Pretzels with Beer Cheese Dip

Homemade soft pretzels with coarse sea salt is just the perfect snack on a chilly football Sunday. Especially if you’re having friends over. Dipped in rich creamy beer cheese sauce. It’s just the best. Made with an IPA, sharp cheddar, mozzarella and spices. Serve while the cheese is warm and the pretzels right out of the oven, steaming hot.

Pretzels

• 1 1/2 cups warm water
• 2 tbsp. brown sugar
• 2 1/4 tsp. dry active yeast
• 1 stick unsalted butter, room temperature
• 1 1/2 tsp. kosher salt
• 4 1/2 cups flour
• 8 cups water
• 2/3 cup baking soda
• 1 egg beaten
• coarse sea salt

Beer Cheese Sauce

• 4 tbsp. unsalted butter
• 1/4 cup all-purpose flour
• 1 cup beer (IPA or lager)
• 1 1/2 cups whole milk
• 1/2 tsp garlic powder
• 1 tsp. onion powder
• 4 oz shredded sharp cheddar
• 4 oz shredded mozzarella
• salt and black pepper

Directions

Starting with the pretzel dough, in a large mixing bowl with a dough hook. Add together the water, yeast, brown sugar and butter. Let it sit for about 5 minutes just until the yeast gets foamy. Then add in the salt and flour. Mix the dough until it comes together and is smooth. Cover and let it rise for about 1 hour in a warm spot until doubled in size.

Preheat the oven to 425 degrees.

When you’re ready to roll out the pretzels, divide the dough into 8 pieces. Working with one at a time, roll into a long rope about 10-12 inches long, depending how big you want the pretzels. Twist the pretzels and place on a parchment lined baking pan. Continue with the rest.

In a large shallow pan add together the water and baking soda and bring to a simmer, until the baking soda has dissolved. With a spider drop the pretzels one at a time into the water bath and let them go for about 1 minute. Remove and place back on the baking pan and continue with the rest. Then brush each one with egg wash, and generously sprinkle on coarse salt or pretzel salt. Bake for about 15-17 minutes until deep golden.

While the pretzels are baking make the beer cheese sauce. In a medium sauce pan melt the butter. Then whisk in the flour and cook for a minute. Then add in the beer and milk and continue to mix until slightly thickened over medium heat. Then add in the spices and shredded cheeses continue to whisk until it has thickened and smooth and all the cheese has melted. Season with salt and pepper. Pour into serving bowl and serve along with the pretzels warm.