Pretzels, they go with everything.
Pretzels and beer. Pretzels and cheese.
It’s not a party without pretzels, and we’ve found the most awesome combination for them yet.
We’re making Beer Pretzels with Beer Cheese Dip!
You’ll need 4 and 1/2 ounces brie cheese and 3 and 1/2 ounces Limburger cheese (or other strong flavored soft cheese like Taleggio).
Cut rind off soft cheeses while they are still chilled, then cut into cubes.
Blend cheeses with fork, then add 4 ounces cream cheese, 2 tablespoons of your favorite beer, 1/2 tablespoon paprika, 1 tablespoon caraway seeds, 1 tablespoon minced chives, and 1/2 of a yellow onion diced and mix.
When well incorporated, stir in salt & pepper to taste. Then chill.
Take 1 package of pre-made pizza dough and roll into a ball.
In a large bowl, add 6 tablespoons beer and 3/4 cup flour to the dough and mix with hands until firm and not sticky. Add more flour if needed.
Rip off a piece of dough and roll it into a 6-inch long log.
To form the pretzel, pull the ends of the log to the top of the circle. Twist the ends around each other once and bring them down to meet the bottom of the circle. Then transfer to a baking sheet.
Repeat until all dough is formed into 12 pretzels of about a 3-inch diameter.
Chill pretzels in the fridge for 20 minutes.
Preheat your oven to 425˚F.
Bring five cups of water to a boil in a medium pot. Add 1/4 cup baking soda to the water and immediately add pretzels.
Boil for 20-30 seconds, then take out and place on a baking sheet lined with parchment paper.
Brush with egg wash onto the top of each pretzel, then top with coarse salt.
Check out the video below for all the tasty tips and details.
Bake for 15-20 minutes or until deep brown.
Before serving the beer cheese, garnish with sliced red onion, if desired. Cheese mixture can be used as dip or spread.
Then it’s time to eat and enjoy!