1Add 1 1/2 cups of warm water, 2 1/4 teaspoons of traditional dry active yeast, and 2 tablespoons of sugar (brown or white) to an electric mixing bowl.
2Add 1 1/2 cups of warm water, 2 1/4 teaspoons of traditional dry active yeast, and 2 tablespoons of sugar (brown or white) to an electric mixing bowl.
3Add 1 1/2 cups of warm water, 2 1/4 teaspoons of traditional dry active yeast, and 2 tablespoons of sugar (brown or white) to an electric mixing bowl.
4Mix well and let sit on the counter for about 5 minutes until frothy.
5Mix well and let sit on the counter for about 5 minutes until frothy.
6Mix well and let sit on the counter for about 5 minutes until frothy.
7Add about 1/2 teaspoon of salt and 1/4 cup of oil to the mixture.
8Add about 1/2 teaspoon of salt and 1/4 cup of oil to the mixture.
9Add about 1/2 teaspoon of salt and 1/4 cup of oil to the mixture.
10Start incorporating 4 cups of all-purpose flour, adding 2 cups initially and mixing in the electric mixer.
11Start incorporating 4 cups of all-purpose flour, adding 2 cups initially and mixing in the electric mixer.
12Start incorporating 4 cups of all-purpose flour, adding 2 cups initially and mixing in the electric mixer.
13Continue mixing until the dough is soft, stretchy, and doesn't stick to the bowl or your hands.
14Continue mixing until the dough is soft, stretchy, and doesn't stick to the bowl or your hands.
15Continue mixing until the dough is soft, stretchy, and doesn't stick to the bowl or your hands.
16Grease a bowl, transfer the dough into it, cover, and let rise on the counter for about 1 hour.
17Grease a bowl, transfer the dough into it, cover, and let rise on the counter for about 1 hour.
18Grease a bowl, transfer the dough into it, cover, and let rise on the counter for about 1 hour.
19After 1 hour, dump the dough out and divide it into about 12 pieces, weighing approximately 80 to 90 grams each.
20After 1 hour, dump the dough out and divide it into about 12 pieces, weighing approximately 80 to 90 grams each.
21After 1 hour, dump the dough out and divide it into about 12 pieces, weighing approximately 80 to 90 grams each.
22Roll out each piece of dough into skinny logs about 24 inches long.
23Roll out each piece of dough into skinny logs about 24 inches long.
24Roll out each piece of dough into skinny logs about 24 inches long.
25Shape the logs into pretzels by crossing them twice and folding them up.
26Shape the logs into pretzels by crossing them twice and folding them up.
27Shape the logs into pretzels by crossing them twice and folding them up.
28Preheat the oven to 450 degrees Fahrenheit and line a cookie sheet with parchment paper.
29Preheat the oven to 450 degrees Fahrenheit and line a cookie sheet with parchment paper.
30Preheat the oven to 450 degrees Fahrenheit and line a cookie sheet with parchment paper.
31Prepare a pot of very hot water and add some baking soda until the water is slightly murky.
32Prepare a pot of very hot water and add some baking soda until the water is slightly murky.
33Prepare a pot of very hot water and add some baking soda until the water is slightly murky.
34Soak each pretzel in the hot baking soda water for about 20 seconds on each side.
35Soak each pretzel in the hot baking soda water for about 20 seconds on each side.
36Soak each pretzel in the hot baking soda water for about 20 seconds on each side.
37Place the dipped pretzels onto the lined cookie sheet and try to transfer them to the oven right away.
38Place the dipped pretzels onto the lined cookie sheet and try to transfer them to the oven right away.
39Place the dipped pretzels onto the lined cookie sheet and try to transfer them to the oven right away.
40Scramble an egg and brush each pretzel with the egg wash.
41Scramble an egg and brush each pretzel with the egg wash.
42Scramble an egg and brush each pretzel with the egg wash.
43Sprinkle the pretzels with coarse salt.
44Sprinkle the pretzels with coarse salt.
45Sprinkle the pretzels with coarse salt.
46Bake the pretzels in the preheated oven at 450 degrees Fahrenheit for exactly 8 minutes.
