These Soft Beer Pretzels with Beer Cheese Dip are delicate and cushioned pretzels with a gooey plunge. Ideal for game day, parties, or whenever you need a tidbit to go with your brew.

Brew and pretzels go together like – well like lager and cheddar. What's more, similar to cheddar and pretzels. They all simply go together truly well, OK? At the point when Fred Meyer requested that I build up a formula utilizing neighborhood, Northwest brew, my first idea was delicate lager pretzels. In spite of the fact that the conceivable outcomes are inestimable with regards to cooking with brew, I continued returning to pretzels.

Despite the fact that these pretzels have lager in them, they aren't overpowering with brew season. There is only a trace of lager enhance, enough with the goal that you realize it is there yet less that it has an aftertaste like you are eating a brew. What's more, the lager in the mushy plunge sets off the extravagance of the cheddar flawlessly. Obviously you can completely round out these flavors by serving everything with a super cold brew.

Also Try Our Recipe : Cranberry Bacon Brie Grilled Cheese 


For the Pretzels

  • 12 oz beer such as a lager
  • 1 Tablespoon Sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast 2 and 1/4 teaspoons
  • 2 ounces unsalted butter melted
  • 22 ounces all-purpose flour about 4 and 1/2 cups
  • 10 cups water
  • 2/3 cups baking soda
  • 1 egg yolk beaten with 1 tablespoon water
  • kosher salt for topping or pretzel salt if you can find it
  • vegetable oil for bowl

For Beer Cheese Dip

  • 4 ounces cream cheese softened
  • 3/4 cup grated white cheddar
  • 3/4 cup grated mozzarella divided
  • 1/4 cup beer I used a lager
  • 1 teaspoon garlic powder
  • a few dashes hot sauce
  • 1 tablespoon chopped parsley optional, for garnish

To Make Soft Beer Pretzels

  1. Warm the beer to 110-115 degrees F.
  2. In a stand mixer with the dough hook attached, add the warm beer, sugar, kosher salt, then sprinkle the yeast on top. Let the mixture sit for about five minutes, or until it starts to get foamy.
  3. Add the butter and the flour. Turn the mixer to low to medium speed and mix until dough comes together.
  4. Increase the mixer speed to medium and knead for 4-5 minutes. Dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl).
  5. In a clean bowl, add enough oil to coat the inside of the bowl (can spray with cooking spray or add about 1 teaspoon of oil and brush to coat inside of bowl) Quickly form the dough into a ball and place in the bowl, turning once to coat the dough in oil.
  6. Cover with plastic wrap and a tea towel, then allow to rise for about 1 hour, until dough has doubled in size.
  7. Preheat oven to 425 degrees F. 
  8. Line two baking sheets (Use silpat or parchment paper)
  9. In a large pot, bring 10 cups of water and the baking soda to a boil.
  10. Meanwhile, shape pretzels. Turn the dough onto a lightly oiled surface and divide into 8 pieces. Flatten each piece into a rectangle, then roll into a cigar shape. Pinch the seams together. Then roll the dough out into a 24 inch rope. Bring the two ends of the rope up to form a "U" shape. Twist the two end pieces around each other once, then cross the end pieces back down to the bottom of the "U" to complete the pretzel shape. (See above photo)
  11. When all pretzels are shaped, add them 2 at a time to the pot of boiling water, allow them to boil for 30 seconds. Then remove from the water with a spider or large spatula and place on the baking sheets.
  12. Brush each pretzel with the egg mixture and sprinkle with kosher salt.
  13. Bake for 12-15 minutes or until browned.
  14. Serve with beer cheese dip (below)

To make the beer cheese dip

  1. Preheat oven to 350 degrees F
  2. In a medium bowl, stir cream cheese until smooth. Add the grated cheddar cheese and 1/2 cup of the grated mozzarella, stir to combine.
  3. Add the garlic powder, beer and hot sauce, stir until completely mixed.
  4. Pour into a baking dish* and sprinkle the remaining 1/4 cup of mozzarella on top.
  5. Bake for about 15 minutes or until melted and top is golden.
  6. Garnish with chopped parsley if desired and serve.

*I used a 6.25 inch mini cast iron skillet. The skillet was quite full, so I wouldn't recomend using a smaller dish.

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