Soft-Garlic Rosemary Pretzels With White Cheddar Cheese Sauce

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   For Soft Garlic-Rosemary Pretzels

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   *adapted from Cooking Light*

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   1. Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.

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   2. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Mix in garlic, pepper and rosemary.

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   3. Turn dough out on to a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

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   4. Preheat oven to 425u00b0.

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   5. Divide dough into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each part into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a board or baking sheet. Cover and let rise 10 minutes (pretzels will rise only slightly).

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   6. Combine 6 cups water and baking soda in a pot. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a prepared baking sheet coated with cooking spray. Repeat procedure with remaining pretzels. Combine olive oil and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher or sea salt.

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   7. Bake at 425u00b0 for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.

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    For White Cheddar Cheese Sauce

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    1. In a small sauce pot, heat the butter on medium-low. When melted, whisk in the flour until combined. Add the milk and stir constantly until mixture thickens and begins to bubble slightly. Next, mix in salt, pepper, and cayenne.

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    2. Add the cheese and stir/whisk on medium heat until melted into the sauce. Cook for about 1 minute or until sauce begins to simmer gently. Remove from heat.

* Per serving · 4 servings · Values may vary.