Soft Beer Pretzels With Beer Cheese Dip Food

SOFT BEER PRETZELS WITH BEER CHEESE DIP

Steps:

• Warm the beer to 110-115°F.
• In a stand mixer with the dough hook attached, add the warm beer, sugar, kosher salt, then sprinkle the yeast on top. Let the mixture sit for about 5 minutes, or until it starts to get foamy.
• Add the butter and the flour. Turn the mixer to low to medium speed and mix until dough comes together.
• Increase the mixer speed to medium and knead for 4-5 minutes. Dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl).
• In a clean bowl, add enough oil to coat the inside of the bowl (can spray with cooking spray or add about 1 teaspoon of oil and brush to coat inside of bowl) Quickly form the dough into a ball and place in the bowl, turning once to coat the dough in oil.
• Cover with plastic wrap and a tea towel, then allow to rise for about 1 hour, until dough has doubled in size.
• Preheat oven to 425°F.
• Line two baking sheets (Use silpat or parchment paper sprayed with cooking spray)
• In a large pot, bring 10 cups of water and the baking soda to a boil.
• Meanwhile, shape pretzels. Turn the dough onto a lightly oiled surface and divide into 8 pieces. Flatten each piece into a rectangle, then roll into a cigar shape. Pinch the seams together. Then roll the dough out into a 24 inch rope. Bring the two ends of the rope up to form a "U" shape. Twist the two end pieces around each other once, then cross the end pieces back down to the bottom of the "U" to complete the pretzel shape. (See above photo)
• When all pretzels are shaped, add them 2 at a time to the pot of boiling water, allow them to boil for 30 seconds. Then remove from the water with a spider or large spatula and place on the baking sheets.
• Brush each pretzel with the egg mixture and sprinkle with kosher salt.
• Bake for 12-15 minutes or until browned.
• Serve with beer cheese dip (below)
• Preheat oven to 350°F
• In a medium bowl, stir cream cheese until smooth. Add the grated cheddar cheese and 1/2 cup of the grated mozzarella, stir to combine.
• Add the garlic powder, beer and hot sauce, stir until completely mixed.
• Pour into a baking dish* and sprinkle the remaining 1/4 cup of mozzarella on top.
• Bake for about 15 minutes or until melted and top is golden.
• Garnish with chopped parsley if desired and serve.

SOFT BEER PRETZELS

Steps:

• In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, 1-1/2 teaspoons salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 24-in. rope. Curve ends of each rope to form a circle; twist ends once and lay over opposite side of circle, pinching ends to seal., In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, 2 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels., Place 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt if desired. Bake until golden brown, 10-12 minutes. Remove from pans to a wire rack to cool. , Freeze option: Freeze cooled pretzels in freezer containers. To use, thaw at room temperature or microwave each pretzel on high until heated through, 20-30 seconds.

SOFT PRETZELS OR BREADSTICKS WITH SWISS CHEESE DIP

Steps:

• On an unfloured surface, roll each breadstick into a 20 inch rope, and twist into a pretzel shape, or cut in half for a breadstick.
• Place 2 inches apart on ungreased baking sheets, and brush with egg white, and sprinkle with salt.
• Bake at 375 degrees for 10-13 minutes or until lightly browned, remove to a wire rack.
• For swiss cheese dip, melt butter for 1 minute.
• Blend in flour and whisk for 1 minute.
• Reduce`heat to low and slowly add half, and half, stirring until thickened.
• Add swiss cheese, and tobasco to taste, mix with a wooden spoon until cheese has melted.

BEER CHEESE DIP FOR PRETZELS

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!!

BEER CHEESE AND SOFT PRETZEL BITES

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.