(Recipe can be found on the Tasty Fork site here.)
Step by Step Instructions:
This awesome Homemade Pretzels with Sriracha Beer Cheese Sauce treat will be yours. Here’s what you’ll need for the Pretzel part: Flour (I used both whole wheat flour and all-purpose flour, active dry instant yeast (a packet is all you need but if you have it in bulk like me, it’s about 2 1/4 teaspoons), Salt, Baking Soda, Sugar, 1 Egg, and 2-3 tablespoons of Butter.
Begin by preheating your oven to 425 degrees. Also line a large baking sheet with parchment paper or a Silpat. Then you want to mix your yeast with 1 1/2 cups of warm water (ideally between 105 and 110 degrees).
Then add a teaspoon of salt and a tablespoon of sugar to the yeast and mix it.
If there are any clumps, that’s okay. Just try to gently combine.
Now it’s time for flour. You can use only all-purpose or a mix of all-purpose and whole wheat flour. I did a mix. First I measured 124 grams (1 cup) of all-purpose flour.
Then add that to the dough and combine.
Then add a cup (128 grams) of whole wheat flour and stir to combine.
Then add another cup of all-purpose flour.
Finally add 3/4 cup (96 grams) of whole wheat flour. *Now if you go with all purpose flour all the way, use the 124 grams is a cup conversion if you prefer to weigh the flour like I do.
Add that final 3/4 cup of whole wheat flour to the dough…
…and stir until it’s well combined. At this point it’s about touch. If the dough is still sticky add more flour. If it’s stiff, add more water. If you touch it and it bounces back, then you’re ready to go.
Flour your work surface.
Place the ball of dough on the work space and knead for about 3 minutes, adding flour as needed if it gets sticky.
Here’s the dough after 3 minutes of kneading.
I grabbed a 1/3 measuring cup and filled it with dough. Then I weighed that dough and saw that it was about 85 grams. That way I could just weigh the dough and get around that amount so my pretzels were relatively the same size.
I got about 10 balls of dough in total.
Now roll the dough into a long rope. I don’t have an exact measurement but I think it worked better the longer the rope was, so long as it wasn’t too thin.
Take the ends of the dough and form a circle…
…then lift up the ends and twist them around themselves once or twice and press the ends at the bottom of the circle closest to you.
As you finish each pretzel, place it on the lined baking sheet.
Bring about 9 cups of water to a boil in a large pan. Then add 2/3 cup of baking soda to the water. Don’t get too much water in the pot or it will boil over when you add the baking soda…not that this happened to me or anything (haha).
Add 1 pretzel to the boiling water and boil for 30 seconds.
Then place the boiled pretzel back on the baking sheet. Repeat this with each pretzel individually.
Beat 1 egg in a small bowl.
Brush the egg over the top of each pretzel after they’ve been boiled.
Sprinkle kosher or sea salt over the top of each pretzel.
Then bake for 10 minutes. These are what they’ll look like after 10 minutes of baking.
Then brush melted butter over the top of each pretzel (yes, I said that) and bake for an additional 5 minutes.
Let the finished pretzels hang out while the sauce cooks.
For this awesome sauce you’ll need a good Pale Ale Beer, Dijon Mustard, Sriracha, Milk, Salt & Pepper, 2 tablespoons of Butter, 2 tablespoons of Flour, and 2 1/2 cups of cheddar cheese (sharp cheddar is preferrable, so it’s a do as I say, not as I do sort of thing).
Start by melting butter in a medium sized pan over medium heat.
Add the butter and whisk it really well. Cook until the roux is a dark blonde color, which is really subjective, I know.
Then add a cup of the pale ale to the mixture and whisk pretty constantly for 3 minutes.
At this point the beer mixture should have gotten thicker.
Slowly whisk in 2 cups of milk.
Bring it to a boil as you’re mixing regularly to prevent clumps.
Now it’s time to season that up. Add salt and pepper to taste, 1 tablespoon of dijon mustard, and 2-3 tablespoons of Sriracha depending on how spicy you want it.
