Rosemary Soft Pretzels with Cheddar Cheese Dipping SaucePosted: July 11, 2014
I have been on a baking roll the last two weeks (which seems crazy since it is so hot out), but I love the smell and the rising dough sitting in my kitchen, and the fun of trying out new recipes. So this week, I went back to something both my husband and I love- soft pretzels! But I wanted to try something new. After a little searching, I came across a Rosemary and Sea Salt Pretzel Recipe over at two peas & their pod. I was pretty much sold when they also included a cheese dipping sauce.
Yesterday, I got to work recreating this savory treat. The dough came together perfectly and I loved the fresh rosemary smell drifting out of the kitchen. The recipe is simple and straightforward (especially if you have a stand mixer) and the dough doubled beautifully and baked off in a crisp, golden brown. The pretzels were light and chewy and looked like puffs of yummy goodness. Right before we scarfed these down as part of our dinner, I made the cheese sauce. It was good, but I would make some alterations (as indicated in my version of the recipe below). Long story short, we wanted the sauce to be much cheesier! Overall, this is a great treat and it will be reappearing in our house again soon.
Rosemary Soft Pretzels with Cheddar Cheese Dipping Sauce
What You Need:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons sea salt
4 1/2 cups all-purpose flour
2 tablespoons chopped fresh rosemary
Canola oil, to grease bowl
3 quarts water
2/3 cups baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
For the cheese sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded Cheddar cheese
Salt and pepper, to taste
For the pretzels, combine the water, sugar, yeast, and melted butter in the bowl of a stand mixer. Using the dough hook mix until all ingredients are incorporated. Let sit for 5 minutes.
Then, add the salt, flour, and chopped rosemary. Mix on low until combined. Once combined, increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, about 3 to 4 minutes. (If the dough is too wet, add additional flour, 1 tablespoon at a time.) Remove the dough, place it on a flat surface and shape into a ball with your hands. Coat a large bowl with canola oil, add the dough ball, and turn to coat with the oil. Cover with plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F. Bring 3 quarts of water to a boil in a large pot.
Place the dough on a clean, flat surface and divide into 8 pieces. Roll each piece into a long rope moving from the center out to the edges of the dough with the palm of your hands. Taper the ends of the dough rope. Shape the dough into pretzels by crossing the two ends, twisting once, and then secure each end to the bottom of the pretzel with your thumbs. Shape all pretzels and then slowly add the baking soda to the boiling water. (It will boil furiously as added.) Gentle place 2 pretzels into the boiling water using a slotted spatula and boil for 30 seconds. As they boil, splash the tops with warm water using your spatula. Remove, and place pretzels on a baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown. Remove pretzels from oven and let cool on a wire baking rack.
For the cheese sauce, melt butter in a medium saucepan over medium heat and then whisk in flour. Add milk and whisk until the mixture thickens, 2-5 minutes. Add shredded cheese, stir until cheese is melted and smooth. Season with salt and pepper, to taste.
Serve cheese sauce with pretzels and enjoy!
Recipe adapted from two peas & their pod.