German Soft Pretzels with Beer Cheese
Warm, freshly baked pretzels with a soft, chewy center and a golden, salty crust are served alongside a rich, creamy beer cheese dip that’s packed with flavor.
Ingredients
For the pretzels (makes 12 rods)
- 1 cup warm water
- ¼ cup brown sugar
- 1 tbsp dry active yeast
- 2 tbsp olive oil
- 3 cups flour all purpose
For the poaching:
- 2 quarts water
- ¾ cup baking soda
Pretzel topping:
- 1 egg
- 1 tbsp water
- course sea salt
For the beer cheese:
- 4 tbsp cold butter
- ¼ cup flour all purpose
- 1 cup whole milk
- 1 cup beer of choice
- 1 cup cheddar cheese
- 1 cup Gruyère or Gouda cheese
- 1 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp garlic powder
- S&P to taste
Instructions
For the pretzels:
- In a large mixing bowl add sugar, water and yeast. Let sit for 5 mins or until foamy. Add flour & olive oil, mix until combined. Knead for about 5 minutes, add more four 1 tbsp at a time if it’s too sticky. Transfer to a greased bowl & cover with plastic wrap, let rise for about 45 mins.
- Remove plastic wrap and punch risen dough. Transfer to a floured surface and gently knead a few times. Cut into 12 equal pieces and form 8” logs. Arrange on parchment lined baking sheets and let sit for 30 mins, prepare your poaching water during this time.
- Add 2 quarts of water & baking soda to a large pot. Bring to a gentle simmer and drop dough logs into water for 15 seconds each side. Remove and coat in egg wash + sprinkle with salt. Bake at 450F for 10-12 mins until dark brown.
For the beer cheese:
- In a medium pot, melt 4 tbsp butter until foamy over medium heat. Add flour & whisk to combine, followed by adding milk & beer whisking as you add. Allow mixture to come to a boil & reduce to a gentle simmer. Stir until consistency coats the back of a spoon. Add your grated cheese + seasoning. Stir until cheese melts & you reach desired consistency. Serve immediately.