Pretzels

1 Can Non Blonde Lager

1 Tablespoon Sugar

2 Teaspoons Kosher Salt

1 Package Active Dry Yeast 2 1/4 Teaspoons

2 Ounces Unsalted Butter Melted

22 Ounces All-Purpose Flour – about 4 1/2 Cups

10 Cups Water

2/3 Cups Baking Soda

1 Egg Yolk Beaten

1 Tablespoon Water

Kosher Salt for topping or Pretzel Salt if you can find it

Vegetable Oil for Bowl

For Beer Cheese Dip

4 Ounces Cream Cheese Softened

3/4 Cup Grated White Cheddar

3/4 Cup Grated Mozzarella Divided

1/4 Cup Pale Lager

1 Teaspoon Garlic Powder

A Few Dashes Hot Sauce

1 Tablespoon Chopped Parsley Optional, For Garnish

Soft Beer Pretzels

Warm the beer to 110-115°F / 43 to 46°C

In a stand mixer with the dough hook attached, add the warm beer, sugar, kosher salt, then sprinkle the yeast on top. Let the mixture sit for about 5 to 10 minutes, or until it starts to get foamy.

Add the butter and the flour.

Turn the mixer to a low to medium speed and mix until dough comes together.

Increase the mixer speed to medium and knead for 4-5 minutes.

The dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl).

In a clean bowl, add enough oil to coat the inside of the bowl (can spray with cooking spray or add about 1 teaspoon of oil and brush to coat inside of bowl)

Quickly form the dough into a ball and place in the bowl, turning once to coat the dough in oil.

Cover with a tea towel, then allow to rise for about 1 hour, until dough has doubled in size.

Preheat oven to 425°F / 200°C

Line two baking sheets with waxed baking paper and oiled.

In a large pot, bring 10 cups of water and the baking soda to a boil.

Meanwhile, shape pretzels. Turn the dough onto a lightly oiled surface and divide into 8 pieces. Flatten each piece into a rectangle, then roll into a cigar shape. Pinch the seams together. Then roll the dough out into a 24” rope. Bring the two ends of the rope up to form a “U” shape. Twist the two end pieces around each other once, then cross the end pieces back down to the bottom of the “U” to complete the pretzel shape.

When all pretzels are shaped, add them 2 at a time to the pot of boiling water, allow them to boil for 30 seconds.

Then remove from the water with a spider or large spatula and place on the baking sheets.

Brush each pretzel with the egg mixture and sprinkle with kosher salt.

Bake for 12-15 minutes or until browned.

Serve with beer cheese dip.

The Beer Cheese Dip

Preheat oven to 350°F / 180°C

In a medium bowl, stir cream cheese until smooth.

Add the grated cheddar cheese and 1/2 cup of the grated mozzarella, stir to combine.

Add the garlic powder, beer and hot sauce, stir until completely mixed.

Pour into a baking dish* and sprinkle the remaining 1/4 cup of mozzarella on top.

Bake for about 15 minutes or until melted and top is golden.

Garnish with chopped parsley if desired and serve.

Notes

I used a 16 cm mini cast iron skillet.

The skillet was quite full, so I wouldn’t recommend using a smaller dish.