German Style Pretzels w/ Cheddar Beer Sauce
Welp that was probably one of the most boring Superbowls I have ever watched. Not going to lie, I was pretty pleased watching Peyton Manning get embarrassed. Because we all know that if he would have won, it would be a Manning Festival for the foreseeable future (It probably still will be a Manning Festival...unfortunately).
But, fortunately the beer was good, the food was good, and my father-in-law has a pool table so the entertainment was also good. I ended up making a whole bunch of these delicious German Style Pretzels with a Cheddar Beer Sauce. We also made my delicious Buffalo Chicken Burgers w/ Habanero Cole Slaw.
German Soft Pretzels w/ Cheddar Beer Sauce
Prep time: 30 min | Cook time: 10 min | Total time: 2 hrs 10 min | Yield: Serves 24 pretzels
- 1/2 cup Light brown sugar
- 2 cups Warm water
- 2 envelopes Active dry yeast
- 1/4 cup Vegetable oil
- 5 3/4 cups All-purpose flour, plus more for kneading
- 3/4 cup Baking soda
- 1 Large egg beaten w/ 1 Tbsp water
- Flaky salt, such as Maldon, as needed
- 2 Tbsp Unsalted butter
- 3 Tbsp All-purpose Flour
- 1/2 cup Milk
- 3/4 cup Ale or darker beer
- 1 tsp Dry mustard
- 2 tsp Worcestershire sauce
- Hot sauce, to taste
- 12 oz. Sharp cheddar cheese, grated
- Kosher Salt, to taste
- In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stire in the vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups of flour; the dough will be slightly sticky.
- Transfer the dough to a floured work surface and knead until silky, about 3 minutes; if the dough is very sticky, knead in up to 1/4 cup more flour. Transfer the dough to a large, oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in bulk, about 45 minutes.
- Preheat the oven to 450 degree F. Line 3 large cookie sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces. Roll each piece into a 9-inch stick about 1/2 inch thick. Transfer the sticks to the prepared cookie sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about 25 minutes.
- In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to moderate. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water 30 seconds, turning once; add about 1 cup of hot water after before cooking the second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them out evenly.
- Brush the pretzel sticks with the egg wash and sprinkle with salt. Bake until richly browned, about 10 minutes. Serve warm or at room temperature, with mustard.
- In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.
- Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Season with salt and pepper. Serve cheese sauce warm with German soft pretzels.