Pub Pretzel & Mustard Cheese Sauce
- 1 ounce yeast
- 2 Tbs sugar
- 2½ C Inversion IPA
- 1 Tbs salt
- 2 Tbs soft butter
- 2 lbs 4 ounces high gluten flour
- 4 lb cream cheese
- 32 ounces Monterey Jack cheese, shredded
- 4 pint heavy cream
- 4 tsp salt
- 4 C whole grain mustard
- 1 C Black Butte Porter
Combine yeast, sugar and beer until proofed. Mix all ingredients with dough hook in mixer. Place in oiled container and let double in size (about an hour). Cut into 16 equal pieces. Roll into balls, cover with plastic and let sit until relaxed. Roll each ball into a rope about 4 feet long, twist into shape and place on a tray in the fridge or freezer. Get a large pot of water to boil (add a few Tbs. baking soda). When pretzels have risen a little but are fairly firm, boil them for 1 minute each and put onto an oiled baking sheet then egg wash and salt them, Bake at 400 degrees for about 20 minutes. Cool and serve with Cheese Dip and your favorite Deschutes beer!
Beat all ingredients except beer and mustard in a mixer until they are thick, then scoop into a dish & bake at 350 degrees until bubbly. THEN…Mix 4 C whole grain mustard & 1 C Black Butte Porter together & put on top of the cheese dip! Serve with a Deschutes beer…ENJOY!