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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I love pretzels, and like to eat them all year long not just wait for the fair lol. I love to eat pretzels with cheese sauce. I also like to eat cinnamon & sugar pretzels for breakfast on the go. Ingredients:
bread |
1 loaf frozen white bread dough, thawed |
flour, for dusting surface |
1 egg, beaten |
1/2 cup coarse salt |
for cinnamon pretzels |
1/2 cup powdered sugar |
1 tablespoon ground cinnamon |
1/4 cup honey |
for cheese sauce |
2 tablespoons butter |
2 tablespoons all-purpose flour |
2 cups milk |
3/4 pound pepper jack cheese, shredded, about 2 1/2 cups |
Directions:
1. Divide dough into 14 pieces. On a lightly floured surface, roll each piece of dough into a 16-inch rope, and then form into a pretzel shape. Transfer dough to the refrigerator until ready to boil.
2. Preheat oven to 400 degrees F.
3. In a large pot, bring 4 quarts of water to a boil. Add pretzels, 3 at a time, and cook until pretzels rise to the surface, about 2 minutes. Remove and drain on paper towels. Arrange pretzels 3 inches apart on buttered sheet pans. Brush with beaten egg. Sprinkle with coarse salt or with choice of toppings. Bake for 15 to 20 minutes or until browned.
4. For cinnamon pretzels: In a small bowl, combine powdered sugar and cinnamon with 1 to 2 tablespoons water (enough water to make a glaze). Set aside. Roll out dough into ropes, form into pretzels, and poach as directed above. Just before baking, brush pretzels with honey. Remove pretzels from oven, and while still warm, brush with cinnamon-sugar glaze.
5. For cheese sauce: In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
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