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    Twisty Pretzels with Beer Cheese Dip

    Source of Recipe

    From "Picnics, Potlucks, and Porch Parties"

    List of Ingredients

    • One 0.25-ounce package active dry yeast
    • 2 Tbsp packed brown sugar
    • 1⅛ tsp salt
    • 1 cups warm water
    • 3 cups all-purpose flour
    • 1 cup bread flour
    • 2 cups hot water, divided
    • 2 Tbsp baking soda
    • 1 Tbsp butter, melted
    • 2 Tbsp coarse kosher salt


    1. Dissolve yeast, brown sugar, and salt in warm water in a large bowl until foamy.

    2. Stir in both flours. Turn dough onto floured surface; knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning to coat. Cover, and let rise until double in size, about 1 hour.

    3. Preheat oven to 450 F. Line two large baking sheets with parchment paper. Combine 2 cups hot water with baking soda in a shallow bowl or pan.

    4. Turn dough onto floured surface, and cut into 12 equal pieces. Roll each into a thin rope, and twist into pretzel shape. Dip each into baking soda mixture. Transfer to baking sheets, 6 per sheet, 2 inches apart.

    5. Bake 8 to 10 minutes, turning halfway through. Brush pretzels with melted butter, and sprinkle with kosher salt. Transfer to a wire rack to cool.

      Makes 1 dozen

      Beer Cheese Dip:

      1 (12-ounce) bottle beer
      3 cups grated Cheddar cheese
      2 Tbsp flour
      One 8-ounce package cream cheese, cubed and softened
      1 clove garlic, minced
      Salt and black pepper to taste

      In a saucepan over medium heat, bring beer to a simmer.
      In a bowl, toss cheese with flour. Add cheese mixture to beer with remaining ingredients. Stir until cheese has melted, and texture is smooth, about 5 minutes. Strain through a fine-mesh strainer. Keep warm until ready to serve.




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