Soft Pretzel Bites with Cheese Sauce

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 cup Baking soda
  • 1 tbsp Brown sugar, packed light
  • 8 1/4 cup Flour
  • 1 Pretzel salt or coarse sea salt
  • 1 packet Rise yeast, instant
  • 1 tsp Salt
  • 1 Salt + pepper

• Dairy

  • 5 tbsp Butter, unsalted
  • 2 cups Kraft cheddar cheese, Sharp grated
  • 2 cups Whole milk

• Liquids

  • 1 1/2 cups Water

Found on platingsandpairings.com

Description

Directions

• Dissolve the yeast in the lukewarm water. Stir until yeast is well combined, about 1minute. Some lumps may remain.
• To a mixing bowl add the salt, sugar and melted butter, and the yeast mixture. Stir until combined. Slowly add in 3 cups of flour, 1 cup at a time. Mix by hand or use mixer fitted with dough hook, until dough is thick. Add 3/4 cup more flour and stir. If dough is still sticky, add flour, and additional 1/4 cup at a time, until no longer sticky, and dough bounces back when poked with your finger.
• Turn the dough out onto a lightly floured surface. Knead for about 3 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with nonstick spray. Cover and let the rest in a warm area for approximately 10 minutes.
• Preheat oven to 425°F. Line two large baking sheets with parchment paper or silicone baking mats.
• Section dough into six equal parts and roll each section into 20-inch long ropes. Cut each rope into 1-1/2 inch bites.
• Bring 9 cups of water to a boil with the baking soda. Once rapidly boiling, drop 8-10 pretzel bites into water and let sit for 20 seconds. Remove with a slotted spoon and place onto the lined baking sheet, making sure that pretzel bites do not touch.
• Brush beaten egg over each pretzel bite and sprinkle with salt. Bake for 10-15 minutes, until golden brown, rotating the sheet pans once halfway through cooking.
• Heat the milk in a small saucepan over medium heat until small bubbles form on the top.
• Meanwhile, melt the butter in another saucepan over medium heat. Sprinkle the flour over the top, and whisk until lightly browned, and thickened, 2-3 minutes.
• Slowly add the warm milk to the flour butter mixture in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable. Add the cheese, whisking constantly until it is melted. Taste, then add salt and pepper to taste.