German Pretzels with Beer Fondue – soft, baked homemade pretzels topped with sea salt and served with a creamy cheese and beer dip. Perfect as a snack or starter for a German themed feast. If you enjoyed my recipe for German Pretzels with Beer Fondue then you might like my Haggis Mac & Cheese
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Recipe
Makes 6 pretzels
Difficulty Level: Top Chef
Ingredients:
For the German Pretzels
- 500g plain flour
- 2 packets (14g) dry active yeast
- 125ml milk
- 125ml warm water
- 2 teaspoons dark brown sugar
- 2 tablespoons melted butter
- 2 teaspoons salt
- Bicarbonate of soda
- Coarse salt, for sprinkling
For the Beer Fondue
- 330ml of German beer
- 25g butter
- 25g flour
- 75g mature cheddar cheese, grated
- 1 tablespoon German mustard
- Salt and pepper
Method:
- Put the warm water, milk, sugar, melted butter and yeast in a jug, stir to combine. Leave for 5 minutes until it begins to bubble.
- Mix together the plain flour and salt in a large bowl. Pour in the jug of liquid and stir together with your hands. Combine together and knead for 10 minutes. Put the ball of dough back into the bowl, cover with cling film and allow to rise in a warm place for 1 hour.
- Preheat the oven to 200C. Divide the dough into 6 pieces.
- Roll the dough pieces into pretzels. Roll each piece in a sausage shape, keeping the middle slightly fat.
- Lift the two ends and cross over each other twice, to make a twist.
- Lift the ends again and pull them over to meet the loop underneath the twist. Press the ends into the loop and pull out into your desired shape.
- Place the pretzels on a sheet of baking paper.
- Add one litre of water to a large pan and bring to a boil. Add three tablespoons of bicarbonate of soda.
- Carefully dip each pretzel one by one into the boiling water for 5 seconds. Remove and place back on the baking paper. Sprinkle generously with coarse sea salt.
- Cook the pretzels in the oven for 20-25 minutes.
- Serve the German Pretzels with Beer Fondue – recipe below
For the Beer Fondue:
- Melt the butter in a saucepan and stir in the flour to make a roux. Cook for two minutes over a medium heat. Gradually add the beer, stirring constantly. Turn the heat to low and add the grated cheese and the mustard. Season with salt and black pepper. Serve the German Pretzels with Beer Fondue warm.
