Pumpkin Beer Pretzels with Chipotle Queso Recipe

Introduction

In the realm of delicious snacks and appetizers, few treats can compare to the delightful combination of Pumpkin Beer Pretzels with Chipotle Queso. This mouthwatering fusion of flavors brings together the warmth of pumpkin, the irresistible allure of pretzels, and the spicy kick of chipotle queso. In this article, we’ll take you on a culinary journey as we explore the steps to create this delectable dish. Get ready to elevate your snacking game and impress your guests with this unique and flavorful recipe.

Ingredients You’ll Need

Before we dive into the preparation process, let’s gather all the ingredients required to make Pumpkin Beer Pretzels with Chipotle Queso.

For the Pretzels:

1. 2 cups all-purpose flour
2. 1/2 cup canned pumpkin puree
3. 1/2 cup pumpkin beer
4. 1 tablespoon sugar
5. 1 teaspoon salt
6. 1 packet active dry yeast
7. 2 tablespoons unsalted butter
8. 1/4 cup baking soda
9. Coarse sea salt, for sprinkling

For the Chipotle Queso:

1. 1 cup shredded cheddar cheese
2. 1 cup shredded pepper jack cheese
3. 1 cup milk
4. 2 tablespoons butter
5. 2 tablespoons all-purpose flour
6. 2 teaspoons chipotle pepper in adobo sauce (adjust to taste)

Making the Pumpkin Beer Pretzels

Now that we have our ingredients ready, it’s time to roll up our sleeves and start crafting these delightful pretzels.

Step 1: Activate the Yeast

Begin by activating the yeast. In a bowl, combine the pumpkin beer and sugar. Sprinkle the yeast over the mixture and let it sit for about 5 minutes until it becomes frothy.

Step 2: Mix the Dough

In a large mixing bowl, combine the activated yeast mixture, pumpkin puree, salt, and melted butter. Gradually add the flour and knead until you have a smooth and elastic dough.

Step 3: Let it Rise

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about an hour or until it has doubled in size.

Step 4: Shape the Pretzels

Divide the dough into equal portions and roll each portion into a long rope. Twist each rope into a pretzel shape.

Step 5: Baking Soda Bath

In a separate bowl, dissolve the baking soda in warm water. Dip each pretzel into the baking soda bath and then place it on a baking sheet.

Step 6: Bake to Perfection

Bake the pretzels in a preheated oven at 425°F (220°C) for 12-15 minutes or until they turn golden brown. Sprinkle coarse sea salt over the freshly baked pretzels.

Crafting the Chipotle Queso

While the pretzels are baking, let’s create the irresistible Chipotle Queso.

Step 1: Make a Roux

In a saucepan, melt the butter over medium heat. Stir in the flour to create a roux.

Step 2: Add Milk

Gradually whisk in the milk, and continue stirring until the mixture thickens.

Step 3: Cheese Galore

Reduce the heat and add the shredded cheddar and pepper jack cheese. Stir until the cheese is fully melted and the sauce is smooth.

Step 4: Spice it Up

Finally, add the chipotle pepper in adobo sauce to the queso, adjusting the quantity to suit your spice preference.

Serving and Enjoying

Once the pretzels are out of the oven and the chipotle queso is ready, it’s time to savor the fruits of your labor. Arrange the warm pumpkin beer pretzels on a platter alongside a bowl of the smoky chipotle queso, and watch as your guests’ taste buds dance with delight.

Conclusion

In the world of culinary creations, few snacks can match the unique and irresistible appeal of Pumpkin Beer Pretzels with Chipotle Queso. This recipe combines the comforting flavors of pumpkin and the satisfying crunch of pretzels with the bold kick of chipotle queso. Whether you’re hosting a gathering or simply indulging in a cozy evening at home, this dish is sure to impress. So, go ahead, give it a try, and elevate your snacking game with this extraordinary treat.

FAQs

1. Can I use any type of pumpkin beer for this recipe?

   While you can experiment with different pumpkin beer brands, choose one with a flavor profile you enjoy, as it will influence the taste of the pretzels.

2. Is chipotle pepper in adobo sauce very spicy?

   Chipotle peppers in adobo sauce have a moderate level of spiciness. You can adjust the amount used in the queso to suit your heat tolerance.

3. Can I make the pretzel dough in advance?

   Yes, you can prepare the dough ahead of time and refrigerate it until you’re ready to shape and bake the pretzels.

4. What can I serve as dipping alternatives for the queso?

   Tortilla chips, fresh veggies, or even toasted bread slices make excellent companions for the chipotle queso.

5. Can I store leftover queso?

   Absolutely! Store any unused queso in an airtight container in the refrigerator. Reheat it gently on the stove or in the microwave when you’re ready to enjoy it again.

Source: halfbakedharvest.com

Yield: 4 Servings

Spaghetti with Crispy Zucchini

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If you're looking for a delicious and easy meal that combines the comfort of spaghetti with the fresh crunch of zucchini, this Spaghetti with Crispy Zucchini recipe is perfect for you. It's a quick dish that's packed with flavor and texture, making it an ideal choice for weeknight dinners or a casual lunch with friends.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 1/2 pound of uncooked spaghetti
• one 24-oz. jar of your favorite store-bought spaghetti sauce (I usually use about 2/3rds of a jar)
• 1 zucchini, cut into 1/4 inch-thick rounds (about 2–3 cups)
• 1 egg
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese (optional)
• 1 tablespoon lemon zest (optional)
• 1 teaspoon salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 cup of some kind of cheese – I like shredded mozzarella and provolone, but fresh mozzarella slices are great and goat cheese is also amazing
• 1/4 cup fresh basil leaves for topping

Instructions

1. Cook the spaghetti according to package directions. Drain and toss with sauce. I like to add extra olive oil, salt, and pepper to taste to just kick things up a notch.
2. Preheat the oven to 400 degrees. Beat the egg in a large bowl; add zucchini and toss to coat. Add panko, Parmesan, lemon zest, and spices. Toss to coat as much as possible. Transfer to a baking sheet – arrange the zucchini with some space between, and spoon the crispity crumbles on and around the zucchini. Drizzle with olive oil. Bake for 15-20 minutes until nice and golden brown.
3. Remove pan from the oven. Sprinkle with your cheese of choice and return to bake or broil for a final 5 minutes. Top with fresh basil leaves, more olive oil, red pepper flakes, etc. 
4. Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil. Mwah. 

Nutrition Information:

Amount Per Serving: Calories: 479