Fresh Pretzel Bread
Submitted by Rob Adrid
(Also featured on this page: Beer Cheese Sauce)
Ingredients
1 ½ c. warm water
2 tsp. active dry yeast
3 tbsp. brown sugar
2 tbsp. melted butter
3 ½ c. all-purpose flour
1 tsp. salt
Boiling Solution
1 large pot of water
4 tbsp. baking soda
Egg wash
1 egg yolk
1 tsp. of water
Instructions
In a large bowl, add the warm water, dry yeast, and brown sugar. Stir until well-combined. Add 2 tbsp. melted butter, flour, and salt. Stir to combine, adding more flour if dough is too sticky. You can also use a stand mixer fitted with a dough hook. Knead the dough until it is elastic, about 5 minutes. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Preheat your oven to 400 degrees F. On the stove, bring one large pot of water to a boil and add the baking soda. Punch down the dough and let rest an additional 15 minutes. Divide the dough into smaller sections or leave as a single loaf. Form the desired number of sections into small rounds, pinching the dough underneath to keep them sealed. Boil the loaves for about 1 minute per side and remove to a baking sheet with a slotted spoon. Cut a shallow “X” into the top of each round. Brush the tops with the egg wash and sprinkle with flaky salt. Place the dough in the oven on a parchment-lined cookie sheet and bake for about 30 minutes, until medium brown. Let cool and cut into pieces or leave whole.
Beer Cheese Sauce
Submitted by Rob Adrid
Ingredients
¾ c. heavy cream
1 egg yolk
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 tsp. garlic powder
½ tsp. black pepper
¼ tsp. paprika
1 tsp. Morton salt
½ c. beer, we suggest a lager for more beer flavor
32 oz. Velveeta cheese, cubed
Instructions
On the stove, heat the heavy cream over medium-low heat, whisking constantly until the mixture begins to give off steam. Using the hot cream, slowly temper the beaten egg yolk (this will ensure the egg yolk doesn’t scramble). Once tempered, add the egg yolk to the sauce pot of cream. Combine all other ingredients (Worcestershire sauce, Dijon mustard, spices, beer, and Velveeta) into the same pot, stirring until the cheese is fully melted. Serve warm.
This recipe works well with the Fresh Pretzel Bread or your favorite vessel.