Soft Pretzel Bites with a Beer Cheese Sauce

Step 1

Whisk the yeast with 1 cup of warm water into the bowl of a stand mixer, and let it sit for 10 minutes until it starts to foam. Add the salt and brown sugar, then whisk. In the stand mixer with the dough hook attached, add the flour a cup at a time.

Step 2

Knead the dough with the hook for 3-4 minutes. If the dough is still sticky, you can add up to ¼ cup of flour. Take the dough out and shape it into a ball. Grease your stand mixer bowl, put the dough back in and let rise for 30 minutes.

Step 3

While the dough is rising, prepare your baking soda bath. Combine the 6 cups of water and baking soda and boil.

Step 4

Preheat your oven to 400°F/200°C and line 2 baking trays with parchment paper.

Step 5

Transfer the dough to your work surface and divide it into 6 equal pieces. Roll out each piece of dough into 12" ropes. Cut each rope into about 8 pieces.

Step 6

Drop 5-7 pretzel bites into the water and let boil for 10 seconds. Remove with a slotted spoon and place onto the prepared baking sheet. Don't let the bites touch.

Step 7

Brush the beaten egg over each pretzel bite and sprinkle with coarse salt.

Step 8

Bake the bites for 12-15 minutes until golden brown.

Step 9

In a medium saucepan, heat olive oil over medium heat until it begins to shimmer. Add the shallots and cook for 5 minutes. Add the beer, garlic powder, mustard, salt and pepper. Let it come to a boil.

Step 10

Add the cream cheese in two additions, whisking constantly until smooth. Add the cheese and whisk until melted.