Sourdough Pretzels with Easy Beer Cheese

Ingredients

• 500 g bread flour
• 300 g water
• 100 g active 100% hydration sourdough starter
• 25 g unsalted butter (softened)
• 15 g honey
• 10 g fine sea salt
• 2 quarts water (for pretzel bath)
• 60 g baking soda (baked at 250°F for 1 hour)
• pretzel salt (or flaky sea salt)
• 2 tbsp butter (for cheese sauce)
• 2 tbsp flour (for cheese sauce)
• 1 cup amber ale
• 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 (to taste)
• 8 oz sharp cheddar (shredded)
• 4 oz Velveeta (cubed (optional))
• 2 oz cream cheese (optional)

Steps

1. 1

   In a large mixing bowl, combine 300g water, 100g active sourdough starter, and 15g honey. Whisk until the starter and honey are dissolved.

2. 2

   Add 500g bread flour to the wet mixture. Mix until no dry flour remains and a shaggy dough forms.

3. 3

   Add 25g softened butter and 10g fine sea salt. Knead the dough by hand or with a stand mixer until it is smooth and elastic.

4. 4

   Cover the bowl and allow the dough to bulk ferment for 4-6 hours at approximately 70°F (21°C) until it has risen by 40-60%.

5. 5

   Divide the dough into 8 equal pieces, approximately 115g each.

6. 6

   Shape each piece into a pretzel. Place the shaped pretzels on a parchment-lined tray, cover, and refrigerate for 12-18 hours for a cold proof.

7. 7

   Preheat your oven to 250°F (120°C). Spread 60g of baking soda on a baking sheet and bake for 1 hour. This converts it to sodium carbonate for a more alkaline bath.

8. 8

   In a large pot, bring 2 quarts of water to a simmer. Carefully stir in the baked baking soda.

9. 9

   Boil each pretzel in the alkaline water for 30 seconds per side. Use a slotted spoon to remove them and drain briefly.

10. 10

    Place boiled pretzels back on the baking sheet. Score the bottom curve of the pretzel with a sharp blade and sprinkle with pretzel salt or flaky sea salt.

11. 11

    Increase oven temperature to 450°F (230°C). Bake the pretzels for 15-18 minutes until deep golden brown. Allow to cool for 10 minutes before serving.

12. 12

    To make the beer cheese: In a saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook for 1-2 minutes to make a roux.

13. 13

    Slowly whisk in 1 cup amber ale, followed by 1/2 cup whole milk, until the mixture is smooth.

14. 14

    Whisk in 2 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, and black pepper to taste. Bring to a simmer.

15. 15

    Reduce the heat to low. Gradually add 8 oz shredded sharp cheddar, and the optional Velveeta and cream cheese if using, whisking constantly until the cheese is melted and the sauce is smooth. Serve warm with the pretzels.

Notes

Gentle simmer works better than a rolling boil for the pretzel bath. Baked baking soda gives authentic pretzel color without the safety risks of lye. The overnight cold proof is essential for developing the sourdough flavor. If the beer cheese thickens too much, reheat with a splash of milk to reach desired consistency.

Nutrition per serving

• appetizer
• snack
• baking
• sourdough
• vegetarian
• game day
• German