Ingredients with Measurements:
For the pretzel bites:
- 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 large egg yolk beaten with 1 tablespoon water
- Coarse salt
For the beer cheese sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup beer (preferably a light lager)
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Stand mixer with dough hook attachment
- Large pot for boiling pretzels
- Baking sheet lined with parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the warm water, sugar, and kosher salt. Sprinkle the yeast on top and let it sit for 5 minutes, until the mixture becomes foamy.
2. Add the flour and melted butter to the mixer bowl and mix on low speed until the dough comes together. Increase the speed to medium and knead the dough for 5 minutes, until it becomes smooth and elastic.
3. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, until it doubles in size.
4. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
5. In a large pot, bring the 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, about 1 inch (2.5 cm) thick. Cut the rope into 1-inch (2.5 cm) pieces.
7. Working in batches, boil the pretzel bites in the water for 30 seconds. Remove them with a slotted spoon and place them on the prepared baking sheet.
8. Brush the pretzel bites with the egg wash and sprinkle them with coarse salt.
9. Bake the pretzel bites for 12-15 minutes, until they are golden brown.
10. While the pretzel bites are baking, make the beer cheese sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
11. Gradually whisk in the beer and milk, stirring constantly, until the mixture is smooth.
12. Add the shredded cheddar cheese and garlic powder to the saucepan and stir until the cheese is melted and the sauce is smooth.
13. Season the sauce with salt and pepper to taste.
14. Serve the pretzel bites warm with the beer cheese sauce for dipping.
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 15 minutes
Temperature:
Bake at 450°F (230°C)
Serving size:
Makes about 80 pretzel bites and 2 cups of beer cheese sauce. Serves 8-10 people.
Nutritional information:
Calories per serving: 400
Total fat: 16g
Saturated fat: 9g
Cholesterol: 60mg
Sodium: 1200mg
Total carbohydrates: 47g
Dietary fiber: 2g
Sugars: 2g
Protein: 16g
Substitutions for ingredients:
- For a non-alcoholic version, substitute the beer in the cheese sauce with chicken or vegetable broth.
- You can use any type of cheese you like in the sauce, such as Gouda, Swiss, or Monterey Jack.
Variations:
- Add some chopped jalapeños or green chilies to the cheese sauce for a spicy kick.
- Sprinkle some sesame seeds or poppy seeds on top of the pretzel bites before baking for extra flavor and texture.
Tips and tricks:
- Make sure the water for boiling the pretzel bites is at a rolling boil before adding them.
- Don't overcrowd the pot when boiling the pretzel bites, as they will expand and need room to move around.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- You can freeze the pretzel bites after boiling them and before baking them. Just place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer bag and store for up to 3 months. When ready to bake, just brush them with the egg wash and sprinkle with salt, and bake for 15-20 minutes at 450°F (230°C).
Storage instructions:
Store the leftover pretzel bites in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the pretzel bites, place them on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes, until heated through.
Presentation ideas:
Serve the pretzel bites on a large platter with the beer cheese sauce in a bowl in the center for dipping.
Garnishes:
Sprinkle some chopped fresh parsley or chives on top of the cheese sauce for a pop of color.
Pairings:
Serve the pretzel bites with a cold beer or a glass of white wine.
Suggested side dishes:
- German potato salad
- Coleslaw
- Roasted Brussels sprouts
Troubleshooting advice:
- If the pretzel bites are too tough, it's likely that they were overcooked. Boil them for less time next time.
- If the pretzel bites are too dense, it's likely that the dough didn't rise enough. Make sure to let it rise for the full hour before shaping and boiling the pretzel bites.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with the dough and cheese sauce to prevent the spread of bacteria.
- Store the leftover pretzel bites in the refrigerator if you're not going to eat them within 2 days.
Food history:
Soft pretzels originated in Germany in the early 1800s and were traditionally served with mustard. They became popular in the United States in the late 1800s, particularly in Pennsylvania Dutch country. Beer cheese sauce is a popular accompaniment to pretzels in many parts of the United States.
Flavor profiles:
The pretzel bites are salty and chewy, with a slightly sweet and buttery flavor. The beer cheese sauce is creamy and tangy, with a hint of garlic and a subtle beer flavor.
Serving suggestions:
Serve the pretzel bites as an appetizer or snack at a party or game day gathering. They're also great for a movie night or casual dinner.
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