Get ready to indulge in a delightful twist on a classic snack with our "Bread Pretzels with Beer Cheese" recipe! These golden, chewy pretzels are not only a fun culinary project but also the perfect companion for game day or a cozy movie night. Imagine pulling apart a warm pretzel, its soft interior complemented by a rich and creamy beer cheese dip that will have your taste buds dancing. Whether you're a seasoned baker or a kitchen novice, this recipe is simple yet satisfying, making it a must-try for anyone looking to impress friends and family. Ready to elevate your snack game? Let’s dive into the delicious world of homemade pretzels!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: German
Serves: 12 pretzels
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 ½ cups warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ cup baking soda
- 1 cup shredded cheddar cheese
- 1 cup beer
- 1 tablespoon mustard
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1 packet of active dry yeast, 1 tablespoon of sugar, and 1 teaspoon of salt. Mix these dry ingredients together until well combined.
- In a separate bowl, warm 1 ½ cups of water until it is lukewarm (about 110°F or 43°C). Pour the warm water into the flour mixture and stir until a dough begins to form.
- Once the dough has come together, knead it on a floured surface for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 20-30 minutes, or until it has doubled in size.
- While the dough is rising, prepare the beer cheese sauce. In a medium saucepan over medium heat, combine 1 cup of shredded cheddar cheese, 1 cup of beer, and 1 tablespoon of mustard. Stir continuously until the cheese has melted and the mixture is smooth. Remove from heat and set aside.
- Once the dough has risen, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a long rope, about 18 inches long. Shape each rope into a pretzel by forming a U shape, crossing the ends over each other, and then twisting them before pressing the ends into the bottom of the U.
- In a large pot, bring 8 cups of water to a boil and add ½ cup of baking soda. Carefully drop each pretzel into the boiling water for about 30 seconds, then remove them with a slotted spoon and place them on the prepared baking sheet.
- Once all pretzels are on the baking sheet, bake them in the preheated oven for 15-20 minutes, or until they are golden brown.
- Remove the pretzels from the oven and let them cool slightly before serving. Serve warm with the beer cheese sauce for dipping.
Tips
- Perfect Dough Consistency: When kneading the dough, aim for a smooth and elastic texture. If it's too sticky, gradually add more flour, but be careful not to overdo it, as this can lead to tough pretzels.
- Warm Environment for Rising: For the best rise, place your dough in a warm spot, such as near a preheated oven or in a sunny area. This will help the yeast activate and create fluffy pretzels.
- Baking Soda Bath: The baking soda bath is crucial for achieving that classic pretzel flavor and color. Make sure the water is at a rolling boil before adding the pretzels, and don’t overcrowd the pot to ensure they cook evenly.
- Experiment with Toppings: While our recipe is delicious as is, feel free to get creative! Try sprinkling coarse sea salt, garlic powder, or even everything bagel seasoning on top before baking for an extra flavor kick.
- Serve Fresh: Pretzels are best enjoyed fresh out of the oven. If you have leftovers, reheat them in the oven to restore their crispy exterior and soft interior before serving with your beer cheese sauce.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 8g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 20mg
