Southern Beer Cheese & Pretzels

Photo Courtesy of COLES 735 MAIN

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    Beer Cheese|Pretzels
  • 4 jalapeños, 12 ounces cream cheese, 11 ounces shredded cheddar cheese, 2 cups Dunkel beer, 2 ounces Sriracha, 2 teaspoons Iodized salt|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

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.


  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.

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