My sister recommended this beer cheese dip and it's great. I of course had to make the pretzels to go with it. I absolutely love soft pretzels and they are one of my go tos out at breweries, which is favorite weekend activity of mine. These pretzels were great. I highly recommend getting the large salt to sprinkle on the pretzels before baking!
Ingredients:
Pretzels:
12 oz beer, a lager is recommended
1 tablespoon Sugar
2 teaspoons kosher salt
1 package active dry yeast (2 and 1/4 teaspoons)
2 ounces unsalted butter melted
4 1/2 cups flour
10 cups water
2/3 cups baking soda
1 egg yolk beaten with 1 tablespoon water
large kosher salt for topping or pretzel salt if you can find it
vegetable oil for bowl
Beer Cheese Dip:
4 ounces cream cheese, at room temperature
3/4 cup grated Sartori Montemore
3/4 cup grated mozzarella divided
1/4 cup beer, a lager is recommended
1 teaspoon garlic powder
a few dashes Frank's hot sauce
Preparation:
1. Start by making the pretzels. Warm the beer in the microwave to 110-115 degrees Fahrenheit. I use a candy thermometer to check the temperature of the beer.
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 to the mixer. 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 and not stuck to the side of the bowl.
5. Spray the inside of a clean bowl with cooking spray. Quickly form the dough into a ball and place in the bowl, turning once to coat the dough in oil. Cover with plastic wrap and a dish towel, then allow to rise for about 1 hour, until dough has doubled in size.
6. Preheat oven to 425 degrees. Line two baking sheets with silpat mats (or parchment paper).
7. In a large pot, bring 10 cups of water and the baking soda to a boil. Boiling the pretzels in this mixture will help give them a nice brown color.
8. While bringing the water to a boil, shape pretzels. Turn the dough onto a lightly oiled surface and divide into 8 equal pieces. Roll into pretzel shape.
9. When all pretzels are shaped, add them 1 at a time to the pot of boiling water, allow them to boil for 30 seconds. Then remove from the water with a large spatula and place on the baking sheets.
10. Brush each pretzel with the egg mixture and sprinkle with kosher salt.
11. Bake for 12-15 minutes or until browned.
12. To make the beer cheese dip, preheat oven to 350 degrees.
13. In a medium bowl, stir cream cheese until smooth. Add all of the grated Montemore cheese and 1/2 cup of the grated mozzarella, stir to combine.
14. Add the garlic powder, beer and hot sauce, stir until completely mixed.
15. Pour into a 8x8 baking dish and sprinkle the remaining 1/4 cup of mozzarella on top.
16. Bake for about 15 minutes or until melted and top is golden. Serve warm with pretzels.
Ingredients:
Pretzels:
12 oz beer, a lager is recommended
1 tablespoon Sugar
2 teaspoons kosher salt
1 package active dry yeast (2 and 1/4 teaspoons)
2 ounces unsalted butter melted
4 1/2 cups flour
10 cups water
2/3 cups baking soda
1 egg yolk beaten with 1 tablespoon water
large kosher salt for topping or pretzel salt if you can find it
vegetable oil for bowl
Beer Cheese Dip:
4 ounces cream cheese, at room temperature
3/4 cup grated Sartori Montemore
3/4 cup grated mozzarella divided
1/4 cup beer, a lager is recommended
1 teaspoon garlic powder
a few dashes Frank's hot sauce
Preparation:
1. Start by making the pretzels. Warm the beer in the microwave to 110-115 degrees Fahrenheit. I use a candy thermometer to check the temperature of the beer.
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 to the mixer. 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 and not stuck to the side of the bowl.
5. Spray the inside of a clean bowl with cooking spray. Quickly form the dough into a ball and place in the bowl, turning once to coat the dough in oil. Cover with plastic wrap and a dish towel, then allow to rise for about 1 hour, until dough has doubled in size.
6. Preheat oven to 425 degrees. Line two baking sheets with silpat mats (or parchment paper).
7. In a large pot, bring 10 cups of water and the baking soda to a boil. Boiling the pretzels in this mixture will help give them a nice brown color.
8. While bringing the water to a boil, shape pretzels. Turn the dough onto a lightly oiled surface and divide into 8 equal pieces. Roll into pretzel shape.
9. When all pretzels are shaped, add them 1 at a time to the pot of boiling water, allow them to boil for 30 seconds. Then remove from the water with a large spatula and place on the baking sheets.
10. Brush each pretzel with the egg mixture and sprinkle with kosher salt.
11. Bake for 12-15 minutes or until browned.
12. To make the beer cheese dip, preheat oven to 350 degrees.
13. In a medium bowl, stir cream cheese until smooth. Add all of the grated Montemore cheese and 1/2 cup of the grated mozzarella, stir to combine.
14. Add the garlic powder, beer and hot sauce, stir until completely mixed.
15. Pour into a 8x8 baking dish and sprinkle the remaining 1/4 cup of mozzarella on top.
16. Bake for about 15 minutes or until melted and top is golden. Serve warm with pretzels.