Pretzels By The Dozen Recipe
Soft, salty, and made to share. Served with house-made Beer Cheese.
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Ingredients
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Pretzel Dough
Beer Cheese Dip
Method
Pretzel Dough
- 1
Activate Yeast
In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
Add in melted butter and salt to the yeast mixture. Gradually add flour and mix until a dough forms.
- 3
Knead Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
- 5
Shape Pretzels
Once risen, punch down the dough and divide into 12 equal pieces. Roll each piece into a long rope and twist into a pretzel shape.
- 6
Prepare Baking Soda Bath
In a large pot, bring 10 cups of water to a boil and add the baking soda carefully.
- 7
Boil Pretzels
Boil each pretzel in the baking soda solution for about 30 seconds on each side, then remove and place on a baking sheet lined with parchment paper.
- 8
Sprinkle with Sea Salt
Before baking, sprinkle each pretzel with coarse sea salt.
- 9
Bake
Bake in a preheated oven at 425°F (220°C) for about 12-15 minutes or until golden brown.
Beer Cheese Dip
- 10
Mix Ingredients
In a medium bowl, combine the shredded cheddar cheese, cream cheese, beer, garlic powder, onion powder, paprika, salt, and black pepper.
- 11
Blend Until Smooth
Use a hand mixer or blender to mix the ingredients until smooth and creamy.
- 12
Serve
Transfer the beer cheese dip to a serving bowl and enjoy it warm alongside the soft pretzels.