Soft Pretzels With Beer Cheese Dip Recipes

SOFT BEER PRETZELS WITH BEER CHEESE DIP

Steps:

• Warm the beer to 110-115°F.
• 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 5 minutes, or until it starts to get foamy.
• Add the butter and the flour. Turn the mixer to low to medium speed and mix until dough comes together.
• Increase the mixer speed to medium and knead for 4-5 minutes. Dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl).
• In a clean bowl, add enough oil to coat the inside of the bowl (can spray with cooking spray or add about 1 teaspoon of oil and brush to coat inside of bowl) 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 tea towel, then allow to rise for about 1 hour, until dough has doubled in size.
• Preheat oven to 425°F.
• Line two baking sheets (Use silpat or parchment paper sprayed with cooking spray)
• In a large pot, bring 10 cups of water and the baking soda to a boil.
• Meanwhile, shape pretzels. Turn the dough onto a lightly oiled surface and divide into 8 pieces. Flatten each piece into a rectangle, then roll into a cigar shape. Pinch the seams together. Then roll the dough out into a 24 inch rope. Bring the two ends of the rope up to form a "U" shape. Twist the two end pieces around each other once, then cross the end pieces back down to the bottom of the "U" to complete the pretzel shape. (See above photo)
• When all pretzels are shaped, add them 2 at a time to the pot of boiling water, allow them to boil for 30 seconds. Then remove from the water with a spider or large spatula and place on the baking sheets.
• Brush each pretzel with the egg mixture and sprinkle with kosher salt.
• Bake for 12-15 minutes or until browned.
• Serve with beer cheese dip (below)
• Preheat oven to 350°F
• In a medium bowl, stir cream cheese until smooth. Add the grated cheddar cheese and 1/2 cup of the grated mozzarella, stir to combine.
• Add the garlic powder, beer and hot sauce, stir until completely mixed.
• Pour into a baking dish* and sprinkle the remaining 1/4 cup of mozzarella on top.
• Bake for about 15 minutes or until melted and top is golden.
• Garnish with chopped parsley if desired and serve.

BEER CHEESE PRETZEL DIP

Steps:

• In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.

BEER CHEESE AND SOFT PRETZEL BITES

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.