(3) Pretzels With Beer Cheese Recipe
Make (3) Pretzels With Beer Cheese Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pretzel Dough
Beer Cheese Sauce
Method
Pretzel Dough
- 1
Activate yeast and combine
In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine warm water (105–115°F), sugar and instant yeast. Stir gently and let sit 5 minutes until foamy. Add melted butter, 2 tsp kosher salt and 2 cups of the flour and mix until combined.
- 2
Knead the dough
If using a stand mixer, knead on medium speed for 4–5 minutes, adding the remaining 2.5–2.75 cups flour a little at a time until the dough is smooth, elastic and slightly tacky but not sticky. If mixing by hand, turn dough onto a floured surface and knead 8–10 minutes.
- 3
- 4
Portion and shape
Preheat oven to 450°F (230°C). Line two baking sheets with parchment. Punch down the dough and turn onto a lightly floured surface. Divide into 12 equal pieces (about 3.5–4 oz each). Roll each piece into an 18–20 inch rope, then form into classic pretzel shapes or simple U-shapes with a cross. Place shaped pretzels on prepared baking sheets, leaving 2 inches between them.
- 5
Prepare baking soda bath
Bring about 8 cups of water to a simmer in a wide, shallow pot. Carefully stir in 1/2 cup baking soda (it will foam). Reduce to a gentle simmer—do not boil vigorously.
- 6
Boil pretzels
Working 2–3 pretzels at a time, gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds on each side using a slotted spatula. Remove and return to the lined baking sheet.
- 7
Egg wash and salt
Whisk the egg with 1 tablespoon water to make an egg wash. Brush each pretzel lightly with egg wash and sprinkle with coarse sea salt or pretzel salt (about 1–2 tsp per pretzel).
- 8
Bake
Bake in the preheated 450°F oven for 12–15 minutes, until deep golden brown. Rotate pans halfway through if necessary for even browning. Remove from oven and transfer to wire racks to cool slightly (5–10 minutes) before serving.
Beer Cheese Sauce
- 9
Make roux
While pretzels are baking or during the final 15 minutes, melt 2 tbsp unsalted butter in a medium saucepan over medium heat. Sprinkle in 2 tbsp flour and whisk continuously for 1–2 minutes until the mixture becomes bubbly and lightly golden (cooked raw flour taste off).
- 10
Add beer and milk
Slowly pour in 1 cup room-temperature lager or pale ale while whisking to avoid lumps. Add 1/2 cup whole milk and continue whisking until the sauce thickens and comes to a gentle simmer, about 2–3 minutes.
- 11
Incorporate cheeses and seasonings
Reduce heat to low. Stir in 2 oz softened cream cheese until melted and smooth, then gradually add 2 cups shredded sharp cheddar cheese, stirring constantly so the cheese melts evenly and the sauce is smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp paprika (or 1/4 tsp smoked paprika), 1/4 tsp black pepper, 1/4 tsp hot sauce (optional), and 1/4 tsp salt. Taste and adjust seasoning or add a splash more beer or milk to reach desired consistency.
- 12
Keep warm and serve
Keep the sauce warm over the lowest heat or transfer to a small slow cooker or insulated bowl. Stir occasionally to prevent skinning. Serve with warm pretzels for dipping.