Soft Pretzels with Beer Cheese  Soft Pretzels with Beer Cheese 13111 soft pretzels with beer cheese

Soft Pretzels with Beer Cheese

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recipe describe  Soft Pretzels with Beer Cheese 209ce24b24c8745189c0bd55f46610df l

Soft Pretzels with Beer Cheese  Soft Pretzels with Beer Cheese gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Picture by Emily Hilliard
  • Makes
    8 to 10 pretzels
Author Notes

Rising up, gentle pretzels were one of the indispensable few junk foods my siblings and I were allowed to spend. This hand-crafted variation is a variation of my mother’s recipe, paired with the Kentuckian traditional, beer cheese. I suggest letting the cheese warm to room temperature and spreading it over a hot pretzel, then taking half in the total ensemble with a cool beer. —Nothing in the Home // Emily Hilliard

  • Test Kitchen-Accepted

  • For the gentle pretzels:

  • 1 cup

    warm water

  • 1 packet

    active dry yeast

  • 2 1/2 cups

    unbleached bread flour, plus extra as wished

  • 1 tablespoon

    light brown sugar

  • 1 1/2 teaspoons

    sea salt
  • Vegetable oil, for coating the bowl

  • Baking soda, as wished

  • 1 tablespoon

    barley malt syrup, rice syrup, or unlit brown sugar (I frail the latter)
  • Vulgar kosher salt or pretzel salt, to model

  • Cornmeal, for dusting

  • For the beer cheese:

  • 6 oz.

    beer (brown ale is perfect)

  • 2

    cloves garlic

  • 12 oz.

    sharp cheddar cheese, shredded

  • 1/2 tablespoon


  • 1 teaspoon

    hot sauce (I frail hand-crafted jalapeño hot sauce, but Tabasco can even work wonderful)

  • 1/2 teaspoon

    Worcestershire sauce

  • 1 teaspoon

    Dijon mustard
  • Salt and pepper, to model

  1. For the gentle pretzels:
  2. Within the bowl of standing mixer, add the good and comfy water then sprinkle the yeast over high. Let stand for five minutes, then slither the mix by hand till the yeast dissolves. Fit the bowl into the stand mixer with a dough hook attachment and add the flour, sugar, and sea salt. On low, spend the dough hook to knead together the ingredients till they are effectively mixed and the dough begins to strategy relief together.
  3. Knead the dough on medium-low for an additional 5 minutes. If the dough stays sticky, add 1 tablespoon of flour at a time till dough is gentle and now now now not sticks to the perimeters of the bowl.
  4. Coat a medium bowl with oil and switch the dough to the bowl. Duvet with a dishcloth and keep the bowl in a warm keep to allow the dough to upward thrust till it has doubled in size, roughly 1 hour.
  5. As soon as the dough has risen, turn it out on a spruce, floured ground, and divide it into 8 to 10 equal objects, each and every just correct higher than a golf ball. To shape the pretzels, roll each and every share of dough into a protracted, skinny rope, in regards to the circumference of your index finger. Compose a U-shape and inappropriate the 2 ends at the conclude. Twist them as soon as extra, then bring the ends over the backside of the U to uncover a pretzel shape.
  6. Hiss each and every shaped pretzel onto a parchment-lined baking sheet, spacing them at the least 2 inches apart. When all the pretzels are shaped quilt them loosely with a dishcloth and let them upward thrust till a limited puffier (as proven in the describe below), about 30 minutes.
  7. Within the meantime, keep the rack in the midst of the oven and preheat it to 425° F. Whereas the pretzels upward thrust, prepare a water bathtub. Measuring and maintaining word of how many cups you add, assemble a mountainous Dutch oven or diverse broad pot with 4 inches of water (uncover certain the pot is mountainous, as the water will bubble if you add baking soda). For every and every cup of water in the pot, add 1 tablespoon of baking soda. Lift water to a low boil, then add the barley malt, rice syrup, or brown sugar. Gently slither the water then crop the warmth to medium till the water is at a low simmer. Prepare an baking sheet, lined with parchment paper and dusted with cornmeal.
  8. As soon as the pretzels comprise risen, lower them into the water bathtub (reckoning on the scale of your pot, you need to perhaps most certainly attain just a few at a time—I may possibly most certainly fit 4 at a time into my Dutch oven). They’re going to drift to the conclude. Simmer for roughly 30 seconds (my mother’s recipe says to “depend slowly to 30”), then flip them using a slotted spoon or metal spatula. Simmer for 30 additional seconds, then switch them to the ready baking sheet. Repeat till all the pretzels comprise simmered in the water bathtub. They need to be considerably puffed and considerably shaggy.
  9. Sprinkle all the pretzels generously with indecent kosher or pretzel salt. Bake till they are a deep golden brown, 15 to twenty minutes.
  10. Switch to a wire rack and let cool till they are cool sufficient to the touch. Support them new ‘n’ hot alongside beer cheese (recipe below). Pretzels will keep to 1 day if covered in a sealed container, but your perfect wager is to spend them new—and why wouldn’t you?
  1. For the beer cheese:
  2. Pour the beer into a glass measuring cup and keep apart. This helps it lose its carbonation.
  3. In a meals processor, pulse the garlic cloves till minced. Add the shredded sharp cheddar, cayenne, hot sauce, Worcestershire sauce, and mustard till the cheese combination turns into gentle and creamy.
  4. Plight down facets of meals processor bowl and slowly pour in the beer. Pulse till effectively incorporated. Add salt and pepper to model (diverse cheddars comprise diverse salt boom, so the amount may possibly most certainly vary).
  5. As soon as seasoned, switch beer cheese to a serving dish. You may possibly most certainly attend it straight with gentle pretzels or keep it in a tupperware in the refrigerator for as a lot as 1 week.

Emily Hilliard is the West Virginia boom folklorist at the West Virginia Humanities Council. Her work has been printed by NPR, Food52, The Southern Foodways Alliance, Construct* Sponge, Lucky Peach, and others. She writes about pie at

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