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Pretzel Bites and Beer Cheese Dip Recipe

   
 

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     Pretzel Bites and Beer Cheese Dip

Category   Appetizers
Sub Category   None

Ingredients
Pretzels-
1.5 cups warm water
1 tablespoon sugar
2 teaspoon salt
1 package of active dry yeast
4.5 cups flour
4 tablespoon butter (melted)
2 tablespoon vegetable oil
Cooking Spray
 
12 cups water
2/3 cups baking soda
1 egg, beaten
Coarse Kosher salt
Cheese-
2 tablespoon butter, 3 tablespoon flour. 3/4 cup milk, divided
1/2 cup beer (lager or ale), 1 teaspoon Dijon mustard
1/4 teaspoon salt, 1/4 teaspoon cayenne
12 oz. sharp cheddar cheese, shredded

Instructions
Begin by adding 1 1/2 cups of the water to a mixing bowl. If you have a KitchenAid mixing bowl, use that. Add in the sugar, salt, and package of yeast. Gently stir, and walk away from it for about 5-10 minutes, or until the yeast foams. Once the mixture has foamed, add in the flour and melted butter. Use your dough hook attachment, and begin mixing on medium speed for about four minutes. Your dough should be smooth and begin coming off of the sides of the bowl. Remove the dough from the mixer and add it to another bowl. Drizzle the vegetable oil on top of the dough, and toss it to the other side, making sure the exterior is oiled. Cover the bowl with plastic wrap and place in a warm spot for about two hours.
The goal is to have the dough rise, about twice the size of which you placed it in the bowl. Once the dough has risen, uncover, and give a good smell. I love the smell of fresh dough. Nothing beats that wonderful yeast smell. Well, bacon probably beats that, but still, it is a great smell. For the next few steps you will want to have everything prepared as things go pretty quickly. To a large baking sheet, spray the cooking spray on it. Preheat your oven to 450 degrees. Beat the egg in a small bowl. Add the salt to a small bowl. In a roasting pan, if you have one, add the water and the baking soda, and bring it to a boil. If you do not have a roasting pan, use a deep skillet or another vessel that can hold that water to a boil. OK, back to the dough. Take the dough and divide it into about 8-10 balls. The dough will be a bit sticky, so use a bit more vegetable oil to lightly coat your hands.
Take each ball and begin to roll it into a rope like shape. Once you begin to get the rope, grab both ends and swing it a bit. Your goal here is to get the rope to be about 7 inches long, or so. Lay the rope down, and cut about 2 inch pieces. Add these pieces to the boiling water. Let these cook in the water for 20-30 seconds. What happens here is that the dough begins to soften, par cook, and enlarge a bit. Remove with a slotted spoon, trying to remove as much water as possible, and add the cooked dough to the oiled baking sheet. Brush the egg wash onto the top of each pretzel bite, then sprinkle each one with kosher salt. Repeat this process for the remaining dough balls. Once the baking sheet is filled with some pretzel bites, add them to the preheated oven and cook for about 15 minutes. They should come out golden brown. The smell is amazing. Take it in. Remove them from the baking sheet and place on a wired rack to cool.
For the Cheese... In a medium sauce pan over medium heat melt the better. Whisk in the flour. Take the pan off of the heat and whisk in 2 tablespoons of the milk until smooth. Then whisk in 2 more tablespoons. Add 1/4 cup of the milk and whisk that until smooth followed by the final 1/4 cup of milk. Stir in the beer, dijon, cayenne and salt. Return the pan to medium heat and stir until thick and bubbling, about 2-3 minutes. Remove from heat. Add the cheese one big handful at a time, whisking after each addition to melt it in. Taste and add more salt and cayenne if desired. Garnish with a pinch more of cayenne.


Originally Submitted
9/30/2015





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