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Soft Pretzel Rolls with Cheddar Mustard Cheese Sauce
Ingredients
Pretzel Rolls
1½ cups lukewarm water
1 packet (or 2 ¼ tsp) active dry or instant yeast
1/4 cup unsalted melted butter, divided
1 tsp Kosher salt, plus more for sprinkling
1 tbsp brown sugar
3 ¾ – 4 cups all-purpose flour, plus more for dusting
Olive oil, for greasing
1/2 cup baking soda
9 cups water
Mustard Cheddar Sauce
2 tbsp all-purpose flour
2 tbsp butter
2 cups 2% milk
2 cups sharp cheddar cheese, grated
2 tbsp Smak Dab Beer Chipotle Mustard
1 tsp Worcestershire sauce
½ tsp paprika
1/8 tsp cayenne or chili flakes
Kosher salt and freshly ground black pepper
Directions
In a large bowl, pour in warm water and sprinkle over the yeast. Whisk lightly and allow to sit for 5 minutes. (The mixture should look frothy and slightly bubbly. If not, start over or check the expiration date on the yeast) To the bowl, add 1 tbsp melted butter, salt, brown sugar and whisk lightly. With a wooden spoon, slowly add in 3 cups of flour, 1 cup at a time. If the dough is still sticky, add ¼ – ½ cup more, as needed. Poke the dough – if it bounces back, it’s ready to be kneaded.
Turn the dough out onto a lightly floured surface and knead for 3 minutes and shape into a ball. Grease the large bowl that was already used and add the dough back into the bowl. Cover with plastic wrap or a clean towel and allow to rise in a warm spot, away from any cool drafts, for 1 hour or until nearly doubled in size.
Punch dough down the dough once to release any air bubbles. Turn onto a lightly floured surface and cut the dough into 12 sections. (12 sections will make dinner roll sized buns and 8 sections will make hamburger sized buns) Shape the dough into balls, rolling on the surface with your hands.
Preheat oven to 400°F. Line two baking sheets with parchment paper, silicone baking mats or grease a 9×13 baking pan.
Bring baking soda and 9 cups of water to a boil in a large pot, then turn off the heat. Drop 1-2 pretzel rolls into the water for 20-30 seconds. (Any longer and your pretzels will have a metallic taste) Using a slotted spatula or spoon, lift the pretzel rolls out of the water and allow as much of the excess water to drain off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan.
Melt the remaining butter and lightly brush the top of each roll and sprinkle with salt. Using a sharp knife, score a 2-3 slits or an “X” into the top of each roll.
Bake for 20-22 minutes or until a deep golden brown on all sides.
Remove from the oven and serve warm. Pretzel rolls may be stored in an airtight container or zipped top bag for up to 3 days. Reheat slightly to soften.
To make the sauce, melt butter in a saucepot. Whisk in flour and cook for 1 minute. Slowly whisk in the milk and cook until slightly thickened, about 3-4 minutes. Stir in cheese, mustard, Worcestershire sauce, paprika, cayenne and season with salt and pepper.
Serve with warm pretzel rolls, over steamed veggies, or as a dip for pretzel sticks and chicken fingers.
