Homemade Pretzels + German Beer Cheese Sauce

Homemade Pretzels + German Beer Cheese Sauce

www.theinspiredhome.com
INGREDIENTS

For the Pretzels:

  • 2 cups of warm water (110° to 115°)
  • 1 ½ tablespoons of granulated sugar
  • 1 tablespoon of Kosher salt + more for seasoning
  • 1 ½ tablespoons of dry active yeast
  • ½ cup of melted unsalted butter
  • 6 cups of all-purpose flour
  • 1 cup of baking soda
  • 2 tablespoons of vegetable oil
  • 2 egg yolks whisked with 1 tablespoon of water to make an egg wash
  • 6 cooked bratwursts

For the Cheese Sauce:

  • 2 ounces of unsalted butter
  • 2 ounces of all-purpose flour
  • 1 cup of whole milk
  • 1 ½ to 2 cups of dark German beer
  • 1 cup of shredded sharp white cheddar
  • 1 cup of shredded mild cheddar
  • Kosher salt and fresh cracked pepper to taste
DIRECTIONS

For the Pretzels:

  • In a KitchenAid standing mixer bowl, add in the water, sugar, 1 tablespoon of salt and sprinkle on the yeast and let it sit for 5 minutes or until it begins to foam.
  • Place on the hook attachment and pour in the butter and flour and knead the dough on high until it begins to pull away from the bowl, about 5 minutes.
  • Pour the vegetable oil into a bowl and place in the dough. Cover in plastic wrap and keep in a dry warm place for an hour or until the dough doubles in size.
  • Pre-heat the oven to 450°.
  • Before it is time to form the dough, bring 1 cup of baking soda and 1 gallon of water to a boil in a large pot.
  • To form the dough, take a small piece and roll it out until it is an 18” to 24” long rope. Move the dough rope to form an upside down U. Cross the ends over one another and fold up to make a pretzel. Place them on the Silpat.
  • For the brats: After you’ve formed the dough rope, wrap it around each bratwurst and pinch the ends so that it holds together.
  • Turn down the boiling water to a simmer and cook each pretzel dough 1 at a time for :30 each and then place back on the Silpat.
  • Once all of the pretzels have been cooked in the baking soda solution, brush the tops with the egg wash and season heavily with Kosher salt.
  • Bake in the oven for 14 to 16 minutes or until golden brown. Serve with mustard or cheese sauce!

For the Cheese Sauce:

  • In a medium size sauce pot on medium heat melt together the butter and flour to form a roux.
  • Next, add in the milk and beer and whisk until it becomes very thick. Whisk in the cheeses until it is smooth and season with salt and pepper. Keep warm.