Cheese Stuffed Pretzels with Beer Cheese Dip
ID: 398cf7eb...
Warm, chewy homemade pretzels stuffed with a delicious combination of melted Mozzarella and Gouda cheeses, served alongside a rich and velvety beer cheese dipping sauce. It is the ultimate crowd-pleasing snack, perfect for Oktoberfest, game days, or casual gatherings.
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🍳 Cooking Flow
Knead the pretzel dough in a stand mixer, let it rise until doubled, and divide it into 8 equal portions. → Flatten the dough portions, stuff them with a semi-frozen Mozzarella-Gouda mix, seal tightly, and shape into pretzels. → Boil the pretzels in a baking soda water bath for 45 seconds, drain, brush with egg wash, and sprinkle with salt. → Bake at 450°F for 15 minutes until golden brown, swapping the baking sheets halfway through. → Make a roux, whisk in milk and beer to thicken, turn off the heat, and melt in Cheddar and Swiss cheese to create the dip.
Cooking Steps
Brief Cooking Order
Knead the pretzel dough in a stand mixer, let it rise until doubled, and divide it into 8 equal portions. → Flatten the dough portions, stuff them with a semi-frozen Mozzarella-Gouda mix, seal tightly, and shape into pretzels. → Boil the pretzels in a baking soda water bath for 45 seconds, drain, brush with egg wash, and sprinkle with salt. → Bake at 450°F for 15 minutes until golden brown, swapping the baking sheets halfway through. → Make a roux, whisk in milk and beer to thicken, turn off the heat, and melt in Cheddar and Swiss cheese to create the dip.
Introduction
Warm, chewy homemade pretzels stuffed with a delicious combination of melted Mozzarella and Gouda cheeses, served alongside a rich and velvety beer cheese dipping sauce. It is the ultimate crowd-pleasing snack, perfect for Oktoberfest, game days, or casual gatherings.
Step 1
In the bowl of a stand mixer fitted with a dough hook, add the all-purpose flour, instant yeast, sugar, warm water, and melted butter. Turn the mixer to low speed. Once the ingredients begin to come together, sprinkle in 1 tablespoon of coarse kosher salt. Knead on medium speed for about 5 to 6 minutes until a smooth, slightly elastic dough forms.
Step 2
Transfer the kneaded dough onto a very lightly floured surface, knead briefly by hand, and place it in an oiled bowl. Turn the dough over to coat both sides in oil, cover, and let it rise in a warm place until doubled in size. While waiting, shred the Mozzarella and Gouda cheeses, mix them together, and place the mixture in the freezer for 10-15 minutes to semi-freeze.
Step 3
Once the dough has doubled, turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a ball, cover them, and let them rest for 10 minutes. Meanwhile, preheat the oven to 450°F (230°C) and prepare a large shallow pot with 10 cups of water and 1/3 cup of baking soda.
Step 4
Roll one dough ball into a long rope, roughly 14 inches in length, and gently flatten it with your fingers. Place a line of the semi-frozen shredded Mozzarella and Gouda cheese down the center. Fold the sides of the dough over the cheese and pinch the seam tightly to seal the cheese completely inside. Shape the stuffed rope into a traditional pretzel U-shape, twist the ends twice, and press them onto the bottom curve.
Step 5
Transfer the shaped pretzels onto a parchment-paper-lined baking sheet dusted with flour. Repeat the process for all 8 pieces, then let them rest for about 10 minutes.
Ingredients List
Important Notes
Using instant yeast is convenient as it can be mixed directly with dry ingredients, but active dry yeast works too if bloomed in warm water first.
Semi-freezing the shredded cheese filling before stuffing prevents it from melting out too quickly into the water bath during boiling.
Dabbing the boiled pretzels on a towel before placing them on the baking sheet prevents soggy pretzel bottoms.
Turn off the heat before adding the shredded cheese to the dip to prevent the cheese sauce from splitting or becoming grainy.
Everyday coarse kosher salt can easily replace specialty pretzel salt for the topping.
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