Soft Pretzels with Queso Poblano Sauce and Mustard Sauce

Name: Soft Pretzels with Queso Poblano Sauce and Mustard Sauce
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 package active dry yeast; 177 milliliters baking soda; 2 Tbsps light brown muscovado sugar; 3 Tbsps freshly chopped cilantro leaves; 8 servings Coarse sea salt; 118 milliliters Dijon mustard; 1 Tbsp all-purpose flour; 1 liters all-purpose flour; 8 servings Honey, to taste; 3 teaspoons kosher salt; 340 grams Monterey Jack cheese, grated; 2 poblano chiles, roasted, peeled, seeded and chopped; 8 servings Salt and freshly ground black pepper; 1 Tbsp unsalted butter; 85 grams unsalted butter, melted; 8 servings Vegetable oil; 355 milliliters warm water; 3 liters water; 2 whole eggs, beaten with 1 tablespoon cold water; 237 milliliters whole milk; 118 milliliters whole-grain mustard

Soft Pretzels with Queso Poblano Sauce and Mustard Sauce might be just the main course you are searching for. This recipe serves 8. Watching your figure? This vegetarian recipe has 724 calories, 22g of protein, and 41g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, water, coarse sea salt, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 2 hours and 25 minutes.

Instructions

Watch how to make this recipe.

Melt the butter in a medium saucepan over medium heat.

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Butter

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Sauce Pan

Add the flour and cook 1 minute.

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All Purpose Flour

Whisk in the milk and cook until slightly thickened.

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Milk

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Whisk

Remove from heat and stir in the Monterey Jack cheese, poblano chiles, and season with salt and pepper, to taste.

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Monterey Jack Cheese

Salt And Pepper

Poblano Pepper

Place the queso sauce into a bowl and sprinkle with chopped poblano.

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Poblano Pepper

Sauce

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Bowl

Whisk together the mustards and honey, to taste, until combined.

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Honey

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Whisk

Let sit at least 30 minutes before serving.;

Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.

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Vegetable

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Baking Paper

Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined.

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Butter

Dough

Sugar

Water

Yeast

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Stand Mixer

Bowl

Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time.

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Dough

All Purpose Flour

Salt

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Bowl

Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

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Dough

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Bowl

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

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Cooking Oil

Dough

Wrap

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Plastic Wrap

Bowl

Preheat the oven to 425 degrees F.

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Oven

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

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Baking Soda

Water

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Roasting Pan

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each.

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Dough

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Bowl

Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon.

Ingredients you will need

Pretzels