Hot Pretzel

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Prep Time: 10 minutes
Cook Time: 15 minutes
rising time: 30 minutes
Servings: 2 servings
Calories: 284kcal

Ingredients

  • 1/2 tsp Instant yeast
  • 3 tbsp Warm water
  • 1/2 cup All-purpose flour
  • pinch Salt
  • 1/2 tbsp Brown sugar
  • Nonstick spray
  • 2 tbsp Baking soda
  • 1 tbsp Coarse sea salt

Nacho Cheese

  • 2 tbsp Butter
  • 2 tsp All-purpose flour
  • 1 cup Milk
  • 1/3 cup White cheddar cheese shredded (extra sharp)
  • 1 tsp Chipotle Sauce optional
US Customary - Metric

Instructions

  • For the Nacho cheese sauce: Melt the butter in a saucepan on medium heat. Stir in the flour and cook for 1 to 2 minutes to golden brown. Whisk in the milk and cheese. Whisk until the sauce is smooth and thickened. Season with salt and pepper to taste. Stir in the chipotle sauce (if using). Remove from the heat and cover with a lid. Reheat on low, while stirring prior to serving.
  • Stir together the yeast and warm water in a bowl until the yeast is dissolved. Mix in the flour, salt, and brown sugar until dough is mixed completely and no longer sticky.
    (Add more flour or water depending on the consistency of the dough, 1 teaspoon at a time as needed to reach the proper consistency. To check: Poke the dough with your finger and it should bounce back - then it is ready).
  • Lightly flour a flat surface and knead the dough for 3 minutes and form into a ball.
  • Lightly grease a large bowl with non-stick spray and place dough in. Cover bowl with a towel and place in a room temperature/warm area for 30 minutes.
  • Preheat the oven to 425°F.
  • In a pot, bring 8 cups of water and baking soda to a boil.
  • Cut the dough ball into equally sized pieces. Using your hands, gently roll each dough piece into long ropes about 8-10 inches long. Then form each rope into a pretzel.
    (Bring each end of the rope together so the dough forms a circle. Twist the ends of the rope together once. Then bring the twisted end toward yourself and fold it down onto the bottom curve. Dampen the ends with water to make them stick them onto the dough so it doesnt come apart).
  • Spread the salt out on a plate.
  • Drop each pretzel into the boiling water for 20-30 seconds. Remove with a slotted spoon and place directly onto the plate with salt so the salt sticks to the top of the pretzel then place the pretzel on a baking sheet lined with parchment paper.
  • Place in oven and bake for 15 minutes or until pretzel tops are a nice dark golden brown. Remove from oven.
  • Serve with cheese sauce.

Nutrition

Calories: 284kcal | Carbohydrates: 31g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 5725mg | Potassium: 146mg | Fiber: 1g | Sugar: 6g | Vitamin A: 456IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 2mg

Hot Pretzel

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
rising time 30 minutes
Servings 2 servings
Calories 284 kcal

Ingredients
 
 

  • 1/2 tsp Instant yeast
  • 3 tbsp Warm water
  • 1/2 cup All-purpose flour
  • pinch Salt
  • 1/2 tbsp Brown sugar
  • Nonstick spray
  • 2 tbsp Baking soda
  • 1 tbsp Coarse sea salt

Nacho Cheese

  • 2 tbsp Butter
  • 2 tsp All-purpose flour
  • 1 cup Milk
  • 1/3 cup White cheddar cheese shredded (extra sharp)
  • 1 tsp Chipotle Sauce optional

Instructions
 

  • For the Nacho cheese sauce: Melt the butter in a saucepan on medium heat. Stir in the flour and cook for 1 to 2 minutes to golden brown. Whisk in the milk and cheese. Whisk until the sauce is smooth and thickened. Season with salt and pepper to taste. Stir in the chipotle sauce (if using). Remove from the heat and cover with a lid. Reheat on low, while stirring prior to serving.
  • Stir together the yeast and warm water in a bowl until the yeast is dissolved. Mix in the flour, salt, and brown sugar until dough is mixed completely and no longer sticky.
    (Add more flour or water depending on the consistency of the dough, 1 teaspoon at a time as needed to reach the proper consistency. To check: Poke the dough with your finger and it should bounce back - then it is ready).
  • Lightly flour a flat surface and knead the dough for 3 minutes and form into a ball.
  • Lightly grease a large bowl with non-stick spray and place dough in. Cover bowl with a towel and place in a room temperature/warm area for 30 minutes.
  • Preheat the oven to 425°F.
  • In a pot, bring 8 cups of water and baking soda to a boil.
  • Cut the dough ball into equally sized pieces. Using your hands, gently roll each dough piece into long ropes about 8-10 inches long. Then form each rope into a pretzel.
    (Bring each end of the rope together so the dough forms a circle. Twist the ends of the rope together once. Then bring the twisted end toward yourself and fold it down onto the bottom curve. Dampen the ends with water to make them stick them onto the dough so it doesnt come apart).
  • Spread the salt out on a plate.
  • Drop each pretzel into the boiling water for 20-30 seconds. Remove with a slotted spoon and place directly onto the plate with salt so the salt sticks to the top of the pretzel then place the pretzel on a baking sheet lined with parchment paper.
  • Place in oven and bake for 15 minutes or until pretzel tops are a nice dark golden brown. Remove from oven.
  • Serve with cheese sauce.

Nutrition

Calories: 284kcalCarbohydrates: 31gProtein: 8gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 39mgSodium: 5725mgPotassium: 146mgFiber: 1gSugar: 6gVitamin A: 456IUVitamin C: 1mgCalcium: 149mgIron: 2mg
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