How To Make The BEST Homemade Soft PRETZELS With BEER Cheese Sauce
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- Опубліковано 2 чер 2024
- Some things just go together. Wine and Cheese. Peanut Butter and Jelly. And also Pretzels and Beer. In this video I show you How To Make Soft Pretzels, as well as an unbelievable delicious Beer Cheese Sauce that is the perfect dip for this amazing snack.
Beer Cheese Sauce Ingredients
¼ cup Butter
¼ cup Flour
¼ tsp Chili Powder
1 pint Half & Half
1 cup Dark Beer
2 tsp Dijon Mustard
1 tsp Worcestershire Sauce
10 oz Shredded Sharp Cheddar Cheese
8 oz Shredded Gruyere Cheese
Pretzel Ingredients
4 TBSP Melted Butter
1 ½ cups Warm Water
1 TBSP Sugar
2 tsp Kosher Salt
2 ¼ tsp Instant Yeast
4 ½ cups All Purpose or Bread Flour
10 cups Boiling Water
⅔ cup Baking Soda
1 Egg Yolk plus 1 TBSP Water for Egg Wash
Flaky Salt, Smoked Salt, or Shredded Parmesan Cheese To Season
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#cooking #pretzels #beer - Навчання та стиль
I’ve been keto for almost 2 years. I’ve lost 105 lbs. When I decide to take a cheat day, this is what I’m making! Amazing!
Congratulations on your weight loss ❤
*Residing in Colombia, South America now 15 years, unable to locate a pretzel, God do I miss my NYC hot salty street pretzels 🥨* 😋
And now.....I'm hungry again 😉
The baking soda is what gives the pretzels their shine.
^This
I live in Philippines and the humidity really makes diff. And I get good rise very fast because of heat. I do not have oven so I cook on my bbq, good bbq has temp gauge. Comes out so good yummy.
Finally! Somebody who says "Worchur-shur-shur-shur-shur" sauce correctly! lol
This looks so good, man...but now I'm craving fondu for some reason. lol
There’s an alternate pronunciation? 🍺
@@CookingWithRy Not that I'm aware-are-are-are" of. ;-)
“Wash your sister sauce” according to my brother in law.
It's actually pronounced "Bestur-shur-shur-shur-shur" sauce.
Baking soda causes the water to become an alkaline solution, which alters the ph of the pretzel dough that it touches and causes the “shell” that turns brown and chewy in the oven. Without the dip in an alkaline bath, the dough would just rise and bake like bread, with crust like bread. The baking soda is the secret ingredient whose chemical reaction with the sugars and proteins in the dough means the difference between making pretzels and making breadsticks!
^THIS
20 seconds in and my mouth is already watering. It's going to be a hard watch.
Nice hat! 👌
You are the Bob Ross of online cooking videos! Thanks for all the videos and amazing recipes. Thanks for also giving feedback and advice. That has helped a lot.
The production quality just keeps going up! I'll have to try these pretzels soon, beer cheese sauce sounds great
I got a 6 qt professional Kitchen Aid stand mixer with all the attachments for $130 on Offer-Up. Still works great, used it numerous times.
who doesnt love pretzels...the boiling with baking soda helps with the colour of finished product..but you hinted at that..lol next time Ry swap the white sugar for some brown sugar gives the pretzel a little zip...gonna try that beer sauce...mmmm...cheers !
I used to work at auntie Anne’s pretzels as a teenager, we just dipped them in warm water and baking soda for a second. It just gives them the brown crunchy/crusty surface. We didn’t use egg wash. Yours look very good! Nice job! And that cheese sauce! Oh man! I’ll be making some of that!
^THIS
Those look delicious Ry, that kind you. 😁
I love this! Homemade pretzels and beer cheese are so good! They looked amazing Ry!
Thanks, my friend!
I made your recipe and my girlfriend posted on Facebook the results and all her friends wanted to know how to make it so I sent your link
such a pleasant voice..just made a batch from another recipe, but will do one next
Nice job, I like not being too fancy!
Excellent easy to follow and thank you for not rushing!! Post more things. You are so easy to listen to; soothing voice. 2 thumbs up!!
Those look like the soft pretzels you get in Philadelphia. That is some decadent beer cheese, looks very tasty.
OMG! I've been doing Keto for a while now but I think I just found something worthy of a cheat day.
Made the mistake of watching this on my lunch break. Now how am I supposed to work? These look amazing.
Those look so good
One of my favorite Dunkel beers! I must make!
Dang I need to make these.
Thanks again buddy
Those look fantastic! As another commenter said, a bratwurst or some other sausage wrapped in that dough would be delicious! There’s an Amish market near me that does those. And when they come out of the oven, they slather them with melted butter.
Love the background music, I will be making these this Sunday. Thanks Ry!
