Tank Cooks Pretzel Bites and Cheese Sauce

Thanks, Kala Felsh, for the recipe 

Send recipe ideas to [email protected]. 

The football season is here. 

Pretzels 

Ingredients 

• 13.8 oz. Package pizza dough 
• 6–8 cups water 
• 1/3 cup baking soda 
• 1 egg, beaten 
• 4 tablespoons melted butter 
• coarse Kosher salt 

Directions  

1. Preheat oven to 425 degrees. 
2. Fill a large pot with water, ensuring the water line is about 3-4 inches below the edge of the pot. This will prevent it from overflowing when you add the baking soda.
3. While you’re waiting for the water to come to a boil, unroll the pizza dough. 
4. Cut the rectangle of pizza dough lengthwise into 4 equal-sized strips. 
5. Pinch the cut sides of the dough together and gently roll each strip into a rope. 
6. Cut each rope into 1-inch pieces. 
7. When the water comes to a boil, slowly pour baking soda. 
8. Add pizza dough squares in 2-3 batches to the boiling water, cooking the dough for 30-60 seconds. 
9. Use a slotted spoon to remove boiled dough from the pot and put it on a paper towel-lined baking sheet. Continue with the remaining dough. 
10. Transfer dough bites to a parchment-lined baking sheet.
11. Brush each bite with egg wash. 
12. Bake for 15-18 minutes or until pretzels are dark golden brown. 
13. Brush pretzel bites with butter and sprinkle with Kosher salt. 
14. Serve with cheese sauce or honey mustard, and enjoy! 

Cheese Sauce 

Ingredients 

• 1/4 cup (4 Tbsp; 56g) unsalted butter
•  1/4 cup (31g) all-purpose flour (spooned & leveled) 
• 2 cups (480ml) whole milk
•  8ouncesVelveeta 
• 1 cup shredded cheddar cheese 
• 2 Tablespoons hot sauce 
• 1 teaspoon cayenne pepper
•  salt + pepper to taste

 Directions 

1. Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until a thick paste forms, 1 to 2 minutes. 
2. Slowly add the milk to the flour/butter paste in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable. 
3. Add Velvetta and shredded cheese, whisking constantly until melted. 
4. Add the hot sauce and cayenne. Taste, then add salt and pepper to taste. If preferred, add more cayenne and/or hot sauce. 
5. The sauce will thicken upon cooling. 
6. Leftovers can be stored covered tightly in the refrigerator for up to 5 days. Heat over the stovetop or in the microwave before serving again.