Fall Food with Farmer Joe’s: Pumpkin Beer Pretzels with Cheese Dip

There’s nothing more delicious than fall food. At Farmer Joe’s, we’re all about embracing all things fall, even if the weather isn’t. It may be 85 degrees outside but we think there’s no better way to get into the spirit of fall than with some tasty treats. A fan favorite that you’ll want to make again and again is Pumpkin Beer Pretzels with Cheese Dip. The soft, warm pretzels dipped in delicious, creamy cheese dip will easily become your new favorite for the autumn season. You’ll be making it for all of your fall gatherings or even as a delicious Friday night snack for your family. Read on to learn more about creating this yummy recipe:

Pumpkin Beer

Nothing says fall quite like pumpkin beer! Not only is it delicious to drink but makes for a great ingredient to cook with. The best pumpkin beers can be described as spiced, sweet, and toasty. It’s sure to give you that warm, fuzzy fall feeling, whether you drink it or use it to cook with. It adds that extra layer of autumn flavor to your fall food, making it even more delicious than if you used regular beer. You’ll find that it truly is what makes this soft pretzel and cheese dip recipe so great!

Soft Pretzels

There are soft pretzels and then there are soft pretzels made with pumpkin beer. We’d like to think the kind made with pumpkin beer are a cut above the rest! The same warm, soft deliciousness but with a tinge of the toasty taste that comes from a delicious pumpkin beer. Just the thought of these pretzels will leave your mouth watering. We guarantee they will be a fall food favorite amongst your family and friends. Everyone will beg you to make them every year as the autumn season approaches.

Cheese Dip

The thing that really makes a soft pretzel? Cheese dip. The best compliment to warm, soft pumpkin beer pretzels is a tasty cheese dip. We think you’ll find this specific recipe to be one of the very best. It’s warm, zesty, creamy, and the epitome of fall food. Like the pretzels, it includes pumpkin beer. It also calls for pumpkin puree. It’s guaranteed to be a cheese dip unlike any you’ve had before. It’ll top your fall food wish list again and again. We’re certain you’ll love it!

Ingredients

The Pretzel Dough

-½ cup warm water (heated between 110 and 115 degrees)

-2 ¼ active dry yeast 

-1 cup pumpkin beer

-2 ¼ active dry yeast 

-1 cup pumpkin beer

-1 ½ teaspoons sea salt

-2 tablespoons melted butter

-4 cups unbleached, all-purpose flour

-coarse salt to sprinkle on top of pretzels

The Baking Soda Bath

-½ cup baking soda

-9 cups water

The Cheese Dip

-1 tablespoon unsalted butter

-½ cup milk

-4 ounces of cream cheese

-½ cup pumpkin puree

-1 teaspoon paprika

-¼ teaspoon ground black pepper

-a dash of cayenne pepper

-½ cup pumpkin beer

-6 ounces shredded sharp cheddar cheese

-6 ounces shredded pepper jack cheese

-coarse salt to taste

Instructions

The Pretzels

1. Preheat the oven to 400 degrees and prepare two baking sheets with greased parchment paper.

2. To activate the yeast, whisk warm water, yeast, and brown sugar together in a large bowl. Cover with a towel and allow it to rest for 10 to 15 minutes. When the yeast is activated, you will see foam on the top of the mixture. 

3. Add melted butter, pumpkin beer, and salt to the mix. Whisk until it’s all combined.

4. If you’re using a standing mixer, be sure to fit it with the dough hook. Add the flour 1 cup at a time, only up to 3 cups. Stir between the cups until it is completely combined. Then, add ½ a cup of flour until the dough is thick. If the dough is still sticky, add the remaining flour, ¼ a cup at a time as needed.

5. Turn the dough onto a lightly floured surface. Knead it for 4 to 5 minutes or until the dough is smooth. Cover the dough with a towel and let it rest for 10 minutes. 

6. While the dough rests, make the baking soda bath. In a large pot, bring water and baking soda to a boil.

7. Once the dough is done resting, use a pizza cutter or a large knife to cut it into 12 equal sections (around ⅓ of a cup each). Roll each section into ropes, around 22 inches long. Make sure they have a thickness of ½ an inch or less.

8. Twist each rope into a pretzel shape. Do this by bringing the ends of the rope together to form a circle. Then, twist the ends and bring them down towards you to create the shape.

9. Dip each pretzel into the boiling baking soda bath for 25 seconds but NO MORE than 30 seconds. Otherwise, the pretzels will get a metallic taste to them. Remove the pretzel from the bath with a slotted spoon and let the water drip off for a few seconds. Then, place the pretzels on the prepared baking sheet. Sprinkle with coarse salt, to taste. Only do 6 pretzels per baking sheet!

10. Bake the pretzels for 12 to 15 minutes, until they are golden brown. Remove them from the oven, brush them with melted butter, and add more coarse salt if desired.

The Cheese Dip

1. Melt the butter in a large, non-stick skillet over medium-low heat.

2. Whisk in the pumpkin puree, cream cheese, and spices until it’s all thoroughly combined.

3. Slowly pour in the milk and beer and mix everything until completely combined.

4. Put the heat on low and gently stir in the cheeses. Stir until everything is well combined. Then, remove from the heat. 

5. Add coarse salt as desired and serve right away.

These pumpkin beer pretzels and cheese dip are sure to become a fall food hit for both you and your family and friends! They’re the perfect snack or appetizer for the autumn season. Everyone at Farmer Joe’s cannot wait for you to try them for yourself!

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