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Correo Electrónico
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Ingredientes
- For the Soft Pretzels:
- 1½ cups warm water
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2¼ teaspoons active dry yeast (1 packet)
- 4½ cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cups baking soda
- 1 egg yolk + 1 tablespoon water, whisked together (for egg wash)
- Coarse salt, for sprinkling
- For the Spicy Cheese Dipping Sauce:
- 1 tablespoon unsalted butter
- 1 shallot, finely minced
- 2 garlic cloves, minced
- 2 jalapeños, seeded and minced
- 2 chipotle chiles, minced (canned in adobo sauce)
- 1 (12-ounce can) evaporated milk (1½ cups)
- 1 tablespoon cornstarch
- 4 ounces cream cheese, cut into cubes and softened
- 2 teaspoons yellow mustard
- 12 ounces sharp cheddar cheese, shredded (about 3 cups)
View Full Recipe at Brown Eyed Baker
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