Warm Pretzel Bites with Amber Ale Cheese Dip

By Benjamin Moore Eubank

Crisp, salty, and golden-brown homemade soft pretzel bites served fresh from the oven. They are paired with a rich, velvety cheese dip infused with toasted amber ale and smoky gouda.

Yield: 6 servings · Prep: 45 min · Cook: 20 min · Total: 65 min

Ingredients

• 2 tablespoons unsalted butter, melted
• 1 large egg, beaten with 1 tablespoon water
• 1/4 teaspoon cayenne pepper
• 2 tablespoons all-purpose flour (for dip)
• 1/2 cup heavy cream
• 1 tablespoon coarse pretzel salt
• 3 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter (for dip)
• 1 1/2 teaspoons fine sea salt
• 1 1/4 cups warm water (about 110 degrees F)
• 8 cups water (for boiling)
• 2 1/4 teaspoons active dry yeast
• 2 cups sharp cheddar cheese, shredded
• 1/2 teaspoon garlic powder
• 1 cup smoked gouda cheese, shredded
• 1 cup amber ale beer
• 1/2 cup baking soda

Steps

1. In the bowl of a stand mixer, combine the warm water and active dry yeast. Let sit for 5 minutes until frothy. Add the melted butter, sugar, fine sea salt, and flour. Mix with a dough hook on low speed until a smooth dough forms and pulls away from the sides of the bowl. Cover the bowl with a damp cloth and let rise in a warm spot for 30 minutes.
2. Preheat your oven to 425 degrees F (218 degrees C) and line two large baking sheets with parchment paper. Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2-inch thick, then cut the ropes into 1-inch bite-sized pieces.
3. Bring 8 cups of water and the baking soda to a rolling boil in a large, deep pot. Drop the pretzel bites into the boiling water in batches of about 15. Poach for 20 seconds, then remove with a slotted spoon and arrange them in a single layer on the prepared baking sheets.
4. Brush the top of each poached pretzel bite with the beaten egg wash. Sprinkle generously with the coarse pretzel salt. Bake for 12 to 15 minutes, or until the pretzels are deeply golden brown and crisp on the outside.
5. While the pretzels are baking, prepare the dip. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute to remove the raw flour taste. Slowly whisk in the amber ale and heavy cream, bringing the mixture to a gentle simmer. Cook for 2 to 3 minutes until the liquid thickens slightly.
6. Reduce the heat to low. Add the shredded sharp cheddar and smoked gouda cheeses a small handful at a time, whisking constantly until completely melted and velvety. Stir in the garlic powder and cayenne pepper. Remove from heat and serve immediately in a warm bowl alongside the hot pretzel bites.