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Dunk your fresh baked batch in a warm and hoppy cheese sauce. Homemade soft pretzels baked over a Traeger wood fire, topped with smoked salt and paired with a warm and rich beer cheese sauce. Get dippin'.
1 1/2 Cup warm water (110°F to 115°F)
1 Tablespoon sugar
1 packet active dry yeast
4 1/2 Cup all-purpose flour
2 Tablespoon kosher salt
2 Ounce unsalted butter, melted
olive oil spray
10.0625 Cup water
2/3 Cup baking soda
1 egg yolk
Jacobsen Salt Co. Cherrywood Smoked Salt
2 Cup sharp cheddar cheese, shredded
1/2 Cup cream cheese, room temperature
1/2 Tablespoon Worcestershire sauce
2 Teaspoon Dijon mustard
2 Clove garlic, minced
1 Teaspoon paprika
1/2 Cup beer
1 1/2 Cup warm water (110°F to 115°F)
1 Tablespoon sugar
1 packet active dry yeast
4 1/2 Cup all-purpose flour
2 Tablespoon kosher salt
2 Ounce unsalted butter, melted
olive oil spray
10 Cup water
2/3 Cup baking soda
: 350 ˚F
1 egg yolk
1 Tablespoon water
As Needed Jacobsen Salt Co. Cherrywood Smoked Salt
2 Cup sharp cheddar cheese, shredded
1/2 Cup cream cheese, room temperature
1/2 Tablespoon Worcestershire sauce
2 Teaspoon Dijon mustard
2 Clove garlic, minced
1 Teaspoon paprika
1/2 Cup beer