Giant pretzels with beer cheese dipping sauce

Step 1/4

• 200 g Camembert cheese
• 20 g butter
• 100 g cream cheese
• 2 tsp sweet paprika powder
• 2 tsp ground caraway
• 10 cl wheat beer
• salt
• pepper

• blender

Add Camembert cheese, butter, cream cheese, paprika powder, ground caraway, and wheat beer to a blender. Season with salt and pepper, blend until smooth, and set aside.

Step 2/4

• 2 tsp fresh yeast
• 350 ml water
• 500 g bread flour
• 2 tsp salt

• bowl (large)
• hand mixer with dough hook
• pastry cutter

Add fresh yeast, cold water, flour, and salt to a bowl. Use a hand mixer with dough hooks to knead for approx. 10 min., or until dough is smooth. If necessary, continue kneading by hand. The pretzel dough should be firm and not sticky. Divide the dough into 2 parts.

Step 3/4

Roll out each piece into a rope approx. 80 cm in length. The ends should be much thinner than the middle of the rope. Lift both ends to form an upside-down U, then twist them around each other once and bring the ends down to the thicker section of the rope and press down to seal.

Step 4/4

• sea salt (for garnish)

• knife
• baking sheet
• parchment paper
• oven

Let the pretzels rise for approx. 1 hr., then transfer them to the freezer and let chill for approx. 10 min. Then add lye to a baking sheet and gently dip the pretzel to coat. Score the thick middle section of the pretzels with a sharp knife and sprinkle with coarse sea salt. Bake in a preheated oven at 220°C/430°F for approx. 15 – 20 min., or until they are deep brown. Enjoy!

Enjoy your meal!