Ballpark Pretzels with Cheddar Mustard Dipping Sauce

Directions

1. 1

   Place water in a large mixing bowl and sprinkle sugar and yeast over the top. Let stand for 5 minutes or until yeast starts to foam.

2. 2

   Add 3/4 cup of the Almond Breeze, 1 tablespoon of the mustard and 1 teaspoon sea salt, then using a dough hook, slowly beat in just enough flour to make a smooth dough. Transfer to a lightly floured board and until knead several times or until dough is smooth and elastic. Place in a lightly oiled bowl and cover with a cloth; let rise in a warm spot for 45 minutes.

3. 3

   Divide dough into 6 pieces. Roll each into a 16-inch long piece and twist into a pretzel shape; let rise for 15 minutes. Preheat oven to 450°F.

4. 4

   Grease a large baking sheet and sprinkle with a few grinds of salt. Bring a large wide pot of water to a boil with baking soda. Drop pretzels 2 or 3 at a time into boiling water cooking for 1 minute on each side. Remove with a slotted spoon and place on baking sheet. Sprinkle with additional salt and bake for 10 to 12 minutes or until pretzels are golden brown.

5. 5

   While pretzels bake, make Mustard Cheddar Dipping Sauce. Toss cheese with cornstarch in a medium bowl. Combine the remaining 1 1/2 cups of the Almond Breeze, 2 teaspoons stoneground mustard, onion powder, garlic powder, and white pepper in a medium saucepan and bring to a simmer. Add cheese a handful at a time, adding more once cheese is fully melted. Cook over low heat and whisk until smooth. Sauce will thicken as it cools.

6. 6

   Serve pretzels warm with sauce.