Soft Pretzel Sticks with Spicy Cheese Sauce + A Land O Lakes® #CheeseChatter #Giveaway
Author: Pretzel Recipe adapted from Alton Brown, Cheese Sauce - Susan Palmer
For the pretzels:
  • 1½ cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 4½ cups all-purpose flour
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • ⅔ cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Coarse Sea Salt or Pretzel Salt
For the cheese sauce:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 4 ounces Land O'Lakes Jalapeño Jack Cheese, torn into small pieces
  • 4 ounces extra sharp cheddar, shredded
For the pretzels:
  1. In the bowl of your stand mixer, mix together the warm water, sugar and yeast. Let stand for 5 minutes until foamy.
  2. Add the flour and melted butter and with your hook attachment mix on medium speed until the dough is smooth about 4-5 minutes. It should pull away from the sides of the bowl during this process.
  3. Remove the dough from the bowl, form into a ball and return it to a lightly greased bowl. Cover tightly with plastic wrap and place in a warm area to rise until doubled in size. About 1 hour.
  4. Pre-heat your oven to 450 degrees F. and line a baking sheet with parchment paper. Lightly brush the parchment with vegetable oil.
  5. In a large pot, bring the water and baking soda to a boil.
  6. Divide the dough into 4 pieces and then take each quarter and divide into 5 pieces. Roll each piece into a 6 inch long rope.
  7. Carefully place each pretzel stick into the boiling water and boil for 30 seconds. Remove to the prepared parchment paper. Brush with the egg wash and sprinkle with salt.
  8. Bake for 12-14 minutes until golden brown.
For the cheese sauce:
  1. In a small saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 1 minutes to create a roux.
  2. Slowly pour in the milk, and vigorously whisk to avoid any lumps. Continue to whisk and bring to a simmer.
  3. Reduce the heat to low and slowly whisk in a small amount of cheese, adding more after each batch is melted.
  4. Serve immediately with the warm pretzel sticks.
Recipe by The Girl in the Little Red Kitchen at