Brush with the egg wash and sprinkle with some coarse salt.Repeat until they are all boiled, making sure you have plenty of space around them on the baking sheet. Boil for 30 seconds, then scoop out and place onto the baking paper covered baking sheet. Add the pretzel bites, no more than six at a time.It will boil quite actively so do take precaution. (Make sure it is really large as it will double when you add the soda and boil very vigorously.) Carefully add the baking soda. Bring the four cups of water to a boil in a large saucepan.Have ready a large baking sheet, lined with baking paper. Preheat the oven to 220*C/425*F/ gas mark 7.Divide into four pieces and shape each into a roll, about 6 inches in length.Set aside in a lightly oiled bowl, covered, to rise for 1 hour, until doubled in size. Tip out and knead until smooth on a lightly floured surface. Pour in the yeast mixture and stir to combine well with a wooden spoon. Leave to prove for 10 minutes, then stir in the butter. Whisk together the warm milk and water with the sugar, and yeast.
These will take about an hour and a half to make, start to finish.
Pro Tips to make the best cheese sauce ever
This cheese dip makes a great topping for veggies, a great substitute for the cheese in mac and cheese, or as a spread on top of bread or toast.Ĭan I use different types of cheese with this recipe If you think of a food you might dip into a sauce or dressing, chances are good you can use the cheese dip instead for these favorites :īut, you don’t have to limit yourself to just dipping things. The most obvious use for cheese dip is to dunk your favorite foods into it. You can use your favorite beer or lager, which means there is almost no limit to how many different beer cheese varieties you can make. To make the conversion, all you need to do is sub in your favorite beer for half of the milk in the recipe. Yes! You can easily make this a beer cheese dip. Last but not least, serve warm and enjoy!.You can skip this step if you prefer less salt or no heat. Finally, add a pinch of salt, if needed, and a pinch ground cayenne or red pepper.Next, remove the pan from the stove and stir in the shredded cheese until all the cheese has melted.Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, which will be about 3 to 5 minutes. When the butter forms a paste, slowly whisk in the milk until no lumps of flour remain.Make sure you don’t let it change color, so keep an eye on it as you whisk. Once bubbles form, whisk in the flour for about 1 minute or until it has a pasty consistency. First, in a medium saucepan set over medium heat, melt the butter until it becomes bubbly.When you are ready to make homemade cheese sauce for pretzels or your favorite finger foods, follow these easy instructions:
How to make homemade cheese sauce for pretzels