Pretzels with Cheese Sauce

Pretzels
3 C. warm water
2 Tbls. sugar
2 Tbls. salt
3 Tbls. yeast
9 C. flour
4 Tbls. oil

Water bath

8 cups water

2/3 cups baking soda

Egg Wash

1 large egg

1 Tbls water

sea salt for topping

Cheese Sauce

1 stick of butter

1/4 c. flour

2 cups milk

8 oz. shredded cheddar cheese

1/2 cup salsa Verde (optional)

salt and pepper to taste.

Mix in a large bowl the water, sugar, salt and yeast.  Let it activate about 10 minutes.  Add in the flour and oil, mix with hands about 5 minutes.  Let rest for 1 hour covered.  Dump dough out and cut into 15 slices, Roll into Tubes, and then shape like pretzels.  Meanwhile, in a stockpot, boil 2/3 C. baking soda and 8 c. of water.  Boil dough flipping, then remove and place on silpat.  Brush with egg wash and sea salt. Bake at 450* for 10-15 minutes.  

To make cheese sauce, melt butter in a pan, add flour to make a roux, add milk all at once, stirring until thickened, add cheese and melt.  Add salsa salt and pepper.
Serve Pretzels with cheese sauce.

Melanies Buttercream

1 lb 6 oz unsalted butter, softened
1 lb 11 1/2 oz. confectioners sugar
1/2 cup whole milk
3/4 tsp pure vanilla extract

• Allow the abutter to come to room temperature
• using a paddle attachment, mix the butter on low speed for one minute
• With the mixer running on low speed, begin adding the sugar
• Once 2/3 of the sugar is in add the milk and vanilla
• promptly add the remaining sugar
• stop mixing when the ingredients are roughly blended. The frosting may be very lumpy and broken looking at this stage.
• using a rubber spatula, transfer half of the frosting into a food processor fitted with a standard chopping blade, process the buttercream for 3 minutes, or until perfectly smooth
• scrape the sides of the bowl down and process for 30 sec. more.
• Store buttercream in a sealed container or a  bowl covered in plastic wrap. Best held at room temperature in a cool place. Can last for 10 days or more at room temp.