Description
This delicious beer cheese pretzels recipe combines soft pretzels with a rich and creamy beer cheese dip. The pretzels are made from a yeast dough boiled briefly in a baking soda bath before baking to achieve a golden brown crust. Served with a sharp cheddar beer cheese sauce, this recipe is perfect for a savory snack or appetizer.
Ingredients
Scale
Pretzels
- 4 cups all-purpose flour
- 1 ½ cups warm water
- 2¼ teaspoons active dry yeast
- 2 tablespoons sugar
- 2 teaspoons salt
- â…” cup baking soda
Beer Cheese Dip
- 1 cup beer (lager or ale)
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Activate Yeast: In a large bowl, combine warm water and sugar; sprinkle the active dry yeast on top. Let it sit until frothy, about 5 minutes, which indicates the yeast is active and ready to use.
- Make Dough: Add salt to the yeast mixture, then gradually mix in the flour until a dough forms. Knead the dough on a floured surface until smooth and elastic, about 7-10 minutes.
- Proof Dough: Cover the dough and let it rise in a warm area for about one hour, or until doubled in size. This step develops flavor and texture.
- Shape Pretzels: Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a rope and shape into traditional pretzel forms.
- Baking Soda Bath: Bring a large pot of water to a boil and add the baking soda. Boil each pretzel one at a time for 30 seconds on each side. This creates the characteristic chewy crust.
- Bake Pretzels: Place the boiled pretzels on a baking sheet lined with parchment. Bake in a preheated oven at 425°F (220°C) for about 12 minutes or until golden brown.
- Prepare Beer Cheese Dip: In a saucepan, melt butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes. Gradually add the beer, whisking continuously until smooth. Stir in the shredded sharp cheddar cheese until melted and creamy.
- Serve: Serve warm pretzels with the beer cheese dip for a perfect savory treat.
Notes
- Use warm water to properly activate the yeast, between 105°F-110°F (40°C-43°C).
- The baking soda bath gives pretzels their distinctive chewy crust and brown color.
- You can substitute sharp cheddar with other flavorful cheeses like gouda or fontina for the dip.
- Make sure not to boil the pretzels too long or they will become too soft.
- Serve pretzels fresh out of the oven for best texture and flavor.
