Pretzels & Beer Cheese Recipe
Soft pretzel twists lightly salted and served with IRB Beer cheese sauce
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Ingredients
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Pretzel Dough
Beer Cheese Sauce
Method
Pretzel Dough Preparation
- 1
Activate Yeast
In a mixing bowl, combine warm water, sugar, and yeast. Allow it to sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large bowl, combine flour and salt. Add the yeast mixture and melted butter. Mix until a dough forms.
- 3
Knead Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Shaping and Boiling Pretzels
- 5
Shape Pretzels
Preheat the oven to 450°F (230°C). Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope and twist into a pretzel shape.
- 6
Boil Pretzels
In a large pot, bring 10 cups of water and baking soda to a boil. Carefully add the pretzels, one at a time, and boil for about 30 seconds each. Remove with a slotted spoon.
- 7
Bake Pretzels
Place boiled pretzels on a baking sheet lined with parchment paper. Sprinkle with coarse sea salt. Bake for 12-15 minutes until golden brown.
Beer Cheese Sauce Preparation
- 8
- 9
Add Liquid
Gradually whisk in the milk and beer, ensuring there are no lumps. Cook until the mixture thickens, about 5 minutes.
- 10
Add Cheese and Seasonings
Remove from heat and stir in the shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and black pepper until smooth.