Name: Boone's BAVARIAN PRETZELS Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: German
Ingredients: 4 cups All-purpose flour; 2 tsp Active dry yeast; 1 cup Warm water; 1 tbsp Granulated sugar; 1 tbsp Salt; 2 tbsp Unsalted butter; 1 tbsp Baking soda; 2 tsp Coarse sea salt; 2 cups Monterey Jack cheese, shredded; 1 cup Milk; 2 tbsp Unsalted butter; 2 tbsp All-purpose flour; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Salt; 1 tsp Black pepper

Indulge in our Fahr Hefe – a traditional Hefeweizen that embodies the essence of Bavarian brewing. This refreshing wheat beer boasts a golden haze, with notes of clove and banana that dance on the palate. Perfectly balanced with a smooth, creamy mouthfeel, it’s the ideal companion for warm afternoons or lively gatherings. Experience the rich heritage of German beer culture with every sip!

Fahr Hefe – Hefeweizen

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

pretzel braids with monterey jack cheese sauce

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate the Yeast

In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and melted butter. Mix until a dough forms.

Mix the Dough

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

After the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope (about 20 inches), then twist into a pretzel shape.

Shape the Pretzels

Preheat the oven to 425°F (220°C). In a large pot, bring 10 cups of water to a boil and add baking soda. Boil each pretzel for about 30 seconds, then remove and place on a baking sheet lined with parchment paper. Sprinkle with coarse sea salt.

Prepare for Baking

Bake in the preheated oven for 12-15 minutes until golden brown.

Bake the Pretzels

In a saucepan over medium heat, melt the butter. Once melted, add the flour and stir continuously for 1-2 minutes until it forms a smooth paste.

Make the Roux

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens (about 3-5 minutes).

Add Milk

Reduce heat to low and stir in the shredded Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is completely melted and the sauce is smooth.

Add Cheese and Seasonings

Serve the warm pretzels with the cheese sauce for dipping.

Serve

All-purpose flour

Active dry yeast

Warm water

Granulated sugar

Salt

Unsalted butter

Baking soda

Coarse sea salt

Monterey Jack cheese, shredded

Milk

Garlic powder

Onion powder

Black pepper