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1
Melt the butter in a medium saucepan over medium heat.
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2
Add the flour and cook 1 minute.
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3
Whisk in the milk and cook until slightly thickened.
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4
Remove from heat and stir in the Monterey Jack cheese, poblano chiles, and season with salt and pepper, to taste.
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5
Place the queso sauce into a bowl and sprinkle with chopped poblano.
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6
Whisk together the mustards and honey, to taste, until combined.
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7
Let sit at least 30 minutes before serving.
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8
Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.
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9
Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined.
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10
Let sit for 5 minutes.
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11
Add the salt and flour and mix on low speed until combined.
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12
Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes.
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13
If the dough appears too wet, add additional flour, 1 tablespoon at a time.
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14
Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
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15
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil.
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16
Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
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17
Preheat the oven to 425 degrees F.
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18
Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
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19
Remove the dough from the bowl and place on a flat surface.
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20
Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each.
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21
Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left.
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22
Cross right to left again and flip up.
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23
Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon.
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24
Remove with a large flat slotted spatula or a spider.
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25
Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt.
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26
Place into the oven and bake for 15 to 18 minutes until golden brown.
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27
Remove to a baking rack and let rest 5 minutes before eating.
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28
Dip into desired sauces.
