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Homemade Parmesan Soft Pretzel Sticks with Beer Cheese Sauce

Homemade soft pretzels made with fresh grated Parmesan cheese inside and out. These scrumptious pretzel sticks are perfectly paired with quick and simple beer cheese dip.
Course Appetizer, Snack
Cuisine American
Keyword beer cheese, parmesan, pretzel
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Author Lyuba Brooke

Ingredients

Homemade Pretzels:

  • ¼ oz packet dry active yeast
  • 1 Tbsp sugar
  • 1 cup warm water
  • 1 tsp salt
  • 3 cups all-purpose flour (plus a little more for surface)
  • 2 Tbsp unsalted butter
  • 3/4 cup fresh grated Parmesan cheese
  • __
  • 3 Tbsp baking soda
  • Deep wide cooking pan filled with water ⅔ or the way
  • __
  • 2 Tbsp unsalted butter melted
  • Coarse salt
  • Fresh grated Parmesan cheese

Beer Cheese Dip:

  • 2 Tbsp unsalted butter
  • 3 Tbsp Wondra flour
  • 3/4 cup ale
  • 8 oz block sharp white cheddar cheese grated
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • Salt to taste

Instructions

  1. Mix yeast and sugar in a bowl. Add warm water and whisk until sugar dissolves. Let yeast bloom for about 10 minutes.
  2. Mix flour, grated Parmesan cheese and salt in a bowl of an electric mixer. Mix chopped, cold butter into flour on low speed until mixture starts to resemble coarse crumbs.
  3. Slowly pour yeast mixture into flour mixture, while still mixing on low, until just combined. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until no longer sticky, for a couple of minutes. Place dough in a medium bowl and cover with plastic. Let rise in a dry warm place for 30-45 minutes.
  4. Divide dough in smaller, manageable pieces. Roll each piece into about 1/2 inch thick rope. Cut the rope into about 5-inch long pieces.
  5. Place dough sticks onto a lightly greased baking sheet and let rest for 20 minutes.
  6. Preheat oven to 450 degrees.
  7. Bring a large, deep cooking pan of water to a boil and add baking soda, stir well. Boil pretzel sticks in batches until puffed, about 30-45 seconds.
  8. Take out onto a paper towel and return to baking sheet.
  9. Brush with butter and sprinkle with coarse salt and grated Parmesan cheese.
  10. Bake until golden brown, 8-11 minutes.
  11. Beer Cheese Sauce:
  12. In a small sauce pot, over medium heat, melt butter and whisk in Wondra flour. Slowly pour in ale while whisking constantly. Once the mixture is smooth, add both cheeses and keep stirring until the cheese is melted and sauce is smooth. Add paprika, cayenne pepper and some salt to taste. Serve with pretzels right away.
  13. *Note*: Wondra is a quick mixing flour that is great for sauces but if you don't have any, use all purpose.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.