Homemade Soft Pretzels with Cinnamon Honey Butter or Cheese Sauce

Here's all you need for 8 soft pretzels:

Photo byBrandie

Ingredients:

• 2 1/4 tsp active dry yeast
• 1 cup warm water
• 1 tbsp butter, melted
• 1 tsp sugar
• 1 tsp salt
• 3 cups flour plus up to 1/2 cup more, if needed
• 4 cups hot water
• 1/4 cup baking soda
• 1 tbsp kosher salt, for sprinkling
• 6 tbsps salted butter, melted

Preheat your oven to 475°F (245°C) and line a large baking sheet with parchment paper.

In the bowl of your stand mixer fitted with the dough hook, combine yeast, warm water, and sugar. Let it sit until it becomes frothy. Then, mix in the salt and melted butter.

Gradually add the flour, one cup at a time, until the dough comes together and is no longer sticky. Knead the dough for 5 minutes. Shape the dough into a ball and return it to the bowl. Let it rest for 15 minutes.

In a small saucepan, bring 3 cups of water and 1/3 cup of baking soda to a boil. Once the baking soda has mostly dissolved, remove the pan from the heat and transfer the solution to a shallow dish to cool.

Remove the dough from the bowl and flatten it into a disk. Cut the dough into 8 sections, similar to slicing a pizza. Roll each section into a 20-inch-long rope and shape it into a pretzel. Dip each pretzel into the baking soda solution for about 2 minutes, making sure the pretzel is fully submerged (spoon the solution over any parts that aren't covered). Carefully place each pretzel onto the prepared baking sheet, reshaping as necessary. Sprinkle coarse salt over each pretzel while it’s still wet. Repeat with the remaining pretzels.

Bake the pretzels for 7-8 minutes, or until they are golden brown. Brush them immediately with melted butter and serve with honey butter (recipe below) and enjoy!

* Pretzels will store at room temperature in an airtight container for up to 2 days.

Honey Butter Recipe:

• 1/2 cup salted butter, softened to room temperature
• 1/4 cup powdered sugar
• 1 Tablespoon honey
• 1/2 teaspoon pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1 pinch sea salt

Add all ingredients in a mixing bowl and beat with hand beaters or in a mixer until smooth and fluffy. Serve at room temperature with soft warm pretzels, muffins, bread, etc.

Store at room temp for up to 3 days, in the fridge (covered) for up to 1 month, and freeze for up to 4 months.

Cheese Sauce:

• 1 Tbsp butter
• 1 Tbsp flour
• 1 cup whole milk or half and half
• 1 cup cheddar cheese, shredded (yellow or white)
• salt to taste

Melt butter in a saucepan over medium heat. Add in flour and whisk to combine and form a paste. Slowly whisk in milk and cook until it begins to thicken, then remove from heat and add in the shredded cheese. Whisk to melt and combine. Use over broccoli/veggies, or as a pretzel dip. Enjoy!