Soft Pretzels with Two Sauces
Dip these pretzels into cheesy and mustardy sauces for a satisfying snack.
- For the queso poblano sauce
- 15g unsalted butter
- 1 tbsp plain flour
- 240ml whole milk
- 350g Monterey Jack cheese, grated
- 2 poblano chillies, roasted, peeled, seeded, chopped
- Salt and freshly ground black pepper
- 3 tbsps freshly chopped coriander leaves
- For the mustard sauce
- 120ml Dijon mustard
- 120ml whole-grain mustard
- Honey, to taste
- For the soft pretzels
- 360ml warm water
- 2 tbsp light brown muscovado sugar
- 1 (7g) packet active dry yeast
- 85g unsalted butter, melted
- 2 1/2 tsp salt
- 620g to 700g plain flour
- Vegetable oil
- 3L water
- 3/4 cup bicarbonate of soda
- 2 whole eggs, beaten with 1 tbsp cold water
- Coarse sea salt
For the queso poblano sauce:
Melt the butter in a medium saucepan over a medium heat. Add the flour and cook for one minute. Whisk in the milk and cook until slightly thickened.
Remove the mixture from the heat and stir in the Monterey Jack cheese, poblano chillies and season with salt and pepper, to taste.
Place the queso sauce into a bowl and sprinkle with the chopped coriander leaves.
For the mustard sauce:
Whisk together the mustards and honey, to taste, until combined. Allow to sit for at least 30 minutes before serving.
For the pretzels:
Line two half sheet pans with greaseproof paper and spray liberally with vegetable spray. Combine the water, sugar, yeast and butter in the bowl of a stand mixer and mix with the dough hook until combined. Allow the dough to sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. 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. If the dough appears too wet, add some additional flour, one tablespoon at a time.
Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with some vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or cling film and place in a warm spot until the dough doubles in size, about one hour.
Preheat the oven to 220°C / gas mark 7. Bring the water to a boil in a small roasting pan over high heat and add the bicarbonate of soda.
Remove the dough from the bowl and place it on a flat surface. Divide into eight equal pieces, about 130g to 140g each. Roll each piece into a long rope measuring 55cm and shape: take the right side and cross over to the left. Cross right to left again and flip up.
Boil the pretzels in the water solution, two at a time, for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula.
Place four pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove the pretzels to a baking rack and allow to rest for five minutes before eating. Serve with the sauces for dipping as desired.