Description
Indulge in the irresistible combination of soft, homemade sourdough pretzel knots and a rich, creamy beer cheese dip. This easy-to-make recipe is the perfect shareable snack for game day, parties, or any casual gathering.
Ingredients
– 2 cups (250g) all-purpose flour
– 1 teaspoon salt
– 1 teaspoon active dry yeast
– 1 cup (240ml) warm water
– 1/4 cup (60g) unsalted butter, melted
– 1/4 cup (60ml) baking soda
– 1 egg, beaten
– Coarse sea salt for topping
For the Beer Cheese Dip:
– 8 ounces (225g) cream cheese, softened
– 1 cup (240ml) shredded cheddar cheese
– 1/2 cup (120ml) lager or ale
– 1 tablespoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/4 teaspoon paprika
– Salt and pepper to taste
Instructions
1. In a large bowl, combine the flour, salt, and yeast. Add the warm water and melted butter, and knead until a smooth, elastic dough forms, about 5-7 minutes.
2. Cover the dough and let it rise for 30 minutes.
3. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
4. Divide the dough into 12 equal pieces. Roll each piece into a rope and tie it into a knot.
5. Bring a large pot of water to a boil and add the baking soda. Working in batches, boil the pretzel knots for 30 seconds on each side.
6. Transfer the boiled pretzel knots to the prepared baking sheet. Brush with the beaten egg and sprinkle with coarse salt.
7. Bake for 12-15 minutes, until golden brown.
8. While the pretzels are baking, make the beer cheese dip. In a medium bowl, combine the cream cheese, cheddar cheese, beer, Dijon mustard, garlic powder, and paprika. Mix until smooth and creamy.
9. Serve the warm sourdough pretzel knots with the beer cheese dip.
Notes
For a spicier dip, add a pinch of cayenne pepper. You can also experiment with different cheese varieties, such as Gruyère or Parmesan, to customize the flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: American