Pretzel Stick W/ Cheddar Ale Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (110°F/43°C) and sugar. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–7 minutes until foamy. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Add the melted butter and the yeast mixture. Mix on low until a shaggy dough forms, then increase speed and knead 5–7 minutes until smooth and slightly elastic. If mixing by hand, knead on a lightly floured surface for about 8–10 minutes.

First rise

Lightly oil a clean bowl with the vegetable oil. Place the dough in the bowl, turning to coat the surface with oil. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1½ hours.

Shape pretzel sticks

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and set aside. Punch down the dough and divide into 12 equal pieces. Roll each piece into a 10–12 inch rope, then place on the prepared sheets spaced apart. If you prefer thicker sticks, make 8–10 pieces instead.

Baking soda bath

Bring a large, wide pot of water to a gentle boil. Carefully add the baking soda (it will bubble). Working in batches, drop 2–3 pretzel sticks into the boiling baking-soda water for 20–30 seconds, flipping once to coat both sides. Use a slotted spatula to remove and return to the parchment-lined baking sheet. Immediately sprinkle coarse sea salt over each stick.

Bake

Bake in the preheated oven for 12–15 minutes, until deep golden brown. Rotate pans halfway through baking for even color. Remove from oven and transfer to a wire rack to cool slightly (5 minutes) before serving.

Make roux and add liquids

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, whisking constantly, for 1–2 minutes until bubbling and lightly golden (this cooks the raw flour taste). Slowly whisk in the beer until smooth, then whisk in the milk. Continue cooking and whisking until the mixture thickens and becomes smooth, about 3–5 minutes.

Melt cheeses and season

Reduce heat to low. Add the shredded sharp cheddar in small handfuls, stirring constantly until melted and smooth. Add the cream cheese and whisk until incorporated. Stir in Dijon mustard, Worcestershire sauce, hot sauce, salt, and pepper. Taste and adjust seasoning or beer amount for desired flavor and consistency. If the sauce is too thick, stir in a tablespoon or two of milk or beer to loosen.

Keep warm for serving

Keep the sauce warm over the lowest heat or in a small slow cooker on low. Stir occasionally to prevent skin from forming or scorching. Serve immediately with warm pretzel sticks.