It is technically felt season, which to me means it’s time for fall food. I love comfort food, anything hearty, cheesy, or spiced. Get ready for some fun fall recipes and don’t forget to tag us #CookingWithKimes
1 1/2 cups of warm water
2 1/4 tsp. of active dry yeast
1 tsp. of salt
1 tbsp. of brown sugar
2 tbsp. of melted butter
4 – 4 1/2 cups of flour
Whisk yeast into the warm water and set aside for 2 minutes. Then mix in salt, brown sugar, and melted butter. Using your mixer with the dough hook (or by hand) slowly add the flour (starting with 4 cups) into the wet ingredients. The dough should be slightly sticky but not wet (if it is very sticky, add the other ½ cup of flour). When ingredients are combined, knead dough for about 3 minutes.
Once kneaded, form into a ball and set in a greased bowl covered with a damp paper towel for 20 minutes.
In the meantime, boil a pot of water with about 1/2 cup of baking soda.
Preheat oven to 400°.
When your dough is proofed (20 minute rest) cut the dough into 12 equal pieces. I like to weigh my dough and divide by 12 so they are all about the same weight.
Roll dough into about 12 inch long ropes and twist into a pretzel shape. (Make into a “U” then X the ends twice, and bring down edges to bottom of the “U”.
Drop pretzels into boiling water in batches of 3, for 30 seconds then remove to a lined sheet pan. Sprinkle with coarse salt, (optional: brush with melted butter before adding salt) and bake for 13-15 minutes until golden brown.
Beer Cheese Sauce
3 tbsp. of butter
4 tbsp. of flour
1/2 cup of milk
3/4 cup of beer
12 ounces of shredded sharp cheddar cheese
3 ounces of cream cheese
2 tsp. of dry mustard
salt & pepper
Melt butter over medium heat, whisk in flour until smooth and light brown. Slowly add in milk and beer, bring to a slow boil. Add in remaining ingredients and stir until smooth and thickened. Season with salt & pepper. Serve hot with pretzels for dipping.
I hope you enjoy this recipe, and happy fall to all!