Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce
- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast
- 3 ounces unsalted butter, melted
- 2 1/2 teaspoons sea salt
- 4 1/2 to 5 cups all-purpose flour
- 2 tablespoons chopped fresh rosemary
- Canola oil, to grease bowl
- 3 quarts water
- 2/3 cups baking soda
- 1 whole egg, beaten with 1 tablespoon cold water
- Coarse sea salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded Cheddar cheese
- 2 teaspoons fresh rosemary
- Salt and pepper, to taste
- This recipe is vegetarian
- Produce
- Rosemary, fresh (2 2/3 tablespoons)
- Cooking & Baking
- Active dry yeast (1 package)
- Baking soda (2/3 cups)
- Brown sugar, light (2 tablespoons)
- Canola oil (1)
- Flour (4 5/8 cups)
- Salt and pepper (1)
- Sea salt (2 1/2 teaspoons)
- Sea salt, Coarse (1)
- Drinks
- Water (13 1/2 cups)
- Dairy
- Butter, unsalted (3 ounces)
- Butter (2 tablespoons)
- Cheddar cheese (1 cup)
- Milk (1 cup)
- Refrigerated
- Egg, whole (1)
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Recipe Stats
Published April 26, 2012 (9 months ago).
655 people saved this recipe.
