The all-star duo of soft pretzels and cheese sauce decided to add in some golden suds to take this winning combo from damn good to absolutely amazing. We start with baking pretzel bites from scratch and then combine that with a delicious beer-cheese sauce made out of white cheddar, gruyere, cream cheese and your favorite lager.
1 1/2 Cup warm water (110°F to 115°F)
1 Tablespoon sugar
2 Tablespoon salt
1 packet active dry yeast
4 1/2 Cup all-purpose flour
2 Teaspoon unsalted butter, melted
Vegetable Oil Spray
10 Cup water
2/3 Cup baking soda
1 egg yolk beaten with 1 tablespoon water, for egg wash
Jacobsen Salt Co. Pure Kosher Sea Salt
8 Ounce cream cheese
1/2 Cup shredded sharp white cheddar cheese
1/2 Cup shredded Gruyere cheese
1/2 Cup (12 oz) bottle beer, preferably a German lager
1/2 Teaspoon onion powder
1/2 Teaspoon kosher salt
1/4 Teaspoon black pepper
1 1/2 Cup warm water (110°F to 115°F)
1 Tablespoon sugar
2 Tablespoon salt
1 packet active dry yeast
4 1/2 Cup all-purpose flour
2 Teaspoon unsalted butter, melted
As Needed Vegetable Oil Spray
10 Cup water
2/3 Cup baking soda
1 egg yolk beaten with 1 tablespoon water, for egg wash
To Taste Jacobsen Salt Co. Pure Kosher Sea Salt
8 Ounce cream cheese
1/2 Cup shredded sharp white cheddar cheese
1/2 Cup shredded Gruyere cheese
1/2 Cup (12 oz) bottle beer, preferably a German lager
1/2 Teaspoon onion powder
1/2 Teaspoon kosher salt
1/4 Teaspoon black pepper