PRETZELS AND BEER CHEESE RECIPES

Steps:

• Preheat oven to 375°F. Unroll breadsticks and work with one at a time. Roll it out into a thin strip and then fold it into a pretzel shape. Place pretzels on a baking sheet lined with parchment paper and brush with melted butter. Sprinkle with pretzel salt.
• Bake 12-14 minutes until golden brown.
• For dip, add butter and flour to a medium pot over medium heat. Whisk together to form a roux as the butter melts. Add garlic powder, parsley, salt, and pepper and cook roux for 1-2 minutes.
• Whisk lager into the roux slowly until it thickens. It should be a gravy consistency. If it’s very thick, add more beer by the quarter cup.
• Once mixture is together, add grated cheese and whisk until melted.
• Serve beer cheese dip immediately with soft pretzels or chips.

Steps:

• 1. In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook, stirring, until softened, 4 to 6 minutes. Gradually whisk in the flour and cook, whisking constantly, until lightly browned, about 1 minute.  2. Gradually whisk in the beer and half and half. Cook, whisking constantly, until the sauce is thickened and just begins to bubble, 5 to 7 minutes. Reduce the heat to low and gradually add the cheeses, whisking constantly, until melted and combined. Remove from the heat.  3. Whisk in the dijon mustard and the Worcestershire sauce. Garnish with chives and black pepper, if you like. Serve with pretzels; re-warm gently as needed.