Bavarian Pretzel Nuggs Recipe
5 cheese sauce – IPA whole grain mustard
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Ingredients
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Pretzel Nuggs
5 Cheese Sauce
IPA Whole Grain Mustard
Method
Pretzel Nuggs Preparation
- 1
Activate Yeast
In a small bowl, dissolve the active dry yeast in warm water (about 110°F). Let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large bowl, combine the flour, baking soda, salt, and sugar. Add the melted butter and the yeast mixture, mixing until a dough forms.
- 3
Knead Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
- 5
Shape Nuggs
After rising, punch down the dough and divide it into small pieces. Shape each piece into nugget-sized balls.
- 6
Boil Pretzel Nuggs
Bring a large pot of water to a boil and add 1 tablespoon of baking soda. Boil the nuggs in batches for about 30 seconds each, then remove and place on a baking sheet.
- 7
Bake
Sprinkle coarse sea salt on top and bake in a preheated oven at 425°F (220°C) for about 12-15 minutes, or until golden brown.
5 Cheese Sauce Preparation
- 8
Combine Ingredients
In a medium saucepan over low heat, combine the cream cheese, sharp cheddar, Monterey Jack, Parmesan, and Gorgonzola cheese.
- 9
- 10
Serve Warm
Once the sauce is creamy and well combined, remove from heat and keep warm until ready to serve with the pretzel nuggs.
IPA Whole Grain Mustard Preparation
- 11
Mix Ingredients
In a small bowl, whisk together the whole grain mustard, IPA beer, honey, apple cider vinegar, and salt until combined.
- 12