Pretzel Bites and Beer Cheese!

Posted byHoney BadgerPosted inUncategorized

If I like anything more than swearing, it’s beer. And cheese. This recipe is the best of all three worlds.

P.S. You do not need anything special to make these! I was worried I’d need something special for the pretzels, but nope. Let’s dive in, shall we home skillets?

Ingredients:

  • PRETZEL BITES:
  • 1 1/2 cups ‘hot’ milk (not like Stacy’s mom, more like 110F)
  • 1 tbsp brown or white sugar (brown is my recomendation!)
  • 1 tbsp salt (NOT table salt)
  • 1/2 tbsp active dry yeast
  • 4 1/2 cup all-purpose flour
  • 3 tbsp melted unsalted butter
  • Shit-ton of water i.e. enough to fill a large pot to 3/4 full
  • 1/2 cup baking soda
  • 1 egg
  • BEER CHEESE:
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/2 to 3/4 cup of good heavy beer
  • 1 cup whole milk
  • 1 cup DAMN good heavy beer (a brown, a belgian, or even a stout)
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp garlic salt
  • A few sprinkles of cracked black pepper
  • 1 tsp cayenne pepper (or more if you’re spicy)
  • 3 cups shredded sharp cheddar cheese

Steps

  1. Combine the warmed milk, sugar, and salt until the granules are fully dissolved
  2. Add the yeast on top, give it a light stir, then let sit for 5 minutes
  3. Mix in the flour and butter and, using a stand or hand mixer (or your own hands, cause you’re a masochist), on medium speed for a few minutes (3-4) until everything is fully combined
  4. Add more flour or butter as necessary – looking for a responsive yet non-sticky response with the dough
  5. Spray the dough with olive oil and allow to rise under a covered towel in a warm window-sill for about 30 minutes – it should double in size but don’t worry if it doesn’t
  6. Preheat the oven to 450F
  7. Add the baking soda into the shit-ton of water in a large pot and set on a high burner until it comes to a soft rolling boil – then reduce to medium heat to maintain the soft boil
  8. Flour a working surface and take handfuls of the dough out, rolling them into logs that result in about 3/4 inch diameter
  9. Cut the dough ropes into 1 inch sections with an extra sharp knife, so you end up with multiple bite-sized pieces
  10. Working in batches, transfer the dough to the salted / soda-ed water – be sure to not crowd the pot, and only cook for about 45 seconds per batch
  11. Transfer the ‘cooked’ pretzel pieces to a parchment-paper lined baking sheet so they aren’t touching
  12. Scramble the single egg in a bowl, and use a grill brush to apply the egg wash to the cooked pretzel bites
  13. Dash on top some coarse sea salt and then cook in the oven for 12 minutes, possibly longer if necessary
  14. FOR THE CHEESE:
  15. In a medium sauce pan, melt the butter over medium heat
  16. Add flour and whisk together until incorporated, roughly 30 seconds
  17. Add the beer while whisking continuously, whisking away any lumps in the roux. Then slowly add the milk, doing the same to avoid lumps
  18. Continue whisking for a few minutes until the sauce thickens
  19. Add in all of the seasonings: Worcestershire, garlic salt, pepper, and cayenne
  20. Slowly add the cheese while stirring to incorporate fully, until all of the cheese is melted into the sauce
  21. Serve hot
  22. Fuckin’ enjoy!

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