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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
  
• 1â…› tsp salt
  
• 1½ cups warm water
  
• 3 cups all-purpose flour
  
• 1 cup bread flour
  
• 2 cups hot water, divided
  
• 2 Tbsp baking soda
  
• 1½ Tbsp butter, melted
  
• 2 Tbsp coarse kosher salt
  






Instructions



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.