Sourdough Baked Pretzels and Cheese Sauce (Edit recipe)

Readyprepheal

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These are the BEST soft pretzels and perfectly paired with this creamy cheese sauce! ENJOY!

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Original Recipe

PREP TIME

2 hours

COOK TIME

35 minutes

INGREDIENTS

15

Serves: 8

Ingredients

1 cup Water
1 Tbsp Coconut Sugar
2 tsp Active Dry Yeast
0.75 cup Sourdough Starter, Homemade, Fed, Active, and Bubbly
2 tsp Himalayan Pink Salt
4 Tbsp Butter, Salted, Melted
4 cups All Purpose Flour
0.75 cup Baking Soda
2 Egg Yolk, Whipped
2 Tbsp Maldon Sea Salt Flakes

Cheese Sauce

1 cup Heavy Whipping Cream
4 oz Cream Cheese, Full Fat, Plain
1.5 cups Cheddar Cheese, Shredded
1 tsp Himalayan Pink Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First thing in the morning, feed your starter.
After a few hours your starter should be active and bubbly, make the pretzel dough.
Using a stand mixer bowl, add the cup of water, coconut sugar, yeast, starter, salt, and butter. Mix well using a spatula.
Using the spatula, mix in the flour until fully incorporated.
Using a dough hook, knead the dough on medium for 5 minutes.
Form the dough into a ball and cover the bowl with plastic wrap.
Let the dough sit for 2 hours until it’s doubled in size.
Line a large cookie sheet with parchment paper.
Place the dough out on the counter and divide into 8 equal portions.
Roll each portion into the shape of a 2-foot-long rope.
Shape the rope into a pretzel and place it on the parchment paper, and cover with plastic wrap.
Add the water to a large soup pan or Dutch oven. Bring to a rolling boil and add the baking soda.
Working in batches, add 3 pretzels at a time to the boiling water.
Boil on each side for 60 seconds and place the pretzels back on the cookie sheet.
Brush the pretzels with the egg yolks and top with the sea salt flakes.
Bake at 450F for about 15 minutes until the pretzels are golden brown. Rotate the cookie sheet halfway through.
While the pretzels are baking, make the cheese sauce.
Add the heavy cream to a saucepan and heat over medium low heat.
Once the cream is heated through add the cream cheese, broken out into chunks. Whisk until the cream cheese is melted and smooth.
Add the salt and the shredded cheddar. Whisk until the cheddar is melted and smooth.
When the pretzels are done baking, add them to a cooling rack.
Serve the pretzels with the cheese sauce.
ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	636
Fat:	28 g
Carbohydrates:	58 g
Protein:	22 g
Cholesterol:	102 g
Sodium:	8456 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.