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Giant pretzels with beer cheese dipping sauce

Based on 2 ratings
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“You might be able to get pretzel lye from a bakery. If handling the caustic liquid is too intimidating, you can also mix 4.25 cups (1 l) of water with 3.5 tbsp (50 g) of baking soda. Then soak the pretzels in this for 3 - 5 min. and bake as shown below. They may not be as dark or soft, but they will be just as tasty.”

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
70
min.
Resting

Ingredients

Servings:-2+
200 g Camembert cheese
20 g butter
100 g cream cheese
2 tsp sweet paprika powder
2 tsp ground caraway
10 cl wheat beer
2 tsp salt
2 tsp fresh yeast
500 g bread flour
350 ml water
salt
pepper
sea salt (for garnish)
Metric
Imperial

Utensils

  • blender
  • bowl (large)
  • hand mixer with dough hook
  • pastry cutter
  • knife
  • baking sheet
  • parchment paper
  • oven

Nutrition per serving

Cal
2267
Protein
60 g
Fat
53 g
Carb
266 g
  • Step 1/4

    Add Camembert cheese, butter, cream cheese, paprika powder, ground caraway, and wheat beer to a blender. Season with salt and pepper, blend until smooth, and set aside.
    • 200 g Camembert cheese
    • 20 g butter
    • 100 g cream cheese
    • 2 tsp sweet paprika powder
    • 2 tsp ground caraway
    • 10 cl wheat beer
    • salt
    • pepper
    • blender

    Add Camembert cheese, butter, cream cheese, paprika powder, ground caraway, and wheat beer to a blender. Season with salt and pepper, blend until smooth, and set aside.

  • Step 2/4

    Add fresh yeast, cold water, flour, and salt to a bowl. Use a hand mixer with dough hooks to knead for approx. 10 min., or until dough is smooth. If necessary, continue kneading by hand. The pretzel dough should be firm and not sticky. Divide the dough into 2 parts.
    • 2 tsp fresh yeast
    • 350 ml water
    • 500 g bread flour
    • 2 tsp salt
    • bowl (large)
    • hand mixer with dough hook
    • pastry cutter

    Add fresh yeast, cold water, flour, and salt to a bowl. Use a hand mixer with dough hooks to knead for approx. 10 min., or until dough is smooth. If necessary, continue kneading by hand. The pretzel dough should be firm and not sticky. Divide the dough into 2 parts.

  • Step 3/4

    Roll out each piece into a rope approx. 80 cm in length. The ends should be much thinner than the middle of the rope. Lift both ends to form an upside-down U, then twist them around each other once and bring the ends down to the thicker section of the rope and press down to seal.

    Roll out each piece into a rope approx. 80 cm in length. The ends should be much thinner than the middle of the rope. Lift both ends to form an upside-down U, then twist them around each other once and bring the ends down to the thicker section of the rope and press down to seal.

  • Step 4/4

    Let the pretzels rise for approx. 1 hr., then transfer them to the freezer and let chill for approx. 10 min. Then add lye to a baking sheet and gently dip the pretzel to coat. Score the thick middle section of the pretzels with a sharp knife and sprinkle with coarse sea salt. Bake in a preheated oven at 220°C/430°F for approx. 15 – 20 min., or until they are deep brown. Enjoy!
    • sea salt (for garnish)
    • knife
    • baking sheet
    • parchment paper
    • oven

    Let the pretzels rise for approx. 1 hr., then transfer them to the freezer and let chill for approx. 10 min. Then add lye to a baking sheet and gently dip the pretzel to coat. Score the thick middle section of the pretzels with a sharp knife and sprinkle with coarse sea salt. Bake in a preheated oven at 220°C/430°F for approx. 15 – 20 min., or until they are deep brown. Enjoy!