly floured surface. Divide dough into 12 equal pieces (about 2–2.5 oz each). Roll each piece into a 10–12 inch rope, then place on prepared sheets leaving space between sticks. For a uniform stick, roll to about 3/4 inch thickness.

Baking soda bath

In a wide, shallow pot, bring 8 cups water and 1/4 cup baking soda to a rolling simmer. Working in batches, carefully drop 3–4 dough sticks into the simmering solution for 20–30 seconds, flipping once so both sides set. Remove with a slotted spoon and drain briefly on paper towels; return to baking sheet seam-side down.

Finish and bake

Brush each pretzel stick lightly with 2 tbsp melted unsalted butter (reserve a little for after baking) and sprinkle with 2 tsp coarse sea salt (or pretzel salt) distributed across the sticks. Bake in preheated oven for 12–15 minutes, until deep golden brown. Remove from oven and immediately brush again with remaining melted butter and, if desired, sprinkle a little extra pretzel salt. Cool 5 minutes on a rack before serving.

Make a roux

While pretzels are rising or baking, prepare the queso. In a medium saucepan over medium heat melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk constantly for 1–2 minutes until a pale blond roux forms (do not brown).

Add milks

Slowly whisk in 1 cup whole milk and 1/2 cup evaporated milk, whisking to remove lumps. Bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly, about 3–4 minutes.

Melt cheeses

Lower heat to low and add 1 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack a handful at a time, whisking until fully melted and smooth. Add 2 tbsp softened cream cheese and whisk until incorporated.

Season

Stir in 2 tbsp diced green chiles, 1/4 tsp ground cumin, 1/8 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp fresh lime juice. Taste and adjust seasoning (add more salt or lime to brighten). If the queso is too thick, stir in up to 2 tbsp additional milk to reach a smooth dipping consistency.

Keep warm

Keep queso over the lowest heat, stirring occasionally, until ready to serve. For longer holding, transfer to a small slow cooker on the warm setting or a heatproof bowl set over a barely simmering pan (double boiler). Garnish with 1 tbsp chopped fresh cilantro if using.

Arrange warm pretzel sticks on a platter with the queso in a bowl for dipping. Makes about 12 pretzel sticks. Serve immediately so pretzels are chewy and queso is warm.