Soft Pretzels and Beer Cheese
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (13)

Soft Pretzels and Beer Cheese

NUTRITION · PER SERVING105M COOK
CAL 25%·PRO 40%
CARBS 51G40% OF CAL
7G FIBER4G SUGAR40G OTHER
FAT 24G42% OF CAL
11G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Homemade soft pretzels served with a warm, creamy beer cheese dip. Classic and satisfying, both components freeze well for later.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 1/2 cups lukewarm water (warmed to 105F)
  • 1 Tablespoon white granulated sugar
  • 2 1/4 teaspoons instant or active dry yeast
  • 2 teaspoons coarse Kosher salt (use less if using fine salt and a bit less if using salted butter)
  • 1/4 cup unsalted butter (melted and cooled to lukewarm)
  • 4 cups all-purpose flour (spooned and levelled, plus more as needed)
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 Tablespoon water
  • Coarse Kosher or Pretzel salt
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 1/2 cup beer (lager recommended but ale will work, too)
  • 1 cup milk (at least 2%)
  • 1/4 - 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 - 2 1/2 cups cheddar cheese (freshly grated (not pre-grated))
  • 1/2 cup old white cheddar cheese (freshly grated, or other cheese or just more orange cheddar)
PREP
30M
SODIUM
6063MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.