Joe Roshkovsky
Authentic German Style Pretzels with Beer Cheese Dip
Authentic German-style pretzels are a delicious treat that pair perfectly with a creamy, tangy beer cheese dip. These pretzels have a chewy crust and a soft, pillowy interior, making them an irresistible snack or appetizer. The beer cheese dip adds a unique twist, imbued with a slight bitterness from the beer that complements the salty pretzels splendidly. This recipe will walk you through creating these beloved snacks from scratch, bringing a taste of Oktoberfest right into your kitchen.
Ingredients:
For the Pretzels:
– 4 cups all-purpose flour
– 1 tablespoon sugar
– 2 teaspoons kosher salt
– 1 package active dry yeast (2 1/4 teaspoons)
– 1 1/2 cups warm water (110°F to 115°F)
– 10 cups water
– 2/3 cup baking soda
– 1 large egg yolk beaten with 1 tablespoon water
– Coarse sea salt, for topping
For the Beer Cheese Dip:
– 2 tablespoons butter
– 2 tablespoons flour
– 1 cup whole milk
– 1/2 cup beer (preferably a lager or ale)
– 2 cups sharp cheddar cheese, shredded
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
Instructions:
Making the Pretzels:
1. In a bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, add the flour and the kosher salt.
3. Gradually pour in the yeast mixture, mixing until the dough starts to come together.
4. Turn out the dough onto a floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour until it has doubled in size.
6. Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil them.
7. In a large pot, bring 10 cups of water and the baking soda to a boil.
8. Divide the risen dough into 8 equal pieces. Roll each piece into a rope about 24 inches long. Form each rope into a U-shape, then twist the ends together and press them down onto the bottom of the U to form the pretzel shape.
9. Dip each pretzel into the boiling water for 30 seconds, then remove it with a slotted spoon and place it on the prepared baking sheets.
10. Brush each pretzel with the beaten egg yolk mixture and sprinkle with coarse sea salt.
11. Bake in the preheated oven for 12-14 minutes, or until the pretzels are golden brown.
Making the Beer Cheese Dip:
1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes to form a roux.
3. Gradually whisk in the milk until smooth, then slowly pour in the beer. Keep whisking until the mixture thickens, about 3-4 minutes.
4. Reduce the heat to low and add the shredded cheddar cheese, stirring until melted and smooth.
5. Stir in the Dijon mustard, garlic powder, and season with salt and pepper to taste.
6. Transfer the dip to a serving bowl and serve warm alongside the freshly baked pretzels.
Enjoy your homemade Authentic German Style Pretzels with Beer Cheese Dip!
