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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
In a stand mixer bowl, combine water, sugar, salt and sprinkle on top dry yeast. Let it sit for about 5 to 6 minutes until it starts to foam on top.
Add flour and butter and with the hook attachment mix on low until well combine, then mix on medium for about 5 minutes until dough is smooth and pulls away from the side.
Remove dough from bowl and spray bowl well with vegetable oil spray. Return dough to bowl, cover with a cloth or plastic wrap and allow dough to double in size.
While dough rises, bring to a boil 10 cups of water and the baking soda.
When dough is ready, divide into 8 pieces. Roll each piece into a 24 inch rope.
Form a U shape with each rope, holding each end of the rope and cross them over each other and press it down on the bottom of the U forming a pretzel.
One by one, place each pretzel in the boiling water for 30 seconds. With a flat spatula take them out and place in a sheet pan.
Brush pretzels with egg yolk and sprinkle with smoked sea salt. Bake in the Traeger grill for about 25 to 30 minutes.
To make the Beer Cheese Sauce: In a food processor bowl, add cheddar cheese, cream cheese, Worcestershire sauce, Dijon mustard, garlic and paprika. Blend until finely chopped, add the beer slowly until is smooth.
When pretzels are done serve with the beer cheese sauce. Enjoy!
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