Hey guys and gals! I'm back! It's been a long, long, uuber long week. My family is almost back to full health, and this pleases me. I've missed you all and the recipes so much. Tonight, in celebration, I want to make some soft pretzels. This was brought on by the fact that I was eating some pretzel hot pockets for dinner (lame, I know, but I was really hungry and my patience was low).
I love pretzels. When I go to a fair, or an amusement park, they are usually the first thing I search for. Turkey legs come shortly after that. Anyway... I'm rambling. Let's meet in the kitchen and we can whip us up some delicious snackage! I hope to see you there!
Soft Pretzels and Buffalo cheddar Cheese Sauce
Makes 8 Pretzels
For the Pretzels, you will need:
- 1.5 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 4 ounces (1 stick) unsalted butter, melted
- 1.5 teaspoons sea salt or kosher salt
- 4.5 to 5 cups all-purpose flour
- Canola oil, to grease bowl
- 3 quarts water
- 2/3 cups baking soda
- 1 whole egg, beaten
- Coarse sea salt
For the Buffalo Cheddar Cheese Sauce, you will need:
- 1 tablespoon butter
- 1 tablespoon flour
- 1.5 cups milk
- 3 ounces cream cheese
- 2/3 cup freshly grated sharp cheddar cheese
- 1/3 cup franks red hot sauce
- To make the pretzels: combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
- Add the salt and 4 1/2 cups flour to the mixture and mix on low speed until combined.
- Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes.
- If the dough appears too wet, add additional flour, 1 tablespoon at a time.
- Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
- Coat a large bowl with canola oil, add the dough and turn to coat with the oil.
- Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size.
- Preheat the oven to 425 degrees.
- Bring the water to a boil in a large pot.
- Remove the dough from the bowl and place on a flat surface.
- Divide the dough into 8 equal pieces.
- Roll each piece into a long rope.
- To shape into pretzels, take the right side and cross over to the left.
- Cross right to left again and flip up.
- Slowly add the baking soda to the boiling water.
- Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon.
- Remove with a large flat slotted spatula or a spider.
- Place 4 pretzels on each 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.
- To make the Buffalo Cheddar Cheese sauce: While pretzels are baking, heat a medium saucepan over medium heat.
- Add the butter, and once it’s melted and bubbly add the flour.
- Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color.
- Add milk, stir and turn down heat to low.
- Continue stirring until milk thickens.
- Add in cheeses and continue to stir until mixture is smooth.
- Stir in buffalo wing sauce.
- Taste and season with salt and pepper.
- Pour into one medium size dip bowl or a few bowls to scatter for dipping.
- Serve hot with the pretzels.
Okay friends, families, and foodies. I'll be back tomorrow (now that everything has calmed down). Have a great day, enjoy your pretzels, and happy blogging to all! See you soon!