Soft Pretzels With Cheese Sauce Food

SOFT PRETZELS WITH QUESO POBLANO SAUCE AND MUSTARD SAUCE

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Monterey Jack cheese, poblano chiles, and season with salt and pepper, to taste.
• Place the queso sauce into a bowl and sprinkle with chopped poblano.
• Whisk together the mustards and honey, to taste, until combined. Let sit at least 30 minutes before serving.;
• Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.
• 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 flour 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.
• Oil a bowl with vegetable 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, about 1 hour.
• Preheat the oven to 425 degrees F.
• Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
• Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. 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 the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
• Remove to a baking rack and let rest 5 minutes before eating. Dip into desired sauces.

SOFT PRETZELS WITH CAMBOZOLA CHEESE FONDUE

Steps:

• For the pretzels: Whisk the warm water, yeast and pinch of sugar together in a small bowl and let bloom for about 5 minutes.
• Add both flours, remaining 2 tablespoons sugar, kosher salt, eggs and yeast mixture to the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Then, with the mixer running, add 4 tablespoons of the melted butter and knead on medium speed until the dough comes together and is smooth, 3 to 5 minutes.
• Lightly oil a large bowl, add the dough and coat the top of the dough with a little more oil. Cover the bowl tightly with plastic wrap and place in a warm spot until the dough has doubled in size, 45 minutes to 1 hour.
• Line 2 rimmed baking sheets with parchment paper. Turn the dough out onto a lightly floured surface and cut into 12 equal pieces, each about 3 ounces. Using your hands, roll each piece into an 18-inch rope. Form a U shape with each rope and twist the ends together twice; bring the twisted ends up to the top of the U and press each section of the twist onto either side of the U to create the pretzel shape and press down on the ends lightly so they stick. Transfer the pretzels to the prepared baking sheets and let rise for 20 minutes.
• Preheat the oven to 425 degrees F. Slide the parchment paper with the pretzels on them to a work surface near the stove. Line the 2 rimmed baking sheets with fresh parchment paper.
• Fill a large pot with water, add the baking soda and bring to a low boil over medium heat. Lower the heat so the water is very gently simmering and, using a slotted spoon or spider, add 2 or 3 pretzels and boil for 30 seconds, flipping them once. Do not overcrowd the pot. Transfer each pretzel to a prepared baking sheet, 6 pretzels on each, brush with the remaining 2 tablespoons melted butter and sprinkle with pretzel salt. Bake until the pretzels are deep golden brown, about 12 minutes. Transfer to a wire rack to cool.
• For the fondue: Combine the cream and cornstarch in a small pot over medium heat and bring to a simmer. Whisk in the honey. Then add the cheese a bit at a time, whisking constantly to incorporate. Continue whisking until the fondue is thickened, about 1 minute. Serve warm with the pretzels.

CHEESE SAUCE FOR PRETZELS

Steps:

• Melt butter in a small saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting, stirring constantly for 30 seconds to 1 minute.
• Stir in the milk, mustard, Worcestershire, garlic powder, and salt. Cook until mixture starts to bubble and thicken, 3 to 4 minutes.
• Remove from heat and gradually stir in Cheddar cheese until melted and smooth. Keep in mind that the sauce will thicken as it cools, so if necessary, add a little more milk to reach dipping consistency.