Rosemary Pretzles with Rosemary Cheese Sauce

First time making giant soft pretzels today.  I have to say it was really fun to make them, and the kids had a blast helping roll out the dough to twist.  The cheese sauce was good too, but I think next time I make this, I will add mustard to it, and give it a little tang! I hope you enjoy this recipe as much as I did!

Ingredients:

For the pretzels:
1 1/2 C warm water
2 TBSP light brown sugar
1 package active dry yeast
3 oz unsalted butter, melted
2 1/2 TSP sea salt
4 1/2 - 5C all purpose flour
2 TBSP chopped fresh rosemary
Oil, to grease bowl
3 quarts water
2/3 C baking soda
1 whole egg, beaten with 1TBSP cold water
Coarse sea salt, (I just used regular sea salt, cause it was all I had)

For the Rosemary Cheese Sauce:
2 TBSP butter
2 TBSP all purpose flour
1 C milk
1 C shredded cheddar cheese
2 TSP fresh rosemary
Salt and pepper, to taste

Directions:
1. To make pretzels: combine 1 1/2 C water, sugar, yeast and melted butter in a bowl and mix with electric mixer until combined.  Let sit for 5 minutes.

2. Add salt, flour and rosemary to the mixture (I used 4 1/2 C and it was enough) and mix on low speed until combined.  Increase speed to medium and continue kneading until dough is smooth and begins to pull away form the side of the bowl, about 3 minutes.  If dough appears too wet, add additional flour, 1 TBSP at a time.  Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

3. Coat a large bowl with oil, (I used olive oil) add the dough and turn to coat.  Cover with a clean towel or plastic wrap, and place in a warm spot until the dough doubles in size, about 1 hour.

4.  Pre-heat oven to 425 degrees F.  Bring 3 quarts of water to a boil in a large pot.

5.  Remove the dough from the bowl and place on a flat surface.  Divide dough into eight equal parts.  Roll each piece into a long rope.  To shape into pretzels, take the right and left ends, cross over each other, then twist and press into center of the rope.  Slowing add baking soda to boiling water.  Boil pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with warmed water using a spoon.  Remove with a large slotted spatula.  Place 4 pretzels on each baking sheet, brush tops with egg mixture and season liberally with sea salt.  Bake for 15-18 minutes or until pretzels are golden brown.

6. Remove pretzels from oven and let cool on a wire rack.
7. To make the Rosemary Cheese sauce:  In a medium saucepan over medium heat, melt butter and whisk in flour.  Pour in the milk and whisk until mixture thickens.  Stir in shredded cheese, stir until cheese is melted and smooth.  Stir in fresh rosemary and season with salt and pepper, to taste.  Serve with pretzels, and enjoy!  We sure did!

Recipe courtesy of Chef Tyler Florence