I have something to tell you, but you guys have to promise not to judge me or tell anyone else. My number one guilty pleasure food is soft pretzels and spicy nacho cheese. Especially that nasty fake cheese. Mmmm. So, when I saw this recipe I pinned it immediately. This weekend Taylor and I decided we wanted to bake something, and I managed to convince him that we should make pretzels and cheese sauce (he thinks I’m gross). These turned out SO yummy. Go make them. Right now. You won’t regret it.
For the pretzels we just followed this recipe from Half Baked Harvest. The recipe is perfection, so no need to make any alterations. These pretzels are perfect for making on a lazy Sunday at home. We spent about half the day making the pretzels, working on projects in between the steps.
We changed around the cheese sauce a little based on what we had on hand. Here’s what we did: Make a roux like they say in the recipe above, then add the milk (my roux didn’t really do the job and the milk wasn’t thickening, so I added a little corn starch). Next add in 3 oz cream cheese and around a cup of sharp cheddar cheese. Once the cheese is melted add some chopped up pickled jalapeños. I think we used around 15-20 of the little slices. Next, add in a few tablespoons of the juice from the jalapeños. I’m pretty sure that this was the ingredient that made the sauce. Lastly, add in some cayenne pepper a little sprinkle at a time, testing until it’s spicy enough for your taste. Now, dunk your warm pretzels in there and devour them all in one sitting. I won't tell if you don't.