Best Pretzels And Beer Cheese Spread Recipe By Tasty Recipes

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!

PRETZELS AND BEER CHEESE SPREAD RECIPE BY TASTY

Steps:

• Preheat oven to 300°F (150˚C).
• In a large bowl, whisk together the melted butter, Worcestershire sauce, sesame seeds, garlic powder, onion powder, sesame seeds, salt, and black pepper.
• Add the pretzels and toss to coat. Transfer to a baking sheet and spread evenly.
• Bake until the pretzels are crisp and the seeds golden, stirring often, 10-15 minutes. Set aside to cool completely.
• In a food processor combine the cheese, garlic, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and black pepper, and pulse to combine.
• With the processor running, slowly pour in the beer, blending until the mixture is smooth and spreadable. Season with salt, pepper, and cayenne to taste.
• Transfer the beer cheese to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
• Serve beer cheese with pretzels.
• 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.

BEER CHEESE PRETZEL TART

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, combine 1¼ cups (156 grams) flour, brown sugar, yeast, and kosher salt.
• In a small saucepan, heat milk, ⅓ cup (80 grams) water, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Reduce mixer speed to low, and gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape sides of bowl.
• Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 4 to 5 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out onto a lightly floured surface, and shape into a smooth round.
• Lightly oil a medium bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
• Preheat oven to 350°F (180°C). Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
• On a lightly floured surface, roll dough into an 11-inch square. Score a 9-inch square in center of dough. Brush water onto 9-inch square. Fold dough over at score mark. Using hands, lift dough, and place in prepared pan, making sure dough is even and fills corners of pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 20 minutes.
• Using your fingertips, dimple center square back down, leaving outside border as is. In a small bowl, stir together 1½ tablespoons (22.5 grams) hot water and baking soda. Gently brush hot water mixture onto outside border; brush egg yolk onto outside border. Pour warm Beer Cheese Filling in center.
• Bake for 25 minutes. Brush crust with egg white, and sprinkle with pretzel salt. Bake until crust is golden brown and an instant-read thermometer inserted in filling registers at least 160°F (71°C) (but not over 175°F/79°C), about 5 minutes more. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool on a wire rack. Garnish with chives and red pepper, if desired.
• In a medium saucepan, combine cream cheese and half of beer (40 grams), and cook over medium heat, stirring frequently, until cream cheese is melted and mixture is smooth. Add mustard, garlic powder, and red pepper. Slowly add remaining beer (40 grams), a little at a time, whisking constantly, until combined. In a small bowl, combine Cheddar and Gouda; slowly add to cream cheese mixture, about ¼ cup (28 grams) at a time, whisking until cheese is mostly melted after each addition. Whisk until completely smooth; remove from heat, and pour into a heatproof bowl. Let cool until an instant-read thermometer registers 140°F (60°C), about 5 minutes. Whisk in egg and chives. Use immediately (see PRO TIP).

BEER CHEESE DIP

Steps:

• Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute.
• Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.
• Reduce heat to low, add cheeses, and stir just until melted and smooth.
• Serve warm with vegetables, tortilla chips or soft pretzels.

HOMEMADE PUB CHEESE

Steps:

• To quickly remove any carbonation, pour the room temperature beer into a bowl, and whisk occasionally for 5 to 10 minutes.
• Combine Cheddar cheese, cream cheese, Worcestershire, mustard powder, garlic powder, and onion powder in a food processor. Pulse until the ingredients are mixed.
• Turn food processor to high and slowly pour in beer through the feed tube; blend until smooth. If mixture is too thick, add a bit more beer to reach your desired consistency.
• Transfer to a serving bowl and sprinkle with chopped chives. Store in the fridge, tightly covered, for up to 10 days.

GERMAN BEER CHEESE SPREAD

Steps:

• Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes., Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

BEER PRETZELS WITH BEER CHEESE DIP RECIPE BY TASTY

Steps:

• Cut rind off soft cheeses while they are still chilled, then cut into cubes.
• Blend cheeses with cream cheese with a fork then add the beer, spices, and diced onion and mix again. When well incorporated, stir in salt & pepper to taste. Chill.
• Take pizza dough out of package and roll into a ball. In a large bowl, add beer and flour to the dough and mix with hands until firm and not sticky. Add more flour if needed.
• Rip off a piece of dough and roll it into a 6-inch (15 cm) long log.
• To form the pretzel, pull the ends of the log to the top of the circle. Twist the ends around each other once and bring them down to meet the bottom of the circle. Then transfer to a baking sheet. Repeat until all dough is used. Chill pretzels in the fridge for 20 minutes.
• Preheat oven to 425˚F (220˚C).
• Bring the water to a boil in a medium pot. Add the baking soda to the water and immediately add pretzels.
• Boil for 20-30 seconds, then take out and place on a baking sheet lined with parchment paper.
• Brush egg wash onto the top of each pretzel, then top with coarse salt.
• Bake for 15-20 minutes or until deep brown.
• Before serving the beer cheese, garnish with sliced red onion, if desired. Cheese mixture can be used as dip or spread.
• Enjoy!