Pretzels And Beer Cheese Recipe

Activate yeast and make dough

In a small bowl, stir the warm water and sugar until dissolved. Sprinkle the yeast over the top, stir once, and let sit 5–8 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine the flour and kosher salt. Add the melted butter and the activated yeast mixture. Mix on low until combined, then increase speed and knead 6–8 minutes until a smooth, slightly tacky dough forms (add up to 2 tbsp water or flour as needed).

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60 minutes.

Shape pretzels

Preheat oven to 425°F (220°C). Divide the dough into 8 equal pieces. Roll each piece into an 18–20 inch rope, then shape into traditional pretzel form or simple knots/loops. Place shaped pretzels on a parchment-lined baking sheet.

Prepare boiling bath

In a large, wide pot, bring 8 cups water and 1/2 cup baking soda to a simmer (not a rolling boil).

Boil pretzels

Working 2 at a time, carefully drop pretzels into the simmering baking soda bath for 20–30 seconds per side (use a slotted spatula to flip). Remove and return to the parchment-lined sheet.

Finish and bake

Brush each pretzel with the beaten egg and water (egg wash) and sprinkle with coarse pretzel salt. Optionally brush with a little melted butter immediately after baking for shine. Bake in the preheated oven 12–15 minutes, until deep golden brown. Transfer to a rack to cool slightly before serving.

Make roux and add beer

In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in 3 tbsp flour and cook, whisking constantly, 1–2 minutes until lightly golden and fragrant (this cooks out the raw flour taste). Slowly whisk in 1 cup Golden Rule Blonde beer until smooth, then whisk in 1/2 cup milk. Bring mixture to a gentle simmer for 2–3 minutes until slightly thickened.

Add cheeses and seasonings

Reduce heat to low. Gradually add the grated sharp cheddar and white cheddar, a handful at a time, whisking until each addition is melted and fully incorporated. Stir in Dijon mustard, Worcestershire sauce, hot sauce (if using), salt and pepper. If cheese sauce seems thin, proceed to the slurry step.

Adjust thickness

If needed, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk the slurry into the simmering sauce a little at a time until the sauce reaches a smooth, clingy dipping consistency. Keep the sauce over low heat and stir occasionally to prevent separation. Taste and adjust seasoning.

Keep warm

Transfer the beer cheese to a warmed bowl or small slow cooker set to low to keep at serving temperature. Stir in a splash more beer or milk if it firms up too much.

Arrange warm pretzels on a board or platter. Place the beer cheese in a bowl in the center. Scatter sliced pickled cherry peppers over the beer cheese (or serve on the side for guests to add), and sprinkle thinly sliced scallions over the pretzels and cheese for freshness. Serve immediately so pretzels are warm and cheese is gooey.

Optional: For a Bavarian-style touch, serve with extra mustard on the side and brush pretzels lightly with 1 tbsp melted butter just after baking for a glossy finish.