Description
The buttery pretzels and slightly spicy cheese dip were perfectly matched by the refreshing and flavourful Hefeweizen beer. Enjoy on a cool Fall night or when celebrating Oktoberfest.
Ingredients
Units
Scale
Avonlea Cheese Dip
- 1 tbsp butter
- 1 tbsp flour
- 3/4 cup 1% milk
- 1 clove garlic, minced
- 1 tsp onion powder
- 1/2 tsp nutmeg
- 1 large jalapeno pepper, finely chopped
- 2 cups Avonlea Clothbound Cheddar, shredded
- Garnishes: Crispy bacon and jalapeno slices
Soft Mini Pretzels
Adapted from Food Network
- 1 cup milk
- 1 package active dry yeast
- 2 tbsp packed light brown sugar
- 2 1/4 cups all-purpose flour
- 2 tbsp unsalted butter, softened
- 1 tsp fine salt
- 3 cups water
- 1/4 cup baking soda
- 1 egg, beaten
- 2 tablespoons coarse salt
Instructions
Avonlea Cheese Dip
- In a medium-sized saucepan over medium-high heat, melt butter and stir in flour. Stir in milk while constantly whisking. Add garlic, onion powder, nutmeg and jalapeno. Whisk until blended and remove from heat. Immediately stir in shredded cheese and stir until melted. Top with crispy bacon and sliced jalapeno. Enjoy hot with soft pretzels!
Soft Mini Pretzels
- In a medium-sized saucepan over medium-high heat warm the milk until it reaches 110 degrees; pour into a medium bowl and sprinkle in yeast. Let sit for 2 minutes then stir in brown sugar and 1 cup of flour. Add butter and stir. Add remaining flour and salt. Dough should come together into a sticky ball. Turn dough out onto lightly floured surface and knead, adding more flour as needed; about 5 minutes. Shape into a ball and place in a lightly greased bowl. Cover with plastic wrap and set aside in a warm place to rise until double in size; about 1.25 hours.
- Preheat oven to 450°F (230 °C) and line a baking sheet with parchment. Punch dough and turn out onto lightly floured surface. Divide dough into 12 balls. Roll each ball into long rope and form into pretzel shape. Dissolve baking soda in warm water. Gently dip each pretzel into soda water then arrange on prepared baking sheet. Brush with beaten egg and sprinkle with coarse salt. Bake until golden, 8-10 minutes. Enjoy warm with cheese dip!
