Target: 6 × 4 inches · landscape

Soft Pretzel Bites with Beer Cheese

110 min · 8 shareable appetizer servings

Ingredients

□ 1 1/2 cups warm water

□ 2 1/4 tsp instant yeast

□ 1 tbsp brown sugar

□ 4 cups all-purpose flour for the dough

□ 3 tbsp all-purpose flour for the beer-cheese sauce

□ 1 tsp kosher salt

□ 5 tbsp unsalted butter, divided

□ 10 cups water for the baking-soda bath

□ 1/2 cup baking soda

□ 1 large egg

□ 1 tbsp water for the egg wash

□ 1 tbsp coarse pretzel salt

□ 8 oz sharp cheddar cheese, freshly grated

□ 1 cup mild lager beer

□ 1/2 cup whole milk

□ 1 tbsp Dijon mustard

□ 1/4 tsp smoked paprika

1. Stir warm water, yeast, and brown sugar; wait 5 minutes. Add flour, salt, butter, and knead 6 to 8 minutes until smooth.

2. Cover dough and rise 45 to 60 minutes until doubled. Grate cheddar and measure dip ingredients while it rises.

3. Heat oven to 425 F, shape bites, then slowly stir baking soda into hot bath water off heat as it foams.

4. Dip bites about 20 seconds, drain, egg-wash, and salt. Bake 12 to 15 minutes at 425 F until deep golden.

5. Make a butter-flour roux, whisk in milk and lager, then melt in cheddar gently. Serve warm dip with warm bites.

Cook’s note: Add baking soda slowly after turning off the burner; the hot bath foams as it dissolves.