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Pretzel Twists with Homemade Cheese Sauce
Ingredients
  • subheading: Pretzel Twists:
  • ½ cup warm water
  • ⅔ cup milk, warmed
  • 1 tablespoon vegetable oil
  • ½ tablespoon instant yeast
  • ¾ teaspoon salt
  • 2 ¾ to 3 cups ( 391 to 426 g) unbleached all-purpose flour
  • 4 cups hot water + ½ cup baking soda for dipping
  • 1 large egg + 1 tablespoon water
  • Coarse kosher salt for sprinkling
  • 3 tablespoons butter, melted
  • subheading: Cheese Sauce:
  • ½ cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 ½ cups ( 171 g) shredded sharp cheddar cheese (don't use preshredded)
  • 1 cup ( 114 g) shredded Monterey Jack cheese (don't use preshredded)
  • Dash of paprika
  • Salt to taste
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