Cheese Sauce for Pretzels
This cheese sauce for pretzels is made with real sharp cheddar, milk, and a touch of Dijon. It comes together in minutes and delivers the bold, silky flavor everyone loves.
Ingredients
- 1 ½ cups sharp cheddar cheese, freshly grated
- 1 ½ tbs arrowroot powder
- 1 tbs butter
- ¼ teaspoon garlic powder
- 1 cup whole milk
- ½ teaspoon dijon mustard
- 1 pinch salt
Instructions
- Prep the Cheese: Grate the sharp cheddar and toss it with the arrowroot powder until fully coated. Set aside.
- Bloom the Garlic: In a medium skillet or saucepan, melt the butter over medium heat. Stir in the garlic powder and let it cook for 15–20 seconds to bloom the flavor.
- Add Milk & Dijon: Pour in the milk and whisk in the Dijon mustard. Heat the mixture until it’s steaming and just beginning to bubble around the edges (do not boil).
- Melt the Cheese: Reduce the heat to low. Slowly sprinkle in the cheese/arrowroot mixture, whisking constantly until the sauce becomes smooth and creamy.
- Season & Serve: Add a pinch of salt to taste. Serve warm with pretzels. If the sauce thickens as it sits, whisk in a splash of warm milk to loosen.