Soft Pretzels and Beer Cheese
Soft Pretzels and Beer Cheese
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Category
Appetizer
Cuisine
American
Soft Pretzel with Beer Cheese Recipe: A Perfect Pairing of Comfort, Flavor, and History
Step back in time with this classic combination of soft pretzels and beer cheese—a pairing that marries rich culinary history with irresistible comfort food.
Soft pretzels have their roots in Europe, with some accounts tracing their origins back to medieval monasteries in the 7th century. Legend has it that monks crafted the pretzel as a reward for children learning their prayers, its iconic twisted shape symbolizing crossed arms in prayer. The pretzel later gained popularity in Germany, becoming a staple snack in beer halls, where its salty flavor perfectly complemented the crisp, malty taste of beer.
Beer cheese, on the other hand, is a relatively modern creation originating in the United States, particularly in Kentucky, where it became a beloved dip for pretzels and other snacks. Combining sharp cheddar, cream cheese, mustard, and beer, this creamy dip draws on the long-standing tradition of pairing beer with hearty, flavorful dishes.
In this recipe, we bring these two icons together. The golden-brown, chewy pretzels boast a delightful balance of crispness on the outside and pillowy softness on the inside, lightly brushed with butter and sprinkled with coarse salt for that authentic pretzel shop feel. The beer cheese, infused with the malty depth of your favorite brew, offers a rich, velvety contrast to the pretzels' warm, savory flavor.
Whether you're channeling the spirit of a German beer hall, celebrating game day, or simply treating yourself to a hearty snack, this recipe is an easy-to-make homage to history and flavor. So, dip, dunk, and savor each bite of this timeless duo!
Ingredients
PRETZEL INGREDIENTS
- 1½ cups warm water
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 packet dry active yeast
- 4½ cups flour
- 3 tablespoons oil, divided
- ⅔ cup baking soda
- 2 eggs, beaten
- Coarse salt
BEER CHEESE INGREDIENTS
- 3 tablespoons salted butter
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ cup milk of choice at room temperature
- 2 teaspoons spicy brown mustard
- 1 cup beer of choice lager preferred
- 2 ½ cups shredded sharp cheddar at room temperature
Directions
SOFT PRETZELS
- Preheat the Oven: Preheat your oven to 450°F (230°C).
- Prepare the Yeast Mixture: In a large bowl, combine water, salt, and sugar. Stir until dissolved, then add the yeast. Let the mixture rest for about 5 minutes, or until the yeast begins to foam.
Make the Dough: Add the flour and 2 tablespoons of oil to the yeast mixture. Mix thoroughly until a dough forms. Remove the dough from the bowl, and use the remaining oil to coat the inside of the bowl. Return the dough to the bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour. Make the beer cheese during this 1 hour rest.
- Shape the Pretzels: Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a thin rope and twist the ends together to form the classic pretzel shape.
- Prepare the Boiling Water: In a large pot, bring water to a boil and add the baking soda.
- Boil the Pretzels: Carefully place each pretzel into the boiling water for 30 seconds per side. Remove with a slotted spoon and transfer to a baking sheet.
- Brush and Bake: Brush each pretzel with egg wash and sprinkle generously with salt. Bake in the preheated oven for 10–15 minutes, or until the pretzels are golden brown.
- Serve Warm: Enjoy your freshly baked soft pretzels with your favorite dip, such as beer cheese!
BEER CHEESE
- Melt the Butter: Place a medium saucepan over medium heat. Add the butter and let it melt completely, swirling the pan to ensure an even coating.
- Make the Roux: Whisk in the flour until fully combined with the butter. Sprinkle in the garlic powder and smoked paprika, stirring until the mixture is smooth and aromatic, about 1–2 minutes. The roux should develop a rich reddish-orange color.
- Add the Milk: Remove the saucepan from the heat to cool slightly. While whisking continuously, slowly pour in the milk in small increments. Whisk until the mixture is smooth and creamy.
- Incorporate Mustard and Beer: Stir in the spicy brown mustard until well blended. Gradually add the beer, whisking constantly to combine.
- Simmer the Base: Return the saucepan to medium heat and bring the mixture to a simmer. Cook for about 2 minutes, or until it thickens to a gravy-like consistency.
- Melt the Cheese: Remove the saucepan from the heat. Add the shredded sharp cheddar cheese in small batches, whisking after each addition until fully melted. Continue until the dip is smooth and velvety.
- Serve: Transfer the beer cheese dip to a serving bowl. Serve warm with soft pretzels, breadsticks, chips, or fresh vegetables.
