Rosemary Pretzels with cheese sauce

These Rosemary Pretzels from Two Peas and their Pod will be perfect for your next dinner party.  They are easy, soft, savory with just a hint of rosemary and the cheese sauce…I almost ate it right out of the pot for dinner last night.

This is what you will need:

Note: I used American instead of Cheddar cheese.  I simply prefer the creaminess of American cheese as it melts.

(Trick: Roll your dough between the palm of your hands until you have a short rope. Then grabbing one end of the coil, slowly circle it through the air like you are going to twist a towel for a towel fight…ask your son, brother, or husband if you have no idea what I am talking about.)

1. For the pretzels: combine water, sugar, yeast, and butter. Let sit for 5 minutes.

2. Add salt, flour, and rosemary to the mixture and mix on low speed until combined. Increase the speed to medium and knead 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.

3. Coat a large bowl with oil, add the dough. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. 1 hour.

4. Preheat the oven to 425 degrees F. Bring water to a boil in a large pot.

5. 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 press the ends into the lower circle of the pretzel (or make other shapes).  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. 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.

6. Remove pretzels from oven and let cool on a wire baking rack.

7. To make the Rosemary Cheese Sauce: In a medium saucepan over medium heat, melt butter and whisk in flour. Pour in the milk and whisk until the mixture thickens. Stir in shredded cheese, stir until cheese is melted and smooth. Stir in fresh rosemary and season with salt and pepper, to taste. Serve with pretzels.


You can find the original recipe here.

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