Beer & Cheeze Pretzel Fries
Ingredients
Pretzel fries:
1 package frozen dinner roll dough
1/2 cup flour, for dusting
3 qt water
2 teaspoons baking soda
1 egg, beaten
1 tablespoon water
Coarse salt
Beer cheese:
1 1/2 tablespoon butter
1 1/2 tablespoon flour
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cups shredded sharp cheddar
1/2 cup shredded smoked gouda
1/4 cup beer
1 teaspoon ground mustard
1/4 teaspoon cayenne
1 teaspoon Worcestershire sauce
Garnish:
4 slices thick cut bacon, chopped
1 1/2 tablespoon chives, thinly sliced
1 tablespoon red onion, finely diced
Directions
Preheat oven to 400°F. Thaw the dough for 2 hours on countertop or 8 hours in the fridge.
Cut each dough ball in 3 equal pieces and roll into 3-4 inch rods, dusting with flour as necessary. Lay on baking sheets, 1 inch apart. Proof for 1-2 hours.
Boil water in a stockpot, add baking soda and stir. Drop pretzel rods 10 at a time and leave in water for 30 seconds. Lift out using a spider, shaking off as much water as possible. Transfer to a baking sheet lined with parchment paper, 1 inch apart.
Beat egg and water together and brush on pretzels. Sprinkle with coarse salt. Bake 15-20 minutes, until lightly browned. Allow to cool on tray.
Melt butter and stir in flour. Cook flour, stirring constantly for 3 minutes. Add milk, whisking quickly to not form lumps. Season with salt and pepper. Continue whisking until thickened. Add cheese, beer, mustard, cayenne and Worcestershire and whisk until combined.
Place pretzel fries in a large serving dish and pour cheese sauce overtop. Garnish with bacon, chives and red onion.
