Ingredients
1 tablespoon (15 ml) whole-grain mustard
2 tablespoons (30 ml )Dijon or German-style mustard
2 tablespoons (30 ml) heavy cream
3 tablespoons (45 ml) corn starch
1 cup (250 ml) shredded Cheddar cheese
2 cups (500 ml) shredded Gouda cheese
1 1/2 cups (375 ml) American pale wheat beer or German-style lager
1 tablespoon (15 ml) sea salt
1 tablespoon (15 ml) water
1 large (28 g) egg yolk, beaten
2/3 cup (150 ml) baking soda
10 cups (2.5 L) water
2 tablespoons (30 ml) unsalted butter, melted
2 1/4 cups (550 ml) all-purpose flour
1-1/8 teaspoons (5.5 ml) active dry yeast (1/2 packet)
1 teaspoon (5 ml) kosher salt
½ tablespoon (7 ml) sugar
¾ cup (175 ml) warm water (110 - 115°F)
Step by step
Combine ¾ cup warm water, sugar and kosher salt in bowl of KitchenAid® Artisan Mini Stand Mixer then sprinkle with yeast. Let stand 5 minutes or until mixture begins to foam.Add flour and butter. Attach bowl and Dough Hook to mixer.Turn to Speed 2 and mix until well combined. Turn to Speed 4 and knead 4 to 5 minutes or until dough is smooth and pulls away from side of bowl; remove dough from bowl. Clean mixer bowl then coat it well with vegetable oil. Return dough to bowl, cover with plastic wrap and let rise in a warm place about 1 hour or until doubled in size.
Preheat convection oven to 400°F(or 425°F for standard oven). Line baking sheet with parchment paper and lightly brush with vegetable oil.
Bring 10 cups water and baking soda to a boil in 8-quart saucepan or roasting pan.
Meanwhile, transfer dough to lightly oiled work surface.Divide into 8 equal pieces. Roll each piece to a 12-inch-long rope. Tie a knot in the center each rope, then join the two loose ends, pressing to seal. Place onto prepared baking sheet.
Boil pretzels, in batches, 1 minute. Remove from water with a slotted spoon or small mesh strainer, drain well and return to baking sheet.
Combine egg yolk and 1 tablespoon water in small bowl. Brush tops of each pretzel with egg mixture and sprinkle with a pinch of sea salt. Bake 10 to 12 minutes or until dark golden brown. Transfer to cooling rack for at least 5 minutes before serving.
While pretzels are baking, bring beer to a simmer in small sauce pan on medium heat. Toss cheeses with cornstarch in large bowl until combined.
Add cheese mixture to beer a little at a time while whisking constantly until cheese is melted. Remove from heat; whisk in cream and mustards. Serve warm with pretzel knots.