Soft Pretzel Bites & Beer Cheese Dip

• 1/2 cup (120ml) warm water
• 1/4 cup (60ml) warm milk
• 1 1/4 tsp dry yeast
• 1 tsp sugar
• 3 TBS (45g) butter, melted
• 1 tsp salt
• 2 – 2 1/2 cups (280 to 350g) plain all-purpose flour
• 1/4 cup (50g) baking soda (Bicarbonate of soda)
• 4 cups (950ml) water
• coarse salt and an egg wash (1 egg yolk, beaten with 1 TBS water)

• 2 TBS butter
• 3 TBS plain flour
• 2/3 cup (160ml) light beer (lager style)
• 3/4 cup (180ml) whole milk
• 2 tsp Worcestershire Sauce
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 cups (245g) sharp/strong cheddar cheese, grated

1. Begin by making the pretzels. These will take about an hour and a half to make, start to finish.
2. Whisk together the warm milk and water with the sugar and yeast. Leave to prove for 10 minutes, then stir in the butter.
3. Whisk together the flour and salt. Pour in the yeast mixture and stir to combine well with a wooden spoon. Tip out and knead until smooth on a lightly floured surface. (about 10 minutes). Set aside in a lightly oiled bowl, covered, to rise for 1 hour, until doubled in size.
4. Divide into four pieces and shape each into a roll, about 6 inches in length. Cut into bite sized pieces. You should have 24 pieces.
5. Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a large baking sheet, lined with baking paper.
6. Bring the four cups of water to a boil in a large saucepan. (Make sure it is really large as it will double when you add the soda and boil very vigorously.) Carefully add the baking soda. It will boil quite actively so do take precaution.
7. Add the pretzel bites, no more than six at a time. Boil for 30 seconds, then scoop out and place onto the baking paper covered baking sheet.
8. Repeat until they are all boiled, making sure you have plenty of space around them on the baking sheet.
9. Brush with the egg wash and sprinkle with some coarse salt.
10. Bake in the preheated oven for 15 minutes until golden brown.
11. Make the Beer Cheese Dip while you are baking the pretzels.
12. Melt the butter in a medium sized saucepan. Whisk in the flour and cook for about a minute or so to cook out the flour taste.
13. Whisk in the beer completely. Whisk in the milk, Worcestershire, paprika, salt and black pepper.
14. Cook, whisking continuously, until the mixture bubbles and thickens. Stir in the cheese and allow it to melt. Taste and adjust seasoning as desired.
15. Serve the cheese dip in a bowl surrounded by the pretzel bites. The dip is delicious served either warm or at room temperature.

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