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VB Beer Pretzels with Cheesy Dipping Sauce

Laura Romeo - Weber Grill Master

Difficulty: easy
  • People

    Serves 6

  • Prep Time

    45 min.

  • Barbecue Time

    15 min.

Ingredients
Instructions

the Ingredients

Vb Beer Pretzels With Cheese Dipping Sauce
  • 500 grams pre-made pizza dough, at room temperature
  • 215 grams plain flour (approx. 1½ cup)
  • ½ cup VB Beer, at room temperature
  • ½ cup bicarbonate soda (baking soda)
  • 4 cups hot water
  • 1 teaspoon sea salt flakes
  • 1 egg, lightly whisked
  • 100 grams butter, melted

Cheese Dip:

  • 1 cup VB Beer
  • 250 grams jar of cream cheese spread
  • 2 teaspoons mustard powder
  • ½ gram garlic powder
  • ½ gram onion Power
  • ¼ teaspoon cayenne Pepper
  • Sea salt, to taste

Instructions

These simple beer pretzels (made with pre-made pizza dough) are delicious on their own, but are irrisitble when dunked into our cheesy, beer dipping sauce.
  • In a large bowl combine the pizza dough, plain flour and beer. Using your hands, bring the mix together into a firm dough. You may need to add a little more flour if the dough is sticky. Knead the dough for 5 minutes. Place the dough into a lightly oiled bowl and leave to prove for 30 minutes or until doubled in size.
  • Prepare the barbecue for indirect cooking over medium heat (190°C-230°C) .
  • Prepare the barbecue for indirect cooking over medium heat (roast setting- 190°C-230°C). Set up your barbecue with a convection tray and a roasting trivet.
  • Prepare the charcoal barbecue for indirect cooking over medium heat (190°C-230°C).
  • Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire, set the temperature to 200°C and preheat.
  • Remove the dough from the bowl and knead for a couple of minutes. Divide the dough into 6 portions and shape into a pretzel. Alternatively shape into a long rope and cut into bite-sized pieces. Place the pretzels onto lined baking trays.
  • In a medium bowl (big enough to dip the pretzel into) combine the water and bicarbonate soda, stirring to dissolve. Using two forks (or your hands, with food safe gloves on if the water isn’t too hot), individually submerge the pretzel into the water solution. Place the pretzel back onto the baking tray. Repeat with the remaining pretzels. Using a basting brush, brush with egg. Sprinkle the pretzels with the sea salt flakes.
  • Bake the pretzels over indirect medium heat, with the lid closed, for 15 minutes or until golden all over. Once cooked place the pretzels onto a cooling rack.
    Place your tray onto the trivet. Bake the pretzels over indirect medium heat, with the lid closed, for 15 minutes per tray or until golden all over. Once cooked place the pretzels onto a cooling rack.
    Brush the cooking grills clean. Place the tray in the centre of the cooking grill, in-between the two charcoal baskets. Bake the pretzels over indirect medium heat, with the lid closed, for 15 minutes per tray or until golden all over. Once cooked place the pretzels onto a cooling rack.
    Once your barbecue has preheated to the set temperature (SmokeFire: 200°C), brush the cooking grills clean with a wire brush. Bake the pretzels over indirect medium heat, with the lid closed, for 15 minutes per tray or until golden all over. Once cooked place the pretzels onto a cooling rack.
  • Generously brush the pretzels all over with melted butter.
  • For the cheese sauce: combine all the sauce ingredients into a saucepan or Weber small frying pan. Simmer over medium heat, without a lid, for 5 minutes. Remove from the heat, leave to cool for 5 minutes then season with salt to taste. Pour into a serving bowl
  • Serve the pretzels immediately with the cheese dipping sauce. Enjoy with an ice cold VB and mates.

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