Soft Pretzels with Beer Cheese Sauce
Buttery soft pretzels with a chewy exterior and plump inside paired with a savory beer cheese sauce.
Ingredients
Soft Pretzels
- 1 ½ cups lukewarm water
- 2 ¼ teaspoons instant yeast
- 1 ½ teaspoons brown sugar
- 1 ½ teaspoons sea salt
- 2 tablespoons melted butter plus more for brushing
- 4 cups all purpose flour plus more for work surface
- coarse salt for sprinkling
Baking Soda Bath
- ½ cup baking soda
- 9 cups water
Beer Cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup whole milk
- ⅔ cup IPA beer
- 2 teaspoons Worcestershire sauce
- ½ teaspoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon red cayenne
- 5 ounces gruyere cheese shredded but not pre shredded
- 8 ounces sharp yellow cheddar cheese shredded but not pre shredded
- 9 ounces fontina cheese shredded but not pre shredded
Instructions
Prepare the Pretzels:
- Preheat the oven to 400F. Grease a baking sheet with butter or oil.
- In a large bowl combine instant yeast, lukewarm water, brown sugar, melted butter, and salt. Whisk to combine.
- Using a stand mixer with the dough hook or your hands, add flour 1 cup at a time, and mix until thickened.
- Once the dough starts coming together, it's time to knead. Turn the dough onto a lightly floured surface and knead for about 5 minutes until the dough is smooth. Cover with a towel and let rest for 10 minutes.
- While the dough rests, make the baking soda bath. In a large pot, bring the water and baking soda to a boil.
- Once the dough is done resting, use a pizza cutter or dough scraper to cut it into 6 equal sections. Roll each section into a large rope about 20 inches long.
- Twist each rope into a pretzel shape. This is done by creating a U shape. Then twist the ropes twice in the middle, and pull the ends of the rope down to the U's bottom.
- Dip each pretzel in the baking soda bath for 25 seconds. Do not let them sit in the bath for any longer, or they will begin to develop a metallic taste from the baking soda. Remove the pretzel with a slotted spoon, let the excess water drip off, and set on a prepared baking sheet. Sprinkle with coarse salt.
- Bake for 15 minutes until golden brown. Once finished, brush with melted butter and more coarse salt if desired.
Prepare Beer Cheese Sauce:
- First, make sure all of your cheese is shredded and ready to go.
- Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until thick paste forms. Slowly whisk in the milk. Vigorously whisk for 1 minute until the mixture thickens.
- One at a time, whisk in the remaining ingredients.
- Remove the cheese dip from heat and pour into a serving dish.