#How to make a cheese sauce for pretzel skin#

Be sure to shred reduced-fat cheese very finely, and allow it to melt over very low heat while stirring constantly. Set aside to double in size for about 1 hour. Stir the dough with a wooden spoon, then knead until smooth (about 10 minutes). Separately whisk flour with salt and pour yeast solution in. Reduced fat cheese will take longer to melt and will not have the same velvety consistency in the sauce. Combine warm milk and water with sugar, melted butter and yeast, whisk to combine.

Reduced-fat cheeses melt differently than regular full-fat cheeses.

Simply sprinkle some lemon juice over the shredded cheese before heating it. This is why most cheese fondue recipes have a base of white wine.

Adding an acidic ingredient such as wine or lemon juice will help prevent the cheese from becoming stringy. Excluding the ingredients specific to the cheese sauce, I use the roux from this recipe as a base to make seafood chowder, using seafood chowder mix in place of the flour.

If using all-purpose flour, add it to the mixture before the cheese it needs to be cooked for a few minutes to remove the starchy taste.

Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling.

Allow the shredded cheese to come to room temperature before adding it to a hot mixture.

Often, you can remove the pan from the burner the residual heat will melt the cheese. When making soup, sauce, or fondue, add the cheese last then heat it only as long as it takes to melt. The colder the cheese is, the easier it will be to cut.

Shred, crumble, or finely dice the cheese before heating to ensure quick, smooth melting.

Lye can be purchased online or at baking supply stores.

#How to make a cheese sauce for pretzel skin#

Cold lye can burn the eyes or skin so be careful to wear latex gloves when dipping in the lye solution and do not splash in the eyes. *Food-grade lye is the secret to pretzels that are soft on the inside, brown and crunchy on the outside. Bake for 15 to 20 minutes, until they are well browned. Score the thick middle part of the pretzels with a sharp knife and sprinkle with coarse salt. Sam used a light beer and I used a dark wheat-style ale I do not recommend using a fruit-based beer. Add different flavors by using a different type of beer. This will ensure the sauce doesnt get clumpy. Dont add the shredded cheese all at oncebut a handful at a time. This also helps the cream cheese melt more easily. Using latex gloves, dip the pretzels in the lye solution, turning them quickly in the solution to coat. Quick Tips For Making The Best Beer Cheese Sauce For Pretzels: We simmer the beer first to cook off some of the alcohol.

Make a lye solution by mixing ½ cup lye with 10 cups water, being careful not to splash any solution into your eyes.

Add more flour for a thicker sauce, or more beer for a thinner sauce. Add sour cream, mustard and paprika while whisking. Slowly whisk in flour, then add cheese (Image 3).

Then transfer them to the freezer for 10 minutes. In small saucepan, heat beer on low until it bubbles. Transfer the pretzels to an ungreased baking sheet and let rise at room temperature for 1 hour.Then, ﬂip the ends down to the bottom curve of the U-shape and press the ends down on the upper, thicker part of the rope to form a classic pretzel shape. Now form an upside-down U shape and twirl the strands around each other once toward their ends. The rope should be much thinner at the ends than in the middle. To form a pretzel, flatten a dough half into a disc and then, using the palm of your hand, roll it into a.The pretzel dough should be relatively ﬁrm and not sticky. If necessary, continue kneading by hand to achieve a silky texture. Knead in the mixer for about 10 minutes, until the dough is smooth. Make the pretzels: In the bowl of a stand mixer fitted with the dough hook attachment, mix the yeast, salt, ﬂour, and water.Season to taste with salt and pepper and mix again to incorporate. Make the dipping sauce: In the bowl of a stand mixer fitted with the paddle attachment, add the camembert cheese, butter, cream cheese, paprika, caraway, and beer and mix until combined.