Étapes

• Step 1

  In the bowl of a stand mixer, combine the water and sugar and sprinkle the dry yeast on top. Let it sit for 5-6 minutes until it starts to foam on top.

  Ingrédients

  • 1 1/2 Cup eau chaude (110°F à 115°F)

  • 1 Tablespoon sucre

  • 1  une enveloppe de levure sèche active

• Step 2

  Add flour, salt, and butter to the bowl, and with the hook attachment mix on low until well combined. Then mix on medium for about 5 minutes until dough is smooth and pulls away from the sides.

  Ingrédients

  • 4 1/2 Cup farine blanche tout-usage

  • 2 Tablespoon sel cachère

  • 2 Ounce beurre non salé, fondu

• Step 3

  Remove dough from bowl and spray bowl well with cooking oil spray. Return dough to the bowl, cover with a cloth or plastic wrap and allow the dough to double in size.

  Ingrédients

  •  huile d’olive à badigeonner

• Step 4

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

• Step 5

  While dough rises, bring to a boil 10 cups of water and the baking soda.

  Ingrédients

  • 10 Cup eau

  • 2/3 Cup bicarbonate de soude

• Step 6

  When dough is ready, divide into 8 pieces. Roll each piece into a 24-inch rope.

• Step 7

  Form a U shape with each rope, holding each end of the rope and cross them over each other and press it down on the bottom of the U forming a pretzel.

• Step 8

  One by one, place each pretzel in the boiling water for 30 seconds. With a flat spatula take them out and place in a sheet pan.

  00:25

  350 ˚F / 177 ˚C

• Step 9

  Brush pretzels with egg yolk beaten with 1 Tbsp. of water and sprinkle with smoked sea salt. Bake in the Traeger for about 25-30 minutes.

  Ingrédients

  • 1  jaune d’œuf

  • 1 Tablespoon eau

  • As Needed sel fumé au bois de pommier, Jacobsen Salt Co

• Step 10

  To make the Beer Cheese Sauce: In a food processor bowl, add cheddar cheese, cream cheese, Worcestershire sauce, Dijon mustard, garlic and paprika. Blend until finely chopped, add the beer slowly until is smooth.

  Ingrédients

  • 2 Cup fromage cheddar âgé, râpé

  • 1/2 Cup fromage à la crème, à la température ambiante

  • 1/2 Tablespoon sauce Worcestershire

  • 2 Teaspoon moutarde de Dijon

  • 2 Clove ail, haché

  • 1 Teaspoon paprika

  • 1/2 Cup bière

• Step 11

  When pretzels are done serve with the beer cheese sauce. Enjoy!