Beer Pretzel Knots & Beer Cheese

Flour & Fame
by Flour & Fame
16 Knots
1 hr 50 min

Grab your favorite pilsner! These soft, beer pretzel knots and spicy cheese sauce are both made with pilsner and will become your go-to pretzel and cheese sauce recipe. It took me quite a few rounds and recipe testing to create this pretzel dough and it is consistently a crowd pleaser. My favorite part is making the knots is very forgiving. Each one can be slightly different making it a great option for beginners. Perfect for backyard summer gatherings or a cozy night in. This dough works well for regular sized or jumbo pretzels and the cheese sauce is amazing for homemade nachos.

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Beer Pretzel Knots & Beer Cheese
Recipe details
  • 16  Knots
  • Prep time: 90 Minutes Cook time: 20 Minutes Total time: 1 hr 50 min
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  • 1 bottle | Pilsner Beer
  • ¼ ounce | Active Dry Yeast
  • 4 cups | All-purpose Flour
  • 2 tablespoons | Granulated Sugar
  • 1 & ½ teaspoons | Kosher Salt
  • 2 tablespoons | Unsalted Butter (melted)
  • 1 teaspoon | Canola or Vegetable Oil
  • ½ cup | Baking Soda
  • 8 cups | Water
  • 1 large | Egg
  • 1 tablespoon | Water
  • 4 tablespoons | Kosher Salt
  • 12 ounces | Sharp Cheddar Cheese (shredded)
  • 2 tablespoons | Unsalted Butter
  • 2 tablespoons | All-purpose Flour
  • ⅓ cup | Pilsner Beer
  • ½ cup | Whole Milk
  • ¼ teaspoon | Kosher Salt
  • ¼ teaspoon | Black Pepper
  • ¼ teaspoon | Cayenne Pepper
  • ¼ teaspoon | Garlic Powder
  • ¼ teaspoon | Dry Mustard

Pour beer into a medium saucepan and warm over low heat until temperature reaches 115-120° F. Remove from heat, add yeast and mix until dissolved.
Using a stand mixer with a paddle attachment or a hand mixer, mix ½ of flour, sugar, 1 & ½ teaspoons salt, butter and warm beer yeast on low until smooth. Add remaining ½ of flour and continue mixing on low until combined.
Lightly flour surface, about ¼ cup, and turn out dough onto floured surface. Knead until smooth, about 6 minutes.
Pour oil into large glass bowl, swirl around to coat the sides and transfer dough to bowl. It should be lightly coated so if it feels too oily use a towel to remove excess. Cover bowl with lid or plastic wrap and place in a warm area, I prefer above the oven, until doubled in size, about 1 hour.
Line baking sheets with parchment paper.
Preheat oven to 425° F and space out oven racks for even baking.
Pour baking soda and 8 cups of water into large pot and begin to bring to boil
Punch down dough to deflate. Lightly flour surface, about ¼ cup, and turn out dough onto floured surface. Cut into 16 equal portions and roll each portion into an 8-10-inch ropes. Tie into knot shape and pinch ends together placing the ends pinched together face up.
Cook in boiling baking soda water in batches, 4 at a time for about 30 seconds each. Remove with slotted spoon onto paper towels to drain. Place 8 pretzel knots per baking sheet.
Whisk 1 egg together with about 1 tablespoon of water to make egg wash and brush liberally over each pretzel knot. Sprinkle with salt.
Bake pretzel knots for 10 minutes. Rotate and swap the top and bottom baking sheets to ensure an even bake and bake for an additional 5 minutes, until pretzel knots are cooked through and have formed a dark brown crust. Transfer to wire rack.
Meanwhile, make beer cheese by grating cheese.
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook while whisking for about 20 seconds. Whisk in beer until smooth. While whisking, stream in milk. Continue cooking and whisking until thickened, about 2-3 minutes. Stir in spices and add cheese in chunks continuing to whisk until very thick and cheese is completely melted. If the cheese sauce thins out add a few more teaspoons of flour and whisk to thicken.
Serve cheese hot with warm pretzel knots.
Store cheese in airtight container in fridge and warm up in microwave in 20 second increments or over medium heat until hot. Store pretzel knots in airtight container at room temperature and warm up in microwave for 20 seconds or in oven at 200° F for 3-5 minutes.
Flour & Fame
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