Description

This recipe for Delicious Beer Cheese Pretzels combines soft, golden-brown pretzels with a rich and creamy beer cheese dip. The pretzels are made from a yeast dough that is boiled briefly in a baking soda bath before baking, giving them their signature chewy crust. Served warm with a sharp cheddar beer cheese sauce, these pretzels are perfect as a snack or appetizer for any occasion.

Ingredients

Scale

Pretzels

4 cups all-purpose flour
1 ½ cups warm water
2¼ teaspoons active dry yeast (1 packet)
2 tablespoons sugar
2 teaspoons salt
⅔ cup baking soda

Beer Cheese Dip

1 cup beer (lager or ale)
2 cups shredded sharp cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour

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Instructions

Activate the Yeast: In a large bowl, combine the warm water and sugar, then sprinkle the active dry yeast on top. Let it sit for about 5 minutes, or until the mixture becomes frothy, indicating that the yeast is active.
Make the Dough: Add salt to the yeast mixture and gradually mix in the flour until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Let Dough Rise: Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Shape the Pretzels: Punch down the dough and divide it into equal portions. Roll each piece into a rope and shape it into a traditional pretzel form by forming a U, crossing the ends over each other twice, and pressing them onto the bottom of the U.
Baking Soda Bath: In a large pot, bring water and the baking soda to a gentle boil. Boil each pretzel for 30 seconds on each side, then remove them with a slotted spoon and place them on a parchment-lined baking sheet.
Bake the Pretzels: Preheat the oven to 425°F (220°C). Bake the pretzels for approximately 12 minutes or until they turn golden brown and crusty.
Prepare the Beer Cheese Dip: While the pretzels bake, melt butter in a saucepan over medium heat. Whisk in the flour to form a roux and cook for about 1-2 minutes, stirring constantly. Gradually whisk in the beer, then add shredded cheddar cheese, stirring until the cheese melts and the sauce is smooth and creamy.
Serve: Serve the warm pretzels with the beer cheese dip on the side for dipping.

Notes

Use warm water around 100-110°F (38-43°C) to activate the yeast properly without killing it.
Boiling pretzels in baking soda water is essential for the chewy crust and characteristic pretzel flavor.
Sharp cheddar cheese works best for a flavorful dip, but feel free to experiment with other cheeses like gouda or gruyere.
For a crispier pretzel, brush them with an egg wash before baking.
Store leftover pretzels at room temperature in an airtight container for up to 2 days or freeze for longer storage.