Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

druthers cheese sauce, golden rule blonde, cherry peppers, bavarianstyle pretzels, scallions

In a large bowl or stand mixer fitted with a dough hook, combine warm water (about 105–115°F), sugar and instant yeast. Let sit 5 minutes until foamy. Add melted butter, 2 cups of flour, and salt. Mix on low and gradually add remaining 1.5 cups flour until a shaggy dough forms. Knead by mixer (6–8 minutes) or by hand (10 minutes) until smooth and elastic.

Make the dough

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

Turn dough onto a lightly floured surface and divide into 8 equal pieces (for large pretzels) or 12 for smaller ones. Roll each piece into a 20–24 inch rope and shape into classic pretzel form (cross ends, fold down and press ends to dough).

Preheat oven to 450°F (230°C). In a wide, shallow pot, bring about 8 cups water to a gentle boil and stir in 1/2 cup baking soda (be careful, it will bubble slightly). Working in batches, gently lower shaped pretzels into the boiling baking-soda water for 20–30 seconds, flipping once. Remove with a slotted spatula and place on a parchment-lined baking sheet.

Baking soda bath

Whisk the egg with 1 tbsp water and brush each pretzel with egg wash. Sprinkle coarse sea salt over pretzels. Bake on the middle rack until deep golden brown, 12–15 minutes depending on size.

Remove from oven and cool on a rack 5 minutes before serving. Keep warm in a low oven (200°F / 95°C) if making ahead.

In a medium saucepan over medium heat, melt the unsalted butter. Add the minced shallot and sauté until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not let brown.

Sauté aromatics

Sprinkle the 3 tbsp flour over the softened shallot and garlic and cook, stirring, 1–2 minutes to remove raw flour taste. Slowly whisk in the golden blonde ale until smooth and combined, scraping any browned bits from the pan. Simmer gently 2–3 minutes to reduce slightly and cook off a bit of alcohol.

Make roux and add beer

Whisk in the milk and bring to a gentle simmer. Reduce heat to low. Gradually add the grated cheeses in small handfuls, whisking until smooth and melted before adding the next portion. Stir in Dijon, Worcestershire, hot sauce (if using), kosher salt and black pepper. If the sauce is thinner than desired, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk into the simmering sauce; cook 1–2 minutes until thickened.

Finish sauce

Taste and adjust seasoning. Keep the sauce warm over the lowest heat or in a small slow cooker on low; stir occasionally to prevent skin forming.

Place warm pretzels on a serving board or basket lined with parchment.

Transfer beer cheese to a small bowl for dipping. Scatter sliced pickled cherry peppers over the cheese or offer them on the side so guests can add to taste.

Sprinkle thinly sliced scallions over the beer cheese and pretzels for a fresh, oniony finish.

Serve immediately while pretzels are warm and cheese is melty. Leftover beer cheese can be reheated gently, whisking with a splash of beer or milk to restore consistency.

all-purpose flour

instant yeast

granulated sugar

fine sea salt

warm water

unsalted butter (melted)

baking soda (for boiling)

egg (for egg wash)

coarse sea salt (for sprinkling)

vegetable oil (for bowl)

unsalted butter

shallot (finely minced)

garlic (minced)

golden blonde ale (e.g., Golden Rule Blonde)

whole milk

sharp cheddar cheese (freshly grated)

white cheddar or fontina (for creaminess, grated)

Dijon mustard

Worcestershire sauce

hot sauce (optional)

kosher salt

freshly ground black pepper

cornstarch (optional, for thicker sauce)

pickled cherry peppers (sliced)

scallions (thinly sliced, white + green parts)

Pretzels and Beer Cheese (V)

Make Pretzels And Beer Cheese (V) Recipe in just 2h 30m. druthers cheese sauce, golden rule blonde, cherry peppers, bavarianstyle pretzels, scallions

Pretzels and Beer Cheese (V)

Descriptors

Tasting Notes

Food Pairings

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