Hot Mess Kitchen

Ingredients:

For the pretzels:

• 1 1/2 cups warm water
• 1 tbsp sugar
• 2 tsp salt
• 2 1/4 tsp active dry yeast
• 4 1/2 cups all purpose flour
• 4 tbsp butter, melted
• vegetable oil
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk + 1 tbsp water (egg wash)
• Kosher salt or any other pretzel toppings you’d like

For the Beer Cheese dip:

• 3 tbsp unsalted butter
• 3 tbsp all purpose flour
• 1 cup whole milk
• 1/2 cup beer (we used bud light)
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/4 tsp salt
• 3 cups extra sharp cheddar cheese

Instructions

1. In bowl of stand mixer, combine water, salt, sugar, and yeast. Allow it to sit for 5 minutes until slightly foamy.
2. Add in melted butter and flour. Use dough hook to knead for about 4-5 minutes or until the dough is pulled away from sides and in a ball.
3. Place the dough in a lightly greased or oiled bowl, cover and let rise for 1 hour.
4. Preheat oven to 450 degrees Fahrenheit.
5. When dough is doubled, bring 10 cups water to a boil and add in baking soda.
6. I like to use my hands to just roll dough into balls or ovals but you can also roll into a long snake form and cut or make into your standard pretzel twist.
7. When formed and when water is boiling, drop pretzels in the boiling baking soda water for about 30 seconds and then remove to a parchment or baking mat lined baking sheet.
8. In small bowl or mug whisk together egg yolk and water to create egg wash and then brush on tops of pretzels. Add salt or other toppings at this point.
9. Bake in oven for 12-14 minutes or until a deep brown color.
10. Remove from oven and let cool.
11. While pretzels are cooling make cheese dip. Start by melting unsalted butter in medium sauce pan on medium heat.
12. When melted add flour and whisk for 30 seconds. It should be a thick paste-like substance.
13. Whisk in the beer and then the milk. Let cook and whisk until thickened (about 5-7 minutes).
14. Whisk in Worcestershire sauce, Dijon mustard, and salt until combined.
15. Remove from heat and add in the cheese gradually, whisking, to keep it smooth and lump free.
16. Transfer to a bowl and serve with the pretzels or put in a crock pot to keep warm! Enjoy!