The beer adds a depth and tanginess to the cheese dip. I like a lager but any beer will work.Let the flour mix cook for at least a minute to release the nutty flavor and let the flour really mix in.Start by making a roux, a butter mixed with flour.Mustard- dijon mustard, regular mustard or a grainy mustard will work.Cayenne Pepper- optional– if you don’t like spicy, omit it.Beer – Lager, Stout, Ale, IPA basically your favorite beer.You can use sharp cheddar cheese or mild cheddar. Cheddar Cheese (I mix both yellow and white) – shred your own instead of buying shredded cheese for faster melting, and avoiding the anti clumping issues with pre-shredded cheese.I’m told by many readers is like the Applebees Beer Cheese Sauce, I love copycat recipes you can make at home and save some money! Grocery List for Beer Cheese Dip Not only does this soft pretzel sauce work for pretzels, but it is amazing over hot sandwiches (try it on pulled pork sliders) but it also works for dipping bread into on cold winter nights. My favorite part about this beer cheese dip is that it doesn’t have to be warm to be one of those dips that you can’t get enough of! While the texture changes a little bit, it works just as well served cold out of the fridge if you want to make it ahead and serve it with vegetables! When I made the super fast version of soft pretzels bites this pretzel dipping sauce is what I made with them! Both done in less than 30 minutes! It was often served at the local pubs alongside German Pretzels. This beer cheese dip is my go-to for a rich velvety cheese dip that you can make in about 15 minutes.īeer cheese is something I had when we were in Germany. Sometimes you need a cheesy dip not made with the tried and true cream cheese. With football season just around the corner, this dip will be perfect for game-day snacking! Pretzel cheese dip or in this case Beer Cheese sauce is velvety, rich with hints of spices in each bite. We love to use this pretzel sauce with our Spicy Brisket Sliders and subbing in a pretzel bun for watching all the football games! Easy to make, super quick with pantry ingredients, this pretzel sauce is perfect for parties for a crowd or an easy cocktail appetizer! Lye can be purchased online or at baking supply stores.Beer Cheese dip is great for pretzels, dipping bread into or slathered over a hot sandwich.
HOW TO MAKE A CHEESE SAUCE FOR PRETZEL SKIN
Cold lye can burn the eyes or skin so be careful to wear latex gloves when dipping in the lye solution and do not splash in the eyes. *Food-grade lye is the secret to pretzels that are soft on the inside, brown and crunchy on the outside. Bake for 15 to 20 minutes, until they are well browned. Score the thick middle part of the pretzels with a sharp knife and sprinkle with coarse salt. Using latex gloves, dip the pretzels in the lye solution, turning them quickly in the solution to coat.
Make a lye solution by mixing ½ cup lye with 10 cups water, being careful not to splash any solution into your eyes.Then transfer them to the freezer for 10 minutes. Transfer the pretzels to an ungreased baking sheet and let rise at room temperature for 1 hour.Then, flip the ends down to the bottom curve of the U-shape and press the ends down on the upper, thicker part of the rope to form a classic pretzel shape. Now form an upside-down U shape and twirl the strands around each other once toward their ends. The rope should be much thinner at the ends than in the middle. To form a pretzel, flatten a dough half into a disc and then, using the palm of your hand, roll it into a.The pretzel dough should be relatively firm and not sticky. If necessary, continue kneading by hand to achieve a silky texture.
Knead in the mixer for about 10 minutes, until the dough is smooth.
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