Ingredients and Recipe 

We are also encouraging you to follow and make the Pretzels before the event!
 

Pretzels (makes eight)

Dough

1 package active dry yeast (8 grams)

1.5  cups of warm water (about 90 degrees)

1/8 tsp sea salt

4-1/2 cups bread flour (if to dry add more water, if to wet add more flour)

Poaching liquid.

6 tbsp baking soda

3 cups of warm water (approximately)

 Coarse sea salt as desired for topping. 
 

Method

   Preheat oven to 400°F.

 

• In a bowl, dissolve yeast in 1/8-cup warm water. Stir in remaining warm water, salt, and flour.  Knead dough until smooth and elastic. The dough does not need to rise.
   

•  In a saucepan, measure 2 tablespoons baking soda to each cup of water. Put enough water to fill the saucepan at least 3 inches high. Bring soda and water mixture to a light boil and simmer. Make sure the baking soda is well dissolved.
   

• Cut the dough into eight pieces. Roll a long thick pencil shape with your hands but keep the middle a little thicker. Pick up both ends, cross to form rabbit ears, and then twist the ends and pull them back to the rest of the loop. Place aside on a lightly floured surface and let rise about 10 minutes.
   

• Once the pretzels are formed place pretzels one at a time into the liquid baking soda mixture for 10-15 seconds and simmer or until pretzels float.  Using a large slotted plastic spatula, push each pretzel into the water to ensure it is fully covered. Remove the pretzel from the liquid mixture and place it onto a baking pan, lined with parchment paper.
   

Use a sharp knife and slit the thickest part of the pretzel lengthwise. Salt the top of pretzels with coarse ground sea salt as desired. Place the pan with the pretzels into the oven for 18-19 minutes or until pretzels are to desired darkness.

Beer/Cheese Sauce
 

    3 Tbsp butter

    3 Tbsp all-purpose flour

    1/2 cup lager beer

    1 cup whole milk (half and a half or heavy cream may be substituted)

    1 tsp grainy dijon mustard (or regular dijon)

    1/2 - 1 tsp Worcestershire sauce

    2 cloves of chopped fresh garlic.

    1/2 tsp kosher salt (table salt works too)

    1/4 tsp black pepper

    1/8 tsp cayenne pepper

    1 tsp of fresh chopped parsley (optional)

    3 cups shredded cheddar cheese (or your favorite cheese) (about 12 oz.) Old cheddar is best.

 

Method

In a saucepan, melt butter over MED heat.  Add flour and whisk until combined.  Cook 30 seconds, while whisking occasionally. 
 

Add beer, whisking continuously as you pour, eliminating any lumps from the flour mixture.  Slowly add in milk, whisking as you pour.
 

Cook over MED heat, whisking often, for several minutes, until mixture has thickened.  Stir in mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne. 
 

Add cheese, a handful at a time, and stir until completely melted.  Serve warm.