Description
Indulge in the comforting and irresistible combination of homemade sourdough pretzel knots served with a creamy, flavorful beer cheese dip. These warm, soft pretzels are the perfect vehicle for dipping into the rich, melted cheese sauce, creating the ultimate snack or appetizer.
Ingredients
– 1 1/2 cups warm water
– 1 tablespoon active dry yeast
– 1 tablespoon brown sugar
– 4 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup baking soda
– 1 egg, beaten
– Coarse sea salt for topping
For the Beer Cheese Dip:
– 8 ounces cream cheese, softened
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Gruyere cheese
– 1/2 cup beer (such as pale ale or lager)
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
Instructions
1. In a large bowl, combine the warm water, yeast, and brown sugar. Let sit for 5-10 minutes until foamy.
2. Add the flour and salt to the yeast mixture and knead until a smooth, elastic dough forms, about 5-7 minutes.
3. Place the dough in a lightly greased bowl, cover, and let rise for 1 hour.
4. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
5. Divide the dough into 12 equal pieces. Roll each piece into a long rope, about 18 inches long.
6. Form each rope into a pretzel knot shape and place on the prepared baking sheet.
7. In a shallow bowl, combine the baking soda and 4 cups of hot water. Dip each pretzel knot into the baking soda solution, then place back on the baking sheet.
8. Brush the tops of the pretzels with the beaten egg and sprinkle with coarse sea salt.
9. Bake for 12-15 minutes, until deep golden brown.
10. While the pretzels are baking, prepare the beer cheese dip. In a medium saucepan, combine the cream cheese, cheddar, Gruyere, beer, Dijon, garlic powder, and cayenne. Cook over medium heat, stirring frequently, until the cheese is melted and the dip is smooth and creamy, about 5-7 minutes.
11. Serve the warm sourdough pretzel knots with the hot beer cheese dip.
Notes
For a thicker beer cheese dip, you can add 1-2 tablespoons of all-purpose flour to the mixture. The pretzels can be stored in an airtight container for up to 3 days, and the dip can be refrigerated for up to 1 week.
- Prep Time: 30
- Cook Time: 15
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: American