Bavarian Pretzel Nibblers With Beer Cheese Sauce
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
For the pretzel dough: In a large bowl, combine warm water, sugar and yeast
2
Mix until yeast is dissolved
3
Add flour, butter and 3/4 teaspoon of salt
4
Mix until a soft dough forms
5
Knead for 10 minutes
6
Use additional flour if dough becomes too sticky
7
Place in a bowl coated with cooking spray and cover with plastic wrap
8
Allow to rest in a warm place until doubled in size, about 30 minutes
9
In a medium pan, bring 6 cups water and baking soda to a boil
10
Preheat oven to 375 degrees
11
Punch down the excess air from the dough
12
Break off 1-inch pieces and roll into balls
13
Dust with flour if dough becomes too sticky
14
Place on a parchment lined sheet tray coated with cooking spray
15
Cover with a damp cloth and rest in a warm place for 5 minutes
16
Drop each dough ball into boiling water, no more than 5 at a time
17
Cook for 30 seconds
18
With a slotted spoon, remove dough and return to parchment lined sheet tray spaced 1/2-inch apart
19
Sprinkle with a pinch of salt and cut an X into the top of each roll
20
Bake for 10-15 minutes
21
Remove from oven and rest for 5 minutes before removing from tray
22
For the Beer Cheese Sauce: In a medium saucepan, over medium heat combine cream, onion, salt and pepper
23
Bring to a simmer; add cheese and whisk until melted
24
In a separate small bowl, mix together corn starch and water until dissolved
25
Add corn starch mixture and beer to cheese sauce
26
Continue whisking over medium heat until sauce thickens
27
Remove from heat, strain and serve immediately with warm rolls