Ingredients with Measurements:
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk beaten with 1 tablespoon water
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 cup beer
- Salt and pepper to taste
Special equipment needed:
- Stand mixer with dough hook attachment
- Large pot
- Baking sheet
- Parchment paper
- Whisk
- Saucepan
Step-by-step instructions:
1. In the bowl of a stand mixer, combine warm water, sugar, and kosher salt. Sprinkle the yeast on top and let it sit for 5 minutes or until the mixture becomes foamy.
2. Add flour and melted butter to the bowl and mix on low speed until the dough comes together. Increase the speed to medium and knead for 5 minutes.
3. Remove the dough from the bowl and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm place for 1 hour or until it doubles in size.
4. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
5. In a large pot, bring 10 cups of water and baking soda to a rolling boil.
6. Divide the dough into 8 equal pieces. Roll each piece into a long rope and shape it into a pretzel. Dip each pretzel into the boiling water for 30 seconds and place it on the prepared baking sheet.
7. Brush each pretzel with the egg yolk mixture and sprinkle with salt.
8. Bake for 12-15 minutes or until golden brown.
9. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and beer. Cook for 5 minutes or until the mixture thickens.
10. Remove the saucepan from the heat and stir in shredded cheddar cheese until melted. Season with salt and pepper to taste.
11. Serve the pretzels warm with the beer cheese sauce.
- Time:
Preparation time: 1 hour 30 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 450°F
Serving size:
- 8 pretzels
Nutritional information:
- Calories: 530
- Fat: 22g
- Carbohydrates: 63g
- Protein: 18g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Any type of cheese can be used instead of cheddar cheese.
- Non-alcoholic beer can be used instead of beer.
Variations:
- Add chopped jalapeños to the beer cheese sauce for a spicy twist.
- Use different types of cheese such as pepper jack or gouda.
- Top the pretzels with sesame seeds or poppy seeds before baking.
Tips and tricks:
- Make sure the water is boiling before dipping the pretzels.
- Use a slotted spoon to remove the pretzels from the water.
- Let the pretzels cool for a few minutes before serving with the beer cheese sauce.
Storage instructions:
- Store the pretzels in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Preheat the oven to 350°F. Place the pretzels on a baking sheet and bake for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pretzels on a wooden board with the beer cheese sauce in a small bowl.
- Arrange the pretzels on a platter with a variety of dipping sauces.
Garnishes:
- Chopped parsley or chives can be sprinkled on top of the beer cheese sauce.
Pairings:
- Serve with a cold beer or a glass of wine.
Suggested side dishes:
- Potato salad
- Coleslaw
- French fries
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the pretzels are too tough, they may have been overcooked.
Food safety advice:
- Make sure the dough is cooked through before serving.
- Store the pretzels in an airtight container to prevent contamination.
Food history:
- Pretzels originated in Germany in the 6th century.
Flavor profiles:
- The pretzels are salty and slightly chewy, while the beer cheese sauce is creamy and savory.
Serving suggestions:
- Serve as an appetizer or a snack.
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