Really, is there anything as satisfying as a fresh-from-the-oven Bavarian pretzel? Of course there is — a fresh-from-the-oven Bavarian pretzel dunked in homemade beer cheese. And while you may be thinking this little DIY snack sounds like a lot of work, it isn't. It’s surprisingly easy to whip up a batch of these delightfully twisted treats and the creamy cheese sauce to dip them in.
There’s no better time of year to master the art of pretzel-dough-wielding than fall, either. You can really lean into the German vibe by picking up an Oktoberfest beer . Plus, fall is all about comfort and there’s no better comfort food than a salty, crunchy, ever-so-slightly chewy pretzel.
Now that we’re all salivating, let’s start with a list of things you’ll need to whip up your own Bavarian pretzels and homemade beer cheese.
Once you’ve gathered your ingredients, get ready to mix, twist, bake and — our favorite part — eat. You’re practically guaranteed to have a guten morgen, mittag, and nacht (or good morning, afternoon, and night if you don’t sprechen sie deutsch) when your day includes warm and chewy Bavarian pretzels.
If nothing else, the satisfaction of knowing you made them yourself should fill you up.
Bavarian Pretzels with Beer Cheese Sauce Recipe
Recipe by Kristopher Juniel
Yields 10 pretzels
4 ½ cups (576 grams) all-purpose flour
1 ½ cups hot water (100-110 degrees)
2 teaspoons salt
1 tablespoon brown sugar
1 package active dry yeast
4 tablespoons melted butter
8 cups water
½ cup baking soda
1 egg yolk
1 tablespoon water
Everything bagel seasoning
Measure flour, for precise measurements use a food scale.
Heat water to between 100-110 Fahrenheit, add to bowl of a stand mixer.
Add salt and brown sugar, gently stir.
Sprinkle package of yeast over the water and gently stir, letting stand five minutes. Yeast will be activated when it appears foamy.
Add flour and butter to the bowl, turn mixer on low to let dough form. Increase the speed of the mixer as dough begins to form a ball. Let the mix sit for five minutes, until the dough forms a smooth, shiny ball and all ingredients are incorporated.
Remove stand mixer hook from dough and toss the dough in oil lightly.
Cover the bowl with a towel and let dough proof for 50-60 minutes or until the dough doubles in size.
Using a food scale to weigh and divide, portion the dough into 10 even balls.
Before you form the pretzels, add water and baking soda to a medium-sized pan. Bring to a low boil.
To form pretzels, prepare a baking sheet with parchment paper, lightly brush with oil. Lightly flour a work surface to prevent sticking. Roll out one portion of dough into a long rope, 24 inches long and about ½ inch thick.
Holding the ends tight, create a twist in the dough. Gently press the ends of the rope to opposite sides of the center of the dough, place on prepared baking sheet. Continue with the remaining portions of dough. Work in batches as needed.
Pre-heat oven to 450 degrees.
Place each pretzel into the now boiling pot of water and baking soda. Using a spatula, lightly move water across the top of the pretzel. Cook for 30 seconds and return to baking sheet. Continue with the remaining portions of dough.
Prepare an egg wash with egg yolk and water. Using a pastry brush, apply egg wash to each pretzel.
Sprinkle pretzels with toppings of your choice.
When oven is pre-heated, bake pretzels for 10-12 minutes or until pretzels are evenly brown, rotating halfway through cooking time.
Remove and let cool for 5 minutes before enjoying.
Mustard of choice
Beer Cheese (Homemade recipe below)
Beer Cheese Recipe
Recipe by Kristopher Juniel
¼ cup butter
¼ cup flour
1 cup German beer
1 cup whole milk
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon mustard powder
½ teaspoon Worcestershire sauce
½ teaspoon hot sauce
3 cups shredded sharp Cheddar cheese
Heat a saucepan over medium-low heat and add butter.
Once butter is melted, add flour and stir. Continue to cook for 2-3 minutes.
While whisking, pour in beer. Whisk until smooth.
Add in milk and whisk until well combined and sauce is thickened.
Add salt, garlic powder and mustard powder. Continue to stir to keep the bottom from browning or burning.
Stir in Worcestershire sauce and hot sauce.
Whisk cheese in one cup at a time, until completely incorporated.
Serve warm with pretzels.
This article originally appeared on Grateful: Make German pretzels with beer cheese sauce with this simple recipe