As always, live your life to the fullest. If you want to have beer cheese and pretzels for dinner, then JUST DO IT.
Beer Pretzel Nuggets and Beer Cheese
Course: Appetizer, or a meal… who am I to judgeDifficulty: Medium1
hour10
minutes40
minutesYES
Recipe for Beer Cheese inspired by Chunky Chef. CLICK HERE for their recipe!
Recipe for Beer Pretzels inspired by Fox and Briar. CLICK HERE for their recipe!
Ingredients
- Beer Pretzels
12 ounces of beer (Lager would be better, I used IPA)
1 Tbsp Sugar
2 tsp salt
1 package active dry yeast, or 2 and 1/4 tsp
2 ounces unsalted butter, melted
4 and 1/2 cups all-purpose flour
10 cups water
2/3 cups baking soda
1 egg yolk, beaten with 1 Tbsp water
Salt and Vegetable Oil as needed
- Beer Cheese
4 Tbsp butter
4 Tbsp all-purpose flour
1/2 cup beer, I used IPA
1 cup milk
1 tsp dijon mustard
1/2 – 1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1/8 tsp cayenne pepper
3 cups shredded cheese (Cheddar, American, whatever you want!)
Directions
- Beer Pretzels
- Warm the beer to 110°F, microwaving 20 seconds at a time
- In a stand mixer with the dough hook attachment, combine the beer, sugar, salt and sprinkle the yeast on top. Let the mixture marinate for 5 minutes, or until it gets foamy.
- Add melted butter and flour, turn mixer on low until the dough comes together. Once dough is together, increase speed to medium and let it knead for at least 5 minutes, or until dough is clinging to the dough hook and not the bowl.
- Grease another bowl with vegetable or other oil. Transfer the kneaded dough ball into the bowl. Cover the bowl with plastic wrap and allow to rise for 1 hour, or until doubled in size.
- Preheat oven to 425°F
- In a large pot, bring 10 cups of water and baking soda to a boil
- While the water is coming to a boil, divide your pretzel dough into 8 equal sizes. Stretch the dough flat, then roll it over onto itself so it is now a rope. Stretch the rope out until the rope is the thickness of your thumb. Cut into 2 inch pieces, approximately 12 pieces per rope.
- In batches, put pretzels into the boiling water/baking soda mixture for 15 seconds at a time, or until they float. Flip them over to ensure both sides have been boiled. Remove them from the water with a slotted spoon or spider, and place on the baking sheet.
- Brush each pretzel with the eggwash mixture (egg yolk and 1 Tbsp water), and sprinkle with salt
- Bake for 12-15 minutes, or until browned
- Plate and serve with corresponding beer cheese!
- Quick Beer Cheese!
- While your pretzels are baking in the oven, melt butter over Medium heat. Once melted, add flour and whisk until combined. Cook for 30 secs or until flour smell dissipates.
- Drizzle beer and then the milk into the flour, whisking constantly until thoroughly combined.
- Cook over Medium heat for a few minutes, or until mixture has thickened. If mixture seems too thick, add additional milk. Stir in mustard, Worcestershire sauce, garlic powder, salt, pepper, paprika and cayenne pepper.
- Add cheese a few handfuls at a time, waiting until fully incorporated until adding more. Once everything is combined, serve warm!
Notes
- The pretzels retain some of the beer flavor. I used an IPA which I’m personally not a fan of, so make sure whatever beer you use is one you enjoy!
- Always make sure your dough rises until it has at least doubled in size if that’s what is recommended.
- Boiling the dough in the baking soda first creates a layer that prevents it from rising like a bread would, and helps give it the glossy sheen we know!
- I used a combination of American and Cheddar cheeses for the beer cheese. You can use all Cheddar, all American, or a combination of any cheese you wish! This recipe is super versatile!
