Ok y’all, Joanna Gaines got it just right with this recipe for Pretzels and Cheese Sauce. These two recipes work out just like something that you would get from the movie theater. The finish on the pretzels couldn’t be more professional, and the texture is perfect!
If you still need your own copy of her new cookbook, grab your copy of Magnolia Table Cookbook Volume 2 HERE!
I remember working in a snack stand in high school and though these are far better than the pretzels and cheese sauce we served there, they take me right back to those days.
For a yeasted dough, this recipe is straightforward and easy. The dough rose quickly and the texture was just right. Rolling the dough was easy, and a quick note on that is to roll it on a very lightly floured surface, as you will need a little tack to keep the dough from springing back to much.
Dipping the shaped dough in the baking soda glaze gives the pretzels their perfectly browned exterior. And I have to say that the method drawn out in this recipe works like a charm. Boil a little water in a kettle and mix it in the bowl and dip the pretzels in.
You then have the option of salting them and baking or leaving them plain and dipping them in cinnamon sugar after they come out of the oven. Jo even shared on her insta story one day that she was making them into pretzel bites and seasoning with everything seasoning. I want to make them again just to give this a shot!
While the cinnamon sugar version was good, I have to say that I am a bit of a purist and I loved the salted dipped in the cheese sauce. Fresh out of the oven the pretzels had a beautiful crisp outside and the most tender inside. I could just eat the pretzel and sip the cheese sauce if you’d let me!
The sauce is also very simple and mixes all the flavors you would enjoy pairing with a pretzel. Cheese and mustard all wrapped up in a delicious cream sauce. I really would have drunk it, I couldn’t get enough.
Work in batches and when you fill a sheet pan with 6 pretzels, bake them off while you roll and shape your next batch.
Make more salty ones, they went fastest, at least at my house.
The cheese sauce makes a BIG batch, if you won’t be making all of them salty, cut the recipe in half. It doesn’t reheat all the well and is a delicate sauce.
Overall, I think you could sell these, they turn out that good! Go make them and enjoy their goodness.
Until next time, Happy Cooking!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!