Bite Size Pretzels with Cheddar Cheese Sauce

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

Ingredients

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

For cheese sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup (240ml) milk
• 2 cups (160g) extra sharp cheddar cheese, shredded 
• Salt & pepper for seasoning

Directions

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 2: Remove the dough from the bowl and transfer it to a well-oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place (I always put it over the radiator or heat the oven on low and turn it off and stick it in there) for 30-60 minutes or until the dough has doubled in size.

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 5: Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times. Remove the pretzel pieces from the water using the spoon, drain as best you can, and place them on the baking sheets. Brush the top of each pretzel with the melted butter and sprinkle with sea salt. 

Step 6: Bake until dark golden brown in color, approximately 10-15 minutes. Brush with remaining melted butter before serving. Serve warm.

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!