How To Make The BEST Homemade Soft PRETZELS With BEER Cheese Sauce

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Start by making the beer cheese sauce in a medium saucepan over medium heat.

Melt 1/4 cup unsalted butter in the saucepan.

Add 1/4 cup all-purpose flour and 1/4 teaspoon chili powder, stirring to combine.

Gradually add 1 pint of half and half, stirring until thickened without burning.

Pour in 1 cup of dark German beer and bring to a simmer, stirring occasionally.

Add 2 teaspoons of dijon mustard and 1 teaspoon of worcestershire sauce, cooking until bubbling and thick.

Reduce heat to low and stir in 10 ounces of extra sharp cheddar cheese until melted.

Add 8 ounces of freshly shredded apple smoked gruyere cheese, stirring until fully melted and smooth.

Transfer the cheese sauce to a small crock pot to keep warm.

In a stand mixer, combine 1 1/2 cups of warm water (110-115 degrees), 4 tablespoons of melted unsalted butter, 2 teaspoons of kosher salt, 1 tablespoon of sugar, and 2 1/4 teaspoons of instant yeast.

Mix on low speed and gradually add 4 1/2 cups of bread flour until the dough comes together, adjusting with more flour or water as needed.

Increase mixer speed to medium and knead for 3-4 minutes until the dough is tacky but not sticky.

Spray a glass bowl with olive oil spray, place the dough in the bowl, and cover with plastic wrap.

Let the dough rise for 45 minutes to an hour until doubled in size.

After rising, dump the dough onto a pastry mat and divide it into 8 equal pieces.

Form the dough into a cylinder to make cutting easier, then cut it in half and each half into 4 pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens