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1
Mix yeast and warm water.
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2
Let sit for five minutes or until foamy.
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3
Add flour, salt and sugar to mixture.
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4
Mix well.
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5
Knead on floured surface for six minutes.
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6
You may need to add flour until dough is tacky but not sticky.
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7
Let dough rise in an oiled bowl covered with a tea towel for 1 hour.
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8
Separate into twelve balls.
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9
Roll each out into half inch wide ropes.
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10
Twist into a pretzel shape by forming a U then crossing ends and pressing ends onto the bottom of the U.
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11
Let pretzels rest for 15 minutes.
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12
Dissolve baking soda in a bowl if hot water.
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13
After pretzels have rested, put them one at a time into the baking soda solution.
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14
Let each soak for 30 seconds, flipping halfway through if not fully submerged.
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15
Put drip dried pretzels onto a baking sheet lined with parchment paper.
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16
If they are a little wet this is ok.
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17
Brush pretzels with melted butter and sprinkle with coarse salt.
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18
Bake at 450 for 12-16 minutes or until golden brown
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19
For cheese sauce it is best to have all ingredients prepped and ready- measure milk and mustard, shred cheese, melt butter and whisk in flour.
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20
Bring milk to a slow boil on medium heat while whisking.
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21
Once boiling, reduce heat to low.
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22
slowly add flour/butter mixture while whisking.
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23
(You want the sauce as thick as a nacho cheese)
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24
Add cheese and whisk until fully melted
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25
Add hot mustard and whisk
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26
Viola!
