Pumpkin Beer Pretzels with Chipotle Queso Recipe
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:
- 2 cups all-purpose flour
- 1/2 cup canned pumpkin puree
- 1/2 cup pumpkin beer
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 2 tablespoons unsalted butter
- 1/4 cup baking soda
- Coarse sea salt, for sprinkling
For the Chipotle Queso:
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 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.
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 1/2 cup warm water
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup pumpkin beer or any beer you love
- 1/2 cup (1 stick) unsalted butter melted
- 1 1/2 teaspoons kosher salt
- 4 1/2 cups all-purpose flour
- 1/4 cup baking soda for boiling the pretzels
- 1 egg beaten, for brushing before baking
- coarse sea salt or pretzel salt
- 1 tablespoon butter
- 4 ounces cream cheese at room temperature
- 1 1/2 cups whole milk
- 12 ounces sharp cheddar cheese shredded
- 1 tablespoon all-purpose flour
- 2 chipotle peppers adobo finely minced
Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the beer, melted butter, salt and all-purpose flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 1-2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 10 to 15 minutes or until pretzels are golden brown.
Meanwhile, make the queso. Add the butter to a large skillet to melt. Add the cream cheese and milk. Cook over medium heat until the sauce is smooth and the cream cheese has melted. In a bowl, toss together the shredded cheddar with the flour. Little by little, add the cheddar to the warm milk, whisking until the sauce is smooth. Stir in the chipotle peppers. Keep the queso warm over warm heat. Serve along side the warm pretzels for dipping. EAT!
Nutrition InformationYield 1 Serving Size 8
Amount Per ServingCalories 4926Total Fat 196gSaturated Fat 108gTrans Fat 4gUnsaturated Fat 65gCholesterol 720mgSodium 21929mgCarbohydrates 570gFiber 23gSugar 53gProtein 175g
The information contained herein is subject to change.