Pretzel Knots with a Beer Cheese Sauce
Ingredients
Pretzels
- 3 cups flour
- 1 teaspoon salt
- 1 tbls sugar
- 2 ¼ teaspoon instant yeast
- 1 cup warm water (about 110 degrees F)
- 4 tbls melted salted butter (warn, NOT hot)
Pretzel Tops
- 4 cups boiling water
- ½ cup baking soda
- 1 egg
- coarse salt
Beer Cheese Sauce
- 4 tbls salted butter
- 4 tbls flour
- ¾ teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tbls mustard seed
- 1 12oz can Stout Beer
- 8 oz sharp cheddar cheese
- 8 oz Gouda
Instructions
Pretzels
- In a stand mixer combine the sugar, yeast, and warm water. Stir lightly and let sit for about 5 minutes or until frothy.
- Add your melted butter
- In a separate bowl combine your flour and salt.
- Using your dough attachment, mix in your flour slowly. Once combined increase your speed to medium high to knead your dough.
- Transfer your dough to a lightly oiled bowl. Cover with a towel and keep at room temperature for about an hour or until the dough doubles in size.
- Cut your dough into 16 even pieces. Then roll each piece out into about a 6 inch snake or log form. Then knot each piece by putting end in through the center and then pinching both ends together.
- Let the knots rest again for about 30 minutes for a second rise.
Pretzel Tops
- Boil the water and add your baking soda. Mix until dissolved. Set aside to cool.
- Place your pretzel knots in this solution and let sit for 5 minutes.
- Line baking sheets with parchment paper and oil. Pre-heat oven to 425 degrees F.
- Place knots on the baking sheet. Brush each knot with your egg wash and then sprinkle with your coarse salt.
- Bake pretzel knots for 12 minutes.
Beer Cheese Sauce
- In a sauce pan melt your butter and add your flour. Whisk together for a few minutes.
- Add your cayenne pepper, onion powder, garlic powder, and mustard.
- Whisk in your beer.
- Whisk in your cheese until melted
- Serve pretzels warm with your sauce. Enjoy!
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