Homemade Pretzels and Beer Cheese

Homemade Pretzels and Beer Cheese










Combine the yeast, warm water, and sugar in the bowl of a stand mixer and allow it to stand for a few minutes until the yeast activates and becomes foamy.

Add the melted butter, salt, and flour and mix it together with the dough hook attachment.

Knead until the dough cleans itself from the sides of the bowl. Cover and move to a warm place to double in size.

Remove the dough and cut it into six equal pieces.

Take a piece of dough and roll it evenly into a log (about ½" wide).

Pull one side down to meet the other, then cut it in half.

Pinch one side to seal the edge.

Wrap the strands around each other, pinch the other side closed, then twist with both hands to make it a tight twist.

Prepare a baking soda water bath in a large pot, then add the pretzels to the boiling water for thirty seconds. Use a slotted spoon to transfer the boiled pretzels to a prepared baking sheet lined with greased parchment paper.

Add salt to the tops of the pretzels, then bake until golden brown.

Melt the butter in a medium saucepan over medium heat then add the seasonings, flour, and whisk to combine. Whisk in the beer until the mixture thickens.

Add in the milk and continue whisking until the milk becomes very warm to the touch and gets slightly thick.

Reduce the heat to low then stir in the cheese until melted. Taste, and add salt and pepper as desired.

Keep in a pot or transfer to a serving dish and dunk in the warm soft pretzels.