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It’s the perfect consistency, doesn’t clump up at all, and is super easy to reheat. And all the alcohol will burn off as the cheese sauce cooks. The best melters are cheddar, Monterey Jack, and American cheese, to name a few. Ooey, gooey, creamy, cheesy sauce that coats those pretzel bites in the best way possible.

Learn to make cheese sauce at home and put it on nachos, broccoli, or baked potatoes for an inexpensive and tasty snack. As with the pretzels, you don’t have to use beer in the cheese sauce, but it does add a nice flavor. Sometimes you just crave a gooey, delicious cheese sauce. Set aside and serve with fresh warm pretzels. While the pretzels are baking, start making your beer cheese sauce. Fill a Dutch oven with the water and bring to a boil, while it comes to a boil, form your pretzels.ĥ) Take each piece of dough, roll into a 14-18” rope, then form your pretzel (watch video to see how I do this because it's a bit confusing to explain here) place them on one of the prepared baking sheets, once the water is up to a boil, add the baking soda and give it a stir.Ħ) Drop a few pretzels at a time, leave them in for 45 seconds, remove to the other prepared baking sheet and continue with the rest.ħ) Brush the egg all over the top of the pretzels, sprinkle with the salt and bake on the top rack for 15 minutes or until deeply golden, while they bake, make the dip.Ĩ) In a saucepan, add the butter, once melted, whisk in the flour and cook for 1 minute, then add the beer and milk, cook while constantly whisking until it thickens, then season with salt, pepper, mustard and Worcestershire sauce, then whisk in the cheese and cook while whisking until the cheese is fully melted. If serving as a dip, garnish with green onions or a sprig of parsley. Bring to a boil and cook until thickened, about 5-7 minutes. This cheese will be a hit on any occasion and can be served on big, soft pretzels or as a sauce for hamburgers on pretzel buns.

1) In the bowl of a standing mixer, add four cups of flour, salt, sugar and yeast, give it a stir then add the water and butter, knead on medium speed for 3-5 minutes or until a dough forms, if the dough feels too wet to the touch (tacky is ok, just not wet) slowly sprinkle in the remaining flour a little at a time.Ģ) Once the dough comes together, knead it into a ball and place it in an oiled bowl (don't forget to oil the top as well) and let it rise until doubled in size (if not even a bit more).ģ) Deflate the risen dough onto a lightly floured surface, divide it into 8 equal pieces then cover them and let them rest for 10 minutes, while they rest, prep the water bath and preheat your oven to 450 degrees.Ĥ) Line 2 baking sheets with parchment paper and set aside. Slowly add in milk and beer, stirring until all the lumps are gone.