The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Southern Beer Cheese & Pretzels

Advertisement

Ingredients

Beer Cheese

4 jalapeños

12 ounces cream cheese

11 ounces shredded cheddar cheese

2 cups Dunkel beer

2 ounces Sriracha

2 teaspoons Iodized salt

Pretzels

2 tablespoons + 2 teaspoons dry active yeast

½ cup + 2 teaspoons sugar

3 cups water

7 cups all purpose flour

3 cups unbleached flour

½ cup Iodized salt

8 cups hot water

1 cup baking soda

Directions

Beer Cheese

  1. Seed and vein jalapeños, then rough chop.
  2. In food processor, combine Sriracha, jalapeños, salt and cream cheese. Once combined, blend until smooth.
  3. Slowly add half of the cheddar cheese.
  4. Then add beer and remaining cheddar cheese and blend until smooth.

Pretzels

  1. In mixer, combine yeast and 3 cups of water (110 degrees) and 2 tablespoons of sugar. Allow to bloom ten to twelve minutes.
  2. Add oil, salt, remaining sugar and flour and mix on medium until slightly loose dough is formed (approximately 5 minutes). If dough is dry, add more water to mixture slowly.
  3. Turn into oiled bowl and allow to proof until doubled size.
  4. Portion into individual ¾ oz. rods on large sheet trays allowing space between each.
  5. Combine baking soda and 8 cups of hot water in mixing bowl.
  6. Dunk each rod in mixture and return to sheet trays.
  7. Slash each rod about a quarter inch deep three times on bias.
  8. Bake at 475 degrees in conventional oven for approximately 12 minutes. Immediately brush with clarified butter and season with kosher salt.
Print Recipe