Pretzel W/ Beer Cheese Recipe

Activate and mix

In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), combine warm water (110°F/43°C), sugar, and instant yeast. Stir and let sit 5 minutes until foamy. Add melted butter, flour, and sea salt. Mix on low until ingredients come together, then increase to medium and knead 5–7 minutes until smooth and slightly elastic. If kneading by hand, turn dough onto lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl with vegetable oil. Place dough in bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Portion and shape

Preheat oven to 450°F (232°C). Line two baking sheets with parchment. Punch down the risen dough and turn onto a lightly floured surface. Divide into 8 equal pieces (about 4–5 oz each). Roll each piece into a 20–22 inch rope, then shape into traditional pretzel form or a knot. Place shaped pretzels on the prepared sheets, leaving space for expansion.

Prepare bath

Bring 8 cups of water and 1/2 cup baking soda to a gentle boil in a wide pot. Reduce to a simmer so it doesn't foam over.

Dip pretzels

Working with 2–3 pretzels at a time, gently lower each into the simmering baking soda bath for 20–30 seconds, flipping once to coat both sides. Use a slotted spatula to lift and return to the lined baking sheet.

Egg wash and salt

Whisk together 1 egg and 1 tsp cold water. Brush each pretzel lightly with egg wash (this gives color and helps salt stick). Sprinkle coarse sea salt or pretzel salt over the tops.

Bake pretzels in the preheated 450°F (232°C) oven for 10–12 minutes, rotating pans halfway through, until deep golden brown. Remove from oven and transfer to a wire rack to cool slightly while you make the beer cheese.

Make roux

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Sprinkle in 3 tbsp flour and whisk continuously for 1–2 minutes until lightly golden and fragrant to cook off raw flour taste.

Add liquids

Slowly whisk in 1 cup beer, stirring to combine and smooth out lumps. Then whisk in 1/2 cup whole milk. Bring mixture to a gentle simmer and cook 2–3 minutes until slightly thickened.

Finish sauce

Lower heat to low. Add 2 oz softened cream cheese and whisk until incorporated. Gradually stir in 2 cups shredded sharp cheddar a handful at a time, stirring until smooth before adding more. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or beer/milk ratio for desired thickness. If sauce is too thin, simmer gently 1–2 minutes; if too thick, whisk in up to 2 tbsp additional milk.

Keep warm

Keep sauce warm over the lowest heat or transfer to a small slow cooker on warm. Stir occasionally to maintain smooth consistency. Serve immediately with warm pretzels for dipping.