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Soft Pretzels with Beer Cheese Dip: A Perfect Snack!

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Soft pretzels served with a creamy beer cheese dip, perfect for snacking or entertaining.

Ingredients

Scale
  • 2 cups warm water (110°F to 115°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/4 cup granulated sugar
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup baking soda
  • 1 large egg, beaten
  • Coarse sea salt, for sprinkling
  • 1 cup shredded cheddar cheese
  • 1/2 cup beer
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch
  • 1/2 cup milk

Instructions

  1. In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
  2. Add flour and salt to the yeast mixture and mix until a dough forms.
  3. Knead the dough on a floured surface for about 5 minutes until smooth.
  4. Place the dough in a greased bowl, cover, and let it rise for 1 hour.
  5. Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
  6. In a large pot, bring 10 cups of water and baking soda to a boil.
  7. Divide the dough into 8 equal pieces and roll each into a long rope, then shape into a pretzel.
  8. Boil each pretzel in the baking soda water for 30 seconds, then remove and place on the baking sheet.
  9. Brush each pretzel with beaten egg and sprinkle with coarse sea salt.
  10. Bake for 12-15 minutes until golden brown.
  11. For the beer cheese dip, combine cheddar cheese, beer, Dijon mustard, cornstarch, and milk in a saucepan over medium heat. Stir until melted and smooth.
  12. 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.

Nutrition

Keywords: Soft Pretzels, Beer Cheese Dip, Snack, Appetizer

Find it online: https://oliviatable.com/soft-pretzels-beer-cheese-dip-recipe-2/