Galway Twist Pretzel Recipe
Bavarian pretzel, locally made, served with Colman's honey mustard and our warm beer cheese dip.
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Ingredients
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Pretzel Dough
Beer Cheese Dip
Honey Mustard
Method
Pretzel Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Ingredients
In a large bowl, mix flour and salt. Add the activated yeast mixture and stir until a dough begins to form.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shaping and Boiling Pretzels
- 5
Preheat Oven
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- 6
Shape Pretzels
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.
- 7
Boil Pretzels
In a large pot, bring 10 cups of water and baking soda to a boil. Boil each pretzel for about 30 seconds, then remove and place on the baking sheet.
- 8
- 9
Bake Pretzels
Bake in the preheated oven for 12-15 minutes or until golden brown.
Beer Cheese Dip Preparation
- 10
Mix Ingredients
In a saucepan over medium heat, combine the cream cheese and beer until smooth.
- 11
Add Cheese
Gradually add the shredded cheddar cheese, stirring until completely melted and smooth.
- 12
Season Dip
Stir in garlic powder, onion powder, mustard powder, and hot sauce (if using). Keep warm until serving.
Honey Mustard Preparation
- 13
Combine Ingredients
In a small bowl, whisk together the Colman's dry mustard, honey, and water until smooth and well combined.
