Best Soft Beer Pretzels Recipes

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.

BEER CHEESE FOR SOFT PRETZELS RECIPE - (4.6/5)

Steps:

• In a small saucepan, melt butter over medium heat. Add flour and whisk to combine, cooking about one minute until smooth. Gradually add in beer and milk, whisking constantly. Add garlic, dry mustard and Worcestershire sauce. Switch to a wooden spoon and stir frequently until thickened, about 5 to 10 minutes. The sauce should begin to coat the back of the spoon. Remove from heat and stir in cheese. Add cayenne pepper, salt & pepper to taste

SOFT BEER PRETZELS WITH BEER CHEESE DIP RECIPE

Steps:

• Instructions To Make Soft Beer Pretzels Warm the beer to 110-115 degrees 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 five 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 degrees F. Line two baking sheets (Use silpat or parchment paper) 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) To make the beer cheese dip Preheat oven to 350 degrees 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. Recipe Notes *I used a 6.25 inch mini cast iron skillet. The skillet was quite full, so I wouldn't recomend using a smaller dish.