Dunk your fresh baked batch in a warm and hoppy cheese sauce. Homemade soft pretzels baked over a Traeger wood fire, topped with smoked salt and paired with a warm and rich beer cheese sauce. Get dippin'.
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In the bowl of a stand mixer, combine the water and sugar and sprinkle the dry yeast on top. Let it sit for 5-6 minutes until it starts to foam on top.
Add flour, salt, and butter to the bowl, and with the hook attachment mix on low until well combined. Then mix on medium for about 5 minutes until dough is smooth and pulls away from the sides.
Remove dough from bowl and spray bowl well with cooking oil spray. Return dough to the bowl, cover with a cloth or plastic wrap and allow the dough to double in size.
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
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 beaten with 1 Tbsp. of water and sprinkle with smoked sea salt. Bake in the Traeger for about 25-30 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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