If the water from the tap feels too hot on your finger, dial down the temp. Serve piping hot-as if anybody could wait!ĭon’t Kill the Yeast! Water that’s too hot will lead to a yeast massacre (and dough that won’t rise). Bake in preheated oven until pretzels are beautifully browned and cheese is melted and bubbly-about 20 minutes. Bake the pretzels-Scoop the cheese mixture into the middle of the skillet.Add cheddar cheese, mozzarella cheese, garlic powder, and 1/4 teaspoon salt and stir with a spoon or spatula until everything’s evenly combined. Add lager and beat until combined-don’t worry if it’s not smooth. Make the cheese dip-Place cream cheese in a medium bowl and beat with an electric mixer on medium-high speed until smooth, about 1 minute.Top dough balls with a generous sprinkling of pretzel salt. Leave the center open for the cheese dip-yum! With a sharp knife, score the top of each pretzel ball with an X. Dip pretzel balls in the water/soda mix and place around the edge of a 12-inch, oven-safe skillet. Divide dough into 16 pieces, rolling each into a ball. In a medium bowl, stir together 2 cups hot water and 3/4 cup baking soda.

Prep the pretzels-Preheat oven to 400☏.

Cover and let rise in a warm place for 1 hour or until dough is doubled in size. Form dough into a ball, transfer to bowl, and turn to coat with oil.

Proof the dough-Lightly coat a large bowl with oil.

Dough will be stiff, but if it seems too dry add more water-about 1/2 teaspoon at a time. Add honey, oil, and yeast mixture and knead on medium-low speed until smooth, about 8 to 10 minutes.

Mix the dough-In the bowl of a stand mixer, stir together both flours and salt.

Set aside until mixture is foamy, about 5 to 10 minutes.

Proof the yeast-In a small bowl or measuring cup, stir together yeast, sugar, and warm water.

8 ounces mozzarella cheese (preferably freshly grated).

8 ounces mild cheddar cheese (preferably freshly grated).

8 ounces cream cheese, at room temperature.

1 cup whole wheat flour (or all-purpose flour).

1 package active dry yeast (2 1/4 teaspoons).

Time: 35 minutes prep, 1 hour rising, 20 minutes baking, 1 hours 55 minutes total

How to make a cheese sauce for pretzel