Soft Pretzels & Beer Cheese
Add one packet yeast to 1.5 cups lukewarm water. Let dissolve.
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Add 2 tbsp brown sugar and 1.5 teaspoon salt. Stir until dissolved. Transfer to mixing bowl.
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Add 2 cups almond flour and two cups flour. Mix together and let sit for 30 min.
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While dough is rising make a baking soda bath with 2 cups warm water & 2 tbsp baking soda.
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Roll out your dough. Create long ropes,shape into a pretzel, dip into baking soda mixture.
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Place dipped pretzels onto greased baking sheet. Let sit for another 15 min. Preheat oven to 400
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Beer cheese dip: raclette cheese, Guinness, garlic powder, caramelized onion. Stir well. Add S&P.
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Bake pretzels at 400 for 8-10 min. Brush butter on pretzels and sprinkle coarse salt. Serve.
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Serve with beer cheese, grainy mustard and tapenade! Cheers
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