Beer N Gouda Pretzels Recipes

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SOFT BEER PRETZELS



Soft Beer Pretzels image

I'm always looking for new ways to combine fun flavors, and what goes together better than beer and pretzels? Not much that I can think of. That's why I put them together into one delicious recipe. -Alyssa Wilhite, Whitehouse, Texas

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 8 pretzels.

Number Of Ingredients 12

1 bottle (12 ounces) amber beer or nonalcoholic beer
1 package (1/4 ounce) active dry yeast
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1-1/2 teaspoons salt
4 to 4-1/2 cups all-purpose flour
10 cups water
2/3 cup baking soda
TOPPING:
1 large egg yolk
1 tablespoon water
Coarse salt, optional

Steps:

  • In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, 1-1/2 teaspoons salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 24-in. rope. Curve ends of each rope to form a circle; twist ends once and lay over opposite side of circle, pinching ends to seal., In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, 2 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels., Place 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt if desired. Bake until golden brown, 10-12 minutes. Remove from pans to a wire rack to cool. , Freeze option: Freeze cooled pretzels in freezer containers. To use, thaw at room temperature or microwave each pretzel on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 288 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 604mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

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 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     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

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

GOUDA-AND-BEER FONDUE BREAD BOWL



Gouda-and-Beer Fondue Bread Bowl image

This delicious fondue is served in a bowl that you can also eat once the fondue is gone. For heartier fare, serve the fondue with pieces of cooked bratwurst as well as the bread and fruit.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

1 teaspoon Dijon mustard
Kosher salt
1 clove garlic, split
2 apples, cut into wedges
2 ripe pears, cut into wedges
1 1/2-pound round loaf crusty bread
8 ounces Gouda cheese, shredded
8 ounces Swiss Emmentaler cheese, shredded
2 tablespoons cornstarch
One 12-ounce bottle lager beer
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.
  • Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.
  • Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
  • Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.
  • Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes.

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Top Asked Questions

How do you serve beer with pretzels?
Serve these pretzels with your favorite beer at your next casual gathering. Pub-style pretzels with creamy beer cheese sauce make with Gouda are the perfect appetizer for adult Halloween guest. 1/2 cup of beer (This recipe uses Sierra Nevada for its strong taste. Use a wheat beer or blonde ale for a milder taste.) 1.
How do you cook pretzels in a Dutch oven?
In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, 2 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels. Place 2 in. apart on greased baking sheets.
What is the best sauce to dip pretzels in?
This rich, intensely flavored beer-based Mornay sauce is the perfect beer cheese sauce for dipping pretzels. I'm giving you a range of amounts of spices for this sauce, because everyone's taste is different. Start with the lesser amount of each and add more after you add the dairy if you think it needs it.
How do you cook frozen pretzels in boiling water?
Drop pretzels, 2 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels. Place 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt if desired. Bake until golden brown, 10-12 minutes.

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