Soft Pretzels with Beer Cheese Dip

Ingredients

• 3 cups bread flour
• 2 1/4 tsp active dry yeast
• 1 tbsp brown sugar
• 1 tsp fine salt
• 1 cup warm water
• 2 tbsp unsalted butter, melted
• 1/4 cup baking soda (for boiling bath)
• 1 egg, beaten (for egg wash)
• 2 tbsp coarse sea salt, for topping
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup Gruyère cheese, shredded
• 1 cup amber or lager beer
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper

Steps

1. 1

   1. Dissolve yeast and brown sugar in warm water and let sit 5 minutes until foamy. Mix in melted butter and salt, then gradually add flour, kneading the dough for 8 minutes until smooth and elastic. Cover and let rise in a warm spot for 1 hour until doubled.

2. 2

   2. Preheat oven to 450°F and line two baking sheets with parchment. Divide dough into 8 equal pieces, roll each into a long rope, and shape into classic pretzel twists.

3. 3

   3. Bring a large pot of water to a boil, add baking soda carefully, and boil each pretzel for 30 seconds per side. Transfer to baking sheets, brush generously with beaten egg, and sprinkle with coarse salt.

4. 4

   4. Bake pretzels for 12–14 minutes until deep golden brown, rotating pans halfway through.

5. 5

   5. While pretzels bake, melt butter in a small saucepan over medium heat, whisk in flour, and cook 1 minute. Pour in beer and whisk until smooth, then stir in mustard, garlic powder, paprika, and pepper.

6. 6

   6. Reduce heat to low, add both cheeses in two additions, stirring until fully melted and the dip is smooth and bubbling. Serve immediately alongside the warm pretzels.