Ingredients:
For the Pretzels:
1 cup all-purpose flour
1/2 cup bread flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup warm water
1/4 cup milk
1 tablespoon melted butter
For the Beer Cheese Dip:
8 ounces cream cheese, softened
1/2 cup beer (light or dark)
1/4 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Make the Pretzel Dough: In a large bowl, whisk together flours, sugar, salt, and baking soda. In a separate bowl, whisk together warm water, milk, and melted butter. Add wet ingredients to dry ingredients and mix until a dough forms.
Shape the Pretzels: On a lightly floured surface, roll out the dough to about 1/2 inch thickness. Cut out pretzel shapes using a cookie cutter or by hand.
Boil the Pretzels: Bring a large pot of water to a boil. Add the pretzels and boil for 30 seconds. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.
Bake the Pretzels: Preheat oven to 425°F (220°C). Bake the pretzels for 10-12 minutes, or until golden brown.
Make the Beer Cheese Dip: In a medium bowl, whisk together cream cheese, beer, Parmesan cheese, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper until smooth.
Serve: Serve warm pretzels with beer cheese dip.
Tips & Tweaks:
Get creative: Add different toppings to the pretzels like sesame seeds or coarse salt.
Make it a meal: Serve the pretzels with mustard, beer, and a side salad.
Soft Pretzels with Beer Cheese Dip
