Recipe: Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce
Summary: They are fun to make and eat! This time we added fresh rosemary and sea salt to the dough. The combination is awesome! They are good plain, but he made a rosemary cheese sauce that knocked my socks off. I loved dunking my pretzel into the cheese sauce.
Ingredients
- For the pretzels:
- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 3 ounces unsalted butter, melted
- 2 1/2 teaspoons sea salt
- 4 1/2 to 5 cups all-purpose flour
- 2 tablespoons chopped fresh rosemary
- Canola oil, to grease bowl
- 3 quarts water
- 2/3 cups baking soda
- 1 whole egg, beaten with 1 tablespoon cold water
- Coarse sea salt
- For the Rosemary Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded Cheddar cheese
- 2 teaspoons fresh rosemary
- Salt and pepper, to taste
Cooking time: 18 minute(s)
Number of servings (yield): 8
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