Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

A blend of creamy cheddar cheese with American Ale.

Whisk warm water, sugar and yeast in a large mixing bowl; let sit 5 minutes until foamy. Add melted butter, salt and 2 cups of flour; mix until incorporated. Add remaining flour 1/2 cup at a time and knead (by hand or stand mixer with dough hook) about 6–8 minutes until smooth and elastic, slightly tacky but not sticky. If using a stand mixer, speed 2. Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 45–60 minutes.

Make the dough

Punch down the risen dough and turn onto a lightly floured surface. Divide into 8 equal pieces (about 110–130 g each). Roll each piece into a 20–22 inch rope, tapering the ends. Form a pretzel shape by creating a U, crossing the ends twice, then folding them down to the base and pressing to seal. Place shaped pretzels on a parchment-lined baking sheet.

Divide and shape

Preheat oven to 450°F (230°C). In a large wide pot, bring 8 cups of water and 1/2 cup baking soda to a gentle boil. Reduce to a simmer. Working in batches of 2–3, carefully lower each pretzel into the simmering solution for 30 seconds (flip once to coat both sides). Use a slotted spatula to transfer pretzels back to the baking sheet.

Prepare baking soda bath

Whisk egg yolk with 1 tsp cold water for egg wash. Brush each pretzel lightly with the egg wash and sprinkle coarse salt. Bake on the center rack for 12–14 minutes until deep golden brown. Rotate the pan halfway through for even coloring. Remove and cool slightly on a wire rack (5–10 minutes) before serving.

Egg wash and bake

In a medium saucepan over medium heat, melt 3 tbsp butter. Sprinkle in 3 tbsp flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off and the paste turns pale golden (this is your roux).

Make a roux

Slowly pour in 1 cup room-temperature American ale while whisking to avoid lumps. Follow with 1/2 cup whole milk, whisking until smooth. Bring the mixture to a gentle simmer over medium-low heat for 2–3 minutes so it thickens slightly.

Add beer and milk

Reduce heat to low. Stir in dry mustard, garlic powder, paprika, Worcestershire sauce, hot sauce (if using), salt and pepper. Gradually add the shredded cheeses, a handful at a time, stirring until each addition melts and the sauce is smooth. Keep heat low to prevent the cheese from becoming grainy. If the sauce seems too thin, dissolve 1 tsp cornstarch in 1 tsp cold water and whisk into the sauce; simmer 1 minute to thicken.

Incorporate cheese and seasonings

Taste and adjust seasoning. Keep the cheese warm over the lowest heat or transfer to a small fondue pot or slow cooker on low to maintain a drizzle-consistent texture. If the sauce becomes too thick, whisk in a splash (1–2 tbsp) of milk or beer to loosen before serving.

Adjust and serve

all-purpose flour

instant yeast

granulated sugar

fine salt

warm water (105–115°F / 40–46°C)

unsalted butter, melted

baking soda (for boiling solution)

water (for boiling solution)

egg yolk

cold water (for egg wash)

coarse sea salt or pretzel salt

vegetable oil (for bowl)

unsalted butter

dry mustard powder

garlic powder

paprika (sweet or smoked)

American ale (room temperature)

whole milk

sharp cheddar cheese, freshly shredded

Colby or mild cheddar, freshly shredded (optional for smoother melt)

Worcestershire sauce

hot sauce (optional)

Kosher salt

freshly ground black pepper

cornstarch (slurry)

cold water (for slurry)

Bavarian Pretzels & Craft Beer Cheese

Make Bavarian Pretzels & Craft Beer Cheese Recipe in just 2h . A blend of creamy cheddar cheese with American Ale.

Bavarian Pretzels & Craft Beer Cheese

Descriptors

Tasting Notes

Food Pairings

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