Categories: Pizza/flatbread
Ingredients
- 1 1/2 cups warm water
- 1 packet active yeast
- 4 cups all-purpose flour (will need extra for kneading)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 large egg
- 1/2 tablespoon sea salt
- 1 tablespoon flavored seasoning of your choice (This recipe uses McCormick Grill Mates Molasses & Bacon)
- Smoked Gouda and Cheddar Beer Sauce
- 1/2 cup of beer (This recipe uses Sierra Nevada for its strong taste. Use a wheat beer or blonde ale for a milder taste.)
- 1/2 cup grated smoked Gouda
- 1/2 cup grated sharp cheddar
- 2 tablespoons sour cream
- 1 1/2 tablespoons flour
- 1/4 teaspoon ground mustard
- 1/4 teaspoon paprika
- salt & pepper to taste
Directions
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Preheat oven to 425 degrees F. Place parchment paper or Silpat liner on a cookie sheet.
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In a large mixing bowl, add yeast to warm water. Stir until dissolved. Stir in salt and sugar. Once mixed, add flour one cup at a time. Mix thoroughly until dough is thick and no longer sticky.
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Create a floured surface for kneading. Knead dough for approximately 5 minutes. Separate dough into even sections, about six.
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Roll dough into ropes, making width even throughout. Make pretzel shapes by creating a circle with the dough. Twist ends and press down to finish shape.
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On a plate, mix sea salt and seasoning together for sprinkling. Beat egg in a small bowl and brush on pretzel tops. Place pretzels on baking sheet, and sprinkle salt mixture on top.
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Bake for 10 minutes. After the first 5 minutes, switch to broil. Keep an eye on them to avoid over-browning. Remove from oven and serve warm with beer cheese dip.
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Smoked Gouda and Cheddar Beer Sauce
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In small saucepan, heat beer on low until it bubbles. Slowly whisk in flour, then add cheese. Whisk until smooth.
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Add sour cream, mustard and paprika while whisking. Add more flour for a thicker sauce, or more beer for a thinner sauce. Sprinkle salt and pepper to taste.