Soft Pretzels with Queso Poblano Sauce and Mustard Sauce Recipe : Bobby Flay : Food Network

Ingredients

  • Coarse
  • 2 whole
  • ¾ cup baking soda
  • 3 quarts water
  • 4 ½ to 5 cups all-purpose flour
  • 2 ½ teaspoons kosher salt
  • 3 ounces unsalted butter, melted
  • + 12 more ingredients
    • 1 package
    • 2 tablespoons light brown muscovado
    • 1 ½ cups warm water
    • Honey, to taste
    • ½ cup whole-grain mustard
    • ½ cup
    • 3 tablespoons freshly chopped
    • 2Salt and freshly ground black pepper
    • 12 ounces
    • 1 cup whole milk
    • 1 tablespoon
    • 1 tablespoon

For the Queso Poblano Sauce: 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. Place the...

View full recipe at SpringPad

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