Baked Pretzel Bites; Beer Cheese Dip
1 1/2 CUPS WARM WATER (110 TO 115℉)
1 TBSP SUGAR
2 TBSP SALT
1 PACKAGE ACTIVE DRY YEAST
4 1/2 CUPS ALL PURPOSE FLOUR
2 OZ MELTED UNSALTED BUTTER
VEGETABLE OIL SPRAY
10 CUPS WATER
2/3 CUP BAKING SODA
1 LARGE EGG YOLK BEATEN WITH 1 TBSP WATER (EGG WASH)
For the Pretzel Dough: In a stand mixer bowl, combine water, sugar, salt and sprinkle dry yeast on top. Let sit for 5 to 6 minutes until it starts to foam on top.
With the hook attachment, add flour and butter to bowl and mix on low until well combined. Then mix on medium for about 5 minutes until dough is smooth and pulls away from the side.
Remove dough from bowl and spray bowl well with vegetable oil spray. Return dough to bowl, cover with a cloth or plastic wrap and allow dough to rise, doubling in size.
While dough rises, bring to a boil 10 cups of water and the baking soda. When dough is ready, divide into four equal pieces rolling each into a rope.
Cut up each rope into 1-inch pieces weighing around 17 grams each. Drop pretzel bites into the boiling water for 30 seconds about 15 at a time. Remove each one with a slotted spoon and place on a parchment lined sheet pan.
When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
Brush pretzel bites with egg wash and sprinkle with the Jacobsen Sea Salt.
Place sheet pan in the Z Grill and bake pretzel bites for 20 to 25 minutes.
For the Cheese Sauce: In a medium bowl combine the cream cheese, white cheddar, gruyere cheese, lager, onion powder, salt and pepper and pour into a small cast iron pan.
Place the cast iron pan directly on the grill grate next to the pretzels and bake for 15-20 minutes or until the cheese has melted and top is golden brown.
Serve hot pretzel bites with the beer cheese sauce. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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