Bavarian Soft Pretzels with Beer Cheese Recipe

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PREP TIME

1 hr 30 mins

COOK TIME

20 mins

SERVINGS

12

Ingredients

Bavarian Soft Pretzels

  • 2 cups whole milk
  • 1 1/2 Tbsp active dry yeast
  • 6 Tbsp packed light-brown sugar
  • 4 Tbsp butter, room temperature
  • 4 1/2 cups all-purpose flour, plus additional flour as needed
  • 2 tsp salt
  • 1/3 cup baking soda
  • 3 cups warm water
  • Coarse salt, to taste
  • 6 Tbsp salted butter , melted
  • 2 jalapenos, seeded and thinly sliced*
  • 1 cup cheddar cheese, grated*

 

Pub-Style Beer Cheese

  • 1/2 cup heavy cream
  • 1 egg yolk
  • 1 1/2 Tbsp Worcestershire sauce
  • 2 tsp dijon mustard
  • 1 Tbsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 3oz Oktoberfest beer (We used Hofbrau Oktoberfestbier)
  • 2 cups sharp cheddar cheese, freshly grated

Bavarian Soft Pretzels with Beer Cheese ready to be eaten

COOKING INSTRUCTIONS:
Bavarian Soft Pretzels with Beer Cheese

Bavarian Soft Pretzels

  1. Microwave milk until lukewarm/warm, about 2 minutes on HIGH power.
  2. Pour milk and yeast into bowl of electric stand mixer and whisk by hand until yeast has dissolved. Let rest 5-10 minutes or until yeast begins to puff up. Add brown sugar, butter, 1 cup flour and salt to milk mixture and, using the whisk attachment, stir until blended.
  3. Switch attachment to a dough hook, add remaining 3 1/2 cups flour and knead on medium-low speed until elastic.
  4. In 1/2 cup increments, mix in additional flour as needed until dough forms one ball and pulls away from the sides of the bowl. Remove dough from hook and cover bowl with plastic wrap or lid and allow dough to rise in warm place until doubled in size, about 1 hour.
  5. Preheat oven to 450º. Punch dough down several times to release any air pockets.
  6. Divide dough into 12 equal pieces and cover loosely with plastic wrap. (This will keep dough from drying out as you work)
  7. Roll each piece out into a long, thin rope about 32 – 36 inches long. Form dough rope into a pretzel shape.
  8. In a shallow bowl, whisk together baking soda and warm water until baking soda is dissolved, then fully immerse pretzel into water mixture, lift and allow excess water to drip off.
  9. Place on prepared baking sheet, and sprinkle with coarse salt. Repeat this process with remaining dough. Afterwards, If you are making jalapeno-cheddar pretzels, place jalapeno slices on top of your pretzels and lightly press into dough. Top each pretzel with cheese.
  10. Bake pretzels in preheated oven 7 – 11 minutes until golden brown. Be careful to check the bottoms of the pretzels to make sure they are not burning. Remove from oven and brush top and bottom of plain pretzels with melted butter.
  11. Enjoy with Pub-Style Beer Cheese and whole-grain mustard

 

Pub-Style Beer Cheese

  1. In a saucepan, whisk together heavy cream, egg yolk and seasonings over medium heat until just simmering. Add the beer and shredded cheese.
  2. Stir for one minute, remove from heat and continue to stir until the cheese has melted completely. Transfer to a serving dish and serve hot.

PAIRINGS:
Bavarian Soft Pretzels with Beer Cheese

Oktoberfestbier

Zinfandel

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