Homemade Pretzels With Beer Cheese Dip Food

BEER CHEESE DIP FOR PRETZELS

Beer Cheese Dip for Pretzels image

Homemade pretzels are incomplete without a pub-style cheese dip to dunk into. This beer cheese dip is so creamy and delicious that it will make every bite of homemade soft pretzels even more delicious.I know you saw a glimpse of this cheese dip yesterday when I shared Soft Pretzels recipe. I decided to share Cheese Dip in separate post because this dip can also be served without pretzels. You can serve it baked soft potato wedges, tortilla chips, or add it over a rustic spinach artichoke pizza. So I thought, for the versatility of this cheesy dip.... it sure needed a separate spot in my recipe cabinet. What do you say?That being said, beer Cheese Sauce or dip is a classic pub-style accompaniment to soft pretzels. (a must have) What I like the best? How easy it is to make Beer Cheese Sauce. It may sound complicated but really it is 10 minute recipe. Super easy! I told you yesterday, pretzels take 10 minutes to bake in oven.. remember? My friends, by the time pretzels are out of the oven, the bubbling hot cheese sauce is ready to serve. Honestly, it can't get easier than this. You can make cheese sauce up-to a day in advance too. It will still need 1-2 minute to dilute before serving as it gets thicker as it sits in refrigerator. What I suggest? Make fresh, you guys! Just 10 minutes is all it needs.Beer or No Beer?Even though a 1.5 cup cheese sauce needs just 1/4 cup of beer.... The flavor of Beer Cheese dip depends a lot... I mean A LOT, on flavor/taste of beer. Sweeter (pale and lite) the beer, sweeter the dip.... darker the beer - more intense will be the cheese dip. In simple words, if you love aroma and bitterness of beer? Use a darker beer or if you prefer less intense then use pale ale or any lite beers. If you don't like beer, this cheese dip tastes good even without it. If not adding beer, add some extra liquid (apple cider or root beer) to adjust the thickness of sauce. (check recipe notes below for more details.)To me it is also a good use of leftover beer. If we have a few bottles left after a party/game day, I prefer to save them for making beer-based foods. This is a once-in-a-while thingy so I'm always excited to use the leftovers for my foodie adventures. Like last year I shared Beer Braised Chicken Sausage with you.... it is still one of family favorite and often demanded when I have few beer bottles to spare. That being said, you don't need a lot of beer to make this cheese sauce, a cup and half batch needs about 1/4 cup beer. I like to make bigger batch if friends coming over or prepare two recipes which uses whole bottle of beer and nothing goes waste.I still have a bottle left, let'me try and share something with you. Look for it in coming days. Back to cheese dip after boozy beer discussion.Honestly, this Cheese Dip is very forgiving. There is nothing in here which can't be swapped which makes it my special favorite as I can adapt it to my refrigerator's resources. You know what I mean ;) Other than beer, one most common swapped ingredient is : cheese. One month it is soft white cheddar and goat cheese and other time leftover sharp cheddar and cream cheese. Just throw in there and enjoy!Most pub-style beer cheese dips only rely on flavor of cheese and beer. I go an extra-step and spice-up things a bit. A few simple pantry condiments can enhance the richness of creamy cheese such as my favorite are Worcestershire sauce, mustard, Tabasco, some fresh chopped parsley, chopped dill pickle or jalapeno, and lemon pepper. All of these are optional as cheese dip has bold beer flavor which is good on it's own... though I recommend trying Tabasco, pickle and parsley for hot spicy rich tangy cheese dip.. if you please. :) Now, I can steal this line from Ree Redmond - thank you for listening. :)How to make Pretzel Cheese Dip Kids Friendly?Just a few simple swaps will make it perfect for kids. No worries, adults will still enjoy it.1. Skip Beer, use root beer or apple cider if you like.2. Use only mild white cheddar cheese3. Skip Tabasco.4. Don't use Worcestershire if have any fish allergies.that's pretty much it. Easy, right?Enjoy the day! I see you soon with something delicious from my kitchen! :)

Provided by Savita

Categories Dip

Time 10m

Number Of Ingredients 12

Ingredients

1 Cup Cheddar Cheese, white, shredded
1/4 Cup Beer, lite sweeter Pale Ale
5-6 Tabasco Sauce, *dash, adjust per taste
2 tbsp Parsley, fresh, chopped
1 tsp Mustard
Salt, to taste
1 tbsp Unsalted Butter
2 tbsp Cream Cheese
1 tbsp All-Purpose Flour
1/2 Cup Milk
1/4 tsp Lemon Pepper Seasoning, or more, optional
Pretzel, fresh or sticks

Steps:

Heat milk in a sauce pan and keep warm. In a another sauce pan, heat butter until just melted, add flour and cook (medium heat) stirring often until flour has cooked yet not browned (1-2 minutes) Add milk little at a time and stir continuously to make smooth white bachamel sort-of sauce. Add in beer and mix well (keep heat medium-low).
Add shredded cheddar cheese and cream cheese, and mix until cheese dissolve fully. Cook until sauce is thick to your liking. (1-2 minute more)
Remove from heat, add chopped parsley, *Tabasco, mustard, lemon pepper (if using). Mix well. Taste and adjust alt or more Tabasco (if you prefer).
Serve with soft pretzels and enjoy!!

