关于此食谱

金黄、有嚼劲的面包房风格软椒盐卷饼，外皮呈深红棕色——在家就能制作。秘诀在于快速小苏打浴，能赋予它们标志性的椒盐卷饼嚼劲和颜色。搭配丝滑、浓郁的切达芝士酱，这是终极零食或派对聚会的必备之选。面团易于处理且制作简单，非常适合初次制作椒盐卷饼的人和经验丰富的烘焙师。

步骤说明

1. 1

   In a large mixing bowl or the bowl of a stand mixer, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5–7 minutes until foamy and fragrant. If the yeast doesn't foam, it may be expired — start over with fresh active dry yeast.

2. 2

   Add the butter and kosher salt to the yeast mixture and stir to combine. Add the all-purpose flour one cup at a time, mixing with a dough hook (or by hand with a wooden spoon) until a shaggy dough forms.

3. 3

   Knead the dough on a lightly floured surface (or with the dough hook on ^[medium speed]) for 5–7 minutes until smooth, elastic, and just slightly tacky. It should spring back when poked. Add all-purpose flour a tablespoon at a time only if the dough is sticking badly.

4. 4

   Shape the dough into a ball and place in a lightly oiled mixing bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm spot for 45–60 minutes, until roughly doubled in size.

5. 5

   Preheat your oven to ![450°F]. Line two large baking sheet with parchment paper and lightly grease the parchment with cooking spray (important — pretzels can stick even to parchment).

6. 6

   Punch down the risen dough and turn it out onto a clean, un-floured surface. Divide into 8 equal pieces (a bench scraper or knife works great here). Cover the pieces you're not working with so they don't dry out.

7. 7

   Roll each piece into a long rope about 22–24 inches long. Work from the center outward and use a little friction from the bare countertop to help stretch it. Form a U-shape, then cross the two ends over each other twice and fold them down to the bottom curve, pressing firmly to stick. Place on the prepared baking sheet.

8. 8

   Bring 10 cups of water to a boil in a large wide pot. Carefully add the baking soda — it will bubble up vigorously, so add it slowly. Reduce to a steady simmer.

9. 9

   Working in batches of 2–3, gently lower pretzels into the simmering baking soda bath using a spatula or spider strainer. Boil for exactly 30 seconds per side (1 minute total), then lift out, let excess water drip off, and return to the baking sheet.

10. 10

    Brush each boiled pretzel generously with the beaten large egg wash. Sprinkle immediately with coarse pretzel salt. Use a sharp knife or lame to score a shallow slash across the thick part of each pretzel — this helps them puff and bake evenly.

11. 11

    Bake at ![450°F] for 12–14 minutes, rotating the pans halfway through, until the pretzels are a deep mahogany brown. As soon as they come out of the oven, brush with butter for a glossy, rich finish.

12. 12

    While the pretzels bake (or just before serving), melt the butter in a medium saucepan over ^[medium heat]. Whisk in the all-purpose flour and cook for 1–2 minutes, stirring constantly, until the mixture smells slightly nutty and turns light golden.

13. 13

    Slowly whisk in the milk and beer (if using), adding in a steady stream to prevent lumps. Cook, whisking frequently, for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

14. 14

    Reduce heat to ^[low]. Add the Dijon mustard, garlic powder, paprika, and cayenne pepper (if using). Stir to combine. Add the sharp cheddar cheese a handful at a time, stirring until fully melted before adding the next handful. Do not let the sauce boil after adding the cheese or it may turn grainy.

15. 15

    Season with kosher salt to taste. Keep warm over the lowest heat setting, stirring occasionally, until ready to serve. If the sauce thickens too much, whisk in a splash of warm water to loosen it.

16. 16

    Arrange the warm pretzels on a board or platter and serve with the cheese sauce in a small bowl or ramekins for dipping. Pretzels are best enjoyed within 30 minutes of baking while the crust is still slightly crisp and the inside is fluffy and warm.