Queen G’s Brown Butter Pretzel Bites with Texas Smokehouse Beer Cheese
Golden, chewy pretzel bites brushed with roasted garlic brown butter and flaky sea salt, served with a rich, smoky Shiner Bock beer cheese made with extra sharp cheddar, smoked Gouda, Pepper Jack, and bold Texas seasonings.
Yield: 48 Pretzel Bites
Prep Time: 30 minutes
Cook Time: 35-45 minutes
Special Equipment: Stand Mixer
Ingredients
Brown Butter Pretzel Bites:
4 cups all purpose flour
1½ cups warm water, 105 to 110°F
2¼ tsp rapid rise yeast
2 Tbsp dark brown sugar
4 Tbsp salted butter, browned
1 tsp Morton kosher salt
8 cups water
½ cup baking soda
1 large egg
1 Tbsp water, for egg wash
4 Tbsp salted butter
3 to 4 cloves roasted garlic, mashed
Maldon flaky sea salt, for sprinkling
Texas Smokehouse Beer Cheese:
4 Tbsp salted butter
1 small jalapeño, finely minced
4 cloves roasted garlic, mashed
¾ tsp Fiesta Smoky Swine seasoning
2 Tbsp all purpose flour
¾ cup Shiner Bock beer
¾ cup whole milk
1 tsp Worcestershire sauce
4 oz cream cheese, softened
8 oz extra sharp cheddar, freshly shredded
2 oz smoked Gouda, freshly shredded
2 oz Pepper Jack, freshly shredded
1 to 2 tsp fresh lemon juice
Freshly cracked black pepper, to taste
Chopped chives and jalapeños, optional garnish
Directions
Brown the butter for the dough and let cool slightly. Combine warm water, brown sugar, and yeast. Rest 5 minutes, then add flour, salt, and browned butter. Knead until smooth, cover, and let rise 45 to 60 minutes.
Divide dough into 8 pieces, roll into ropes, and cut into bites. Rest 10 minutes. Preheat oven to 400°F. Simmer bites in the baking soda bath for 20 seconds, transfer to prepared baking sheets, brush with egg wash, and bake 13 to 16 minutes until golden.
Brown the finishing butter, stir in roasted garlic, and brush over warm pretzel bites. Sprinkle with flaky sea salt.
For the beer cheese, brown the butter and sauté the jalapeño, garlic, and seasoning. Stir in flour, then slowly whisk in beer, milk, and Worcestershire sauce. Simmer until slightly thickened.
Stir in cream cheese until smooth. Remove from heat and gradually add the shredded cheeses. Finish with lemon juice and black pepper. Garnish with chives and jalapeños and serve warm