Great job my partner love pretzels, looking forward to trying this out 👌👌👌
Them pretzels look awesome, I'm sure they taste as good as they look
OMG Those pretzels are looking amazing!
Looks so yummy
FANTASTIC vid Ry! Those look scrumptious!!!
Love your videos, have to make this!!
Oh My! This looks amazing! You know what I'll be making this weekend! Thanks Ry!
Very yummy looking pretzels and beer cheese sauce. Cheers, Ry! ✌️
Can’t wait to make this recipe!!!
Very nice
RY this was an awesome video brother ! Looks super easy and delicious !
Absolutely delicious looking pretzels Ry! That cheese sauce is perfect and the beer definitely kicks it up! This is one for the books. Really nicely done!
Whew those look good!
Those turned out great, and the beer cheese sauce looks heavenly! Looks pretty dang perfect to me👍😊
These look phenomenal!
I love pretzels with cheese! 😝 yum! I think I’ll try this!
Your timing is impeccable! We were discussing Hershey's buying out Dot's Pretzels, (a small company in ND). Then we all realized none of us had ever even attempted to make pretzels at home. Thanks Ry!
It’s super fun to do 👍
Ry never fails to make great food and awesome videos.
I was thinking about Pretzels just a few days ago. Thank you Ry this is going to go well with some good German beer.
Look at that fancy baking mat Ry. I love everything about this. I of course will us a pellet grill instead of this oven device you speak of but otherwise can’t wait to give it a try. Thanks as always for making me want to cook. Beautiful recipe.
Great video Ry! Other than the mustard in the sauce, I'll do this. I think I'll use some everything bagel seasoning on them with smoked salt.
Next on my list to make, love your videos Ry
Awesome! Thank you!
I have been thinking about making some soft pretzels and looking for a recipe to give a go, today your video shows up in my feed to watch... looks fantastic Ry, this is on the short list of things to do for sure! As always love your videos, keep them coming!!
Glad you saw it 👍
Those look soooo good! THANK YOU for showing that you may have to scrape down the sides of the mixing bowl during the mix! So many people it's like "it's done!" like they didn't even have to touch it. I'm thinking this would be good for pretzel buns, especially with smoked salt!
I agree! Smoky buns 👍
Look into sodium citrate. It's another way to keep the cheese emulsified in a sauce. I think it leads to a smoother sauce than a roux. Love the videos
I love cheese looks awesome! I've seen this mixer in a couple of your videos looks nice what kind is it?
It’s a KitchenAid professional, I believe. I got a great deal on it at Costco 😊
Cant wait to try these Rye.Im in Australia,we dont have "half and half" like you people.We have skim milk or full cream milk. Do you think full cream milk will do ? or do i make up a milk & cream brew ?.Also when i was in the states a few years ago,i came across pretzels with jhalapinos in them.They were the best.Would you put in the sliced jhalapinos in the dough whilst making it ? cheers for your time.I love your chanell and the way you explian your recipies.
Thanks! You could do half full cream and half milk. And the jalapenos might be a nice addition. I'd just make sure they were very dry :)
Sports pub in our town makes em straight bout the same length as yours but just a stick … 3 of em for 6 bucks
This looks amazing and I cant wait to try it! I have a couple of questions though. Adding salt directly with the yeast greatly inhibits its growth. Is there a purposeful reason for doing that? Also, you didn't allow the yeast to bloom before adding the flour. For some reason, is this unnecessary or undesirable when making this type of pretzel?
It didn’t seem to hurt here. I think a lot of cooking rules really come down to finding what works for you 😊
@@CookingWithRy They look amazing and I'm going to make it all today. Thanks for answering! I can't wait to check out some of your other videos!
Which model of stand mixer do you have?
Hey Ry, I noticed your pretzel hat and I have to ask.. where did you get that? It looks awfully familiar since my hometown high school mascot is a pretzel.
My daughter gave it to me. Not sure where she got it.
If you can get the Traeger up to 450° and hold it could you cook these in there?
Yep. The Pellet Grill is a great outdoor oven.
The baking soda takes the place of lye and gives it the classic Bavarian pretzel taste.
What does the water bath do?
The cheese sauce- how many people does it serve?
Worchur-shur-shur-shur-shur is pronounced "Wuster sause" here in Leices-ces-ces-cestershire.
Would whole wheat flour work fine?
I've never used that in this recipe so I'm not sure.
@@CookingWithRy Turned out great! Was a delicious recipe, same with the cheese sauce.
Have you made anything Gluten free ?
I may have a couple specific videos but not many.
The baking soda helps form the dark brown skin of the pretzel. It's optional.
Optional only if you don't want the authentic brown skin!
That cheese sauce is pretty much Welsh Rarebit. 🤎