Pretzels with Beer Cheese Dip

Instructions

1. 1

   In a large mixing bowl, combine 2¼ teaspoons instant yeast, 1 tablespoon granulated sugar, and 1½ cups warm water (about 110°F or 43°C); let it rest for 5 minutes until frothy. Add 4 cups of bread flour and 1½ teaspoons salt, along with 2 tablespoons of melted unsalted butter. Knead the mixture with a dough hook for about 7 minutes until smooth and elastic.

2. 2

   Cover the dough with a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 hour. Once risen, punch down the dough and divide it into 8 equal portions. Roll each portion into a 24-inch rope, then form into a U-shape, crossing the ends twice and folding them down to create the classic pretzel shape.

3. 3

   Preheat your oven to 450°F (230°C). In a wide pot, bring 10 cups of water and ½ cup baking soda to a rolling boil. Boil each pretzel one at a time for 30 seconds per side — this step is crucial for achieving the characteristic dark, chewy crust.

4. 4

   After boiling, place the pretzels on greased baking sheets and sprinkle with coarse pretzel salt. Bake in the preheated oven for 12–14 minutes until they are deep mahogany brown and cooked through.

5. 5

   While the pretzels are baking, prepare the beer cheese dip. In a saucepan over medium heat, melt 2 tablespoons of butter, then whisk in 2 tablespoons of flour and cook for 1 minute. Gradually whisk in 1 cup of amber beer and ½ cup of whole milk, simmering for 4 minutes until thickened. Remove from heat and stir in 2 cups of shredded sharp cheddar cheese, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, and ¼ teaspoon cayenne until smooth. Serve the pretzels hot with the warm beer cheese dip.