Soft Pretzels

Looking for something fun to make between Christmas and New Years with the family.  Why not whip up a batch of soft pretzels.

• 1 ½ c water, 110 degrees
• 2 T brown sugar
• 1 envelope active dry yeast
• 1 stick butter
• 1 ½ t kosher salt
• 4 ½ c flour
• 3 qts water
• 2/3 c baking soda
• 1 large egg, beaten
• coarse sea salt

Line a couple baking sheets with parchment paper and set aside.

Place the water, sugar, yeast, and butter in the bowl of a mixer and with the dough hook mix until combined.   Rest for five minutes.    Then, add the salt and flour to the mixture and mix to combine. Continue kneading until the dough is smooth and begins to pull away from the side of the bowl.   If the dough appears too wet, add additional flour, a tablespoon at a time.

Remove the dough from the bowl, place on a lightly floured board and knead into a ball.

Grease a large bowl with canola oil, place the dough in the bowl and turn to coat other side.   Cover with a towel place in a warm spot until the dough doubles in size (about an hour).

Preheat the oven to 425 degrees.  

Place the water in a large pot and bring to a boil. 

Remove the dough from the bowl, place on the board and divide into 8 equal pieces.   Roll each piece into a long rope and shape into pretzels.   Gradually add the baking soda to the boiling water and boil the pretzels, two at a time for fifteen seconds and flip for fifteen seconds.   Remove with a slotted spoon.   Place four pretzels on each a parchment lined baking sheet.  Brush the tops with the egg and sprinkle liberally with sea salt.   Bake for eighteen minutes and remove from oven.  Cool on a wire rack.

• 1 T butter
• 1 T flour
• 1 ½ c milk
• 3 ozs cream cheese
• 2/3 c cheddar cheese 

Place the butter in a medium sauce pan over medium heat.  Whisk in the flour to create a roux and cook for two minutes until mixture golden in color.  Stir in the milk until sauce thickens.   Stir in the cheese and stir until smooth.   Pour into a bowl and serve with pretzels.