Soft Pretzels with Beer Cheese Dip

Ingredients

• 3 cups all-purpose 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
• 1/2 cup baking soda (for boiling bath)
• 1 egg, beaten (for egg wash)
• 2 tbsp coarse sea salt (for topping)
• 1 cup amber or brown ale
• 2 tbsp unsalted butter (for dip)
• 2 tbsp all-purpose flour (for dip roux)
• 1 cup whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper

Steps

1. 1

   1. Dissolve yeast and brown sugar in warm water and let sit 5 minutes until foamy. Stir in melted butter and salt, then gradually mix in flour until a soft dough forms. Knead for 8 minutes until smooth and elastic, then cover and let rise 1 hour.

2. 2

   2. Preheat oven to 450°F (230°C) and line two baking sheets with parchment. Bring a large pot of water to a boil and carefully stir in the baking soda.

3. 3

   3. Divide dough into 8 pieces, roll each into a 20-inch rope, and twist into a pretzel shape. Boil each pretzel for 30 seconds per side, then transfer to the baking sheets.

4. 4

   4. Brush each pretzel with egg wash, sprinkle generously with coarse salt, and bake for 12-14 minutes until deep golden brown.

5. 5

   5. While pretzels bake, melt butter in a saucepan over medium heat, whisk in flour, and cook 1 minute. Gradually whisk in milk, then the beer, and simmer until thickened, about 3 minutes.

6. 6

   6. Remove dip from heat and stir in cheddar, Dijon, smoked paprika, garlic powder, and cayenne until fully melted and smooth. Serve immediately alongside warm pretzels.