Pretzels And Beer Cheese Recipe
Fresh baked jumbo pretzels served with beer cheese sauce.
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Ingredients
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Pretzels
Beer Cheese Sauce
Method
Pretzels
- 1
Make the dough
In a large mixing bowl or stand mixer bowl, combine warm water, sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add melted butter and 2 teaspoons salt. With the dough hook or a wooden spoon, add 4 1/2 cups flour one cup at a time and mix until a shaggy dough forms. Knead on medium speed (or by hand on a lightly floured surface) for 5–7 minutes until smooth and elastic. Dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.
- 2
First rise
Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 60 minutes, or until doubled in size.
- 3
Shape pretzels
Preheat oven to 450°F (230°C). Line two baking sheets with parchment. Turn dough out onto a clean work surface and divide into 8 equal pieces for jumbo pretzels (about 160–180 g each). Roll each piece into a 20–24 inch rope. Form ropes into classic pretzel shapes or large knots and place on prepared sheets, leaving space to expand.
- 4
- 5
Boil pretzels
Working 2–3 at a time, carefully lower each shaped pretzel into the baking soda bath for 20–30 seconds, flipping once to coat both sides. Use a slotted spatula to remove and return to the parchment-lined baking sheet. Repeat until all pretzels are boiled.
- 6
- 7
Bake
Bake pretzels on the middle racks for 12–15 minutes, rotating sheets halfway, until deep golden brown. Remove from oven and transfer to a wire rack to cool slightly (5 minutes) before serving.
Beer Cheese Sauce
- 8
- 9
Add liquids
Slowly pour in 1 cup beer while whisking to prevent lumps. Add 1/2 cup whole milk and continue whisking until smooth. Bring to a gentle simmer and cook 2–3 minutes until the sauce thickens slightly.
- 10
Add cheeses and seasonings
Reduce heat to low. Stir in softened cream cheese until melted and incorporated. Gradually add the shredded sharp cheddar, a handful at a time, stirring after each addition so the cheese melts evenly and the sauce stays smooth. Stir in Dijon mustard, Worcestershire sauce, garlic powder, paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning; add a splash more beer or milk if sauce is too thick to reach desired dipping consistency.
- 11
Keep warm and serve
Keep the sauce warm over the lowest heat or transfer to a small slow cooker set to warm. Stir occasionally to maintain smooth texture. Serve alongside warm pretzels for dipping. Leftover sauce can be cooled, refrigerated in an airtight container for up to 3 days, and gently reheated, adding a splash of milk to loosen if needed.