Pretzel Sticks Recipe
Served with Beer Cheese
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Ingredients
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Pretzel Sticks Dough
Baking Soda Bath & Finish
Beer Cheese Dip
Method
Pretzel Sticks Dough
- 1
Mix and Knead
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 4 cups all-purpose flour, 2 tsp instant yeast, 1 tbsp granulated sugar and 2 tsp fine sea salt. Add 1 1/2 cups warm water (about 105–115°F / 40–46°C) and 2 tbsp melted butter. Mix on low speed until a shaggy dough forms, then increase to medium and knead 5–7 minutes until the dough is smooth, elastic and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.
- 2
First Rise
Lightly oil a large bowl with 1 tsp vegetable oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.
- 3
Shape Pretzel Sticks
Preheat oven to 450°F (230°C). Line two large baking sheets with parchment paper and set aside. Turn the risen dough out onto a lightly floured surface and gently deflate. Divide dough into 12 equal portions (about 3 oz / 85 g each). Roll each portion into a rope about 10–12 inches long and 1/2 inch thick, tapering slightly at the ends to make 'sticks'. Place sticks on parchment-lined sheets, leaving 1–2 inches between them.
Baking Soda Bath & Finish
- 4
- 5
Poach Pretzel Sticks
Using a slotted spatula, gently lower 4–6 pretzel sticks at a time into the simmering baking soda bath. Poach each batch 20–30 seconds, gently flipping halfway so both sides set. Remove with the slotted spatula and let excess water drip back into the pot. Return sticks to the parchment-lined baking sheet.
- 6
- 7
Beer Cheese Dip
- 8
Make Roux
While the pretzels are baking, make the beer cheese. In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk continuously for 1–2 minutes until the mixture is lightly golden and foamy (this cooks the raw flour).
- 9
Add Liquid
Slowly whisk in 1 cup lager or pale ale and 1/2 cup whole milk, a splash at a time to keep the sauce smooth. Continue whisking until combined and beginning to thicken, about 3–4 minutes.
- 10
Melt Cheese
Reduce heat to low and stir in 2 cups shredded sharp cheddar and 2 oz softened cream cheese in small additions, stirring until fully melted and smooth. Do not boil. Add 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp paprika, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or beer amount for desired flavor and consistency (add more milk if too thick). Keep warm on the lowest heat, stirring occasionally.
- 11
Serve
Transfer beer cheese to a small warmed bowl and serve alongside the warm pretzel sticks. Reheat gently if needed—do not overheat or the cheese may separate.