Oh my… There is nothing like a warm, soft, doughy pretzel to just make your day the best day. As if the pretzels alone weren’t good enough, there are also a plethora of dipping sauces to spice up your dough bow. Classic cheese sauce, sweet and savory honey mustard, and smokey chipotle ranch. Mmmm mm. Stop what you’re doing and make this right now.
Photography by Sophie Marie Creative
- 1 clove garlic; grated
- 3 tablespoons butter
- 1/2 teaspoon smoked paprika
- 3 tablespoons flour
- 1/2 cup beer
- 1/2 cup heavy cream
- 1 cup milk
- 1 cup sharp cheddar cheese
Creamy Honey Mustard
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup whole grain mustard
- 1/4 cup honey
- 1 tablespoon lemon juice
Smokey Chipotle Ranch
- 2 chipotle peppers
- 2 tablespoons adobo sauce (from the chipotle peppers can)
- 1 clove garlic
- 1 cup buttermilk
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried parsley
- 1/2 lemon; juiced
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon honey
- 1/2 cup mayonnaise
- 3/4 cup sour cream (I used a sour cream that had chives in it; not necessary but if you want chives and can’t find the sour cream just add 2 tablespoons of fresh chives)
- 1 package dry active yeast
- 1 tablespoon sugar
- 1 1/2 cups warm water
- 2 teaspoons salt
- 6 tablespoons salted butter; melted
- 3 1/2 cups bread flour (all-purpose flour is okay)
- 2 eggs
- 2/3 cup baking soda
- Course salt
- In a mixer fitted with a dough hook or a large bowl with a hand mixer, add the yeast, sugar, and water and let it stand for about 5 minutes.
- Add the salt, butter, one egg (the other egg is for the egg wash later) and flour. Knead the dough until no longer sticky and bounces back when you touch it (this should take about 5 minutes)
- Turn out the dough onto a lightly flour surface and knead for a couple of minutes, then put it in a lightly oiled bowl and wrap tightly with plastic wrap. Let it rise in a warm place for about an hour.
- Turn out the dough again and knead it a couple more times. Divide the dough into 16 pieces. Form the pretzels into the shape of your choice, then place them on a piece of parchment paper to rest.
- Pre-heat the oven to 450 degrees.
- In a large pot combine baking soda and water then bring to a boil. Once boiling, add in each pretzel one at a time. Boil for about 15 seconds then flip and boil for about 15 more seconds.
- Remove the pretzels and place on a baking sheet lined with parchment paper. Repeat until all of the pretzels have been boiled.
- Beat the remaining egg and lightly brush it over the top of the pretzels, then sprinkle with the course salt.
- Bake for 10-15 minutes or until the pretzels are golden brown.
- To make the cheese sauce, heat the butter, smoked paprika, and garlic over medium heat in a small saucepan. Cook until the butter is melted and the garlic is aromatic. Next, add in the flour and cook for a minute or two. Then whisk in the beer. Once the beer has cooked for a couple of minutes add in the cream and milk and whisk until heated and thick. Taste and add salt and pepper accordingly. Turn the heat off and whisk in the cheese until melted. Serve immediately.
- For the honey mustard, mix all of the ingredients together and salt and pepper to taste. Serve cold.
- Finally for the chipotle ranch, add the chipotles, adobo, garlic, buttermilk, dill, rosemary, onion powder, parsley, lemon juice, Worcestershire, and honey into a blender. Blend until smooth. Finally whisk the blended mixture with the mayonnaise and sour cream and season with salt and pepper to taste. Serve cold.
Makes 16 pretzels