Homemade Pretzel with Beer Cheese
INGREDIENTS
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 oz all-purpose flour, approximately 4 1/2 cups
2 oz unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Coarse salt
DIRECTIONS
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the packet of yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
Add in the flour and butter. Using the dough hook attachment, mix on low speed until well combined.
Increase mixer to medium speed and knead until dough is smooth and pulls easily from the side of the bowl, approximately 4 to 5 minutes.
Remove the dough from the mixing bowl, transferring it to a well-oiled bowl. Cover the bowl with plastic wrap and sit in a warm place for 50-55, or until the dough has doubled in size.
Preheat oven to 450 degrees F. Line 2 sheet pans with parchment paper and lightly brush with vegetable oil. Set Aside.
Bring 10 cups of water and the baking soda to a boil.
Meanwhile, on a slightly oiled work surface, divide the dough into 8 equal pieces. Roll out each piece of dough into a rope and twist into desired pretzel shape. Transfer onto parchment-lined sheet pans.
Place the pretzels into boiling water, 1 at a time, for 30 seconds. Return to sheet pans.
Beat egg yolk with 1 tablespoon water. Brush the top of each pretzel with egg mixture and sprinkle with coarse salt.
Bake for 12 to 14 or until dark golden brown. Transfer to cooling rack for 5 minutes before serving.
Serve with In the Curious Kitchen Pimento Cheese, Beer Cheese and Bourbon Honey Mustard.