47Bake the pretzels in the preheated oven at 450 degrees Fahrenheit for exactly 8 minutes.
48Bake the pretzels in the preheated oven at 450 degrees Fahrenheit for exactly 8 minutes.
49Once removed from the oven, optionally brush the pretzels with a little butter to soften the dough.
50Once removed from the oven, optionally brush the pretzels with a little butter to soften the dough.
51Once removed from the oven, optionally brush the pretzels with a little butter to soften the dough.
52Let the pretzels cool slightly.
53Let the pretzels cool slightly.
54Let the pretzels cool slightly.
55For the beer cheese dip, melt 3 tablespoons of butter in a pan.
56For the beer cheese dip, melt 3 tablespoons of butter in a pan.
57For the beer cheese dip, melt 3 tablespoons of butter in a pan.
58Add 3 tablespoons of flour to the melted butter and whisk together to form a roux.
59Add 3 tablespoons of flour to the melted butter and whisk together to form a roux.
60Add 3 tablespoons of flour to the melted butter and whisk together to form a roux.
61Add 1/2 cup of milk and 2/3 cup of beer, whisking well.
62Add 1/2 cup of milk and 2/3 cup of beer, whisking well.
63Add 1/2 cup of milk and 2/3 cup of beer, whisking well.
64Season the sauce with 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of Dijon mustard.
65Season the sauce with 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of Dijon mustard.
66Season the sauce with 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of Dijon mustard.
67Add 1 cup of grated cheese, including Monterey Jack with jalapeno and a cheddar or mozzarella, and whisk until the cheese is melted.
68Add 1 cup of grated cheese, including Monterey Jack with jalapeno and a cheddar or mozzarella, and whisk until the cheese is melted.
69Add 1 cup of grated cheese, including Monterey Jack with jalapeno and a cheddar or mozzarella, and whisk until the cheese is melted.
70If the dip is too thick, add extra milk.
71If the dip is too thick, add extra milk.
72If the dip is too thick, add extra milk.
73Serve the warm pretzels with the beer cheese dip.
74Serve the warm pretzels with the beer cheese dip.
75Serve the warm pretzels with the beer cheese dip.
Ingredients
1.5 cups warm water
1.5 cups warm water
1.5 cups warm water
2.25 teaspoons traditional dry active yeast
2.25 teaspoons traditional dry active yeast
2.25 teaspoons traditional dry active yeast
2 tablespoons sugar
2 tablespoons sugar
2 tablespoons sugar
0.5 teaspoons salt
0.5 teaspoons salt
0.5 teaspoons salt
0.25 cup oil
0.25 cup oil
0.25 cup oil
4 cups all-purpose flour
4 cups all-purpose flour
4 cups all-purpose flour
baking soda
baking soda
baking soda
1 egg
1 egg
1 egg
coarse salt
coarse salt
coarse salt
butter
butter
butter
3 tablespoons butter
3 tablespoons butter
3 tablespoons butter
3 tablespoons flour
3 tablespoons flour
3 tablespoons flour
0.5 cup milk
0.5 cup milk
0.5 cup milk
0.66 cup beer
0.66 cup beer
0.66 cup beer
1 tablespoon onion powder
1 tablespoon onion powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon garlic powder
1 tablespoon garlic powder
2 tablespoons Worcestershire sauce
2 tablespoons Worcestershire sauce
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon Dijon mustard
1 tablespoon Dijon mustard
1 cup grated cheese
1 cup grated cheese
1 cup grated cheese
Monterey Jack with jalapeno cheese
Monterey Jack with jalapeno cheese
Monterey Jack with jalapeno cheese
cheddar or mozzarella cheese
cheddar or mozzarella cheese
cheddar or mozzarella cheese
Equipment
electric mixing bowlgreased bowlscaleovencookie sheetparchment paperpan
Tips
Using baking soda in hot water is crucial for the pretzel's taste and texture.
Try to get pretzels into the oven immediately after dipping in baking soda water to prevent sticking.
Brushing with butter after baking is optional but can soften the dough slightly.
For beer cheese, use roughly equal parts butter and flour to start the roux.
Adjust the amount of cheese and milk in the beer cheese dip to achieve desired consistency and flavor.