Beer N Gouda Pretzels Recipes

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BEER 'N' GOUDA PRETZELS



Beer 'n' Gouda Pretzels image

Homemade pretzels are a wonderful treat to have in the fall especially with the flavor of beer added to it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Snacks

Time 1h

Yield 14 pretzels.

Number Of Ingredients 11

4-3/4 to 5-1/4 cups all-purpose flour
2 tablespoons sugar
1 envelope (1/4 ounce) quick-rise yeast
1-1/2 teaspoons salt
1 teaspoon caraway seeds
1 cup whole milk
1/2 cup beer or nonalcoholic beer
2 tablespoons canola oil
2 large eggs, lightly beaten
1 cup shredded Gouda cheese
Coarse salt

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast, salt and caraway seeds. In a small saucepan, heat the milk, beer and oil to 120°-130°; add to dry ingredients. Beat just until moistened. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 14 equal portions; roll each into a 20-in. rope. Cover and let rest 10 minutes longer. , Twist into pretzel shapes. Place on greased baking sheets; brush with eggs. Bake at 350° for 15 minutes. , Brush again with eggs; sprinkle with Gouda and coarse salt. Bake 12-15 minutes longer or until golden brown. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 233 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 338mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

BEER CHEESE AND SOFT PRETZEL BITES



Beer Cheese and Soft Pretzel Bites image

This recipe uses one of maybe my favorite hacks ever! I take deli or bakery pizza dough and turn it into browned-and-crunchy on the outside, chewy on the inside pretzel bites that beg to be dipped in a cheesy beer sauce. Serve these at your next tailgate or party and watch them disappear!

Provided by Kardea Brown

Categories     appetizer

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 20

1 pound bakery pizza dough
All-purpose flour, for dusting
1/2 cup baking soda
2 tablespoons sugar
1 large egg yolk
Pretzel salt or coarse kosher salt, for sprinkling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Half a 12-ounce can lager beer (I like LO-Fi Brewing)
1/2 cup half-and-half
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Pinch Miss Brown's House Seasoning, recipe follows
1 1/2 cups shredded sharp Cheddar
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
  • Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
  • While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
  • When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
  • Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
  • For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

BEER AND GOUDA AND SOUP



Beer and Gouda and Soup image

A delicious rich, creamy soup with beer, Gouda, Cheddar, bacon and chives. Perfect for those chilly days. This is my copycat recipe of a dish I had at a popular chain restaurant, where it is served with warm pretzel sticks. I also like to serve it with a warm pretzel roll.

Provided by winofoodie

Categories     Cream Soups

Time 55m

Yield 6

Number Of Ingredients 13

1 teaspoon butter
1 sweet onion (such as Vidalia), minced
1 clove garlic, minced
1 (12 fluid ounce) can or bottle light beer
4 cups chicken broth
2 cups milk
¼ cup butter
¼ cup all-purpose flour
1 cup shredded Gouda cheese
½ cup shredded sharp white Cheddar cheese
½ teaspoon ground black pepper
4 slices cooked bacon, crumbled
¼ cup chopped fresh chives

Steps:

  • Melt 1 teaspoon butter in a large saucepan over medium heat; add sweet onion and cook until softened, about 4 minutes. Stir garlic into the onion; cook and stir together until garlic is fragrant, about 1 minute. Pour light beer into the saucepan, bring to a simmer, and cook until onion is completely tender, about 10 minutes.
  • Stir chicken broth into the beer mixture; bring to a boil. Stream milk into the saucepan while stirring to form the base of the soup.
  • Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds. Stir flour into the melted butter until the mixture binds into a roux; pour into the soup. Cook and stir soup until it begins to simmer and thicken, 7 to 10 minutes.
  • Remove soup from heat. Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid until smooth; season with black pepper. Ladle soup into bowls; garnish with bacon and chives to serve.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 13.9 g, Cholesterol 71.2 mg, Fat 21.5 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 12.7 g, Sodium 1097.2 mg, Sugar 6 g

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