German Soft Pretzels with Beer Cheese Dip

Ingredients

• 1 1/2 cups warm water
• 2 1/4 tsp active dry yeast
• 1 tbsp brown sugar
• 4 cups all-purpose flour
• 4 tbsp unsalted butter, melted
• 2 tsp salt
• 1/2 cup baking soda
• 8 cups water, for the boiling bath
• 1 egg, beaten, for egg wash
• Coarse pretzel salt, for topping
• 1 1/2 cups shredded sharp cheddar
• 1 cup beer
• 1 tbsp cornstarch
• 1 tsp mustard powder

Before you cook

• Spread the baking soda on a baking sheet and bake at 250°F for 1 hour to convert it to sodium carbonate, then let it cool.
• Melt the butter for the dough.

Steps

1. Whisk the warm water, yeast, and brown sugar together and let it sit for 5 minutes, until foamy.
2. Add the flour, melted butter, and salt to the yeast mixture.
3. Knead the dough for 6 minutes, until smooth and elastic.
4. Cover the dough and let it rise for 45 minutes, until doubled.
5. Preheat the oven to 425°F and line two baking sheets with parchment.
6. Divide the risen dough into 6 equal pieces.
7. Roll each piece into a long rope and twist it into a pretzel shape.
8. Bring the 8 cups of water to a boil in a wide pot.
9. Whisk the baked baking soda into the boiling water.
10. Lower each pretzel into the soda bath for 20 seconds per side.
11. Lift the pretzels out with a slotted spatula and place them on the baking sheets.
12. Brush each pretzel with the beaten egg.
13. Sprinkle coarse salt over the pretzels.
14. Bake for 14 to 16 minutes, until deep golden brown.
15. Heat the beer in a small saucepan over medium heat until simmering.
16. Whisk the cornstarch and mustard powder into the simmering beer.
17. Add the shredded cheddar a handful at a time, whisking until melted and smooth.
18. Serve the warm pretzels with the beer cheese dip.