Pretzel Bites with Spicy Cheese Sauce
Pretzel Bites:
1 1/4 ounces package active dry yeast (4 1/2 teaspoons)
1/4 cup sugar
2 1/2 cups flour
1 tablespoon baking soda
Sea salt
Spicy Cheese Sauce:
1 cup whole milk
2 tablespoon butter
2 tablespoon flour
1 cup sharp cheddar, shredded (or 3 ounce block)
1 tablespoon hot sauce
1 teaspoon ground cayenne pepper
To make the pretzel bites:
In a large mixing bowl, combine the yeast, 1 cup warm water, and sugar. Let stand for 5 minutes or until the mixture is bubbly. Using a wooden spoon, stir in 2 cups of flour and 1 teaspoon salt until the dough is soft and not sticky (you may need to add the remaining ½ cup flour). Turn the dough out onto a work surface and knead it until the dough is elastic and smooth, about 3 to 4 minutes. Place the dough in an oiled bowl, cover with a kitchen towel and let it stand in a warm place for about 1 hour, or until the dough is twice as large.
Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
In a large saucepan, over high heat, bring to 7 cups of water and baking soda to a boil. Meanwhile, punch down the dough and turn it onto a work surface. Separate the dough into 8 pieces and roll each into a rope about 1/2-inch thick. Using a knife, cut the rope into 1/2 inch to 1-inch lengths.
Drop 3 to 4 pieces at a time into the boiling water. Boil for about 30 seconds, using a slotted spoon, remove and transfer to the prepared baking sheet. Repeat as needed. Sprinkle with sea salt and bake for 10-12 minutes or until golden brown.
To make the spicy cheese sauce:
In a medium saucepan, melt butter over medium heat. Add flour and cook, whisking occasionally 1 to 2 minutes or until the flour is golden brown and smells nutty. Slowly whisk in the milk, using the whisk to break up any clumps. Bring the mixture up to a boil and cool 3 to 4 minutes or until all the clumps have disappeared and the mixture has thickened.
Remove the mixture from the heat and stir in the cheese, hot sauce and cayenne.
Serve warm with pretzel bites.
