Soft Pretzel Knots with Cheesy Dipping Sauce
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Cook time: 
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Serves: 16 pretzel knots
 
What You'll Need
  • Pretzel Knot
  • 1½ cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast
  • 1 stick unsalted butter, completely melted
  • 1½ teaspoons salt
  • 4½ all-purpose flour (bread flour works as well)
  • Pam or oil to grease bowl
  • 3 quarts water
  • ⅔ cups baking soda
  • 1 egg white, beaten (Egg wash)
  • 1 tsp. garlic salt
  • Cheese Sauce
  • 1.5 cups heavy cream
  • 4 tsp. flour
  • 1 tsp. salt
  • 1 cup freshly grated gouda
  • 1 cup freshly grated cheddar
Instructions
  1. Pretzel Knots
  2. In a bowl, add the water, yeast, sugar and butter. Mix together then let sit for about 5 minutes.
  3. Next, add the salt and flour to the mixture and mix together with a spatula until it begins to come together.
  4. Then, using your hands, knead together until it forms a ball.
  5. Transfer to a lightly greased bowl and cover with a clean, damp towel and place in a warm/dry place for about an hour (I like to use the oven for this).
  6. Once the dough has doubled in size, remove and knead on a lightly flour surface.
  7. Divide into half, then into half again. (so you should have four balls of dough at this point)
  8. Divide each resulting ball into fourths (or, just roll each ball into a long log shape and cut into fourths)
  9. Once divided, roll into a log shape and cut a shallow incision into the middle of each strip of dough,
  10. Add about 1 tsp. of grated gouda then, using your fingers, seal the dough.
  11. Tie each strip into a messy knot and set on a baking sheet.
  12. Bring a large pot of water to a boil. Add the baking soda.
  13. Preheat oven to 425.
  14. Place the pretzel knots (two at a time) into the boiling water and let sit for about 30 seconds on each side.
  15. Remove from the water and onto a parchment lined baking sheet.
  16. Brush with the beaten egg white, and top with garlic salt and a sprinkle of sea salt and bake on the top rack of your oven for about 15 minutes, or until they reach a deep golden brown.
  17. Cheese Sauce
  18. In a large sauce pan, add the heavy cream, salt and flour. Whisk vigorously for about 2 minutes or until slightly thickened.
  19. Remove from heat and add the grated cheese and stir until fully incorportated.
Recipe by The Blonde Chef at https://www.theblondechef.com/soft-pretzel-knots-with-cheesy-dipping-sauce/