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Soft-Garlic Rosemary Pretzels with White Cheddar Cheese Sauce

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

You’ll fall in love with these super tasty, soft ,and chewy pretzels with garlic and fresh rosemary. Dip them in the white cheddar cheese sauce and you’ll feel your knees go weak. These take time to make, but are easier than you think!

Ingredients

  • FOR PRETZELS:
  • 2-¼ teaspoons Dry Yeast
  • 1-½ teaspoon Brown Sugar
  • 1 cup Warm Water
  • 3-¼ cups All Purpose Flour, divided use
  • 1 teaspoon Salt
  • 1 clove Garlic (large), Minced
  • 2 teaspoons Fresh Rosemary, Finely Chopped
  • ½ teaspoons Pepper
  • 6 cups Water
  • 1 teaspoon Baking Soda
  • 1 teaspoon Olive Oil
  • 1 whole Egg
  • Kosher Salt Or Sea Salt, For Topping
  • Cooking Spray
  • _____
  • FOR THE CHEESE SAUCE:
  • 1 Tablespoon Light Butter
  • 1 Tablespoon Flour
  • 1 cup Fat Free Milk
  • ¾ teaspoons Salt
  • ½ teaspoons Pepper
  • Pinch Of Cayenne Pepper
  • 1 cup Extra Sharp White Cheddar

Preparation

For Soft Garlic-Rosemary Pretzels
*adapted from Cooking Light*

1. Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.

2. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Mix in garlic, pepper and rosemary.

3. Turn dough out on to a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

4. Preheat oven to 425°.

5. Divide dough into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each part into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a board or baking sheet. Cover and let rise 10 minutes (pretzels will rise only slightly).

6. Combine 6 cups water and baking soda in a pot. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a prepared baking sheet coated with cooking spray. Repeat procedure with remaining pretzels. Combine olive oil and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher or sea salt.

7. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.

—-
For White Cheddar Cheese Sauce

1. In a small sauce pot, heat the butter on medium-low. When melted, whisk in the flour until combined. Add the milk and stir constantly until mixture thickens and begins to bubble slightly. Next, mix in salt, pepper, and cayenne.

2. Add the cheese and stir/whisk on medium heat until melted into the sauce. Cook for about 1 minute or until sauce begins to simmer gently. Remove from heat.

4 Comments

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mcn89 on 5.11.2011

WOW! The pretzels were pretty tasty…but that cheese sauce…that just makes it all come together. Thanks for the recipe!!

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horselady on 3.24.2011

Thank you for the great recipe! I am just taking mine out of the oven now so I haven’t tried one yet, but these were so fun to make! I have never used fresh rosemary in a recipe before and I can’t believe how fragrant it is, just dicing it my whole kitchen smells like a forest!
This recipe was easy to follow, my only issue was my dough was plenty dry prior to adding the last 1/4 cup, I had to sprinkle a little water on it to get the flour I had left in the bowl to combine, so for me 3 cups flour was all I could use without ending up with dry dough that didn’t stick together.

They look lovely and I can’t wait to make the cheese sauce once my husband is home to try them with me. :)

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Marie on 6.4.2010

Is this quick rising yeast or other yeast? Thanks!

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Rhonda on 2.24.2010

Pretzels are really easy once you get your system down and my son loves to make his own knots beside watching the water/soda foam. Bet the cheese sauce will kick it over. Love fresh rosemary.

2 Reviews

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KaraInOz on 11.8.2011

I’ll be honest and say that I modified this recipe to my tastes – I really don’t like rosemary, so I omitted that and the pepper. I am also lazy :) and didn’t make the cheese sauce. Even with these changes, this is an amazing base recipe for pretzels. I can imagine all kinds of variations already – cinnamon sugar, jalapeno pretzels, it’s endless! I didn’t have a problem with the additional flour, but I did kneed it for the full 8 minutes, and mine didn’t start to get wet enough to accept more flour until about 6 minutes had passed, just a note for other users. Thank you for sharing!

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horselady on 3.24.2011

Very tasty recipe, and I would never think to put rosemary in garlic in a pretzel, but they taste great!
As I mentioned in my comment also, I only ended up using about 3 cups of the flour as if I added more my dough would have been very dry; I sprinkled a little water onto it so it could combine with the flour I still had in my bowl. Pretzels are so fun to make! This was my first time making them and although they didn’t end up looking perfect, the tasted great!
The cheese sauce came out really good also, I added a little extra cayenne pepper and a little extra cheese to suit my tastes. The combination of the sauce and the pretzels together is phenomenal! It will be hard to resist eating a few more tonight :)

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