Soft Pretzel Knots with Beer Cheese
- Level: Easy
- Yield: 6 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 285
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 45
- Sodium
- 2102
- Total: 2 hr 50 min (includes proofing and cooling times)
- Active: 50 min
Ingredients
Pretzel Knots:
2 1/2 cups (325 grams) all-purpose or bread flour, plus more for kneading
2 teaspoons (6 grams) instant yeast
1 teaspoon (4 grams) kosher salt
1/2 cup (125 milliliters) whole or 2% milk
2 tablespoons (34 grams) honey
2 tablespoons (28 grams) unsalted butter, plus more for the bowl
6 1/2 cups (1625 milliliters) water
Nonstick cooking spray
6 tablespoons (72 grams) baking soda
1 egg yolk plus 1 tablespoon water, lightly beaten, for an egg wash
Coarse or flaky salt
Beer Cheese:
1 tablespoon unsalted butter
1 1/2 tablespoon flour
1/2 cup (125 milliliters) whole or 2% milk
1/3 cup (83 milliliters) light flavored beer, such as a lager or pilsner
1/4 cup (62 grams) cream cheese
1 teaspoon grainy Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 cup (120 grams) grated Cheddar
Kosher salt
Directions
- For the pretzel knots: Whisk together the flour, yeast and salt in a large bowl until well combined.
- Combine the milk, honey and melted butter in a small saucepan. Heat until warm and add 1/2 cup (125 milliliters) of the water. Since you’re working with yeast, you want the mixture to be around body temperature so if your milk mixture is a bit on the hot side, add cooler water to bring the temperature down. If your mixture is body temperature or a bit warmer, add water around the same temperature.
- Pour the milk mixture into the flour mixture and stir into a shaggy dough. Turn the dough onto a floured work surface and knead until smooth and elastic, about 5 minutes. Place the dough into a lightly greased bowl, cover with a plate or plastic wrap and set aside in a warm place to rise until doubled in size, about 1 hour.
- Heat your oven to 425 degrees F and line two large sheet pans with parchment paper and spray lightly with nonstick cooking spray. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a 10-inch rope. Tie into knots, tuck the ends underneath and transfer to the prepared sheet pan. Drape the formed pretzels with the clean kitchen towel and set aside for 15 to 20 minutes.
- Combine the remaining 6 cups (1500 milliliters) of water with the baking soda in a large straight-sided sauté pan or saucepot and bring it to a boil over medium-high heat.
- Carefully add 4 of the pretzel knots to the boiling water and poach for 30 seconds, flipping halfway through. Using a slotted spoon, remove the poached pretzel knots from the water and return to the prepared baking sheet. Continue until all of the pretzels have been poached.
- Lightly brush the tops of each pretzel with a little of the egg wash and sprinkle with coarse salt. Bake until deeply golden brown and cooked through, 16 to 18 minutes. Transfer to a cooling rack and allow the pretzels to cool before serving. Meanwhile, make the beer cheese dip.
- For the beer cheese: Melt the butter in a skillet or saucepan over medium heat. Add in the flour and whisk for about 1 minute to combine and toast the flour. Slowly whisk in the milk followed by the beer. Add in the cream cheese, Dijon mustard, Worcestershire and garlic powder, turn the heat down to medium-low and cook, stirring frequently, until thickened, 3 to 4 minutes.
- Slowly add in the Cheddar and whisk until fully combined, then season with salt and keep warm over low heat until ready to serve with the pretzel knots.