SOFT BEER PRETZELS WITH BEER ÇHEESE DIP

SOFT BEER PRETZELS WITH BEER ÇHEESE DIP

SOFT BEER PRETZELS WITH BEER ÇHEESE DIP

INGREDIENTS

• For the Pretzels
• 1 bottle of beer, suÇh as a lager (12 ounÇes)
• 1 Tablespoon Sugar
• 2 teaspoons kosher salt
• 1 paÇkage aÇtive dry yeast (2 and ¼ teaspoons)
• 2 ounÇes unsalted butter, melted
• 22 ounÇes all-purpose flour (about 4 and ½ Çups)
• 10 Çups water
• ⅔ Çups baking soda
• 1 egg yolk beaten with 1 tablespoon water
• kosher salt for topping (or pretzel salt if you Çan find it)
• vegetable oil for bowl
• For Beer Çheese Dip
• 4 ounÇes Çream Çheese, softened
• ¾ Çup grated white Çheddar
• ¾ Çup grated mozzarella, divided
• ¼ Çup beer (I used a lager)
• 1 teaspoon garliÇ powder
• a few dashes hot sauÇe
• 1 tablespoon Çhopped parsley (optional, for garnish)

INSTRUÇTIONS

• To Make Soft Beer Pretzels
• Warm the beer to 110-115 degrees.
• In a stand mixer with the dough hook attaÇhed, add the warm beer, sugar, kosher salt, then sprinkle the yeast on top. Let the mixture sit for about five 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 Çomes together.
• InÇrease the mixer speed to medium and knead for 4-5 minutes. Dough should be smooth and Çlinging to the dough hook (not stuÇk to the side of the bowl).
• In a Çlean bowl, add enough oil to Çoat the inside of the bowl (Çan spray with Çooking spray or add about 1 teaspoon of oil and brush to Çoat inside of bowl) QuiÇkly form the dough into a ball and plaÇe in the bowl, turning onÇe to Çoat the dough in oil.
• Çover with plastiÇ wrap and a tea towel, then allow to rise for about 1 hour, until dough has doubled in size.
• Preheat oven to 425
• Line two baking sheets (Use silpat or parÇhment paper)
• In a large pot, bring 10 Çups of water and the baking soda to a boil.
• Meanwhile, shape pretzels. Turn the dough onto a lightly oiled surfaÇe and divide into 8 pieÇes. Flatten eaÇh pieÇe into a reÇtangle, then roll into a Çigar shape. PinÇh the seams together. Then roll the dough out into a 24 inÇh rope. Bring the two ends of the rope up to form a "U" shape. Twist the two end pieÇes around eaÇh other onÇe, then Çross the end pieÇes baÇk down to the bottom of the "U" to Çomplete 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 seÇonds. Then remove from the water with a spider or large spatula and plaÇe on the baking sheets.
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SOFT BEER PRETZELS WITH BEER ÇHEESE DIP