Pumpkin Beer Cheese with Soft Pretzels
User Reviews
5
Pumpkin Beer Cheese with Soft Pretzels
Description
Soft pretzels are made from a yeast dough combining warm water, honey, flour, kosher salt, and melted butter. The dough undergoes a first rise, then is portioned into balls, shaped, and given a second rise. After rising, each pretzel is briefly dipped in a baking soda solution to develop the iconic pretzel crust during baking at 400°F. The result is a golden-brown pretzel with a tender crumb and chewy crust sprinkled with pretzel salt.
The pumpkin beer cheese dip starts with a butter and flour roux, cooked until golden and fragrant. Pumpkin beer is slowly whisked in to combine, then sharp white cheddar and nutty gruyere cheeses are added and melted down for a creamy, savory dip with a subtle pumpkin flavor. Chopped fresh chives on top add brightness and mild onion notes.
Together, the warm pretzels and the rich, slightly spiced beer cheese make a satisfying snack or appetizer. The contrasting textures of chewy dough and creamy cheese enhance the eating experience, ideal for parties or cozy evenings.
Ingredients
soft pretzels
- 1 ½ cups water warm
- 1 active dry yeast 2 ¼ teaspoons, package
- 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 butter unsalted
- 2 tablespoons all-purpose flour
- 1 cup pumpkin beer
- 16 ounces White Cheddar Cheese freshly grated
- 4 ounces gruyere cheese freshly grated
- chives fresh, chopped, for topping
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!
User Reviews
Overall Rating
5
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