Beer Cheese Dip & Soft Pretzels

Ingredients

Beer Cheese Dip

• 16 oz Shredded Cheddar Cheese (Mild or Sharp)
• 12 oz Lager Beer or Stout
• 1 cup Heavy Cream
• 3 tbsp Butter
• 3 tbsp All-Purpose Flour
• 1 1/2 tsp Worcestershire Sauce
• 2 tsp Stone Ground Mustard
• 3/4 tsp Garlic Powder
• 1/2 tsp Kosher Salt
• 1/8 tsp Cayenne Pepper
• 1/4 tsp Black Pepper

Soft Pretzels

• 1 1/2 cups Warm Water
• 1 tbsp Sugar
• 2 tsp Kosher Salt
• 1 packet or 2 1/4 tsp Active Dry Yeast
• 4 1/2 cups All-Purpose Flour
• 2 oz Unsalted Butter, Melted
• 5 cups Water
• 1/3 cup Baking Soda
• 1 large Egg Yolk, Beaten
• 1 tbsp Water
• Flaky Salt (Kosher or Pretzel Salt)

Beer Cheese Dip Instructions

In a saucepan, melt the butter over medium heat.

Add in the flour and whisk to combine and cook for about 30 seconds until all the butter has been absorbed into the flour and is starting to turn light brown color.

Slowly pour in your beer of choice while constantly whisking until all the beer has been added. Make sure to break up any lumps when adding the beer.

(Note: You can use a flavorful lager or stout, but whatever the dominant flavor of the beer is, will be the flavor of the dip.)

Whisk in the cream.

(Note: You can use whole milk or half-in-half to substitute)

Keep whisking until the mixture has thickened for about three minutes. The cheese will make it thicker.

Add in the worcestershire sauce, stone ground mustard, garlic powder, kosher salt, cayenne pepper, and black pepper and stir to combine.

Lastly, add in the shredded cheese a handful at a time and mix to combine.

Serve hot or cooled.

Soft Pretzels Instructions

In a large bowl, combine warm water, sugar, kosher salt, and yeast. Let it sit for 5 minutes.

Add in the flour and butter and mix to combine. When a dough ball starts to form, remove it from the bowl and knead on a work surface until the dough reaches a state where when it is poked it will bounce back.

Coat a large bowl with some neutral oil, put your dough ball in it and cover with plastic wrap. Let it sit for about 1 hour or until it has doubled in size.

Line two pans with parchment paper and lightly cover with oil or use a baking mat on pans.

Pat the dough down in the bowl then remove it onto a work surface and flatten. Cut dough into eight equal triangles.

Roll each of the triangles out into a long rope about 24 inches long. Then shape them into a pretzel by making a U, then twisting the ends and bringing them back over.

Using a high-lipped pan, add in the 5 cups of water. Bring to a rolling boil then reduce the heat and add in baking soda. Stir to dissolve completely.

Using a spider or large spatula, one by one, dip the pretzels into the hot water for 30 seconds and place them on the pans.

Brush with the egg/water mixture, sprinkle with salt, and bake in a 450°F for 12 to 15 minutes until they are golden brown.