I know I’m a little late to the pretzel party, but you’ll thank me when you try these Soft Pretzels with Roasted Jalapeno White Cheddar Cheese Sauce.
2 cups flour
2 teaspoons sugar
3/4 cup warm water
1/4 teaspoon salt
1 teaspoon active dry yeast
1 tablespoon butter, melted and cooled
coarse sea salt
Cheddar Dipping Sauce
4 tablespoons butter, melted
1 cup half and half
1/2 teaspoon salt
8 ounces sharp white cheddar cheese
1 tablespoon flour
Preheat oven to 425 degrees and line a baking sheet with nonstick foil or parchment paper. While the oven is preheating, place jalapenos in the oven, right on the oven rack, and allow to roast and char slightly as the oven is heating up, about 5 minutes. Remove from oven, allow to cool slightly, and mince, removing and discarding core and seeds. Set aside.
In the bowl of a stand mixer, fitted with paddle attachment, combine warm water and yeast. Allow to dissolve 2-3 minutes. Stir in sugar and salt. Mix on low speed and add flour in slowly. When flour is just combined into mixture, switch paddle attachment to dough hook and mix on low 4-5 minutes until dough is smooth.
Roll dough into a short “log” shape and cut into 4 equal pieces (or smaller depending on how big you want your pretzels.) Roll each piece into a long rope and form a circle. Twist the ends of the rope once, pull down to the opposite end of the circle, and pinch ends into the dough to make them stick.
Whisk together egg and butter and brush onto the tops of the pretzels. Sprinkle with sea salt. Bake about 10 minutes, then flip and bake another 5 minutes.
While pretzels are baking, prepare sauce. In a medium saucepan, heat milk, butter, and flour, whisking until thickened. Stir in salt, minced jalapenos, and cheese. Serve with pretzels.