One Big Ol' Pretzel Recipe
Warm, thick, chewy pretzel with a creamy white cheddar sauce.
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Ingredients
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Pretzel Dough
Creamy White Cheddar Sauce
Method
Pretzel Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and granulated sugar. Sprinkle active dry yeast on top and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Make Dough
In a large mixing bowl, combine flour and salt. Add the frothy yeast mixture and melted butter. Mix until a dough forms.
- 3
Knead Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape Pretzel
Preheat your oven to 425°F (220°C). Punch down the risen dough and turn it out onto a floured surface. Divide into 2 equal pieces, roll each piece into a long rope, and twist into a pretzel shape.
- 6
Boil Pretzel
In a large pot, bring about 10 cups of water to a boil. Add baking soda to the boiling water. Carefully drop each pretzel into the water for about 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
- 7
Add Toppings
Sprinkle coarse sea salt over the pretzels.
- 8
Bake
Bake in the preheated oven for 12-15 minutes or until golden brown. Remove and let cool slightly.
Creamy White Cheddar Sauce Preparation
- 9
Make Roux
In a saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of flour and cook for about 1-2 minutes until bubbly and golden.
- 10
Add Milk
Gradually whisk in 1 cup of milk, ensuring there are no lumps. Continue to cook, stirring constantly until the mixture thickens.
- 11
Add Cheese
Remove from heat and stir in 1 cup of shredded white cheddar cheese until melted and smooth. Add garlic powder, salt, and black pepper to taste.