What better to go with beer pretzels, than jalapeno jack melty cheese dip? This accompanying recipe works up quickly and easily, and really satisfies. Comfort food at its finest, when paired with a fresh from the oven pretzel!
Course: Appetizer, Snack
Servings: 6Large Pretzels
Heart Shaped Beer Pretzels
1 ½CupsWarm - not hot - Beer
¼CupLight Brown Sugar
1Active Dry Yeast(about 2 ¼ tsp)
Coarse Sea Salt
Jalapeno Jack Dip
12ozJalapeno Jack CheeseShredded
Combine warm beer with brown sugar, stir until sugar is almost dissolved. Add yeast, stirring until incorporated.Set aside in a warm place for 10 minutes, or until foamy.
In a large bowl, combine flour and salt. Add melted butter, stirring until well distributed. Pour in yeast/beer mixture, stirring until well combined.
Turn dough out onto a clean surface, knead for a couple of minutes. Dough should be soft and smooth.
Pour about 1 tablespoon of olive oil into a large, clean metal or glass bowl. Add freshly kneaded dough to the bowl, turning to coat with the oil. Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until doubled.
Once the dough has doubled in size:Pinch off a fist-sized chunk of dough, roll it into a thick “snake”, form into a heart shape, and pinch ends to seal:
Repeat with remaining dough.
Preheat oven to 375F. Bring water to a boil in a large pot. Add baking soda, stir until combined.
Boil the pretzels, a few at a time, for about a minute. Gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point. Use a slotted spoon to transfer each pretzel to a baking sheet lined with parchment paper and/or lightly coated with cooking spray. (you’ll need 2 baking sheets)
Whisk together eggs and water, brush this mixture across the tops of the pretzels. Generously sprinkle the tops with coarse sea salt.
Bake for 25 to 30 minutes, until golden brown. Allow to cool for a minute or two before eating. Enjoy!
Jalapeno Jack Dip
Heat milk in a medium saucepan. In a separate bowl, toss cheese with corn starch.
Add about half of the cheese to the pot, stirring until melted in.
Add the rest of the cheese, continue stirring until everything is melted and smooth.