Pub Style Soft Pretzels with Beer Cheese Dip | Snack | Meal Studio
Soft Pretzels with a warm beer cheese dip is my favorite pub snack. Actually, my favorite brewery in Boston is known for their pretzels and beer cheese and every time I'm there I fall in love all over again. Harpoon Brewery makes their pretzel dough with beer and malted barley and boils the pretzels in their signature IPA. And on top of that, they serve it with warm IPA cheese. Making sure to use IPA beer wherever possible, this is a recipe I will be adding to my regular rotation.
For a snack that will truly change your perspective on pretzels, I highly recommend trying this recipe for Pub Style Soft Pretzels with IPA Cheese Dip. Go ahead and sip on a cold one while you make this to get the full experience.
Ingredients:
22 oz flour
1 tbsp sugar
2 tsp salt
pretzel salt or any large flake salt for sprinkling
1 packet active dry yeast
⅔ cup baking soda
12 oz beer (IPA style preferred)
2 oz butter, melted
10 cups water
1 egg yolk
1 tbsp water
for the beer cheese dip:
4 oz cream cheese, softened
¾ cup white cheddar, shredded
¾ cup mozzarella
1 tsp garlic powder
¼ cup beer (IPA style preferred)
hot sauce
1 tbsp parsley, chopped
Directions:
1
First, heat your beer to 110-115 F degrees in the microwave or in a small saucepan.
2
Add the warm beer into a large bowl with sugar and kosher salt. If you have a stand mixer with a dough hook attachment, feel free to use that instead of kneading by hand. Sprinkle the yeast packet on top and let it sit for 10 minutes until the mixture gets nice and foamy on top. The sugar and the warm beer create a really nurturing environment for the yeast to activate and results in really fluffy pretzels.
3
After the yeast is foamy, add in the butter and the flour. Either with your hands (or with your dough hook on a medium speed) knead the mixture until a dough ball has formed. This is easiest done on a floured surface like your countertop. Knead for about 5-10 minutes or until it is smooth and not sticking to your counter or mixer bowl.
4
Prepare a bowl for the dough to rest and rise in. This should be a large bowl that is greased with oil. When you are satisfied with your dough, transfer it to the rising bowl
5
Cover the bowl with plastic wrap or a damp towel, and leave the dough in a warm place until the dough has doubled in size (roughly 1 hour).
Tip: covering the dough prevents a skin from forming on top.
6
After the dough has risen, preheat the oven to 425 F and line two baking sheets with parchment paper.
Tip: Do NOT use aluminum foil instead of parchment paper. The baking soda bath is highly alkaline and will create flammable hydrogen gas is it comes in contact with aluminum foil.
7
Shape all the pretzels and place them on the parchment.
Tip: To see how to make the iconic pretzel shape, check out the video below.
8
In a large pot, boil 10 cups of water and 2/3 cup baking soda. This is the alkaline bath the pretzels need to get a shiny brown skin like when you buy them at a store.
9
Two at a time, plunge the shaped pretzels into the baking soda bath, boiling them for 30 seconds on each side.
Brush each pretzel with egg wash (1 egg yolk and 1 tbsp water) and sprinkle with flaky salt. Bake for 12-15 minutes or until brown on top.
To make the IPA cheese dip:
10
Preheat oven to 350 F
11
In a medium bowl, combine cream cheese, grated Cheddar cheese, and 1/2 cup of the grated Mozzarella.
12
Add in garlic powder, beer, and hot sauce.
13
Pour the cheese mixture into a baking dish and sprinkle the remaining mozzarella on top and bake for about 15 minutes or until melted throughout and golden on top.
Tip: If the sauce is melted but the top is not golden, broil until golden brown on top.
YIELDS
8 SERVINGS
PREP TIME 1 hr
COOK TIME 30 mins
TOTAL TIME 1 hr 30 mins
CATEGORY
APPETIZERS, DIPS/SPREADS, MAIN MEALS, SNACKS, VEGETERIAN
DIFFICULTY Intermediate
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Food We Love: Tavern Style Pizza
Note: This video was originally published on Dec 6, 2018
Welcome to Food We Love, featuring Chicagoans from all walks of life talking with Linda Yu about their family food traditions, special recipes and more.
Video by Brian Rich
Thin, Crispy Bar Pie at Home: Tavern-Style Pizza 4-Ways
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Bar Pie Dough:
(Yields 4 8-ounce dough balls)
6 grams honey
17 grams olive oil
365 grams water, warmed to 100 to 110°F
3 grams instant dry yeast
562 grams bread flour
11 grams fine sea salt
12-inch round pizza pans (I like to use Lloyd Pans)
In a large mixing bowl (or the bowl of a stand mixer) combine the honey, olive oil, water and yeas and then let the yeast foam for 3 minutes to make sure it's active. Add the flour and mix it
Knead the dough in a mixer for about 6 minutes over medium-low speed or 10 minutes by hand (starting in the bowl and then transferring it to the counter).
Once kneaded, let it rest for 20 minutes, wrapped in plastic or covered in a dough box.
Add the salt, knead it for another 5 minutes, then cut it into 4 equal pieces and ball it up. Let it rise at room temp for a few hours, covered, to cook it today, or put it in the refrigerator for up to 2 days (2 days is best).
To bake the pizzas, dust the bottom of your pans with semolina flour and a drizzle of olive oil, then stretch it by hand into the pans, top them with your desired toppings (all the way to the edge!), then cook them at ideally 600°F, or as high as your oven will go, in the pan, until the bottom is firmed up. Then transfer it to a hot pizza stone or the deck of your oven to finish.