Dublin Pretzels With Cheese Sauce Recipe
Six large pretzels served with your choice of cheese sauce.
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Ingredients
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Pretzel Dough
Cheese Sauce
Method
Pretzel Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (1.5 cups) and sugar (1 tablespoon). Sprinkle the active dry yeast (2 tablespoons) over the water and let it sit for about 5-10 minutes until frothy.
- 2
Combine Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour (4 cups) and salt (1 teaspoon).
- 3
Mix Dough
Once the yeast is activated, pour it into the bowl with dry ingredients. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth.
- 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 Pretzels
After the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a long rope and shape it into a pretzel. Place the pretzels on a baking sheet lined with parchment paper.
- 6
Baking Soda Bath
Preheat your oven to 450°F (232°C). In a large pot, bring 8 cups of water to a boil and add baking soda (0.5 cups). Boil each pretzel for about 30 seconds, then remove and place back on the baking sheet.
- 7
- 8
Bake
Bake the pretzels in the preheated oven for 12-15 minutes or until golden brown. Remove and let cool slightly before serving.
Cheese Sauce Preparation
- 9
- 10
Make Roux
Add all-purpose flour (2 tablespoons) to the melted butter and whisk continuously for about 1-2 minutes until it forms a roux.
- 11
Add Milk
Gradually pour in milk (1 cup), whisking constantly to prevent lumps. Cook until the mixture thickens, about 3-5 minutes.
- 12
Add Cheese
Remove the saucepan from heat and stir in shredded cheddar cheese (1 cup) until melted and smooth. Season with salt, black pepper, and paprika to taste.
- 13
Serve
Serve the cheese sauce warm alongside the pretzels.