Sourdough Pretzels and Beer Cheese

Ingredients

• 500 g bread flour
• 300 g water (for the dough)
• 100 g active sourdough starter (100% hydration)
• 25 g unsalted butter (softened, for the dough)
• 15 g honey
• 10 g fine sea salt
• 60 g baking soda (baked at 250°F for 1 hour to convert to washing soda)
• 2 quart water (for the pretzel bath)
• pretzel salt (or flaky sea salt for topping)
• 2 tbsp butter (for the cheese sauce)
• 2 tbsp flour (for the cheese sauce)
• 1 cup amber ale (locally brewed amber lager recommended)
• 0.5 cup whole milk
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp smoked paprika
• black pepper (fresh cracked, to taste)
• 8 oz sharp cheddar (freshly shredded)
• 4 oz Velveeta (cubed (optional, for smoothness))
• 2 oz cream cheese (optional, for richness)

Steps

1. 1

   Bake the baking soda: Spread the baking soda on a baking sheet and bake at 250°F (120°C) for 1 hour. This converts it into washing soda for a better pretzel alkaline bath.

2. 2

   In a large mixing bowl, combine the water, sourdough starter, and honey. Stir until the starter is mostly dissolved.

3. 3

   Add the bread flour and mix until no dry flour remains.

4. 4

   Add the softened butter and sea salt. Knead the dough until it is smooth and elastic; note that this is a fairly stiff dough.

5. 5

   Bulk Fermentation: Cover the dough and let it ferment at room temperature (around 70°F / 21°C) for about 4–6 hours. The dough should rise by 40–60%, look puffy, and have a few visible bubbles.

6. 6

   Shape: Divide the dough into 8 equal pieces (approximately 115g each). Roll each piece into 6–8 inch rods or shape into traditional pretzels.

7. 7

   Place the shaped pretzels on parchment-lined baking sheets, cover, and refrigerate overnight for 12–18 hours.

8. 8

   Pretzel Bath: Bring 2 quarts of water and 60g of the pre-baked baking soda to a gentle simmer in a large pot.

9. 9

   Boil each pretzel in the simmering solution for 30 seconds per side. Drain briefly.

10. 10

    Preheat your oven to 450°F (232°C). Score the pretzels if desired and sprinkle with pretzel salt or flaky sea salt.

11. 11

    Bake for 15–18 minutes, rotating the pan halfway through if needed, until the pretzels reach a deep mahogany color. Cool on a wire rack for 10 minutes.

12. 12

    Prepare the Beer Cheese: Melt 2 tbsp butter in a saucepan over medium heat.

13. 13

    Whisk in the flour to form a roux, then slowly whisk in the amber ale until the mixture is smooth.

14. 14

    Add the milk, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and black pepper. Simmer for a few minutes until slightly thickened.

15. 15

    Reduce heat to low. Add the shredded cheddar a handful at a time, whisking constantly until melted.

16. 16

    Stir in the Velveeta and cream cheese (if using) until the sauce is completely smooth. Adjust seasoning to taste and serve warm with the pretzels.

Notes

A gentle simmer for the pretzel bath works better than a rolling boil. The overnight cold proof is essential for sourdough flavor development. If the beer cheese thickens in the fridge, reheat it with a splash of milk.

Nutrition per serving

• appetizer
• snack
• sourdough
• baked
• vegetarian
• german
• party food