Pumpkin Beer Cheese with Soft Pretzels

Name: Pumpkin Beer Cheese with Soft Pretzels
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 4 to 6
Ingredients: 1 ½ cups warm water; 1 package active dry yeast; 2 teaspoons honey; 4 ½ cups all-purpose ﬂour; 2 teaspoons kosher salt; 4 tablespoons unsalted butter; ¼ cups baking soda; 1 egg lightly beaten; 3 tablespoons pretzel salt or flaked salt; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup pumpkin beer; 16 ounces freshly grated white cheddar cheese; 4 ounces freshly grated gruyere cheese; Fresh chopped chives for topping

User Reviews

5.0

45 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 25 mins
Servings
4 to 6
Course
Appetizer
Cuisine
American

Pumpkin Beer Cheese with Soft Pretzels

Kian Mendoza

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These pumpkin beer cheese pretzels are divine! Fluffy, soft pretzel rolls topped with flaky salt and baked in a skillet full of beer cheese dip made with pumpkin beer. Absolutely delicious and cozy and wonderful!

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Ingredients

Servings

soft pretzels

1 ½ cups warm water
1 package active dry yeast, (2 ¼ teaspoons)
2 teaspoons honey
4 ½ cups all-purpose ﬂour, plus more for your workspace
2 teaspoons kosher salt
4 tablespoons unsalted butter, melted
¼ cups baking soda
1 egg lightly beaten
3 tablespoons pretzel salt or flaked salt

pumpkin beer cheese

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup pumpkin beer
16 ounces freshly grated white cheddar cheese
4 ounces freshly grated gruyere cheese
Fresh chopped chives for topping

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Instructions

In the bowl of your electric stand mixer fitted with a dough hook, combine the water, honey and yeast and let sit for 5 to 10 minutes until foamy.
Add in the flour, salt, and butter, then mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in size. Punch the dough down and turn it out onto a lightly floured surface.
Line two sheet pans with parchment paper.
Divide the dough into 16 equal pieces. Form each piece in a roll, pinching the ends of the dough on the bottom side so it rounds out.
Place the dough balls on the baking sheets. Cover with a towel and let rise in a warm place for about 30 minutes.
I like to make the beer cheese now so it’s ready to go. Heat the butter in a small saucepan over medium heat. Once sizzling, whisk in the flour and stir for 1 to 2 minutes until golden and fragrant and bubbly to create a roux. Stir in the beer, whisking well to combine.
Reduce the heat to low and add the cheese in small handfuls, stirring until totally melted and smooth.
Preheat the oven to 425 degrees F. Have a large (I like a 12-inch) cast iron or oven-safe skillet ready to use.
In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower the heat to a simmer. Put the pretzel rolls into the water - I like to use a slotted spoon for this. Boil for 30 seconds then carefully turn the pretzels over in the liquid. Repeat for another 30 seconds then remove with a slotted spoon to the prepared sheet pans. Repeat with all the dough.
With a pastry brush, brush each roll of pretzel with the lightly beaten egg, making sure to coat all sides completely. Use a very sharp knife to slice an “x” in the center of each roll, not deflating the dough. Sprinkle with the flaked salt.
Place the pretzel rolls in a ring around the edge of the cast iron skillet. Don’t crowd the pretzels, but fit as many as you can comfortably. Pour the beer cheese in the center of the rolls. Place any additional rolls on a baking sheet to bake separately - these are still used for dipping!
Bake the skillet (and baking sheet of extra rolls) for 18 to 20 minutes, or until the pretzels are super golden on top and set. Remove the skillet and sprinkle the beer cheese with chives. Let cool slightly then serve!