Soft-Garlic Rosemary Pretzels With White Cheddar Cheese Sauce

• FOR PRETZELS:
• 2-1/4 teaspoons Dry Yeast
• 1-1/2 teaspoon Brown Sugar
• 1 cup Warm Water
• 3-1/4 cups All Purpose Flour, divided use
• 1 teaspoon Salt
• 1 clove Garlic (large), Minced
• 2 teaspoons Fresh Rosemary, Finely Chopped
• 1/2 teaspoons Pepper
• 6 cups Water
• 1 teaspoon Baking Soda
• 1 teaspoon Olive Oil
• 1 whole Egg
• Kosher Salt Or Sea Salt, For Topping
• Cooking Spray
• _____
• FOR THE CHEESE SAUCE:
• 1 Tablespoon Light Butter
• 1 Tablespoon Flour
• 1 cup Fat Free Milk
• 3/4 teaspoons Salt
• 1/2 teaspoons Pepper
• Pinch Of Cayenne Pepper
• 1 cup Extra Sharp White Cheddar

1. For Soft Garlic-Rosemary Pretzels
2. *adapted from Cooking Light*
3. 1. Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
4. 2. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Mix in garlic, pepper and rosemary.
5. 3. Turn dough out on to a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
6. 4. Preheat oven to 425u0b0.
7. 5. Divide dough into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each part into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a board or baking sheet. Cover and let rise 10 minutes (pretzels will rise only slightly).
8. 6. Combine 6 cups water and baking soda in a pot. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a prepared baking sheet coated with cooking spray. Repeat procedure with remaining pretzels. Combine olive oil and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher or sea salt.
9. 7. Bake at 425u0b0 for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.
10. --
11. For White Cheddar Cheese Sauce
12. 1. In a small sauce pot, heat the butter on medium-low. When melted, whisk in the flour until combined. Add the milk and stir constantly until mixture thickens and begins to bubble slightly. Next, mix in salt, pepper, and cayenne.
13. 2. Add the cheese and stir/whisk on medium heat until melted into the sauce. Cook for about 1 minute or until sauce begins to simmer gently. Remove from heat.

yeast, brown sugar, water, flour, salt, clove garlic, fresh rosemary, pepper, water, baking soda, olive oil, egg, kosher salt, spray, butter, flour, milk, salt, pepper, cayenne pepper

Taken from tastykitchen.com/recipes/breads/soft-garlic-rosemary-pretzels-with-white-cheddar-cheese-sauce/ (may not work)