The only thing that’s beer about them is they’re incredibly good with beer.(also there’s a little beer in the cheese sauce)  These were made by some Brasseurs members; they are fantastic.

How to Make the Pretzels:

Buttery Soft Pretzels
adapted from internet and Alton Brown recipes
makes 12

Ingredients Dough

* 4 teaspoons active dry yeast
* 1 teaspoon white sugar
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 5 cups all-purpose flour
* just short of 1/2 cup sugar
* 1 1/2 teaspoons salt
* 1/4 cup butter

before baking
* Boil 2/3 cup baking soda
* 10 cups hot water
* Drop in one at a time 30 sec each

* kosher salt, for topping

Directions

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, mix together flour, sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

3. Preheat oven to 450 degrees F (230 degrees C).

4. When risen, turn dough out onto a lightly oiled surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the lightly oiled sheet pan.

Boil 10 cups of water with 2/3 cup of baking soda.

Once all of the dough is all shaped, place the pretzels into the boiling soda water, 1 by 1, for 30 seconds. Remove them from the water using a slotted spoon. Return to the oiled sheet pan

Sprinkle with kosher salt.

5. Bake until dark golden brown in color, approximately 12 to 14 minutes. I spun the pan at 7 minutes to bake evenly. Transfer to a cooling rack for at least 5 minutes

Cheese Sauce For Dipping:

3 tsp flour and make a roux. Add in 1.5 cups milk to make a bechamel sauce. cook to it’s thick. Add about 3 cups of grated cheddar cheese. Add cheese off the fire. I didn’t do that and the curds separated and that’s what made it a bit grainy. I also added a 1/4 cup of heffeweizen beer to thin a bit.

Buttery Soft Pretzels
adapted from internet and Alton Brown recipes
makes 12