Pretzel Nubbins Recipe
Pretzel puffs, beer cheese, stone ground mustard
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Ingredients
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For the Pretzel Nubbins
For the Beer Cheese
For Stone Ground Mustard
Method
For the Pretzel Nubbins
- 1
Prepare the Dough
In a large mixing bowl, combine warm water, brown sugar, and yeast. Let sit for about 5 minutes until frothy.
- 2
Mix Ingredients
Add the flour and salt to the yeast mixture. Stir until a dough forms.
- 3
Knead the Dough
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape the Nubbins
Preheat the oven to 425°F (220°C). Once risen, punch down the dough and divide it into small pieces (about 1 ounce each). Roll into small balls.
- 6
Boil the Nubbins
In a large pot, bring 10 cups of water to a boil and add baking soda. Boil each nubbin for about 30 seconds, then remove and place on a baking sheet lined with parchment paper.
- 7
- 8
Bake
Bake in the preheated oven for 12-15 minutes or until golden brown.
For the Beer Cheese
- 9
Combine Ingredients
In a medium bowl, combine the shredded cheddar cheese, softened cream cheese, beer, Dijon mustard, garlic powder, onion powder, black pepper, and salt.
- 10
Mix Well
Using a hand mixer or a whisk, blend until smooth and creamy. Adjust seasoning to taste.
- 11
Serve
Transfer the beer cheese to a serving bowl and set aside.
For Stone Ground Mustard
- 12
Serve
Place stone ground mustard in a small bowl for dipping, season to taste.