Add a cup of cheese and stir so that it melts.
Add another cup of cheese and stir until it melts.
Finally add another 1/2 cup of cheese and mix until the cheese is melted.
Here’s the sauce in all its cheesy, spicy glory. Serve the pretzels hot or warm with this sauce to dip in and you and your family and friends will be very happy indeed. Happy dipping!
Homemade Pretzels with Srirach Beer Cheese Sauce
1.5 cups Warm Water
1 packet of active instant Yeast
1 tsp Salt
1 tbsp Sugar
3.75 – 4.25 cups all-purpose Flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour)
Water, if needed
9 cups Water
2/3 cup Baking Soda
1 Egg, beaten
Salt, for sprinkling
2-3 tbsp Butter
2 tbsp Butter
2 tbsp all-purpose Flour
1 cup Beer, your favorite pale ale
2 cups Milk
1 tbsp Dijon Mustard
2-3 tbsp Sriracha sauce
Salt and Pepper, to taste
2-2.5 cups extra sharp Cheddar Cheese, shredded
1. Begin by preheating the oven to 425 degrees. You can also grab a large baking sheet and either line it with a Silpat or parchment paper.
2. Start off with the yeast. You’ll want to dissolve a packet of active instant yeast (or 2 1/4 teaspoons if you have it in bulk) in 1 1/2 cups of water that is between 105 and 110 degrees. This is important so that the yeast doesn’t get killed. Then add a teaspoon of salt and a tablespoon of sugar to the mixture and stir. There may be clumps, which is okay.
3. Time for the flour. Decide if you’ll only use all-purpose or a mix of all-purpose and whole wheat flour. I did a mix. Start by mixing in a cup of all-purpose flour, then a cup of whole wheat flour, and once that is mixed add another cup of all-purpose flour. Then once that’s combined add 3/4 cup of whole wheat flour. At this point, it’s by feel. If the dough is still sticky add a little more flour and repeat until it’s not longer sticky. If the dough is stiff, just add some water to loosen it up a bit.
4. When the dough looks good, pour it onto a lightly floured surface and knead for about 3 minutes. You may need to add more flour as you go if the dough is sticky as you knead.
5. Once the dough is kneaded, divide it into about 1/3 cup balls of dough. Roll each dough ball into a long rope. Then take the two ends and connect them at the top to form a circle shape. Twist the two ends around each other once or twice and then press those ends into the center of the circle at the bottom (see photos above).
6. Once all of the pretzels are shaped, bring 9 cups of water to a boil in a large pot. Add 2/3 cup of baking soda to the water (careful as it will boil up quite a bit). Then add one pretzel to the boiling water and boil for 30 seconds. Place the pretzel on the lined cookie sheet and repeat the process for each pretzel, careful to only boil one at a time.
7. After all of the pretzels are boiled, brush the top of them with a beaten egg and then sprinkle salt (Kosher or Sea Salt is ideal as it’s larger) over the top of the pretzels. Bake at 425 for 10 minutes.
8. After 10 minutes, remove the pretzels and brush melted butter over the top. Place them back in the oven to bake for an additional 5 minutes. Serve the pretzels while still hot or warm.
9. Once the pretzels are nearly done baking, you can start the cheese sauce. Begin by melting 2 tablespoons of butter. Once it’s melted whisk in 2 tablespoons of flour. Whisk until the roux is a dark blond color (or close to).
10. Add the cup of beer and whisk for about 3 minutes and the sauce will be thickening.
11. Slowly whisk in 2 cups of milk and whisk pretty constantly as the mixture comes to a boil. Once it is boiling add salt and pepper to taste, 1 tablespoon of dijon mustard and 2-3 tablespoons of Sriracha sauce. Then whisk to combine.
12. Finally add a cup of shredded cheese and whisk it to melt the cheese. Then add another cup of cheese and whisk until it’s melted. Finally add the last 1/2 cup of cheese and once the cheese is totally melted, serve it with the warm pretzels and enjoy!!