Soft Pretzels with Beer Cheese Dip
Soft Pretzels with Beer Cheese Dip
Ingredients
For the Pretzel Dough
- 1 1/2 cups warm water, 105-115°F
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons California Olive Ranch Avocado Blend olive oil
For the Pretzel Bath
- 8 cups water
- 1/2 cup baking soda
For the Pretzel Topping
- 2 tablespoons California Olive Ranch Avocado Blend olive oil, melted
- 1 tablespoon coarse salt, such as pretzel salt
For the Beer Cheese Dip
- 2 tablespoons California Olive Ranch Avocado Blend olive oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup beer, lager or ale recommended
- 1 cup white cheddar cheese, grated
- 1 cup sharp cheddar cheese, grated
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5 minutes, or until the yeast is foamy.
⏱️ 5 min
- 2
Add the all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of California Olive Ranch Avocado Blend olive oil to the yeast mixture. Mix by hand or with a stand mixer fitted with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic.
⏱️ 10 min
- 3
Lightly grease a clean bowl with a little olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
Preheat your oven to 450°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 450
- 5
Prepare the baking soda bath: In a large pot, bring 8 cups of water to a rolling boil. Carefully whisk in the 1/2 cup of baking soda. Reduce heat to a simmer.
⏱️ 10 min
- 6
Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 18-20 inches long. Form each rope into a pretzel shape by making a U-shape, crossing the ends over each other twice, and then bringing them down to attach to the bottom of the U.
⏱️ 15 min
- 7
Carefully drop one or two pretzels at a time into the simmering baking soda bath. Cook for 30 seconds per side, then remove with a slotted spoon or spatula, allowing excess liquid to drip off. Place the boiled pretzels onto the prepared baking sheets.
⏱️ 10 min
- 8
Sprinkle the tops of the pretzels generously with coarse salt.
⏱️ 2 min
- 9
Bake the pretzels for 12-15 minutes, or until they are a deep golden-brown color.
⏱️ 15 min•🌡️ 450
- 10
While the pretzels are baking, prepare the beer cheese dip. In a medium saucepan, heat 2 tablespoons of California Olive Ranch Avocado Blend olive oil over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 11
Gradually whisk in the milk until smooth. Continue whisking and cook for 3-5 minutes, until the mixture thickens.
⏱️ 5 min
- 12
Stir in the beer, Worcestershire sauce, paprika, 1/4 teaspoon of salt, and black pepper. Bring to a gentle simmer.
⏱️ 2 min
- 13
Reduce the heat to low. Add the grated white cheddar and sharp cheddar cheeses, stirring continuously until the cheeses are fully melted and the dip is smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min
- 14
Once the pretzels are out of the oven, immediately brush them with the 2 tablespoons of melted California Olive Ranch Avocado Blend olive oil.
⏱️ 2 min
- 15
Serve the warm soft pretzels immediately with the hot beer cheese dip.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Soft Pretzels with Beer Cheese Dip
Ingredients
For the Pretzel Dough
- 1 1/2 cups warm water, 105-115°F
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons California Olive Ranch Avocado Blend olive oil
For the Pretzel Bath
- 8 cups water
- 1/2 cup baking soda
For the Pretzel Topping
- 2 tablespoons California Olive Ranch Avocado Blend olive oil, melted
- 1 tablespoon coarse salt, such as pretzel salt
For the Beer Cheese Dip
- 2 tablespoons California Olive Ranch Avocado Blend olive oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup beer, lager or ale recommended
- 1 cup white cheddar cheese, grated
- 1 cup sharp cheddar cheese, grated
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5 minutes, or until the yeast is foamy.
⏱️ 5 min - 2
Add the all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of California Olive Ranch Avocado Blend olive oil to the yeast mixture. Mix by hand or with a stand mixer fitted with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic.
⏱️ 10 min - 3
Lightly grease a clean bowl with a little olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
Preheat your oven to 450°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 450 - 5
Prepare the baking soda bath: In a large pot, bring 8 cups of water to a rolling boil. Carefully whisk in the 1/2 cup of baking soda. Reduce heat to a simmer.
⏱️ 10 min - 6
Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 18-20 inches long. Form each rope into a pretzel shape by making a U-shape, crossing the ends over each other twice, and then bringing them down to attach to the bottom of the U.
⏱️ 15 min - 7
Carefully drop one or two pretzels at a time into the simmering baking soda bath. Cook for 30 seconds per side, then remove with a slotted spoon or spatula, allowing excess liquid to drip off. Place the boiled pretzels onto the prepared baking sheets.
⏱️ 10 min - 8
Sprinkle the tops of the pretzels generously with coarse salt.
⏱️ 2 min - 9
Bake the pretzels for 12-15 minutes, or until they are a deep golden-brown color.
⏱️ 15 min•🌡️ 450 - 10
While the pretzels are baking, prepare the beer cheese dip. In a medium saucepan, heat 2 tablespoons of California Olive Ranch Avocado Blend olive oil over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 11
Gradually whisk in the milk until smooth. Continue whisking and cook for 3-5 minutes, until the mixture thickens.
⏱️ 5 min - 12
Stir in the beer, Worcestershire sauce, paprika, 1/4 teaspoon of salt, and black pepper. Bring to a gentle simmer.
⏱️ 2 min - 13
Reduce the heat to low. Add the grated white cheddar and sharp cheddar cheeses, stirring continuously until the cheeses are fully melted and the dip is smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 14
Once the pretzels are out of the oven, immediately brush them with the 2 tablespoons of melted California Olive Ranch Avocado Blend olive oil.
⏱️ 2 min - 15
Serve the warm soft pretzels immediately with the hot beer cheese dip.
⏱️ 1 min