Soft Pretzel Bites with Beer Cheese Dip

Soft Pretzel Bites with Beer Cheese Dip
Soft Pretzel Bites with Beer Cheese Dip
Not too healthy, but goes well with sports. From jessicainsd.blogspot.com
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 10
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
  • 5 cups all-purpose flour
  • 2 tablespoons butter melted
  • 1/4 cup white sugar
  • 1/2 teaspoon garlic powder
  • 1/4 cup brown sugar
  • 1 teaspoon white sugar
  • 1 1/2 teaspoon salt
  • 2 tablespoons butter melted and cooled
  • 4 cups hot water
  • 4 teaspoon active dry yeast
  • 1 1/4 cups warm water (110 degrees fahrenheit)
  • 2 egg whites
  • kosher salt for topping
  • parchment paper and cooking spray
  • for beer cheese dip
  • 6 ounces cream cheese i use reduced fat
  • 1/2 cup good quality beer
  • 1 teaspoon horseradish
  • 1/2 to 3/4 cups cheddar cheese grated (again, i use reduced fat)
  • Carbohydrate 63.9483274308947 g
  • Cholesterol 30.9119352512324 mg
  • Fat 11.1660785284184 g
  • Fiber 2.22451003118005 g
  • Protein 9.19547854016201 g
  • Saturated Fat 6.30853999924477 g
  • Serving Size 1 1 Serving (234g)
  • Sodium 109.118731510135 mg
  • Sugar 61.7238173997146 g
  • Trans Fat 1.4038996052896 g
  • Calories 393 calories

For Pretzels: In a measuring cup dissolve the yeast and 1 teaspoon sugar in warm water. Set aside. (Mixture should become foamy, if it's not your yeast may be bad or your water too hot) In the bowl of a standing mixture fitted with a dough hook, combine the flour, sugars, and salt on low speed. Turn off the mixer and pour the water/yeast mixture and melted butter into the bowl. Turn the mixer on and knead for 6-8 minutes until the dough is smooth. If the dough is too dry you can add extra water, a tablespoon at a time. I don't have a stand mixer, so I knead by hand. Lightly oil a large bowl. Remove the dough from the mixer and shape into a ball. Place the dough ball in the bowl, cover with a clean towel, and allow to rise for one hour (*or until double in size). Towards the end of rising, preheat oven to 450 degrees and prepare baking sheets with parchment paper and cooking spray. In a large bowl, combine the hot water and baking soda. In a small bowl, whisk together the egg whites and melted butter. After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and divide dough into 12 even portions. Now you can pick your shape. For pretzel bites roll each portion into a snake then cut the snake into bite size pieces, about 1 1/2 inches in width. Dip the pieces in the baking soda water and place on the baking sheet (sometimes I dab the pretzels with a paper towel if they seem too wet). Brush each pretzel bite with egg whites/melted butter then sprinkle with kosher salt. Bake for 7-8 minutes, until browned. Serve warm or at room temperature. Note: You can allow dough to rise in the oven (turned off) with the light on. For Beer Cheese Dip: Microwave cream cheese for 30-45 seconds until very soft. Stir in the beer, horseradish, and garlic powder. Microwave again for 30-45 seconds. Add the grated cheese and stir until smooth, microwaving again if necessary.