Soft Pretzels with Queso Poblano Sauce and Mustard Sauce

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 12 ounces Monterey Jack cheese, grated
  • 2 poblano chiles, roasted, peeled, seeded and chopped
  • Salt and freshly ground black pepper
  • 3 tablespoons freshly chopped cilantro leaves
  • + 14 more ingredients
    • ½ cup Dijon mustard
    • ½ cup whole-grain mustard
    • Honey, to taste
    • 1 ½ cups warm water
    • 2 tablespoons light brown muscovado sugar
    • 1 package active dry yeast
    • 3 ounces unsalted butter, melted
    • 2 ½ teaspoons kosher salt
    • 4 ½ to 5 cups all-purpose flour
    • Vegetable oil
    • 3 quarts water
    • ¾ cup baking soda
    • 2 whole eggs, beaten with 1 tablespoon cold water
    • Coarse sea salt

1. Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Monterey Jack cheese, poblano chiles, and season with salt and pepper, to taste. 2. Whisk together the mustards and hon...

View full recipe at SpringPad

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