For the Queso Poblano Sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Monterey Jack cheese, poblano chiles, and season with salt and pepper, to taste.
Place the queso sauce into a bowl and sprinkle with chopped poblano.
For the Mustard Sauce: Whisk together the mustards and honey, to taste, until combined. Let sit at least 30 minutes before serving.
For the Soft Pretzels: Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.
Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. Dip into desired sauces.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	791.35 Kcal (3313 kJ)
Calories from fat	311.84 Kcal
		% Daily Value*
Total Fat	34.65g	53%
Cholesterol	96.27mg	32%
Sodium	9217.55mg	384%
Potassium	298.78mg	6%
Total Carbs	86.6g	29%
Sugars	6.82g	27%
Dietary Fiber	5.5g	22%
Protein	28.87g	58%
Vitamin C	0.4mg	1%
Vitamin A	0.7mg	24%
Iron	1.6mg	9%
Calcium	562.3mg	56%

Amount Per 100 g
Calories	95.54 Kcal (400 kJ)
Calories from fat	37.65 Kcal
		% Daily Value*
Total Fat	4.18g	53%
Cholesterol	11.62mg	32%
Sodium	1112.88mg	384%
Potassium	36.07mg	6%
Total Carbs	10.46g	29%
Sugars	0.82g	27%
Dietary Fiber	0.66g	22%
Protein	3.49g	58%
Vitamin C	0.1mg	1%
Vitamin A	0.1mg	24%
Iron	0.2mg	9%
Calcium	67.9mg	56%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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