SOURDOUGH BAKED PRETZELS & CHEESE SAUCE

PRETZEL INGREDIENTS

1 Cup Water

1 Tablespoon Coconut Sugar

2 Teaspoons Active Dry Yeast

¾ Cup Sourdough Starter – Fed, Active, and Bubbly

2 Teaspoons Himalayan Pink Salt

4 Tablespoons Salted Butter, Melted

4 Cups All Purpose Flour

Water for Boiling

¾ Cup Baking Soda

2 Egg Yolks, Whipped

Sea Salt Flakes to Top

CHEESE SAUCE INGREDIENTS

1 Cup Heavy Whipping Cream

4oz Plain Full-Fat Cream Cheese

1 ½ Cups Shredded Cheddar Cheese

1 Teaspoon Himalayan Pink Salt

ASSEMBLY

1. First thing in the morning, feed your starter.
2. After a few hours your starter should be active and bubbly, make the pretzel dough.
3. Using a stand mixer bowl, add the cup of water, coconut sugar, yeast, starter, salt, and butter.  Mix well using a spatula.
4. Using the spatula, mix in the flour until fully incorporated. 
5. Using a dough hook, knead the dough on medium for 5 minutes. 
6. Form the dough into a ball and cover the bowl with plastic wrap.
7. Let the dough sit for 2 hours until it’s doubled in size. 
8. Line a large cookie sheet with parchment paper.
9. Place the dough out on the counter and divide into 8 equal portions. 
10. Roll each portion into the shape of a 2 foot long rope.
11. Shape the rope into a pretzel and place it on the parchment paper, and cover with plastic wrap. 
12. Add the water to a large soup pan or Dutch oven.  Bring to a rolling boil and add the baking soda. 
13. Working in batches, add 3 pretzels at a time to the boiling water. 
14. Boil on each side for 60 seconds and place the pretzels back on the cookie sheet.
15. Brush the pretzels with the egg yolks and top with the sea salt flakes. 
16. Bake at 450F for about 15 minutes until the pretzels are golden brown.  Rotate the cookie sheet halfway through.
17. While the pretzels are baking, make the cheese sauce. 
18. Add the heavy cream to a sauce pan and heat over medium low heat.
19. Once the cream is heated through add the cream cheese, broken out into chunks.  Whisk until the cream cheese is melted and smooth.
20. Add the salt and the shredded cheddar.  Whisk until the cheddar is melted and smooth.
21. When the pretzels are done baking, add them to a cooling rack. 
22. Serve the pretzels with the cheese sauce.
23. ENJOY!