Description
Soft pretzels served with a creamy beer cheese dip, perfect for snacking or entertaining.
Ingredients
Scale
- 2 cups warm water
- 1 packet active dry yeast
- 1/4 cup granulated sugar
- 4 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/2 cup baking soda
- 1 large egg, beaten
- Coarse sea salt, for sprinkling
- 1 cup shredded cheddar cheese
- 1/2 cup beer
- 1/4 cup cream cheese
- 1 tablespoon Dijon mustard
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
- Add flour and melted butter to the yeast mixture and knead until smooth.
- Cover the dough and let it rise for about 1 hour, or until doubled in size.
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Divide the dough into 8 equal pieces and roll each into a long rope, then twist into a pretzel shape.
- In a large pot, bring 10 cups of water and baking soda to a boil.
- Boil each pretzel for 30 seconds, then remove and place on the prepared baking sheet.
- Brush each pretzel with beaten egg and sprinkle with coarse sea salt.
- Bake for 12-15 minutes or until golden brown.
- For the beer cheese dip, combine cheddar cheese, beer, cream cheese, and Dijon mustard in a saucepan over medium heat until melted and smooth.
- Serve pretzels warm with beer cheese dip.
Notes
- For a richer flavor, use a stout beer in the cheese dip.
- Store leftover pretzels in an airtight container for up to 2 days.
- Reheat pretzels in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel with dip
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Soft Pretzels, Beer Cheese Dip, Snack, Appetizer