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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 bake pretzel bites from scratch, then pair them with a delicious beer-cheese sauce made from white cheddar, Gruyère, cream cheese, and your favorite lager.
1 1/2 Cup warm water (110°F to 115°F)
1 Tablespoon Sugar
2 Tablespoon Kosher salt
1 Ounce packet active dry yeast
4 1/2 Cup all-purpose flour
2 Teaspoon unsalted butter, melted
Nonstick cooking spray, for greasing
10 Cup water
2/3 Cup baking soda
egg wash (1 egg plus 1 tablespoon water, milk or cream)
Jacobsen Salt Co. Pure Kosher Sea Salt
8 Ounce cream cheese
1/2 Cup White Cheddar Cheese, sharp, shredded
1/2 Cup shredded Gruyere cheese
1/2 Cup lager-style beer
1/2 Teaspoon onion powder
1/2 Teaspoon Kosher salt
1/4 Teaspoon Black pepper
1 1/2 Cup warm water (110°F to 115°F)
1 Tablespoon Sugar
2 Tablespoon Kosher salt
1 Ounce packet active dry yeast
4 1/2 Cup all-purpose flour
2 Teaspoon unsalted butter, melted
As Needed Nonstick cooking spray, for greasing
10 Cup water
2/3 Cup baking soda
: 350 ˚F
egg wash (1 egg plus 1 tablespoon water, milk or cream)
To Taste Jacobsen Salt Co. Pure Kosher Sea Salt
8 Ounce cream cheese
1/2 Cup White Cheddar Cheese, sharp, shredded
1/2 Cup shredded Gruyere cheese
1/2 Cup lager-style beer
1/2 Teaspoon onion powder
1/2 Teaspoon Kosher salt
1/4 Teaspoon Black pepper