Wow, things have been busy here. I’ve been working full time, I had two tests since I last posted, and I visited my sister in Atlanta. Whew. Luckily, it’s the weekend and I’ve FINALLY had time to make something worthy of posting. Pretzels! Since I’ve been so bad about posting, I also included a recipe for beer cheese dip to use with these delicious honey wheat bagels. My sister and I made a version of this when I was visiting, but we forgot to take pictures. Whoops!
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Also, I promise two things. First, I’m going to make a beginner’s guide to yeast breads recipe. It will be simple rolls and it will be the perfect introduction to making your own breads using yeast. Yeast seems to scare some people, but I promise it’s not scary. Second, I’m going to do a giveaway! Not in this post, but one coming up in the near future you will have the opportunity to win something. Get excited, tell your friends.
Back to honey wheat pretzels. Everyone loves soft pretzels from the mall, but they don’t know how much better they are when you make them yourself. Making them is surprisingly simple too (they follow almost the exact same process as bagels). Making these pretzels using half whole wheat flour and honey makes these slightly healthier than the addictive mall pretzels, but they taste even better.
The cheese dip recipe I have to go with the honey wheat pretzels is very customizable. You can use whatever spices you like, any cheese, and any beer. If you don’t know what you want to use, I found an awesome website for beer and cheese pairings. I used cheddar cheese and pale ale. So tasty!
Recipe for Beer Cheese Dip!
4 tbsp butter
4 tbsp flour
1-12 oz beer
1/2 cup milk
1 cup cheese
1 tsp mustard powder
1 clove garlic
1/2 tsp paprika
1/4 tsp chives
cooked bacon (optional)
(you can add or remove spices as you want)
Prep time: 10 minutes
Servings: Makes 2 cups (16 servings)
Melt the butter with the mustard powder, garlic, paprika, and chives. Once melted, add the flour and mix constantly. Once this forms a clumpy mixture, add the milk and beer and whisk. Continue to whisk until the mixture has no clumps. Add the cheese and mix until it is completely smooth. Sprinkle in the bacon if using. Easy and delicious. Enjoy immediately with pretzels or veggies. Any leftovers can be refrigerated and reheated.
Pretzels Nutrition Facts: