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Bavarian Pretzel with Beer Cheese Dip
Created by: Howcan Team
Ingredients
- 1 1/2 cups warm water
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 4 cups water
- 1/4 cup baking soda
- 1 egg yolk beaten with 1 tablespoon water
- 1 tablespoon coarse sea salt
- 2 cups shredded cheddar cheese
- 1 tablespoon all-purpose flour
- 1 cup beer
- 1/2 cup cream cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine 1 1/2 cups warm water, 1 tablespoon granulated sugar, and 2 teaspoons kosher salt. Sprinkle in the yeast and let it sit for 5 minutes until it becomes foamy.
- Add the flour and knead the dough for about 5 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour.
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large pot, bring 4 cups of water to a boil. Carefully add the baking soda (it will bubble up) and reduce the heat to a simmer.
- Divide the dough into 12 equal pieces. Roll each piece into a long rope and form into a pretzel shape. Boil each pretzel in the water for 30 seconds, then place on the prepared baking sheet.
- Brush each pretzel with the egg yolk and water mixture, then sprinkle with coarse sea salt. Bake for 12-14 minutes or until golden brown.
- While the pretzels are baking, prepare the beer cheese dip. In a saucepan, toss the shredded cheddar cheese with 1 tablespoon of flour. Add the beer, cream cheese, garlic powder, onion powder, paprika, and black pepper. Cook over medium heat, stirring constantly, until the cheese is melted and the dip is smooth and creamy.
- Serve the warm pretzels with the beer cheese dip and enjoy!
The Bavarian pretzel with beer cheese dip has a rich history dating back to the 12th century in Germany. This iconic snack originated in Bavaria, where it was a staple in beer gardens and traditional beer halls. The pretzel's distinctive knot shape is said to represent the folded arms of monks, who created the snack as a reward for children who learned their prayers. The beer cheese dip, made with rich and flavorful Bavarian beer, adds a creamy and tangy complement to the soft and chewy pretzel. Today, this beloved combination can be found in beer gardens and breweries across Bavaria, and has gained popularity worldwide. Notable chefs and restaurants, such as the historic Hofbräuhaus in Munich, have perfected the art of crafting the perfect Bavarian pretzel and beer cheese dip. For the best version of this dish, seek out establishments that use traditional Bavarian recipes and high-quality ingredients. The key to a great Bavarian pretzel lies in achieving the perfect balance of a crispy, golden exterior and a soft, fluffy interior, while the beer cheese dip should boast a rich, creamy texture and a robust beer flavor. Whether enjoyed as a snack with a cold beer or as part of a hearty meal, the Bavarian pretzel with beer cheese dip continues to be a beloved culinary tradition that celebrates the rich flavors of Bavarian cuisine.
45 min
6
380 calories
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