Beer Cheese Soft Pretzel Garlic Bread.
Welcome to the trashiest recipe I have ever made.
I mean, it’s pretty true, right? We have pretzel bread. Garlic butter. Beer cheese. It’s my tribute to Octoberfest (but only because I’ve already done beer cheese soup twice) and it might be blasphemy, but it’s darnnnn good.
My love of beer cheese things comes from that super old school beer cheese dip that is served inside of a hollowed out loaf of king’s Hawaiian bread. Do you know which recipe I’m talking about? For us, it was a party staple in the 90s and even though I probably only was obsessed with it because I was like 10 years old and thought I was consuming beer, it also was made up of my ingredient life blood.
I’ll say it again but I don’t know how I could live without cheese. Even in the moments when I’m trying to reduce my consumption of pizza or queso (hello, every Monday, basically), I don’t mind giving up the big cheesy things because a little sprinkle of feta or parm goes such a long way!
I might even go as far to say that I could eat butter lettuce, olive oil, salt, pepper and a tiny feta sprinkle and be thrilled. Who even am I?
Somebody just tell me why is cheese SO GOOD. It’s unfair.
I used this soft pretzel roll recipe and formed it into a baguette. Yep, I did it from scratch, but only because I don’t always have access to perfect pretzel rolls (sometimes they’re there, sometimes they’re not) at my local grocery store. Plus, I knew this recipe already and it’s reliable.
Doesn’t mean you have to do that – because I know it takes for.ev.er and a day. And if you’re a fly-by-the-seat-of-your-pants kind of cook or the one who thinks of a new recipe you want to make two hours before you have guests coming over, and then don’t even think twice about swapping your original planned recipes because you love this new idea SO FREAKING MUCH – you can totally buy a loaf of pretzel bread. (I have no idea what THAT’S like.)
It might even be more economical. It’s definitely time-saving, that’s for sure.
And since we are simply covering it in garlic butter and melty, gooey cheese, no need to bake from scratch.
I swear I’m not trying to give you a myocardial infarction. SWEAR.
Back to our bread! This is essentially THEEE only happy hour, tailgate or bonfire snack that you need for the rest of 2016. Especially if you’re buying the pretzel bread or if you’ve made the bread ahead of time – it can come together in less than 30 minutes. The outside of the bread is still salty and chewy, like your traditional soft pretzel.
Soft pretzel? Or hot pretzel? What are they called? I don’t even know anymore. The internet has made everything new again.
But chewy and salty, yes. The inside is fluffy and soft. It’s flavorful because the dough is made with eggs and melted butter and salt but I mean, everything can benefit from a heavy-handed spoonful of hot beer cheese sauce. Right after a shower or garlic infused butter.
I don’t even know what else to tell you about this loaf of pure decadence and flavor. But it’s hibernation season, so we’re alllllll good. Grab your friends.
- 3/4 cups warm water
- 2 1/4 teaspoons active dry yeast, or 1 packet
- 1 tablespoon honey
- 2 1/4 cups all-purpose plour
- 1 teaspoon coarse salt
- 2 tablespoons unsalted butter, melted
- ¼ cups baking soda
- 1 egg, lightly beaten
- flaked or coarse salt, for topping
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2/3 cup beer
- 1/3 cup milk
- 6 ounces freshly grated white cheddar cheese
- In the bowl of your electric stand mixer, combine the water, yeast and honey. Let it sit for 5 to 10 minutes, until foamy. Add the flour, salt and butter, and mix with the dough hook until combined and dough forms. Cover with a towel and set in a warm place for rise for an hour, or until it doubles in size.
- Turn the dough out a knead a few times. If it’s extra sticky, use a little extra flour. Form the dough into a loaf of bread, a little bit wider than a baguette. Truly, it can be any size or shape you want! Place it on a parchment paper lined baking sheet. Cover and let it rise for another 30 minutes.
- Preheat the oven to 425 degrees F.
- Bring a large pot of water to a low boil (you want about 2 quarts). Add the baking soda to the water and lower it to a simmer. Gently pick up the bread (it might look wrinkly and weird right now) and place it in the simmering water. Simmer for about 1 full minute on each side, gently turning it over with two spatulas to do the other side. Carefully remove it from the water and place it back on the baking sheet.
- Brush the dough with the egg wash. You can cut a few slits in the top of the bread to give it that pretzel look. Sprinkle with coarse salt. Bake for 30 to 35 minutes, checking right at 30 to see how it looks. You want the bread to be deeply golden brown. Let the bread cool completely before using.
- To make the garlic bread, place the stick of butter and garlic cloves in a saucepan. Heat over low heat until the butter is melted and just starts sizzling.
- Take the cooled pretzel loaf still on the baking sheet and slice into in, as if you’re cutting pieces of bread, but do NOT slice the entire way down! You want the loaf to still be connected. Brush the garlic butter over every inch inside and outside of the bread. Spoon the beer cheese sauce over it too – and inside the slices.
- Place the baking sheet back in the oven, Bake for 15 minutes, or until the cheese is just melty and bubbly. Sprinkle with herbs before serving. Serve immediately.
- To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1-2 minutes until golden and fragrant and bubbly. Add in beer and milk, whisking well to combine, then reduce heat to low and add cheese, stirring until totally melted and smooth.
please forgive me.