By Traeger Kitchen
The all-star duo of soft pretzels and cheese sauce decided to add in some golden suds to take this winning combo from damn good to absolutely amazing. We start with baking pretzel bites from scratch and then combine that with a delicious beer-cheese sauce made out of white cheddar, gruyere, cream cheese and your favorite lager.
|1 1/2 Cup||warm water (110°F to 115°F)|
|1||packet active dry yeast|
|4 1/2 Cup||all-purpose flour|
|2 Teaspoon||unsalted butter, melted|
|As Needed||Vegetable Oil Spray|
|2/3 Cup||baking soda|
|1||egg yolk beaten with 1 tablespoon water, for egg wash|
|To Taste||Jacobsen Salt Co. Pure Kosher Sea Salt|
|8 Ounce||cream cheese|
|1/2 Cup||shredded sharp white cheddar cheese|
|1/2 Cup||shredded Gruyere cheese|
|1/2 Cup||(12 oz) bottle beer, preferably a German lager|
|1/2 Teaspoon||onion powder|
|1/2 Teaspoon||kosher salt|
|1/4 Teaspoon||black pepper|
For the Pretzel Dough: In a stand mixer bowl, combine water, sugar and salt then sprinkle dry yeast on top. Let sit for 5 to 6 minutes until it starts to foam on top.
1 1/2 Cup warm water (110°F to 115°F)
1 Tablespoon sugar
2 Tablespoon salt
1 packet active dry yeast
Using the hook attachment, add flour and butter to bowl and mix on low until well combined. Then mix on medium for about 5 minutes until dough is smooth and pulls away from the side.
4 1/2 Cup all-purpose flour
2 Teaspoon unsalted butter, melted
Remove dough from bowl and spray bowl well with vegetable oil spray. Return dough to bowl, cover with a cloth or plastic wrap and allow dough to rise, doubling in size.
As Needed Vegetable Oil Spray
While dough rises, bring 10 cups of water to a boil and add the baking soda. When dough is ready, divide into four equal pieces rolling each into a rope.
10 Cup water
2/3 Cup baking soda
Cut up each rope into 1 inch pieces. Drop pretzel bites into the boiling water for 30 seconds, about 15 at a time. Remove each one with a slotted spoon and place on a parchment lined sheet tray.
When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Brush pretzel bites with egg wash and sprinkle with Jacobsen Sea Salt. Place sheet tray in the Traeger and bake pretzel bites for 20 to 25 minutes.
350 ˚F / 177 ˚C
1 egg yolk beaten with 1 tablespoon water, for egg wash
To Taste Jacobsen Salt Co. Pure Kosher Sea Salt
For the Cheese Sauce: In a medium bowl, combine cream cheese, white cheddar, Gruyere cheese, lager, onion powder, salt and pepper and pour into a small cast iron pan.
8 Ounce cream cheese
1/2 Cup shredded sharp white cheddar cheese
1/2 Cup shredded Gruyere cheese
1/2 Cup (12 oz) bottle beer, preferably a German lager
1/2 Teaspoon onion powder
1/2 Teaspoon kosher salt
1/4 Teaspoon black pepper
Place the cast iron pan directly on the grill grate next to the pretzels and bake for 15 to 20 minutes or until the cheese has melted and top is golden brown.
350 ˚F / 177 ˚C
Serve hot pretzel bites with the beer cheese sauce. Enjoy!
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