Soft Pretzels with Amber Ale Cheese Sauce
Soft Pretzels with Amber Ale Cheese Sauce
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- 3 cups all-purpose flour
- 2/3 rye flour
- 2 teaspoons light brown sugar
- 1 teaspoon salt
- 1 teaspoon fast-acting dry yeast
- 1 cup warm water
- 1/2 cup amber ale
- 2 tablespoon sugar
- pinch of salt
- kosher salt flakes
- 8 ounces cream cheese
- 1/4 cup amber ale
- 4 ounces grated white cheddar cheese
- 2 scallions, sliced
- 1/2 red pepper, diced
Directions
- Whisk together flours, brown sugar, salt and yeast. Add enough warm water to form a ball of dough. Knead dough until elastic. Cover with oiled film wrap and let double in size in a warm place - one hour. Cut into 12 even pieces and roll into logs. Cover and let rise 30 to 45 minutes.
- Place all but Kosher salt into a small pot and bring to simmer. Once the sugar has dissolved, remove from heat. Preheat oven to 375 degrees. Bake pretzels in a hot oven until golden brown and fully cooked - 10 to 15 minutes. Remove from the oven and immediately brush with glaze and sprinkle with Kosher salt.
- Place cream cheese in a mixer fitted with the paddle attachment. Process until smooth. Add amber ale and oil and mix until well incorporated. Add cheddar cheese and mix until well. Preheat oven to 400 degrees. Place some of the cheese dip into an ovenproof pan. Place in oven and bake until bubbly and slightly charred on top - 15 minutes. Serve immediately with sliced pretzels for dipping.
Leave a comment