SOFT BEER PRETZELS WITH BEER CHEESE DIP

these smooth Beer Pretzels with Beer Cheese Dip are soft and fluffy pretzels with a tacky dip. ideal for game day, parties or any time you want a snack.

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INGREDIENTS 

For the Pretzels :

• 10 cups water
• 2/3 cups baking soda
• 1 Tablespoon Sugar
• 1 package active dry yeast 2 and 1/4 teaspoons
• 1 egg yolk beaten with 1 tablespoon water
• 12 oz beer such as a lager
• 2 teaspoons kosher salt
• 2 ounces unsalted butter melted
• 22 ounces all-purpose flour about 4 and 1/2 cups
• kosher salt for topping or pretzel salt if you can find it
• vegetable oil for bowl

For Beer Cheese Dip :

• 1 teaspoon garlic powder
• 3/4 cup grated white cheddar
• 3/4 cup grated mozzarella divided
• a few dashes hot sauce
• 1 tablespoon chopped parsley optional, for garnish
• 4 ounces cream cheese softened
• 1/4 cup beer I used a lager

INSTRUCTIONS

To Make gentle Beer Pretzels :

1. warm the beer to one hundred ten-one hundred fifteen levels F.
2. In a stand mixer with the dough hook connected, add the warm beer, sugar, kosher salt, then sprinkle the yeast on top. permit the aggregate take a seat for about five mins, or till it begins to get foamy.
3. add the butter and the flour. flip the mixer to low to medium speed and blend until dough comes collectively.
4. growth the mixer speed to medium and knead for 4-five minutes. Dough have to be smooth and clinging to the dough hook (no longer stuck to the facet of the bowl).
5. In a smooth bowl, add sufficient oil to coat the internal of the bowl (can spray with cooking spray or add about 1 teaspoon of oil and brush to coat interior of bowl) speedy shape the dough into a ball and place in the bowl, turning as soon as to coat the dough in oil.
6. cover with plastic wrap and a tea towel, then permit to rise for approximately 1 hour, till dough has doubled in length.
7. Preheat oven to 425 tiers F. 
8. Line  baking sheets (Use silpat or parchment paper)
9. In a huge pot, convey 10 cups of water and the baking soda to a boil.
10. in the meantime, shape pretzels. turn the dough onto a gently oiled floor and divide into eight pieces. Flatten each piece right into a rectangle, then roll right into a cigar shape. Pinch the seams collectively. Then roll the dough out into a 24 inch rope. convey the 2 ends of the rope as much as form a "U" shape. Twist the 2 quit pieces round each other once, then pass the end pieces back down to the bottom of the "U" to finish the pretzel shape. (See above photograph)
11. 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 cast off from the water with a spider or massive spatula and place at the baking sheets.
12. Brush each pretzel with the egg aggregate and sprinkle with kosher salt.
13. Bake for 12-15 minutes or till browned.
14. Serve with beer cheese dip (underneath)

To make the beer cheese dip :

1. Preheat oven to 350 stages F
2. In a medium bowl, stir cream cheese until smooth. upload the grated cheddar cheese and half cup of the grated mozzarella, stir to mix.
3. upload the garlic powder, beer and warm sauce, stir till absolutely combined.
4. Pour right into a baking dish* and sprinkle the last 1/four cup of mozzarella on top.
5. Bake for about 15 mins or until melted and pinnacle is golden.
6. Garnish with chopped parsley if favored and serve.

Recipe Notes :

*I used a 6.25 inch mini forged iron skillet. The skillet become quite full, so I would not recomend using a smaller dish.