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Cook Time
-
Total Time
-
Yield
6 servings
Ingredients
Beer Cheese
4 cups shredded cheddar cheese (400 g)
1 clove garlic, grated
1 ½ tablespoons worcestershire sauce
1 ½ teaspoons whole grain mustard
½ teaspoon sweet paprika
¼ teaspoon cayenne pepper, plus more to taste
1 pinch fine sea salt
1 pinch freshly ground black pepper
¾ cup beer (180 mL), ale or lager, at room temperature
Pretzels
4 cups pretzel stick (512 g)
2 tablespoons unsalted butter
2 ½ teaspoons worcestershire sauce
1 tablespoon white sesame seed
½ teaspoon garlic powder
½ teaspoon onion powder
1 pinch fine sea salt
1 pinch freshly ground black pepper
Nutrition Info
Calories 553
Fat 30g
Carbs 44g
Fiber 2g
Sugar 2g
Protein 22g
How to Make It
1. Step
Preheat oven to 300°F (150˚C).
2. Step
In a large bowl, whisk together the melted butter, Worcestershire sauce, sesame seeds, garlic powder, onion powder, sesame seeds, salt, and black pepper.
3. Step
Add the pretzels and toss to coat. Transfer to a baking sheet and spread evenly.
4. Step
Bake until the pretzels are crisp and the seeds golden, stirring often, 10-15 minutes. Set aside to cool completely.
5. Step
In a food processor combine the cheese, garlic, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and black pepper, and pulse to combine.
6. Step
With the processor running, slowly pour in the beer, blending until the mixture is smooth and spreadable. Season with salt, pepper, and cayenne to taste.
7. Step
Transfer the beer cheese to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
