by Heather Schmitt-Gonzalez / Sunday, September 9, 2012
Soft Pretzels w/ Spicy Beer Cheese Sauce
I feel most alive when the air is slightly crisp...when jeans or comfy pants and a t-shirt can be supplemented by a sweatshirt if you start feeling chilly. I love being able to chill outside of the stadium between rows of parked cars, temporary tents, and grills sizzling with brats, burgers, and dogs whose smell is enough to make you stop and chat.
pretzels wrapped around hotdogs or sausages to pretzels filled with veggies, meats, and gooey cheese (coming soon) to pretzel bites and sticks to good ol' fashioned soft pretzels like these - they ALWAYS please. Especially when served with an ooey-gooey cheese sauce that is slightly spicy (more so the longer it sits) and tastes of beer. I have to make at least a double-batch. Even then, they disappear super fast.
These were gone in no longer than 20 minutes, which is about how long it usually takes them to get eaten. And not long after that 20 minutes everybody was telling me I should have made a triple batch. Next time.
- 1½ c. lukewarm water (110 -115° F)
- 1 Tbs. sugar
- 2 tsp. fine sea salt
- 2 tsp.active dry yeast
- 4-4½ c. all-purpose flour
- 2 Tbs. butter, melted
- ⅔ c. baking soda
- 1 egg yolk beaten w/ 1 Tbs. water
- Coarse sea salt or kosher salt
- 1 bottle (12 oz.) beer
- 2 c. (8 oz.) shredded Sharp Cheddar Cheese
- 1 Tbs. all-purpose flour
- 8 oz. cream cheese, at room temperature
- 1 clove garlic, minced
- 1 jalapeño, minced (& seeded, if you wish)
- black pepper
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.