Game Day Pretzels with Homemade Beer Cheese
Serves 12
Directions
- 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.
- 2Mix well and let sit on the counter for about 5 minutes until frothy.
- 3Add about 1/2 teaspoon of salt and 1/4 cup of oil to the mixture.
- 4Start incorporating 4 cups of all-purpose flour, adding 2 cups initially and mixing in the electric mixer.
- 5Continue mixing until the dough is soft, stretchy, and doesn't stick to the bowl or your hands.
- 6Grease a bowl, transfer the dough into it, cover, and let rise on the counter for about 1 hour.
- 7After 1 hour, dump the dough out and divide it into about 12 pieces, weighing approximately 80 to 90 grams each.
- 8Roll out each piece of dough into skinny logs about 24 inches long.
- 9Shape the logs into pretzels by crossing them twice and folding them up.
- 10Preheat the oven to 450 degrees Fahrenheit and line a cookie sheet with parchment paper.
- 11Prepare a pot of very hot water and add some baking soda until the water is slightly murky.
- 12Soak each pretzel in the hot baking soda water for about 20 seconds on each side.
- 13Place the dipped pretzels onto the lined cookie sheet and try to transfer them to the oven right away.
- 14Scramble an egg and brush each pretzel with the egg wash.
- 15Sprinkle the pretzels with coarse salt.
- 16Bake the pretzels in the preheated oven at 450 degrees Fahrenheit for exactly 8 minutes.
- 17Once removed from the oven, optionally brush the pretzels with a little butter to soften the dough.
- 18Let the pretzels cool slightly.
- 19For the beer cheese dip, melt 3 tablespoons of butter in a pan.
- 20Add 3 tablespoons of flour to the melted butter and whisk together to form a roux.
- 21Add 1/2 cup of milk and 2/3 cup of beer, whisking well.
- 22Season the sauce with 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of Dijon mustard.
- 23Add 1 cup of grated cheese, including Monterey Jack with jalapeno and a cheddar or mozzarella, and whisk until the cheese is melted.
- 24If the dip is too thick, add extra milk.
- 25Serve the warm pretzels with the beer cheese dip.
Ingredients
- 1.5 cups warm water
- 2.25 teaspoons traditional dry active yeast
- 2 tablespoons sugar
- 0.5 teaspoons salt
- 0.25 cup oil
- 4 cups all-purpose flour
- baking soda
- 1 egg
- coarse salt
- butter
- 3 tablespoons butter
- 3 tablespoons flour
- 0.5 cup milk
- 0.66 cup beer
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup grated cheese
- Monterey Jack with jalapeno 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.
Related recipes
Pâtes de courgette au pesto de courgette
Italian · Sauce & Condiment
Spinach Pesto
Italian · Sauce & Condiment
Nonna's Italian Lemon Dressing
Italian · Sauce & Condiment
Salsa Borracha Pasta
Italian · Sauce & Condiment
Tikvice na mlijeku
Italian · Sauce & Condiment
Malloreddus alla campidanese
Italian · Sauce & Condiment
Crispy Zucchini Rings With Creamy Zucchini Dip
Italian · Sauce & Condiment
Homemade Alfredo Sauce Mix
Italian · Sauce & Condiment
Nidos de patata
Italian · Sauce & Condiment
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo
Italian · Sauce & Condiment1h