Beer Cheese Dip Cooking Instructions
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- Melt butter in a medium saucepan over medium heat. Once melted, whisk in the flour to form a thick paste
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- While whisking, slowly add in the milk
- Stir continuously until all milk is added
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- Stir the garlic powder, paprika, salt and pepper
- Add the Worcestershire sauce, Dijon mustard and stir
- Slowly add the cheese while continuing to stir
- Pour in your beer and mix thoroughly until sauce is smooth
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- Allow to slightly cool and serve with pretzel bites
- Top with chives or green onions (optional)
Pretzel Bites Ingredients
- 4 ½ cups all purpose flour
- 1 ½ cups warm water (110-115 degrees)
- 1 tbsp sugar
- 1 packet active dry yeast (0.25 oz)
- 2 tbsp melted unsalted butter
- 3 tbsp all purpose flour
- 1 tsp salt
- 9 cups water
- 1/3 cup baking soda
- 1 egg whisked
- 1 tbsp water
Cooking Instructions
Preheat oven to 450F – line large baking sheet with parchment paper
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- Whisk warm water and sugar in a large mixing bowl
- Sprinkle in the yeast and wait for it to activate (about 5 minutes, you should see it foam up)
- Add the flour, butter, and salt
- Stir to combine and knead until smooth (add more flour if it becomes too sticky)
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- Lightly oil a large bowl
- Add the dough to the bowl and cover with damp towel
- Allow to rest at room temperature until doubled in size (about 30 minutes)
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- Divide into 12 equal pieces
- Roll each piece of dough into ¾ inch wide ropes
- Cut into 1 inch long pieces
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- Bring 9 cups of water with 1/3 cup baking soda to a boil
- Using a large slotted spoon or spatula lower 10-15 pieces into the water for about 30 seconds
- Transfer to parchment lined baking sheets
- Repeat until all are loaded on to the sheet
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- Brush the top of each pretzel bit with egg wash and sprinkle with coarse salt
- Bake the pretzel bites for 12 minutes or until reaching your desired level of color
- Serve warm with the cheese dip!
Learn more about pairing Tröegs beer with food on troegs.com.
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