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Soft Pretzels with Roasted Jalapeño Cheese Sauce


For the pretzels:

1 1/2 cups warm water (110 to 115 degrees F)
1 tbsp sugar
2 tsp kosher salt
2 1/4 tsp instant yeast
22 oz all-purpose flour, approximately 4 1/2 cups
2 oz unsalted butter, melted
10 cups water
2/3 cup baking soda
2 tbsp butter, melted
Pretzel, Kosher, or course sea salt

For the roasted jalapeno cheese sauce:

2 small jalapeño peppers
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese – shred your own)
1/4 cup cilantro, chopped
Kosher salt



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