Pretzel Bites With Mustard Cheese Sauce Recipe By Tasty Food

BEER & CHEESE PRETZEL BITES RECIPE BY TASTY

Steps:

• Slice a small piece of your pizza dough, roll it into a ball then flatten it out.
• Toss the cheddar cheese with the corn starch until it's evenly distributed.
• In a medium saucepan, bring ½ cup (120 ml) of beer to a simmer.
• Add in the cheese and corn starch mixture and whisk until it begins to thicken. Once thick, take off the heat.
• NOTE: It may cool and become more solid over time, but don't worry! It will melt back down in the oven, so this is fine.
• Preheat the oven to 425°F (220°C).
• Place a small spoonful of the beer cheese mixture in the center of the dough.
• Pick up the top and bottom edges and bring them up and together. Do the same with the left and right edges. Continue bringing in the rest of the edges of the dough until it all meets in the center and there are no gaps for the cheese to leak out of during baking.
• NOTE: You can pick up and twist the top of the dough to make sure everything is more secure.
• Bring five cups of water to a boil in a medium pot. When you've finished putting together your pretzel bites, add the baking soda to the water and immediately scoop in your pretzel bites. Boil for 20-30 seconds,
• Take out and place on a baking sheet lined with parchment paper.
• In a small bowl, combine one egg and two tablespoons of beer and beat with a fork until they are well blended.
• Brush the mixture onto the top of each pretzel bite, then top with coarse salt.
• Bake for 15-20 minutes (or until they have browned).
• Enjoy!

PRETZEL BITES WITH MUSTARD CHEESE SAUCE

Steps:

• Preheat oven to 425ºF (218 C).
• Roll pizza dough into balls slightly smaller than the size of a golf ball.
• Bring a pot of water to a simmer, then add in barley malt syrup (or molasses if you don't have) stir in the baking soda. Add dough balls and cook for 30 seconds. Remove from the water and place them on a parchment-lined sheet tray.
• Brush each dough ball with egg wash and sprinkle with a bit of coarse salt. Place tray in oven and bake for 10-12 minutes, until pretzels turn a deep brown color.
• Melt the butter in a saucepan over low heat. Whisk in the flour and cook for 1 minute. Pour in the milk while whisking. Cook for 2-3 minutes, stirring occasionally, until the milk begins to thicken slightly. Add in the French's Honey Mustard, cheese, apple cider vinegar, salt, and pepper. Whisk until cheese melts and the sauce is smooth. Let the cheese sauce bubble for a few more minutes to thicken up slightly. Serve immediately with the pretzel bites!
• Enjoy!

PRETZEL BITES WITH MUSTARD CHEESE SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (218 C)
• Roll pizza dough into balls slightly smaller than the size of a golf ball.
• Bring a pot of water to a simmer, then stir in the baking soda. Add dough balls and cook for 30 seconds. Remove from the water and place them on a parchment-lined sheet tray.
• Brush each dough ball with egg wash and sprinkle with a bit of coarse salt. Place tray in oven and bake for 10-12 minutes, until pretzels turn a deep brown color.
• Melt the butter in a saucepan over low heat. Whisk in the flour and cook for 1 minute. Pour in the milk while whisking. Cook for 2-3 minutes, stirring occasionally, until the milk begins to thicken slightly. Add in the French's Honey Mustard, cheese, apple cider vinegar, salt, and pepper. Whisk until cheese melts and the sauce is smooth. Let the cheese sauce bubble for a few more minutes to thicken up slightly. Serve immediately with the pretzel bites!
• Enjoy!

PRETZEL BITES WITH CHEESE

Steps:

• Combine the yeast, 1 teaspoon brown sugar, and warm water in the bowl of a stand mixer and let rest 5-8 minutes until foamy.
• In another bowl, stir together the remaining 2 tablespoons brown sugar and warm milk until dissolved.
• Add 2 1/2 cups flour and milk mixture to the yeast. Attach the dough hook and knead dough at low speed until a smooth and elastic ball forms, 5 to 7 minutes(or knead by hand). If dough is sticky, you can add up to an additional 1/2 cup flour.
• Transfer the dough to a lightly oiled large bowl and turn it to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.
• Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Roll one of the four sections into a 12×4 inch rectangle.
• With the long side facing you, gently press 1/4 cup of cheese into the bottom third of the dough.
• Roll as tightly as possible, starting with the end that has the filling.
• Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper. Repeat with remaining 3 portions of the dough.
• Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400 degrees F.
• In a large saucepan, bring the water to a boil. Add the baking soda and lower heat to a simmer. Carefully boil pretzels in batches, putting the pretzels into the poaching liquid, seam side down.
• Poach for 10 seconds then carefully turn the pretzel over in the liquid. Poach the other side for 10 seconds then remove with a slotted spoon to the prepared sheet pans, seam side down. Repeat with the remaining pretzels.
• Bake in preheated oven until golden brown, about 15 minutes.
• Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm with honey mustard dipping sauce. Enjoy!