Name: Everything Pretzels with Chipotle Beer Cheese Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 ½ cups warm water; 1 package active dry yeast (2 1/4 teaspoons); 2 teaspoons honey; 4 ½ cups all-purpose flour, plus more for your workspace; 2 teaspoons kosher salt; 4 tablespoons unsalted butter, melted; ¼ cup baking soda; 1 egg, lightly beaten; ¼ cup everything seasoning; 2 tablespoons unsalted butter; 2 tablespoons flour; 1 cup your favorite beer (preferably a lighter wheat beer); 2 chipotle peppers in adobo, diced; 1 tablespoon adobo sauce from the can of chipotles; 16 ounces freshly grated white cheddar cheese

Ingredients

1 ½ cups warm water

1 package active dry yeast (2¼ teaspoons)

2 teaspoons honey

4 ½ cups all-purpose flour (plus more for your workspace)

2 teaspoons kosher salt

4 tablespoons unsalted butter (melted)

¼ cup baking soda

1 egg (lightly beaten)

¼ cup everything seasoning

2 tablespoons unsalted butter

2 tablespoons flour

1 cup your favorite beer (a lighter wheat beer works well)

2 chipotle peppers in adobo (diced)

1 tablespoon adobo sauce from the can of chipotles

16 ounces freshly grated white cheddar cheese

Instructions

Step 1: In the bowl of your electric stand mixer fitted with a dough hook, combine warm water, honey, and yeast. Let sit for 5 to 10 minutes until foamy.

Step 2: Add the flour, salt, and melted butter to the yeast mixture. Mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour, or until doubled in size.

Step 3: Punch the dough down and turn it out onto a lightly floured surface. Divide the dough into 12 pieces. Roll each piece into a rope about 1 inch thick.

Step 4: Cut each rope into 1-inch pieces to create dough nuggets. Place the nuggets on parchment-lined sheet pans. Cover with a towel and let rise for about 30 minutes in a warm place.

Step 5: Preheat the oven to 425°F (220°C). In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda, then lower the heat to a simmer.

Step 6: Using a slotted spoon, immerse pretzel nuggets in the water for 30 seconds. Flip and boil for another 30 seconds. Remove and place on the prepared sheet pans. Repeat with all nuggets.

Step 7: Brush each pretzel bite with the beaten egg, coating all sides. Sprinkle generously with everything seasoning.

Step 8: Bake the pretzel bites for 12 to 18 minutes, until golden brown. Remove from oven and keep warm.

Step 9: To make the chipotle beer cheese, heat 2 tablespoons butter in a small saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 to 2 minutes until golden and bubbly.

Step 10: Gradually whisk in the beer until smooth. Reduce heat to low. Add grated cheese in small handfuls, stirring continuously until melted and smooth.

Step 11: Stir in the diced chipotle peppers and adobo sauce. Remove from heat and serve immediately alongside the pretzel bites.

Tips & Variations

For extra flavor, sprinkle pretzels with coarse sea salt along with the everything seasoning.

Substitute beer with non-alcoholic beer or chicken broth if preferred.

Add smoked paprika or cayenne pepper to the beer cheese for an added smoky heat.

Use sharp cheddar or a blend of cheeses for a richer dip.

Storage

Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 to 7 minutes to restore softness. Keep the chipotle beer cheese dip refrigerated in a covered container for up to 3 days; reheat gently on the stove over low heat, stirring frequently to prevent separation.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand using a large bowl. It will take a bit more effort, but the result will be just as delicious.

What if I don’t have everything seasoning?

You can make a simple mix using sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt. Or simply use coarse salt alone for a classic pretzel flavor.