I have been working on this homemade pretzel recipe for a while, and I finally have it!
Can you believe you actually boil them in baking soda water? Kinda crazy!! But I guess it’s like a good bagel, you gotta boil em first!
I also worked on a NACHO cheese sauce recipe too. Yes, it is neon, but mostly from natural sources!! It is also a little spicy, so get ready!
Start off by heating up your milk in a sauce pan until it is just hot, not boiling. Add in the butter and brown sugar and stir until melted/dissolved. Let it sit until it cools to lukewarm.
Then add in the yeast (here is a picture from the time I tried the recipe with water instead of milk, MILK is better!)
Let the yeast mingle a little and then add in the salt. Then begin to incorporate the flour. Use the bread hook on your stand mixer if you have one. The dough should be elasticy, and not too wet. Place the dough in a greased bowl. Cover it with a towel and let it rise for about an hour. Then it should look like this…
Punch it down a little and flatten it out on a greased surface.
Cut the dough into strips.
Roll out the strips and cut into one inch pieces.
Here is the crazy part!!! Get a pot of water boiling and add a half cup of baking soda. This gives the pretzels their signature flavor and it is what gives them their nice golden color when they’re baked.
Get the oven preheating as well, 425 degrees. Also get your baking sheets either very greased or line with parchment paper.
Pop the bites into the baking soda water in batches, letting them cook for 30-40 seconds!
Place them on the baking sheet and bake for about 15 minutes.
If you want, melt some butter, toss them in and top with salt! You can also do this with cinnamon sugar. Yeoowee!
Nacho cheese instructions are below!
- 1 1/2 cups milk
- 2 Tablespoons light brown sugar
- 1 1/2 teaspoons active dry yeast
- 4 Tablespoons of butter
- 2 1/2 teaspoons of salt
- 4-5 cups of flour
- vegetable oil for greasing
- 3 quarts of water
- 1/2 cup baking soda
- Melted butter and coarse salt
- 1. Heat the milk in a sauce pan until it is just hot, not boiling.
- 2. Remove the milk from heat and add the butter, salt and sugar to the mixture. Let the mixture cool to lukewarm.
- 3. Add the yeast to the milk mixture. Let sit for five minutes.
- 4. Add the salt and then mix in the flour, preferably with a bread hook on a stand mixer, until well combined. If the dough is too wet, add a little more flour. Place in a greased bowl, cover with a towel and let rise for 1 hour, until the dough has doubled in size.
- 5. Punch down the dough, cut the dough into 8-10 strips.
- 6. Roll out each strip into a long rod, cut into 1 inch pieces.
- 7. Combine the water with the baking soda and heat to a boil in a large sauce pan.
- 8. Add the pretzel pieces in batches, cooking for 30-40 seconds.
- 9. Remove and place on a well greased, or parchment paper lined baking sheet. Bake at 425 for 15 minutes, until pretzel bites are golden brown.
- 10. Roll the bites in the melted butter and top with the coarse salt. Serve with cheese sauce! Enjoy!
For the nacho cheese, just get the milk heating in the pan.
Add the velveeta, shredded cheddar, red pepper flakes, hot sauce, and sazon seasoning (what gives it that great color!)
Stir until all melty. Serve right away! Reheat if necessary before serving!
- 3/4 cup of whole milk
- 1 package of Sazon seasoning
- 1/2 cup of velveeta cheese, cubed
- 1/2 cup of grated cheddar cheese
- 1 teaspoonr ed pepper flakes
- 1 teaspoon hot sauce
- Combine all ingredients in a sauce pan and heat until creamy! Stir often!