1Tbspcoarse sea salt Or 2 Tbsp sugar combined with 1 tsp cinnamonto sprinkle on top
jalapeno cheddar dipping sauce
Preheat oven to 425 degrees, line one baking sheet with parchment paper or a Silpat mat, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add warm water. Sprinkle yeast and allow to dissolve for 2-3 minutes. Add sugar and mix for 15 seconds. With mixing speed on low add salt, then flour a half cup at a time. When all of the flour is gone, switch to the dough hook attachment (or place dough onto a lightly floured surface and knead for 4 minutes), mix on low for 4 minutes or until the dough is smooth and elastic.
Divide dough into 4-6 equal size pieces (or more if you want smaller pretzels). Roll each ball into a long rope, about 18-22 inches in length. Take the ends of the “rope” and bring together to form a circle. Twist the ends together once and bring down to the bottom of the circle. Press ends into the dough so that they will stick. Place onto prepared baking sheets.
Using a pastry brush, coat each pretzel with egg/butter wash. Sprinkle with coarse sea salt (or cinnamon sugar). Place sheet of pretzels into oven and bake for 12-15 minutes, turning half way through for even baking. Remove from oven and allow to cool on pan for 5 minutes before serving.
To make dipping sauce, in a small saucepan over medium-low heat, add butter and jalapeno. Sautee until soft. Add flour and whisk till thick. Add mix and heat mixture until thick. Remove from heat and whisk in cheese until smooth and silk. Add salt and enjoy!
-For a healthier alternative, try substituting 1 c. of all-purpose flour for whole wheat flour.