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Beer Soft Pretzels with Guinness Cheese Sauce

5 from 3 votes
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Ingredients
  

For the Pretzels:

  • 2 ½ cups flour
  • 1 tablespoon sugar
  • 1 envelope (2 ¼ teaspoons) rapid rise yeast
  • 1 cup Guinness beer
  • 1 teaspoon kosher salt
  • 2 tablespoon oil
  • 1 tablespoon unsalted butter softened
  • 10 cups water
  • ¼ cup baking soda
  • 1 tablespoon coarse salt
  • 2 tablespoons melted butter

For the Cheese Sauce:

  • 2 ½ cups (300g) shredded cheddar cheese
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 (12 ounce) can evaporated milk
  • ½ cup (4oz) Guinness beer

Instructions
 

Make the pretzels:

  • Add the flour, sugar and yeast to a stand mixer. Mix until just combined. Heat the beer to 120°F (always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature) add the beer to the stand mixer, mixing until all the flour has been moistened.
  • Add the salt and 1 tablespoon softened butter, beat until the dough comes together and gathers around the blade. Transfer to a lightly oiled bowl, cover, and allow to rise until doubled in size.
  • Add the dough to a lightly floured surface, cut into 8 equal sized portions.
  • Roll each portion into an 8-inch log, shape into a pretzel, add to a baking sheet.
  • Preheat the oven to 450°F.
  • Add the water to a large pot, bring to a boil. Stir in the baking soda.
  • A few at a time carefully add the pretzels to the boiling water for 30 seconds, place back onto the baking sheet.
  • Brush with melted butter, sprinkle with salt.
  • Bake for 10-12 minutes or until dark golden brown.

Make the cheese sauce:

  • Add all ingredients to a blender, blend until smooth.
  • Add to a saucepan over medium heat, heat to the desired temperature.
  • Store in an airtight container in the fridge until ready to use, heat to serve. Can be made up to 3 days in advance.
  • Serve the pretzels with the cheese sauce.