Recipe: Beer Pretzels & Cheddar Dipping Sauce

Ingredients

Heat the beer to 105-110 degrees.
Dissolve yeast and sugar in the warmed beer and let it sit for 5 minutes.
Mix flour and sea salt together, then add melted butter to the beer mixture.
Incorporate two-thirds of the flour into the beer mixture, then add the remaining flour and mix until fully combined.
Knead the dough on a floured surface for 6-8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour until doubled.
Punch down the dough and divide it into 8 balls, shaping each into a rope.
Preheat the oven to 450°F.
Shape each rope into a pretzel and place on a parchment-lined baking sheet.
Boil water and baking soda in a large pot, then boil each pretzel for 30 seconds.
Drain the pretzels and place them on baking sheets.
Brush the pretzels with egg wash and sprinkle with salt.
Bake for 12-15 minutes until golden brown.
For the cheese sauce, heat beer and milk in a saucepan, then add cream cheese and whisk until blended.
Stir in cheddar, mozzarella, and optional seasoning until well mixed.
Serve the pretzels warm with the cheese sauce.

Servings

Calories

515

Total fat

21g

Total carbohydrates

60g

Total protein

17g

Sodium

5308mg

Cholesterol

84mg