by Cheesemonger Evalina
Both adapted from Gimme Some Oven
Pretzel Bites
INGREDIENTS
1 ½ cups warm water or milk
1 tablespoon sugar (I used brown)
2 teaspoons salt
2 ¼ teaspoons active dry yeast (equal to 0.25-oz packet)
2 tablespoons melted butter
4 ½ cups bread or all-purpose flour
6 cups water
⅓ cup baking soda
1 egg
1 tablespoon water
PREPARATION
Mix warm water (or milk) with sugar and salt, then sprinkle the yeast on top. Let sit for about 5 minutes or until foamy.
Measure flour into a bowl, make a well, and then dump in the yeast mixture and melted butter. Stir until mostly combined, and then turn the dough out onto a countertop/large cutting board to knead for 4 minutes. (One could use a stand mixer, but I found the dough a bit too dense for that.)
Shape dough into a ball and place in an oiled bowl. Cover with cling wrap/a wet towel and let rise in a warm place* for 30-60 minutes (until doubled). Smiley face optional :)
4. Preheat the oven to 450ºF, and grease 2 baking sheets, then bring the water and baking soda to a boil in a large saucepan.
5. Cut the ball of dough into 8 pieces. Roll each out into a ¾-inch wide rope, and cut the rope into 1-1½-inch long pretzel bites.
6. Using a wire strainer or slotted spoon, carefully transfer 10 or so pretzel bites at a time into the boiling water mixture. Cook for 30 seconds and then transfer to the greased baking sheets. Repeat until all of the bites have been boiled.
7. Whisk the egg and tablespoon of water together, then brush that on top of the pretzel bites. Top with coarse sea salt and bake for 11-14 minutes (or until brown).
8. Brush with butter right before serving -- and they really are best served warm!
Beer Cheese Sauce
INGREDIENTS
2 tablespoons butter
2 tablespoons flour
1 cup beer**
½ cup milk
1 ½ teaspoons prepared mustard
1 teaspoon Worcestershire sauce
1 cup (8 oz/half pound hunk) shredded TCP Applewood Smoked Gouda
1 cup (8 oz/half pound hunk) shredded TCP 8yr Great Grand Cheddar
Pinch salt
Pinch black pepper
½ teaspoon smoked paprika
PREPARATION
Melt butter in a large saucepan over medium heat, then add the flour and cook for a few minutes.
Pour in the beer, milk, mustard, and Worcestershire. Whisk until smooth and thick.
Add in the cheese and continue whisking until everything is blended together.
Turn heat to low and add the seasonings (adjusting amounts as needed).
Serve warm with pretzel bites! (or veggies or pasta, or french bread, the possibilities are both endless and delicious!)
NOTES
*Rise time differs for everyone, it all depends on kitchen warmth and humidity. If you live in an old drafty Chicago apartment like me, here’s a trick I’ve learned: Preheat the oven to 200 degrees but then shut it off after 2-4 minutes. Make sure the inside isn't too hot -- remember we want it to rise and not bake -- and place your dough inside with the light on.
** I used a pale ale (“Daisy Cutter” from Half Acre Beer Company in Chicago) but would totally recommend experimenting with different types! Something heavier goes well with bread, or if being served with veggies, I'd recommend a beer on the lighter side.