HOMEMADE PRETZELS WITH BEER-CHEESE DIP

Homemade Pretzels with Beer-Cheese Dip image

Turn the kitchen into a pretzel shop with Homemade Pretzels with Beer-Cheese Dip! There's no need to buy pretzels when you can serve homemade pretzels.

Provided by My Food and Family

Categories Bread

Time 1h29m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1-1/4 cups warm water (110ºF to 115ºF)
1 Tbsp. dark brown sugar
1 env. (7 g) fast-rising yeast
5 Tbsp. butter, divided
3 cups bread flour
1 tsp. kosher salt, divided
2/3 cup baking soda
2 Tbsp. all-purpose flour
3/4 cup milk
1/2 cup beer
1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
1 cup KRAFT Shredded Sharp Cheddar Cheese
2 oz. VELVEETA, cut into 1/2-inch cubes

Steps:

Add warm water to sugar, yeast and 1 Tbsp. butter in small bowl; stir. Let stand 5 min. or until foamy.
Use pulsing action of food processor to process bread flour and 1/2 tsp. salt just until blended. Add yeast mixture; process 1 min. or until mixture is well blended and forms ball that pulls away from side of container.
Transfer dough to medium bowl sprayed with cooking spray; turn dough over. Cover with plastic wrap. Let rise in warm place 30 min. or until doubled in size.
Punch down dough. Divide into 24 equal pieces. Roll each dough piece into 18-inch-long rope. Fold each rope in half, then twist slightly; pinch ends together to seal. Place 12 twists on each of 2 baking sheets sprayed with cooking spray.
Heat oven to 425ºF. Place racks on lowest and highest positions in oven. Fill Dutch oven with 2-1/2 qt. (10 cups) water. Add baking soda; stir until dissolved. Bring water just to simmer. Carefully add 6 pretzel twists, 1 at a time, to hot water; cook 1-1/2 min. or until pretzels start to puff, turning after 45 sec. Remove from water with slotted spatula; return to baking sheet. Repeat with remaining pretzel twists using both baking sheets. Sprinkle with remaining salt. Place 1 baking sheet on each oven rack.
Bake 13 to 14 min. or until pretzels are lightly browned, switching baking sheets on oven racks after 7 min. Transfer pretzels to wire racks. Melt 2 Tbsp. of the remaining butter; brush onto pretzels.
Melt remaining butter in medium saucepan on low heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk, then beer; cook and stir 2 to 3 min. or until thickened. Stir in mustard. Add shredded cheese and VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.
Serve with the pretzels.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 3 g, Protein 8 g

BEER CHEESE AND SOFT PRETZEL BITES

Beer Cheese and Soft Pretzel Bites image

This recipe uses one of maybe my favorite hacks ever! I take deli or bakery pizza dough and turn it into browned-and-crunchy on the outside, chewy on the inside pretzel bites that beg to be dipped in a cheesy beer sauce. Serve these at your next tailgate or party and watch them disappear!

Provided by Kardea Brown

Categories appetizer

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 20

Ingredients

1 pound bakery pizza dough
All-purpose flour, for dusting
1/2 cup baking soda
2 tablespoons sugar
1 large egg yolk
Pretzel salt or coarse kosher salt, for sprinkling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Half a 12-ounce can lager beer (I like LO-Fi Brewing)
1/2 cup half-and-half
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Pinch Miss Brown's House Seasoning, recipe follows
1 1/2 cups shredded sharp Cheddar
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

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Place the milk, 1/2 cup of water, the honey and the butter in a small saucepan set over medium-low heat and heat ust until the butter has melted and mixture is lukewarm. If it accidentally gets a little too hot, just set the mixture aside for a few minutes until the mixture is lukewarm.
Pour milk mixture into flour mixture and stir until a shaggy dough forms. Turn dough onto a floured work surface and knead until smooth and elastic, about five minutes. Place the dough into a lightly greased bowl, cover with plastic wrap and a clean kitchen towel, and set aside in a warm place to rise until doubled in size, about one hour.
Line two large rimmed baking sheets with parchment paper and spray lightly with non-stick cooking spray. Punch down the pretzel dough and divide it into six equal pieces. Roll each piece into a 50-centimeter rope. Shape the ropes into pretzel twists and transfer onto the prepared baking sheet. Drape the formed pretzels with the clean kitchen towel and set aside for 15 to 20 minutes while you preheat your oven and prep the pretzel bath.

Homemade Pretzels With Beer Cheese Dip Food

BEER CHEESE DIP FOR PRETZELS

HOMEMADE PRETZELS WITH BEER-CHEESE DIP

Turn the kitchen into a pretzel shop with Homemade Pretzels with Beer-Cheese Dip! There's no need to buy pretzels when you can serve homemade pretzels.

BEER CHEESE AND SOFT PRETZEL BITES

This recipe uses one of maybe my favorite hacks ever! I take deli or bakery pizza dough and turn it into browned-and-crunchy on the outside, chewy on the inside pretzel bites that beg to be dipped in a cheesy beer sauce. Serve these at your next tailgate or party and watch them disappear!

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