The past two weeks have been crazy busy. I decided to sign up for Betty's 2-week cookery course here in England and it was the best two weeks of my life. I learned so many new techniques and recipes. That is why I have been a little non-existent. BUT, I am now posting my pretzel bites I made a few weeks ago and am now wishing I had them right in front of me. These were a lot of work to make but oh so good, especially with the cheese sauce. If you are into pretzels and cheese and the whole shebang, check out this recipe!
*Makes: 70+ pieces
For the pretzels:
- 1 1/2 cups (360ml) warm water
- 1 tbsp granulated sugar
- 2 tsp salt
- 2 1/4 tsp instant yeast
- 4 1/2 cups (580g) all purpose flour
- 1/4 cup (60g) butter, melted
- Vegetable oil
- 8 cups water, for boiling
- 2/3 cup (85g) baking soda
- 2 tbsp butter, melted
- Sea salt for sprinkling
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup (240ml) milk
- 2 cups (160g) extra sharp cheddar cheese, shredded
- Salt & pepper for seasoning
Step 1: To make the pretzels: In a large bowl, mix together the water, sugar, yeast, and salt. Add the flour and butter. Mix until well combined. Keep mixing and then knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
Step 3: Preheat the oven to 425F/220C. Line 2 large baking sheets with parchment paper or foil (grease with butter if need be). Set aside. Bring the 8 cups of water and the baking soda to a rolling boil in a large saucepan or roasting pan.
Step 4: In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into longer pieces of rope. Slice each rope into 1 1/2-inch pieces. Place a lightly damp towel over the pretzel pieces to prevent them from drying out while you roll and cut the other pieces.
Step 7: To make the cheese sauce: In a small saucepan set over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds, whisking constantly.
Step 8: Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes. Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Add a pinch of salt or pepper, if needed. Serve warm with pretzel bites. Enjoy!