Soft-Baked Pretzels with Graffiti House Cheese Sauce

By: Kaitlin Hill

Ingredients: 

For the pretzels: 

1 package of active dry yeast
½ teaspoon of granulated sugar 
4.2 ounces of warm water (about 110°F.) 

2 ½ cups of all-purpose flour 
¼ cup of granulated sugar 
1 teaspoon of salt 
1 ½ teaspoons of canola oil 
¼ cup of baking soda 
16 ounces of hot water (about 150°F)
 

For the cheese sauce: 
3 tablespoons of butter 
3 tablespoons of all-purpose flour 
½ cup of Graffiti House West Coast Style IPA 
1 cup of whole milk 
1 teaspoon of Dijon mustard 
1 teaspoon of Worcestershire sauce 
½ teaspoon of garlic powder 
½ teaspoon of salt 
¼ teaspoon of cayenne pepper 
3 ½ cups of cheddar cheese 
Kosher salt for sprinkling
2 tablespoons of melted butter, for brushing

Directions: 

To make the pretzels, place the yeast, ½ teaspoon of sugar, and 4.2 ounces of warm water in a small bowl. Let sit for 10 minutes until the yeast is frothy. 

Meanwhile, mix together the all-purpose flour, ¼ cup of granulated sugar, and teaspoon of salt in a large bowl. Make a well in the center. 

Pour the yeast mixture and canola oil into the well and slowly incorporate the flour mixture. 

Mix with a wooden spoon or your hands, until the dough comes together. If the dough seems dry, add a tablespoon more of water. 

Turn the dough out onto a lightly floured surface and knead with your hands for 3 – 5 minutes until the dough is smooth. 

Place the dough in a lightly oiled bowl and cover with a damp dishtowel. 

Set aside for an hour to rise. 

While the dough is rising, make the cheese sauce.

In a cast iron or other large skillet, melt the butter over medium-heat. Add the flour and whisk to combine. Cook until the mixture is bubbling and has turned a tan brown color. 

While whisking, pour in the beer and follow with the milk. Whisk to break up any lumps. 

Cook, stirring occasionally, until mixture has thickened. This will take about 2 – 3 minutes. 

Stir in the mustard, Worcestershire sauce, garlic powder, salt, and cayenne. 

Carefully fold in the cheese until melted. 

Turn the heat to low and cover the dip with foil to keep warm while you finish making the pretzels. Stir it occasionally so it doesn’t scorch. 

Preheat the oven to 450°F. Grease two cookie trays with canola oil. In a large bowl, dissolve the ¼ cup of baking soda into the hot water. 

After the pretzel dough has rested for an hour, cut it into six equal pieces. 

Roll each piece into a thin log that is about 15 inches in length. Twist each log into a pretzel shape. Dip each pretzel into the baking soda solution and then transfer to the sheet trays, put three pretzels per tray. 

Sprinkle the pretzels with the kosher salt and place the cookie trays in the oven. Bake for 8 – 10 minutes until browned. 

Once you remove the pretzels from the oven brush them with the melted butter. 

Serve the pretzels with the warm cheese sauce and a tall glass of Graffiti House alongside.