GERMAN SOFT PRETZELS & BEER CHEESE

for the pretzels (makes 12 rods)// 1 cup warm water 1/4 cup brown sugar 1 tbsp dry active yeast 2 tbsp olive oil 3 cups all purpose flour (for the poaching): 2 quarts water 3/4 cup baking soda (to top): 1 egg + 1 tbsp water for egg wash course sea salt 1. In a large mixing bowl add sugar, water and yeast. Let sit for 5 mins or until foamy. Add flour & olive oil, mix until combined. Knead for about 5 minutes, add more four 1 tbsp at a time if it’s too sticky. Transfer to a greased bowl & cover with plastic wrap, let rise for about 45 mins. 2. Remove plastic wrap and punch risen dough. Transfer to a floured surface and gently knead a few times. Cut into 12 equal pieces and form 8” logs. Arrange on parchment lined baking sheets and let sit for 30 mins, prepare your poaching water during this time. 3. Add 2 quarts of water & baking soda to a large pot. Bring to a gentle simmer and drop dough logs into water for 15 seconds each side. Remove and coat in egg wash + sprinkle with salt. Bake at 450F for 10-12 mins until dark brown. for the beer cheese// 4 tbsp cold butter 🐄 1/4 cup flour 1 cup whole milk 🐄 1 cup beer 1 cup cheddar cheese 🐄 1 cup Gouda or Gruyère 🐄 2 tsp Worcestershire sauce 1 tsp Dijon mustard 1 tsp each of: paprika, garlic powder, black pepper 1. In a medium pot, melt 4 tbsp butter until foamy over medium heat. Add flour & whisk to combine, followed by adding milk & beer whisking as you add. Allow mixture to come to a boil & reduce to a gentle simmer. Stir until consistency coats the back of a spoon. Add your grated cheese + seasoning. Stir until cheese melts & you reach desired consistency. Serve immediately. Enjoy! xo Hailey 🤍

Unbalanced

% Daily Values based on a 2,000 calorie diet