Ingredients: |
Ingredients: 2 packets active dry yeast
1/2 cup plus 1 teaspoon sugar
1 3/4 cups warm water, (95F to 110F)
5 cups all-purpose flour, plus more for rolling
2 teaspoons kosher salt
1 tablespoon vegetable oil
cooking spray
1/3 cup baking soda
4 cups boiling water
1/4 cup flaky salt
1/2 cup unsalted butter, melted
cheese, Dip for serving (recipe follows)
cheese, Dip:
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups milk
6 ounces cream cheese, at room temperature
4 ounces cheddar cheese, grated (about 1 cup)
2 ounces gouda cheese, shredded (about 0.50 cup)
2 teaspoons whole-grain mustard
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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Directions: |
Directions:1. In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water. Set aside until the sugar and yeast are dissolved, about 10 minutes.
2. In a stand mixer fitted with the dough hook, combine the flour, the remaining 1/2 cup sugar, and the kosher salt. Turn the mixer on low to mix the ingredients. Add the oil and the yeast mixture and mix on medium-low speed for about 5 minutes, until the dough is smooth.
3. Spray a large bowl lightly with cooking spray, place the dough in the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
4. Meanwhile, preheat the oven to 425°F. Line two baking sheets with parchment paper.
5. Turn the dough onto a lightly floured surface and divide into 16 equal pieces (about 2 1/2 ounces each). Roll each piece into a 24-inch-long rope and twist each rope into a traditional pretzel shape.
6. In a large heatproof bowl, combine the baking soda and boiling water, stirring until the soda is completely dissolved. Dip each pretzel in the soda/ water mixture, then place it on one of the prepared pans, leaving 1 1/2 inches between the pretzels. Sprinkle the pretzels with the Maldon salt.
7. Bake until golden brown, about 8 minutes. Brush each pretzel with melted butter and serve immediately with cheese dip.
8. Store in an airtight container at room temperature for up to 2 days. |
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