Soft Pretzels with Beer Cheese Dipping Sauce

6 Feb

Pretzel recipe from http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html

  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel, course or kosher salt


Combine the water, sugar and kosher salt in a and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and mix until well combined. Knead until the dough is smooth and pulls away from the side of the bowl. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line a pan with parchment paper or foil and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda.

In the meantime, turn the dough out onto a slightly oiled work surface. Roll dough into 12 inch long ropes. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Beer Cheese Dipping Sauce

  • 1 lb velveta or cheddar cheese
  • 1 package cream cheese
  • 1 cup beer
  • Garlic

Cut cheese into 1 inch cubes.

Melt cheese over medium heat, stirring occasionally. When almost melted, add beer. I chose to use Deschutes Obsidian Stout, but you can choose whatever beer you’d like for flavor.

Add garlic to taste and stir until melted and smooth.

Serve hot.

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