Beer and Cheese Dip with Homemade Pretzel Bites

Name: Beer and Cheese Dip with Homemade Pretzel Bites
Yield: 8 servings
Ingredients: 1½ cup whole milk, warmed; 2¼ tsp active dry yeast; 1½ tsp kosher salt; 1 tbsp brown sugar; 1 tbsp butter, melted; 4 cups all purpose flour; 9 cups water; ½ cup baking soda; 1 egg, beaten; Coare sea salt, for topping; 2 tsp olive oil; 1 tsp garlic powder; 1 tsp dijon mustard; 1 tsp all purpose flour; ½ cup beer; 8 ounces cream cheese, cubed; ½ cup white cheddar cheese, grated; 6 slices gouda cheese, diced; ½ cup milk; 1 tsp kosher salt; ½ tsp cracked peppers; 2 tbsp fresh chives, chopped

60 min+

Instructions

Make the pretzel dough:

In the bowl of a stand mixer fitted with the dough hook attachment, combine warmed milk and yeast. Let set until the yeast is foamy, about 5 minutes.
When the yeast is foamy, add the salt, brown sugar, and melted butter and whisk to combine. Add the flour and knead on medium speed for 1-2 minutes, until all of the flour has been mixed in. Increase the speed to medium high and knead for about 5 minutes, until a smooth, elastic dough forms.
Transfer the dough to a lightly oiled bowl, cover and let proof at room temperature for 1 hour, or until doubled in size.
When the dough has finished proofing, turn it out onto a lightly floured work surface. Cut the dough into 8 equal pieces and then shape each piece into a rope about 10” long. Divide each rope into 8 small pieces and then roll each piece into a smooth ball. Cover the dough balls and let rest for about 15 minutes, while you make the cheese dip.

To make the dip:

Preheat the oven to 425° F.
Heat olive oil in a large pot over medium heat. When the oil is hot, whisk in the garlic powder, dijon mustard, and flour to form a paste. While whisking continually, gradually stream in the beer. Cook for 1-2 minutes to form a roux.
Add the cream cheese and let melt completely, whisking occasionally. When all of the cream cheese is melted, add the shredded cheddar and diced gouda a little at a time, followed by the milk. Cook, whisking frequently until all of the cheese has melted and the dip is smooth. Season with salt and pepper and then transfer to a 10” round baking dish. Set aside to cool slightly.
Bring a large pot of water to a boil and add the baking soda. Boil the dough balls in batches, for 1-2 minutes, until puffy. Remove with a slotted spoon and transfer to a plate or pan to cool. Repeat with the remaining dough.
Arrange some of the dough balls along the perimeter of the cheese dip. Place the remaining dough balls on a sheet pan lined with parchment paper. Brush the tops of all of the dough balls with the beaten egg and sprinkle the tops with coarse sea salt.
Bake the cheese dip for 20-25 minutes, until pretzels are golden brown and cheese is bubbling. Bake the pretzel bites for 15-20 minutes until deeply browned. Sprinkle chives over the cheese dip and serve with fresh pretzel bites.

Ingredients

For the homemade pretzel dough:

Whole milk, warmed	1½ cup
Active dry yeast	2¼ tsp
Kosher salt	1½ tsp
Brown sugar	1 tbsp
Butter, melted	1 tbsp
All purpose flour	4 cups
Water	9 cups
Baking soda	½ cup
Egg, beaten	1
Coare sea salt, for topping

For the beer cheese dip:

Olive oil	2 tsp
Garlic powder	1 tsp
Dijon mustard	1 tsp
All purpose flour	1 tsp
Beer	½ cup
Cream cheese, cubed	8 ounces
White cheddar cheese, grated	½ cup
Gouda cheese, diced	6 slices
Milk	½ cup
Kosher salt	1 tsp
Cracked peppers	½ tsp
Fresh chives, chopped	2 tbsp

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Basking Ridge, NJ 07920

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