Spicy Sriracha Cheddar Cheese Sauce


We’ve always thought that nothing goes together better than cheese and bees. Well, pretzels too, but that doesn’t rhyme. 

We’re excited to share that we’ve partnered with our friends at Rodelle to create a mouthwatering new concoction: Spicy Sriracha Pretzels with Cheddar Cheese Sauce. And the recipe isn’t the only thing that’s new. The ingredients include our new Local Hive Sriracha Honey Hot Sauce and the new Rodelle Sriracha Seasoning. 

Learn how to make this creamy, tangy cheddar cheese with a little bit of kick below, and get the recipe for the soft golden-brown pretzels that are perfect to dip in it over on the Rodelle website.

This recipe was made by Shelby Jenkins, and photographed by Kathryn Herndon

Spicy Sriracha Cheddar Cheese Sauce 

Makes 2 cups of sauce


¼ cup salted butter
¼ cup AP Flour
2 cups whole milk
2 cups shredded sharp cheddar cheese (or cheese of choice)
2 tablespoons Local Hive Sriracha Honey Hot Sauce
2 teaspoons Rodelle Sriracha Seasoning


1. Melt the butter in a sauce pan on medium heat
2. Once butter is melted, add AP flour and whisk continuously until foamy, and whisk an additional 60 seconds
3. Add whole milk to the sauce pan slowly at first to ensure the roux fully combines, and continue whisking on medium heat
4. Once the mixture starts to thicken (~8 more minutes, thick enough to coat the back of a spoon and not run), take off heat and add remaining ingredients, whisking until combined
5. Serve hot with fresh baked pretzels

The cheese sauce follows a simple ratio, so it’s easy to scale everything up and down for your needs:
1:1 AP flour + Salted Butter, 1:1 Whole milk + cheddar, 1:8 Butter to whole milk
4 tablespoons butter (1/4 cup) = 2 cups whole milk
2 tablespoons butter = 1 cup whole milk

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