Cheese Stuffed Pretzels with Beer Cheese Dip

Steps

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1. 1
   In a standing mixer bowl, combine flour, instant yeast, sugar, salt, warm water, and melted butter. Using the dough hook on medium speed, knead for 5-6 minutes until the dough is smooth and elastic.
   ▶ ≈1:20
2. 2
   Transfer the dough to an oiled bowl, coating both sides with oil. Cover and let rise until doubled in size.
   ▶ ≈2:43
3. 3
   Mix the shredded mozzarella and Gouda together, then place in the freezer for 10-15 minutes until semi-frozen.
   ▶ ≈4:54
4. 4
   Preheat the oven to 450°F. Bring a large pot of water mixed with baking soda to a boil.
   ▶ ≈4:41
5. 5
   Once risen, punch down the dough on a lightly floured surface. Divide into 8 equal pieces, roll into rough balls, place close together, cover, and let rest 10 minutes.
   ▶ ≈3:23
6. 6
   Take each piece of dough and gently roll it out to about 14 inches long. Flatten slightly with your hands and add a modest amount of the cheese mixture in the center.
   ▶ ≈5:20
7. 7
   Roll up the dough like a cinnamon roll, sealing the seam. Bend into a pretzel shape and pinch the bottom firmly to secure.
   ▶ ≈6:27
8. 8
   Place on a parchment-lined baking sheet and let rest for about 10 minutes to rise slightly.
   ▶ ≈7:29
9. 9
   Drop 2-3 pretzels at a time into the boiling baking soda water. Ensure they stay submerged and cook for about 45 seconds until they begin to float. Remove with a slotted spoon and drain excess water.
   ▶ ≈8:25
10. 10
    Place cooked pretzels on a baking sheet. Brush with beaten egg wash and sprinkle with coarse kosher salt or pretzel salt.
    ▶ ≈10:00
11. 11
    Bake at 450°F for about 15 minutes, swapping the position of the middle and top racks halfway through (around 7 minutes) for even browning.
    ▶ ≈11:28
12. 12
    Make the dip: In a saucepan, melt unsalted butter, add flour, and stir to form a roux. Cook until no raw flour or butter pieces remain.
    ▶ ≈11:47
13. 13
    Pour in milk and beer, stirring well. Cook on medium-low heat until the sauce thickens.
    ▶ ≈12:26
14. 14
    Remove from heat. Season with Worcestershire sauce, whole grain mustard, salt, and freshly ground black pepper.
    ▶ ≈12:56
15. 15
    Add the shredded sharp cheddar and Swiss cheese. Let the residual heat melt the cheese into a smooth sauce, stirring until fully combined.
    ▶ ≈13:29
16. 16
    Once the pretzels are done baking, transfer the cheese dip to a small crockpot or bowl to keep warm. Serve the hot pretzels with the cheese dip.
    ▶ ≈14:00