Baked Soft Pretzels and Beer Cheese

• Condiments

  • 1/2 tbsp Worcestershire sauce

• Baking & Spices

  • 5 tbsp Baking soda
  • 1 Flour
  • 2 tbsp Flour
  • 1/2 tsp Paprika
  • 2 lbs Pizza dough
  • 1 Salt, Coarse
  • 1 Salt & pepper

• Dairy

  • 6 tbsp Butter, unsalted
  • 8 oz Cheddar cheese
  • 1/4 cup Whole milk

• Beer, Wine & Liquor

  • 1/2 cup Beer

Found on honestcooking.com

Description

Ingredients

• 2 lbs pizza dough
• 4 tbsp unsalted butter, melted
• coarse salt, for sprinkling
• flour, as needed
• 5 tbsp baking soda
• 2 tbsp unsalted butter
• 2 tbsp flour
• ¼ cup whole milk
• ½ cup beer
• 8 oz shredded cheddar cheese
• ½ tbsp Worcestershire sauce
• ½ tsp paprika
• salt & pepper to taste

Directions

• First, prepare the pretzels. Preheat oven to 500F, and line two baking sheets with parchment.
• Lightly flour your work surface, and divide the dough into 8 equal portions. Roll each portion into a long and skinny log {make it longer than you think you need}, and twist into the traditional pretzel shape. Repeat with all.
• Mix the 5 tbsp of baking powder with water in a large pot, and bring to a boil. Cook each pretzel for about 30 seconds, flipping halfway, then remove and place on prepared baking sheet.
• Brush the pretzels with the melted butter, sprinkle with coarse salt, and bake for 10-12 minutes, until golden brown and crisp.
• While the pretzels cook, make the beer cheese. In a medium nonstick pot, melt the butter, then whisk in the flour all at once and cook for a couple of minutes, until it smells lightly toasted.
• Slowly pour in the milk, followed by the beer, whisking constantly to prevent lumps.
• Stir in the cheese until just melted, then remove from heat and add the seasonings.
• Serve pretzels and beer cheese warm!